# Vineyard Series "Tower Road" Petite Sirah (2023)

- **Producer:** J. Lohr Vineyards & Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Petite Sirah, Grenache Noir, Roussanne
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 15.5%
- **Average price:** €29
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, blueberry, cherry, plum, violet, rose, black pepper, chocolate, smoke, cedar, vanilla

## About this wine

Tower Road is a signature vineyard-designate bottling from J. Lohr Vineyards & Wines, a pioneering family-owned estate established in 1974 by Jerry Lohr. Sourced from the Estrella District of Paso Robles in California's Central Coast, this wine highlights the region's unique terroir, where well-drained clay soils restrict yields and intense daytime heat is balanced by cooling marine evening breezes. The 2023 vintage was shaped by historic winter rainfall that replenished the soils, followed by a cool growing season that allowed for extended hangtime and exceptional structural balance.

## Interesting facts

- The 2023 vintage was preceded by record-breaking winter rainfall, nearly doubling the region's 30-year historical average.
- Winemaker Brenden Wood co-fermented a tiny 1% splash of Roussanne, a white grape, to add a velvety viscosity to this massive red wine.
- To protect the tight-clustered Petite Sirah grapes from birds in August, the estate utilizes protective vine netting across the vineyard.

## Food pairing

This full-bodied, highly structured Petite Sirah requires rich, flavorful dishes with high fat content or smoky elements to soften its robust tannins. The wine's bright acidity cuts through heavy proteins like pork and beef, while its intense dark fruit profile complements savory, charred, or coffee-rubbed crusts.

## Wine making process

The grapes were hand-harvested in October and November 2023. The fruit underwent whole-berry fermentation using Zymaflore Xpure yeast at a moderate 82°F, beginning with a two-day cold soak followed by four days of active fermentation before pressing. Uniquely, a small percentage of Grenache Noir and Roussanne were integrated to enhance aromatic complexity and mid-palate texture. The wine completed 100% malolactic fermentation directly in barrels and was aged for 18 months in 225-liter French oak Burgundy export barrels (38% new wood) from select cooperages.