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This Month's Special -- Call 908.996.3200 for January's selection.

 2010 J. Lohr Estates Riverstone Chardonnay

El Niño climatic conditions returned in 2010 with heavy winter rainfall and very cool growing conditions through early June. In fact, 2010 was the coolest growing season in terms of Growing Degree Days (GDD) since 1999 (a La Niña year), barely reaching 2,100 GDD (a very cool Region I). Typically, these years produce greater aromatic concentration with higher levels of acidity and result in a very late harvest date. 2010 was also an above-average crop year, which slowed ripening down at the end of the growing season, allowing us to selectively harvest each block with the optimum balance of flavor, sugar concentration and acidity. Harvest commenced on the 30th of September and continued until the last days of October.  (courtesy of https://www.jlohr.com/wines/estates/chardonnay-2010)


VINEYARDS

The vines for our J. Lohr Estates Riverstone Chardonnay are grown primarily on Elder loam soils underlain by “riverstones” deposited over thousands of years by the Arroyo Seco River. These stones allow a fourfoot rooting zone that keeps the vines’ vegetative growth and fruit in balance. Additionally, the cool climate and winds of the Salinas Valley extend the growing season and retain the natural grape acids and intense varietal character of the Chardonnay.


TECHNICAL DATA

Appellation:

 

Arroyo Seco AVA, Monterey County

Composition

99.5% Chardonnay, .5% Other White

Harvest Dates:

September 29th through October 28th, 2010.

Harvest Chemistries:

24.4° Brix,

Vinification:

Malolactic: 50% of Chardonnay in barrel

Maturation: Aged 8 to 10 months in barrels from new to fourth fill

Barrel Type: American, Hungarian and French

Bottling Chemistries:

pH: 3.455

Total Acidity: 0.69 g/100ml

Alcohol: 13.63 % by vol

Residual Sugar:0.46%

Cellaring:

Drink now, or cellar up to 5 years

WINEMAKER'S COMMENTS
This elegant Chardonnay has an attractive pale strawyellow color. The aromas are of pear, apple and stone fruits, combined with a perfumed roasted hazelnut and butterscotch bouquet from the barrel fermentation and sur lie aging. The flavors are very soft with ripe pear, tangelo citrus and vanilla toastiness, producing layers of complexity with a silky balance of fresh fruit acidity and palate-weight.

Jeff Meier, winemaker


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