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J. Lohr Signature Cabernet Sauvignon Paso Robles 2017 750 ML

$164.16 $149.99

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Quantity 6 - 1112 +
Price $123.12$109.99
SKU: RJ152802 Category: UPC No: 089121398524
Additional Information

6+ $123.12 | 12+ $109.99

Critical Acclaim
WE95 – Wine Enthusiast
Almost opaque in the glass, this luxury bottling entices with intense aromas of black currant and blackberry sauce on the nose, with savory hints of dark olive and caramel spice. It’s quite dry on the palate, where licorice, violet and cassis flavors linger amidst the polished tannins.

JD93 – Jeb Dunnuck
The most expensive release is the 2017 Cabernet Sauvignon Signature, which is 90% Cabernet Sauvignon, 5% Cabernet Franc, 3% Malbec, and 2% Saint Macaire aged 19 months in 100% new French oak. Its saturated purple hue is followed by powerful notes of blackcurrants, scorched earth, chocolate, white truffle, and chalky minerality, and it hits the palate with full-bodied richness, a concentrated, stacked mid-palate, building tannins, and a great finish. It’s a beautiful wine. I’d give bottles 2-3 years to shed a touch of baby fat and develop more nuances, and it should keep for over a decade.

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Tasting Notes

The J. Lohr Signature Cabernet Sauvignon debuted with the 2013 vintage. It was introduced in January 2017 to mark Jerry Lohr’s 80th birthday. Built for longevity and aging, it is the most complex, structured Cabernet that we produce. It represents both a tribute to Jerry’s pioneering efforts in the Paso Robles appellation and the J. Lohr portfolio’s ultimate limited red wine release.

Like the previous vintages, the current vintage release draws heavily upon Clone 337 Cabernet Sauvignon from the J. Lohr Beck Vineyard in Paso Robles’ Creston District. Beck is a unique, high elevation site that sits above the early morning fog line at 1,700 feet. Its calcareous soils and cooling afternoon winds are perfect for growing Cabernet Sauvignon. The Cabernet from this vineyard ripens early with excellent color, purity of fruit, and phenolic maturity. No effort or expense is spared in the Signature production process; the hand-harvested grapes were held separate at harvest, then berry-sorted into six-ton open top tanks for fermentation. Maceration took place on the skins for five days, before early pressing, to achieve ideal tannin extraction. The wine was aged 19 months in 100% new French oak.