Winemaker Notes The 2021 Beaux Frères Stardance Pinot Noir is described as having a vibrant, lifted nose of dusty florals, lavender, and spice-dusted blackberries. The palate is soft, round, and expansive, with notes of violet, wild berries, and a saline tinge with hints of licorice. It finishes fresh and chewy, with a lingering rose tone. The tannins are described as pithy and gripping, indicating a need for aging.  About Winery Beaux Frères is the story of an uncommon encounter between the exceptional Willamette Valley, Oregon terroir and Founder Michael Etzel. While on vacation in 1986, Michael Etzel came upon an 88-acre pig farm for sale located on Ribbon Ridge in the Northern Willamette Valley, Yamhill County, Oregon. After some deliberation, Michael purchased the farm with his brother-in-law (“beaux frères”), Robert Parker, Jr. Since their first vintage in 1991, the Beaux Frères philosophy remains the same; to produce a world-class Pinot Noir from small, well-balanced yields and ripe, healthy fruit that represent the essence of the vineyard, while also using organic and biodynamic practices. Today, Beaux Frères is recognized as an exemplary Estate in Oregon.

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PRE-ORDER Winemaker Notes Aromas of fresh and exotic fruits from Sauvignon Blanc, dried and candied fruits and white flowers from Sémillon and delicate woody and vanilla notes from Muscadelle come together to make this complex LynchBages White. The palate balances freshness and strength with a round, ample yet elegant structure. Characteristic of fine Bordeaux whites, Lynch-Bages White is lively and explosive in its early youth and retains impressive length on the palate for the duration of its life. About Winery 1855 Grand Cru Classe – 5th Growth The chateau was founded in the 18th century by the Liberal family. Most of the wines produced here were exported to the Netherlands and Belgium. Half of the wines of the chateau are planted just next to the First Growth Chateau Latour. Overlooking the Gironde estuary at the entrance to Pauillac, the vines of Lynch-Bages are located on the Bages plateau, on one of the finest gravelly rises in the appellation. The estate once belonged to the famous Lynch family, of Irish origin, and was acquired by Jean-Charles Cazes in 1934. His grandson, Jean-Michel Cazes restructured the estate in 1974, adding state-of-the-art winemaking equipment, while keeping the former wooden vats as a reminder of the 19th century.The grapes are all hand picked and then carefully sorted before crushing. A very strict selection is made prior to blending and the wine is traditionally aged in oak barrels before bottling. Today, the winery is managed by Claire Villars Lurton. Under her management the estate has undergone complete renovation to organic and biodynamic vineyard management. The grounds of the chateau were fully renovated in 2018.

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Winemaker Notes Caymus has a signature style that is dark in color, with rich fruit and ripe tannins – as approachable in youth as in maturity. Since its founding in 1972, Caymus has become renowned as a consistent leader in the production of Napa Valley Cabernet. Grapes for this wine are farmed in a range of Napa’s sub-appellations – from Coombsville to Calistoga – with fruit from the valley floor creating lushness and the hillsides providing backbone. Diversification enables us to make the best possible wine in a given year, featuring layered, lush aromas and flavors, including cocoa, cassis and ripe berries. About Winery In 1972, Chuck Wagner started Caymus Vineyards with his parents, Charlie and Lorna, with a humble plan and an uncharted future. The Wagner family were farmers with deep roots in the Napa Valley – in 1857, Chuck Wagner’s great-great grandfather captained a wagon train to California from Bible Grove, Missouri. Working together for decades, Chuck Wagner and his parents established the family’s work ethic, appetite for innovation, down-to-earth sensibility, and deep appreciation of the pleasures of good food and wine enjoyed with family and friends.

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Winemaker Notes The 2021 Château Beychevelle showcases a blend of 56% Cabernet Sauvignon, 38% Merlot, 3% Petit Verdot, and 3% Cabernet Franc, resulting in a wine with a historically high proportion of Cabernet Sauvignon. Winemaker notes highlight its surprising freshness, vibrant red and black fruit character, and elegant, silky tannic structure. The wine offers complex aromas and flavors of blackberry, mint, and cedar, with a savory, focused finish that should age well for two decades.  About Winery Chateau Beychevelle, A prestigious Cru Classe whose character has been forged by three centuries of history. Nowhere does the word Chateau in its noblest sense ring as true as it does at Beychevelle. The elegance of its classical architecture makes it a jewel in the crown of the Médoc, coveted since its creation by the powerful families who have successively marked the economic, political and cultural life of Bordeaux and the region.

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Winemaker Notes The 2021 Château Figeac showcases a blend of 40% Cabernet Sauvignon, 31% Cabernet Franc, and 29% Merlot. The wine is deep garnet-purple in color and offers aromas of redcurrants, black raspberries, and mulberries, with hints of iron ore, violets, and graphite. The palate is medium-bodied, with ripe tannins, bright red fruit, and mineral layers, finishing long and ferrous. About Winery Figeac is a very ancient property. In the 2nd century, the Figeacus family gave its name to the estate. Traces of this Gallo-Roman villa still exist today. In the 15th century, FIGEAC was one of five noble houses in Saint-Emilion and passed from the Lescours family, who at that time also owned Ausone, into the hands of the Cazes family, who transmitted it through marriage to the Carles in the 17th century. After the Manoncourt family acquired the property in 1892, FIGEAC was mainly managed by agricultural engineers. However, in 1943, the year in which Thierry Manoncourt made his first vintage, a period of resurgencebegan for Figeac. Thierry Manoncourt realised in that year the huge potential of FIGEAC’s terroir and urged his mother, a Parisian, to hold on to the estate. In 1955 CHATEAU-FIGEAC became a First Great Classified Growth.  Today, Madame Manoncourt and her daughters are ably supported by highly skilled wine-growing teams and are as eager as ever to guarantee the long-term continuity of FIGEAC.

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Winemaker Notes A racy nose with hints of spice. Imagine boysenberries, toasty notes, and just a touch of sweet spice. On the palate, it’s juicy, fresh, and bright—like a symphony of cherries, raspberries, and blackcurrants. There’s even a subtle whisper of vanilla on the finish.  About Winery In Saint Emilion, the G. Arpin castles develop wines of character, like this line of winegrowers who have followed one another since 1919 on the property. Tame the vine and sculpt the wine are the watchwords of the work of Gaël Arpin, the owner, and his team. This requirement allows everyone, as a purpose, to find in each signed bottle "G.Arpin", a sculpture wine from a unique terroir made by the virile force of a winemaker in love with his terroir.

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PRE-ORDER Winemaker Notes The 2021 Les Fiefs de Lagrange, a second wine from Château Lagrange, is described as a delightful and expressive wine with a focus on fresh fruit and balanced structure. Winemaker notes highlight its bright ruby color, aromatic notes of blackcurrant, plum, and cedar, and a palate of ripe fruit, firm tannins, and a smooth, velvety texture. The wine is noted for its potential for aging, but also for being enjoyable in its youth due to its supple and elegant character.  About Winery Les Fiefs de Lagrange is the second wine of Château Lagrange, a renowned estate in the Saint-Julien appellation of Bordeaux. The vineyard, encompassing 118 hectares, sits on two gravelly hilltops within a single block, facing north and south. The estate's history dates back to Gallo-Roman times, with the Knights Templar later initiating winegrowing activities. 

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PRE-ORDER Winemaker Notes The 2021 Château Pape Clément is a Bordeaux wine described as having a deep ruby/plum hue and a complex, rich, and elegant profile. Winemaker notes highlight aromas of dark berries, cherries, and subtle spices like cedarwood and cloves, with hints of blackcurrant and redcurrant. The palate is characterized by balanced tannins, smooth texture, and a long, elegant finish. The wine is considered to be full-bodied, with a potential for further development and finesse with aging.  About WineryChateau Pape Clément owes its name to its most illustrious owner. A man of the cloth born in 1264, Bertrand de Goth became Bishop of Comminges, in the Pyrenees Mountains, at the age of 31; he later became Archbishop of Bordeaux in 1299. He then received as a gift the property in Pessac, the Vineyard de La Mothe. Taken by a passion for the vine, he continually took part personally in equipping, organizing and managing the domain in accordance with the most modern and rational practices. Nevertheless, on 5 June 1305 the cardinals met in a conclave in Pérouse and appointed him to succeed Pope Benedict XI, who had passed away prematurely after only eleven months of reign. Bertrand de Goth took the name of Clement V. Supported by Philip IV, it was he who decided in 1309 to move the papal court to Avignon, thus breaking with Rome and its battles of influence. During this same period, the weight of his responsibilities led him to relinquish his property, giving it to the Archbishop of Bordeaux. Henceforward, the vineyard was to be known to posterity under the name of this enlightened pope. Management under the clergy brings modernity The grateful Church perpetuated Pope Clement's work. Each archbishop in turn turned to modernity and technical progress, to the point of the wine estate becoming a model vineyard. In addition to especially early harvests, which remain one of its special characteristics, Chateau Pape Clément is without a doubt the first vineyard in France to align vine stock to facilitate labour. At the end of the 18th century, the Archbishop of Bordeaux was dispossessed of his property. The papal vineyard became part of the public domain. 8 June 1937 was a dark day in the vineyard's history, when a violent hailstorm destroyed virtually the entirety of the estate. Two years later, Paul Montagne bought it and gradually brought it back to life. Thanks to his efforts, the vineyard returned to its former rank and stood up to the surge in urbanization. His descendents, Léo Montagne and Bernard Magrez, perpetuate this secular tradition so that Chateau Pape Clément wines continue to delight the wine-lovers of today and tomorrow.

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Winemaker Notes It’s like a symphony of flavors. Picture dark ruby red in your glass, almost opaque, with purple hues dancing around the edges. As you raise it to your lips, you’ll catch whiffs of ripe plums, floral notes, black cherries, and a hint of candied orange zest. The orchestra continues on your palate: medium-bodied, fresh cherry fruit, integrated tannins, and a nicely structured, mineral-citrus finish. It’s like the wine equivalent of a perfectly composed concerto About Winery Château Patris is nestled on the southwest slope of the Saint-Émilion hill, where its 11.5 hectares of old vines bask in a very favorable exposure. Imagine those vineyards soaking up the sun, their roots digging into the beautiful limestone terroirs—the stuff that makes Saint-Émilion one of the world’s most celebrated appellations

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PRE-ORDER Winemaker Notes The 2021 Sarget de Gruaud Larose, a second wine of Château Gruaud Larose, is characterized by its lively aromas of dark berries, hints of cedar and tobacco, and a deep ruby color. Winemakers describe the palate as velvety, with a balanced blend of juicy red fruits, earthy notes, and subtle spice, supported by firm yet velvety tannins. The wine is known for its potential to age gracefully, offering a long and satisfying finish.  About Winery Château Gruaud Larose is a renowned Second Cru Classé winery located in Saint-Julien-Beychevelle, Bordeaux, France. It is known for producing elegant and complex red wines that exemplify the Saint-Julien terroir. The estate is one of the oldest in the region and boasts one of the largest vineyards in Bordeaux. 

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PRE-ORDER Winemaker Notes The 2021 Sociando Mallet showcases a blend of fruit, earth, and spice, reflecting the estate's commitment to its terroir. The wine is described as having a deep color, with aromas of dark berries, licorice, cigar wrapper, and loamy soil. The palate offers a medium to full-bodied experience with concentrated fruit, fresh acidity, and integrated tannins.  About Winery Château Sociando-Mallet, a winery in the Haut-Médoc appellation of Bordeaux, has a history dating back to the 17th century. Originally owned by a Basque nobleman named Sossiondo, the name was later modified to Sociando due to phonetic changes. The estate experienced various owners, including the Cabarrus family and a naval captain, who added his name "Mallet" to the property, thus establishing it as Château Sociando-Mallet. In the 1960s, Jean Gautreau, a négociant, purchased the property and began modernizing the estate, leading to its current recognition as a quality wine producer. 

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PRE-ORDER Winemaker Notes The Connétable de Talbot 2021 is a second wine from Château Talbot, known for its balanced and elegant character, especially in the 2021 vintage. It is a blend of Cabernet Sauvignon and Merlot, often featuring notes of red and black fruits, cedar, tobacco, and a touch of spice. The 2021 vintage is described as fresh and vibrant with ripe and rich sensory profiles.  About Winery Château Talbot Connétable de Talbot, the second wine of the famed Château Talbot, tells a story of rigorous selection and meticulous vineyard management, all while offering a more accessible price point than the estate's flagship wine. The narrative centers around the estate's renowned terroir in St. Julien, Bordeaux, and its history, tracing back to the Battle of Castillon and the Cordier family's legacy. 

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Winemaker Notes This wine is delightfully fragrant and floral, showing lovely aromas of fresh strawberry, sliced peach, and watermelon with nuances of hibiscus, cherry, and clover honey. The palate is refreshingly crisp yet lusciously smooth, revealing juicy flavors of nectarine, orange, strawberry parfait, and golden delicious apple. These primary flavors are underlain by plush, pleasing notes of papaya and honeydew melon, accented with a suggestion of rosehip tea. A long, clean finish lingers with impressions of peach, citrus zest, and Barbados cherry. About Winery In the golden, oak-studded hills of Paso Robles' fabled west side, not far from William Randolph Hearst's magnificent castle, there is a man with a Homeric vision. His name is Daniel Daou and he is devoting his life and every imaginable resource to creating, first and foremost, a Cabernet Sauvignon that rivals the very best in the world. Gracefully perched atop a stunning promontory at 2,200 feet, the DAOU Spanish Colonial style winery is embraced by a tangible serenity. Hawks wheel and bank while the all-day sun caresses close planted rows of lush, emerald green vines. The 100 percent calcareous soil makes no sound as it passes out nourishment and only a gentle breeze flows up through the Templeton Gap from the Pacific. The quiet is bewitching; you want to lay down roots here, just as the four-year-old vines have done. But the sense of peace belies the serious industry at work on this 100 acre estate. No effort is spared to create the luscious varietals and blends that flow from this limited production winery. This kind of synergy happens rarely: superlative climate and terroir, super intensive vineyard culture, and cutting edge viticultural practice. You're more likely to find it in Bordeaux than Central California. Coupled with the infectious passion and gracious, family style hospitality of the Daou brothers, Georges and Daniel, the result is pure magic. The kind of magic that comes in a bottle.

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Winemaker Notes The 2021 Domaine de Chevalier is characterized by its purity, freshness, and complex aromatics. The red wine features dark berry, violet, and forest floor notes with a silky palate, fine tannins, and bright acidity, while the white wine presents citrus, spice, and wet stone aromas with a dense, vibrant, and structured finish. Both wines are considered impressive, with the red's high Cabernet Sauvignon content promising excellent aging potential.  About Winery Domaine de Chevalier is a Bordeaux wine from the Pessac-Léognan appellation, ranked among the Crus Classés for red and white wine in the Classification of Graves wine of 1953 and 1959. The winery and vineyards are located south of the city of Bordeaux, in the commune of Léognan. It is one of a very few Bordeaux estates to be named domaine instead of château. The estate dates from the 18th century, and viticulture of significance was begun during the 19th century when it was run by Arnaud Ricard, also the proprietor of Château Malartic-Lagravière; from 1900 to 1945 it was owned by Gabriel Beaumartin, a son-in-law.[3] Severe frosts in 1945 made partial replanting necessary, and normal production was not resumed until 1953. Managed by Claude Ricard since 1948, the Ricard family was forced to sell the estate in 1983 to the Bernard family of Cognac, though Claude Ricard stayed on as advisor for several years.

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Winemaker Notes Ripe and tropical, harmonizing fresh lime juice, fresh citrus and petrol stoniness from the Keuka vineyards with cantaloupe and tangerine from the Seneca vineyards. Behind the zingy freshness are a rich body and a discreet creaminess which form a well-balanced union ideal for long-term aging. About us Dr. Konstantin Frank; ignited the “Vinifera Revolution”, a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention. Located on Keuka lake in the Finger Lakes region, Dr. Konstantin Frank Wines features some of the oldest vinifera vines in the United States and continues to produce wines of distinction and quality. Vinification Only the free run juice from the gently pressed grapes was used. The base wine was fermented at low temperatures to preserve the more delicate characters. Second fermentation took place in the bottle as per the Méthode Champenoise. After leaving the wine resting for more than four years it was disgorged, and dosage was added prior to final bottling

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Winemaker Notes Bright fresh fruit with dominant characters of fresh pineapple and lemon sorbet. The light sweetness is well balanced by a refreshing acidity and a soft mouth feel.Pair with Middle Eastern, Moroccan, Thai, and Asian cuisines. Pairs well with Spicy and Aromatic Ingredients like Pepper, Ginger, Curry, Sesame, and Soy. Spicy BBQ and Wings. Pork. About us Dr. Konstantin Frank  ignited the “Vinifera Revolution”, a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention. Located on Keuka lake in the Finger Lakes region, Dr. Konstantin Frank Wines features some of the oldest vinifera vines in the United States and continues to produce wines of distinction and quality. Vinification Only the free run juice from the gently pressed grapes was used. The base wine was fermented at low temperatures to preserve the more delicate characters. Second fermentation took place in the bottle as per the Méthode Champenoise. After leaving the wine resting for more than four years it was disgorged, and dosage was added prior to final bottling

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Winemaker Notes Lovely and lifted aromas of Bing cherry, Bergamot tea, cranberry, pomegranate, anise, worn leather, orange peel, forest floor and rose petal compel a taste. Mirroring the nose, the palate rewards with additional notes of wild strawberry, raspberry, blood orange and thyme stem, finishing long and bright. Absolutely beautiful to drink in its youth, the structural components also make this a great candidate for further cellaring. About Winery Ambassador James D. Zellerbach founded Hanzell Vineyards in 1953 with a vision to create wines that could compete on the world stage.  Named after his wife Hana, Hanzell sits at the southern toe of the Mayacamas mountain range overlooking the south-western end of Sonoma Valley and San Pablo Bay.  After extensive time spent in Burgundy, Zellerbach returned inspired and educated by the region’s wines and grapes—Pinot Noir and Chardonnay.  He then planted these two varieties at a time when there were less than a few hundred acres of each planted in North America.  Since 1975, Hanzell has been solely owned by the de Brye family, who is dedicated to the preservation of tradition with a progressive and holistic approach which will ensure the sustainability for generations to come.

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Winemaker Notes Another lovely bottling from our Sessions vineyard block, planted in 1999, the nose shows loads of wild blueberry, dark cherry, wildflowers, raspberry, boysenberry, blood orange and bergamot. Complex and beguiling on the palate, flavors of red cherry, pomegranate, pink grapefruit, granite and redwood forest floor compel another taste. Long and complex on the finish, this Pinot Noir will surely be a favorite whether enjoyed now or after years of cellaring. About Winery Ambassador James D. Zellerbach founded Hanzell Vineyards in 1953 with a vision to create wines that could compete on the world stage.  Named after his wife Hana, Hanzell sits at the southern toe of the Mayacamas mountain range overlooking the south-western end of Sonoma Valley and San Pablo Bay.  After extensive time spent in Burgundy, Zellerbach returned inspired and educated by the region’s wines and grapes—Pinot Noir and Chardonnay.  He then planted these two varieties at a time when there were less than a few hundred acres of each planted in North America.  Since 1975, Hanzell has been solely owned by the de Brye family, who is dedicated to the preservation of tradition with a progressive and holistic approach which will ensure the sustainability for generations to come.

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Winemaker Notes The 2020 Heitz Cellar Quartz Creek Vineyard Chardonnay  having bright, vibrant, and elegant characteristics, with notes of Meyer Lemon, Hazelnut, and Calla Lily on the nose. The palate is tightly wound with impressive energy, refreshing, and pure, featuring notes of green and yellow apples, white peaches, and hints of chalk dust, acacia honey, and lightly browned toast. About Winery Heitz Cellar, founded in 1961 by Joe and Alice Heitz, is a historic Napa Valley winery known for its pioneering role in single-vineyard Cabernet Sauvignon production. Joe Heitz, mentored by André Tchelistcheff, helped elevate Napa's reputation and was the first to label a wine with a single vineyard name: Martha's Vineyard. In 2018, the Heitz family sold the winery to Gaylon Lawrence, marking a new chapter for the estate. 

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PRE-ORDER Winemaker Notes This Riesling Icewine has an abundance of vibrant aromatics including peach, pear, and lime. On the palate, notes of honey, apricot and mango are balanced by a crisp and lively acidity. About us Austrian-born and monastically educated, Karl J. Kaiser, and native Canadian Donald J.P. Ziraldo, a decendant of a family of winegrowers in Northern Italy, founded Innisklillin Wines on July 31, 1975, obtaining the first winery license granted in the province of Ontario since 1929. Located in Niagara-on-the-Lake at the historic Brae Burn Estate, Inniskillin was founded upon and is dedicated to the principle of producing outstanding wines from vinifera wine grapes grown in the Niagara Peninsula. Karl and Donald tirelessly tested the new ground of Niagara, grafting old-world wisdom in the new-world terroir. Inniskillin rocketed to international notoriety when its pioneering 1989 Vidal Icewine was awarded the Grand Prix d'Honneur at Vinexpo 1991, and drew worldwide attention to Canada's burgeoning wine industry.

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PRE-ORDER Winemaker Notes Made from frozen Vidal grapes grown in Niagara, Canada, this rare dessert wine has a golden hue with aromas of honey, apricot and spice. Rich and complex with intense flavours of tropical fruit and caramel, it is perfectly balanced by bright acidity and an effervescent finish. About us Austrian-born and monastically educated, Karl J. Kaiser, and native Canadian Donald J.P. Ziraldo, a decendant of a family of winegrowers in Northern Italy, founded Innisklillin Wines on July 31, 1975, obtaining the first winery license granted in the province of Ontario since 1929. Located in Niagara-on-the-Lake at the historic Brae Burn Estate, Inniskillin was founded upon and is dedicated to the principle of producing outstanding wines from vinifera wine grapes grown in the Niagara Peninsula. Karl and Donald tirelessly tested the new ground of Niagara, grafting old-world wisdom in the new-world terroir. Inniskillin rocketed to international notoriety when its pioneering 1989 Vidal Icewine was awarded the Grand Prix d'Honneur at Vinexpo 1991, and drew worldwide attention to Canada's burgeoning wine industry.

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Winemaker Notes Exotic aromas of honeysuckle, ripe pear, Meyer lemon, and lychee. Flavors of ripe apple and pear, with just a touch of residual sweetness, classic minerality, and a light, refreshing spritz of natural carbonation on the finish. Fresh, cool, crisp and easy drinking Riesling that begs for another glass. A perfect sipper by itself but its lower alcohol and bright acidity also make it a no-rules, incredibly food-friendly wine. Pair it with Asian-Fusion cuisine or anything with a lick of spicy heat.  THE J LOHR STORY Fifty years ago, Jerry Lohr embarked on a career change. What followed would reshape the landscape of the California wine industry and create one of the country’s most popular wine brands. In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions – searching for the ideal location for his first vineyard. Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing. Four decades ago, the California Central Coast had not yet emerged as one of North America’s world-class winegrowing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of a handful of early pioneers, Jerry Lohr was among the first to realize the inherent potential of Monterey and Paso Robles for producing high quality grapes and superb wines. PIONEERING MONTEREY AND PASO ROBLES -JERRY LOHR LEGACY-It’s no coincidence that the Central Coast’s emergence as a world class winegrowing region runs parallel with the establishment and growth of J. Lohr Vineyards & Winery. Founder Jerry Lohr is one of the region’s pioneers and has played a larger-than-life role in bringing the area to prominence. Jerry’s instincts led him to two regions located about 75 miles apart. In the early 1970s, he chose Monterey County’s Arroyo Seco district for its cool, windy climate and rocky soils as ideal for Chardonnay. In the 1980s, he recognized the potential of Paso Robles for growing Bordeaux varietals, especially Cabernet Sauvignon – given the area’s rich soils and dramatic diurnal temperature swings between warm days and cool nights. After Jerry Lohr’s nearly decade-long search for the right place to plant his first vineyard, he chose a site in Monterey County that was to become the heart of the Arroyo Seco appellation. Jerry originally planted 280 acres in 1972 and 1973 near Greenfield. Monterey County’s Arroyo Seco appellation has proved ideal for growing layered, complex Chardonnay and Pinot Noir. Brisk winds and fog off Monterey Bay, stony, well-drained soils, and a lack of damaging fall rains all combine to produce grapes with trademark fruit intensity and balancing acidity. In 1974, Jerry unveiled the first J. Lohr winery in San Jose. In the early 1980s, Jerry Lohr saw the potential for great Cabernet Sauvignon further south. Borrowing a lesson from the French—that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varieties in San Luis Obispo County’s little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling cellars; J. Lohr’s Paso Robles production facility was opened in 1988.

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Winemaker Notes The inspiration for the J. Lohr Cuvee St. E comes from the Grand Cru wines of St. Emilion from the Right Bank of Bordeaux. These memorable wines are composed primarily from Cabernet Franc and Merlot, with rare touches of Cabernet Sauvignon, Malbec and Petit Verdot. We are given the freedom to emulate these great wines without the restrictions of varietal percentages, instead keenly focusing on the texture and complexity of the blend that nature delivers with each vintage. THE J LOHR STORY Fifty years ago, Jerry Lohr embarked on a career change. What followed would reshape the landscape of the California wine industry and create one of the country’s most popular wine brands. In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions – searching for the ideal location for his first vineyard. Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing. Four decades ago, the California Central Coast had not yet emerged as one of North America’s world-class winegrowing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of a handful of early pioneers, Jerry Lohr was among the first to realize the inherent potential of Monterey and Paso Robles for producing high quality grapes and superb wines. PIONEERING MONTEREY AND PASO ROBLES -JERRY LOHR LEGACY-It’s no coincidence that the Central Coast’s emergence as a world class winegrowing region runs parallel with the establishment and growth of J. Lohr Vineyards & Winery. Founder Jerry Lohr is one of the region’s pioneers and has played a larger-than-life role in bringing the area to prominence. Jerry’s instincts led him to two regions located about 75 miles apart. In the early 1970s, he chose Monterey County’s Arroyo Seco district for its cool, windy climate and rocky soils as ideal for Chardonnay. In the 1980s, he recognized the potential of Paso Robles for growing Bordeaux varietals, especially Cabernet Sauvignon – given the area’s rich soils and dramatic diurnal temperature swings between warm days and cool nights. After Jerry Lohr’s nearly decade-long search for the right place to plant his first vineyard, he chose a site in Monterey County that was to become the heart of the Arroyo Seco appellation. Jerry originally planted 280 acres in 1972 and 1973 near Greenfield. Monterey County’s Arroyo Seco appellation has proved ideal for growing layered, complex Chardonnay and Pinot Noir. Brisk winds and fog off Monterey Bay, stony, well-drained soils, and a lack of damaging fall rains all combine to produce grapes with trademark fruit intensity and balancing acidity. In 1974, Jerry unveiled the first J. Lohr winery in San Jose. In the early 1980s, Jerry Lohr saw the potential for great Cabernet Sauvignon further south. Borrowing a lesson from the French—that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varieties in San Luis Obispo County’s little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling cellars; J. Lohr’s Paso Robles production facility was opened in 1988.

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Winemaker Notes "Savory varietal notes of Cabernet Sauvignon are layered with the dark fruit character of Petite Sirah. The bouquet of cocoa powder, caramel, and anise works in harmony with the black cherry fruit signature of this wine. Bright and focused on the palate, with a firm and appetizing finish." Serve with Santa Maria-style grilled tri-tip seasoned with a simple garlic, salt, and pepper rub, along with grilled French bread, fresh salsa, and stewed pinquito beans for a classic coastal California feast. THE J LOHR STORY Fifty years ago, Jerry Lohr embarked on a career change. What followed would reshape the landscape of the California wine industry and create one of the country’s most popular wine brands. In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions – searching for the ideal location for his first vineyard. Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing. Four decades ago, the California Central Coast had not yet emerged as one of North America’s world-class winegrowing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of a handful of early pioneers, Jerry Lohr was among the first to realize the inherent potential of Monterey and Paso Robles for producing high quality grapes and superb wines. PIONEERING MONTEREY AND PASO ROBLES -JERRY LOHR LEGACY-It’s no coincidence that the Central Coast’s emergence as a world class winegrowing region runs parallel with the establishment and growth of J. Lohr Vineyards & Winery. Founder Jerry Lohr is one of the region’s pioneers and has played a larger-than-life role in bringing the area to prominence. Jerry’s instincts led him to two regions located about 75 miles apart. In the early 1970s, he chose Monterey County’s Arroyo Seco district for its cool, windy climate and rocky soils as ideal for Chardonnay. In the 1980s, he recognized the potential of Paso Robles for growing Bordeaux varietals, especially Cabernet Sauvignon – given the area’s rich soils and dramatic diurnal temperature swings between warm days and cool nights. After Jerry Lohr’s nearly decade-long search for the right place to plant his first vineyard, he chose a site in Monterey County that was to become the heart of the Arroyo Seco appellation. Jerry originally planted 280 acres in 1972 and 1973 near Greenfield. Monterey County’s Arroyo Seco appellation has proved ideal for growing layered, complex Chardonnay and Pinot Noir. Brisk winds and fog off Monterey Bay, stony, well-drained soils, and a lack of damaging fall rains all combine to produce grapes with trademark fruit intensity and balancing acidity. In 1974, Jerry unveiled the first J. Lohr winery in San Jose. In the early 1980s, Jerry Lohr saw the potential for great Cabernet Sauvignon further south. Borrowing a lesson from the French—that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varieties in San Luis Obispo County’s little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling cellars; J. Lohr’s Paso Robles production facility was opened in 1988.

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