2006 J. Lohr Fog’s Reach Vineyard Pinot Noir (VINEYARD SERIES) -- J. Lohr Winery Shopping Cart -- Noir Pinot Vineyard Reach Fog’s Lohr J. 2006

<A HREF="http://www.jlohr.com" TITLE="J. Lohr Winery"><IMG SRC="https://store.nexternal.com/jlohr/BW.gif" ALT="J. Lohr Winery" NAME="J. Lohr Winery" BORDER=0></A> <H1>2006 J. Lohr Fog’s Reach Vineyard Pinot Noir -- J. Lohr Winery Shopping Cart</H1> $35.00 <IMG SRC="https://store.nexternal.com/jlohr/images/fogs-reach-pinot-noir-label1.jpg" ALIGN=right ALT="2006 J. Lohr Fog’s Reach Vineyard Pinot Noir" NAME="2006 J. Lohr Fog’s Reach Vineyard Pinot Noir" BORDER=0 HSPACE=10> VINTAGE 2006 marks the inaugural vintage of our J. Lohr’s Fog’s Reach Vineyard Pinot Noir. Grown on cobbly, sandy loam soils of the cool, windy Arroyo Seco appellation of Monterey, Pinot seems to thrive, producing tiny, deeply colored and flavorful clusters. Comprised of Dijon clones 115, 667, 777 and Pommard 4 grown on two different rootstocks, the Pinot Noir grapes were hand harvested, destemmed and sorted into six or twelve ton open top fermentation tanks in our newly created small lot winery in Paso Robles. The grapes were cold soaked for an average of five days prior to warming and inoculation with yeast. Twice per day the Pinot Noir was punched down to optimize extraction of the delicate varietal character until the completion of alcoholic fermentation. Once pressed, the wines were settled overnight and racked to new and second fill Burgundian-coopered French oak for eight months barrel aging prior to racking, final blending and bottling. TECHNICAL DATA Origin: Fog’s Reach Vineyard, Arroyo Seco AVA, Monterey County Composition: 100% Pinot Noir, Clones 115, 667, 777 and Pommard Harvest Dates: September 27th through October 3rd, 2006 Process: Hand-harvested early morning into 1000 lb. bins, destemmed, sorted on Vaucher-Beguet sorting table and crushed to six or twelve ton open top stainless steel fermenters Cold Soak: Five to seven days Harvest Numbers: 25.3° Brix average, pH=3.47, Total Acidity 0.63 g/100 ml Vinification: Yeast: RC 212, Montrachet and Assmanshausen Fermentation: Stainless steel fermented with manual cap punch down Temperature: To 90°F Maceration: 13 to 21 days Malolactic: Inoculation in stainless steel and completion in 60% new French oak barrels Maturation: Eight months in 60% new French oak barrels Barrel Type: 60% new French oak Burgundy-style barrels (60.9 gallons), 40% second-fill French oak barrels Forests: Center of France Coopers: Francois Frères, Dargaud et Jaegle, de Mercurey, Remond and Sirugue Post-Maturation: Rack from barrels, blend lots, bottle Bottling Chemistries: pH: 3.68 Total Acidity: 0.63g/l00ml Alcohol: 14.4% by volume Res. Sugar: Dry WINEMAKER’S COMMENTS Vibrant red purple with youthful hues and moderate density, the 2006 J. Lohr Fog’s Reach Vineyard Pinot Noir has enticing aromas of strawberry, cherry and rhubarb with a bouquet of toasted oak, vanilla and roasted meat. The flavors are reminiscent of strawberry, raspberry and cherry with some fruit and oak spiciness with weight, structure and a long, lingering finish. This inaugural vintage of Fog’s Reach Pinot Noir is the perfect accompaniment to grilled lamb or duck. 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