COLOUR
Rosé
TYPE
Still
VINTAGE
2025
GRAPE
Grenache Noir
PRODUCER
J. Lohr Vineyards & Wines
REGION
California
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Founded in 1974, J. Lohr Vineyards & Wines is a pioneering family-owned estate in California's Central Coast. The Stairway Vineyard is located in the high-elevation western sector of the Adelaida District in Paso Robles, characterized by steep, terraced slopes with grades up to 75%. The vineyard's name reflects these dramatic, step-like chalk terraces. The soils here are composed of ancient uplifted seabed rich in calcareous limestone and fossilized seashells, which imparts a distinct character to the vines. This micro-production rosé is crafted from just four acres of Grenache Noir dedicated exclusively to this estate bottling, resulting in an extremely limited release of only 165 cases.
ALCOHOL
13.5%
AVG. PRICE
€30
STYLE
Classic
SULPHITES
YES
When to drink
Now
Ideal temperature
7-10°C
INTERESTING FACTS
Fact 01
The vineyard features steep terraces with grades reaching up to 75%, requiring physical caution from the viticultural team.
Fact 02
The soils are rich in calcareous chalk rock where fossilized seashells from an ancient uplifted seabed are routinely found.
Fact 03
This highly allocated, winery-exclusive rosé had an extremely limited production of only 165 cases for the 2025 vintage.
FOOD PAIRING
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WINE MAKING PROCESS
The Grenache Noir grapes were hand-harvested in the cool early morning of September 29, 2025, and transported in bins layered with dry ice to prevent oxidation. After destemming and sorting, the fruit underwent a gentle crush followed by a short two-hour skin maceration to extract its delicate blush-pink color. The juice was fermented slowly at cool temperatures (around 16°C) for over two months using Zymaflore X16 yeast to enhance vibrant fruit esters. To build texture and roundness on the palate, the wine was aged sur lie (on its lees) in small stainless steel barrels for three months. Malolactic fermentation was completely blocked to preserve the wine's crisp, vibrant structure.
