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VINTAGEThe 2004 vintage of our estate-grown Cabernet Sauvignon kicked off an unusually early harvest. Typically, we h...Read more...
I used to be in love with this- It's nice and big- great with lamb or steak, but it's a little syrupy Read more
Vanilla, brown sugar nose. Cherries and blueberries, vanilla, and a lot of brown sugar on toast. Very sweet and toasty. To me, this tasted like a m... Read more
Beautifully smooth Cabernet! Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for J. Lohr Estates Seven Oaks Cabernet Sauvignon
I used to be in love with this- It's nice and big- great with lamb or steak, but it's a little syrupy
Vanilla, brown sugar nose. Cherries and blueberries, vanilla, and a lot of brown sugar on toast. Very sweet and toasty. To me, this tasted like a mass-market in-your-face cabernet pretending its merlot. This bottle was a gift. If I had another, I would save it for the third bottle with friends who think wine comes in two flavors, red and white. Based upon that, my score may seem generous, but this wine is exactly what it intends to be, so I can't down rate it any more.
Beautifully smooth Cabernet!
smoke, depth, heavy
A nice medium to full-bodied cab with a fruity, crisp flavor.
The spawn of a fat sexy Zinfandel and a smokey Cabernet! WOOF!
External Reviews for J. Lohr Estates Seven Oaks Cabernet Sauvignon
VINTAGEThe 2004 vintage of our estate-grown Cabernet Sauvignon kicked off an unusually early harvest. Typically, we harvest around the end of September and run through middle to late October. In 2004, the fruit began rolling in on the 1st of September and was all but done by the end of the month. A warm, early spring and another year of below average rainfall brought bud break forward, ensuring an early harvest. Once again our yields were humble and we were able to achieve good depth of fruit character, but more importantly, the natural acidity and brightness of fruit was preserved with this harvest. As with most years in Paso, several heat spikes enabled us to harvest at varying degrees of ripeness and flavor profiles to add complexity to the blend. CABERNET SAUVIGNONThe backbone of the J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original planting material from Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to and complement the palate of both the Seven Oaks Cabernet and the other red varietals we produce, including Merlot and Petit Verdot, to add balance and weight to the wine. TECHNICAL DATAOrigin:Seven Oaks, Paso Robles vineyardComposition:77% Cabernet Sauvignon, 11% Petite Sirah, 4% Syrah, 4% Petit Verdot, 3% Merlot, 1% other varietiesTotal Acidity:0.67 g/100 mlpH at Bottling:3.76Alcohol:13.83% by volumeResidual Sugar:DryVinification:Stainless steel fermentedMalolactic fermentation in stainless steel tanks and barrelsMaturation:14 to 16 months aging in combination American and Hungarian oakBottling Date:June 2006Sizes:375 ml, 750 ml, 1.5 L, 3 L WINEMAKERS COMMENTSThe 2004 J. Lohr Estates Seven Oaks Cabernet Sauvignon has a dark, brick-red color with purple hues and good density. Once again, the lovely cherry fruit aromas of Cabernet from Paso shine through with hints of licorice and marzipan, complemented by spicy, vanilla oak. On the palate, the bright cherry pie fruit dominates with blueberry/currant flavors in the background. Underlying the fruit is a full to mid-palate weight, with the soft texture of the tannins carrying through into a long and lingering finish. I will be enjoying my Seven Oaks Cabernet with some sausage and mushroom pizza this evening; it also pairs beautifully with most game, red meat or tomato-based dishes.Daniel Shaw, red winemaker
Dietary Information: Certified Sustainable
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