WTN: `03 Cabernet Sauvignon Seven Oaks--J Lohr, Paso Robles Calif.

[Bob Parsons Alberta]

Round 1 of the shoot-out!!

"The structure of the reds coming out of Paso Robles tends to be soft and fleshy, with gentle tannins and a more overt fruit character". Quote from the Wines of California, Stephen Brook.

WTN: `03 Cab Sauv. Seven Oaks- J Lohr, Paso Robles.

A winery that is on the up and up, so I`ve been told! Gravel, clay, limestone mixed terroir. Entry level wine for this winery and readily available, features on quite a few winelists. 13.5% alc.

Colour. Medium intensity in the centre with a pale watery purple rim. Sort of a typical deepish claret.

Nose. Cherry, cassis, spice, oak, pepper, cocoa. Not a lot of developement over 24 hrs.

Palate. Initial mouthfeel entry is cheek-tannins!! Red berry, plum, cassis, some pepper. Good concentration and grip, acidity not bad. Too young for me, does not show a lot of ripeness. Will it ever? Finish is lead pencil, white pepper and oaky. Food helps this one however and a lot going on here. P Verdot and Merlot blended in.
After 24 hrs still hard on the finish, still herby and that pencil note. Would like to try in a year or so.

Cost was around $20 Cdn.
Food- Chicken breast in a mushroom sauce.

*****wonder how the Sebastiani will compare to this one?

[Jenise]

Bob, what you just described--plus aggressive marketing--is why the J. Lohr is on so many wine lists. It's always soft and easy. I bet you'll like the Sebastiani a bit better--a little more structure and overall character.

[AaronW]

Round 1 of the shoot-out!!

"The structure of the reds coming out of Paso Robles tends to be soft and fleshy, with gentle tannins and a more overt fruit character". Quote from the Wines of California, Stephen Brook.

WTN: `03 Cab Sauv. Seven Oaks- J Lohr, Paso Robles.

A winery that is on the up and up, so I`ve been told! Gravel, clay, limestone mixed terroir. Entry level wine for this winery and readily available, features on quite a few winelists. 13.5% alc.

Colour. Medium intensity in the centre with a pale watery purple rim. Sort of a typical deepish claret.

Nose. Cherry, cassis, spice, oak, pepper, cocoa. Not a lot of developement over 24 hrs.

Palate. Initial mouthfeel entry is cheek-tannins!! Red berry, plum, cassis, some pepper. Good concentration and grip, acidity not bad. Too young for me, does not show a lot of ripeness. Will it ever? Finish is lead pencil, white pepper and oaky. Food helps this one however and a lot going on here. P Verdot and Merlot blended in.
After 24 hrs still hard on the finish, still herby and that pencil note. Would like to try in a year or so.

Cost was around $20 Cdn.
Food- Chicken breast in a mushroom sauce.

*****wonder how the Sebastiani will compare to this one?

Sorry Bob, big dummy here. What does "WTN" mean? And are there any other "codes" I ought to know to help me out on the forum?

[Bob Parsons Alberta]

Wine Tasting Note..Uncle Robin says use this heading for all tasting notes so easy to retrieve in the archives whatever. At least, I think that is the idea!!!! LOL

[Robin Garr]

Sorry Bob, big dummy here. What does "WTN" mean? And are there any other "codes" I ought to know to help me out on the forum?

Aaron, don't worry, there's no such thing as a dumb question in the sincere pursuit of information. Sometimes we forget that our forum acronyms aren't necessarily well-known.

Quick answer, "WTN" means "Wine Tasting Note." We put this abbreviation at the start of the subject line for any post that contains a description of a wine tasted, to facilitate narrowing searches by using WTN as one of the search terms.

Don't worry about the rest - you'll pick it up, and don't be shy to ask as we go along.

[Jenise]

Aaron--Robin said it well. I can only add that I don't think we use too many codes. QPR is about the only other one that immediately comes to mind (Quality/Price Ratio) that's wine-specific and not a common net abbreviation (like IIRC, for 'If I Recall Correctly', just for instance).