J. Lohr Estates

2012 J. Lohr Estates Flume Crossing Sauvignon Blanc

2012 continued the trend of very cool years, which began in 2010. We were only 9 degree days warmer than 2011, with 2209 degree days versus 2200 for 2011. 2012 began with an even colder winter and earlier growing season temperatures than either 2010 or 2011. Fortunately, unlike ‘10 and ‘11, we saw favorable weather from bloom to fruit-set and dry weather from April through October, ensuring a uniform crop load and decreased mildew pressure despite the cool temperatures. The 2012 harvest appeared to be trending late until a short but substantial late September heat wave nudged the Arroyo Seco Sauvignon Blanc over the finish line. The September heat pushed the flavor profile through the grassy and into the passion fruit, lemon grass and grapefruit profile, while maintaining a bright and refreshing acidity.

The grapes for the Flume Crossing Sauvignon Blanc are grown in the well-drained, sandy, cobblestone soils deposited by the Arroyo Seco River. These rugged soils keep yields in check and produce fruit with varietal intensity, minerality and exceptional weight. The long, cool growing season of the Arroyo Seco appellation ensures that the fleeting exotic fruit flavors of Sauvignon Blanc are retained, along with vibrant natural acidity. The Flume Crossing Sauvignon Blanc is meant to be an expression of pure varietal character, influenced only by its terroir, and gently guided by minimal farming and winemaking practices.


Origin: Arroyo Seco AVA, Monterey County, CA
Composition Blend: 99% Sauvignon Blanc, 1% Viognier
Harvest Dates: Sep. 25 - Oct. 3, 2012
Brix at Harvest: 24.5° Brix average
  Maturation: Aged 8 months in tank, wood barrels and stainless steel barrels
  Barrel type: New Acacia wood barrels
Bottling Chemistries:
  pH: 3.27
  Total Acidity: 0.72 g/100ml
  Alcohol: 13.8% by volume
  Residual Sugar: 0.25 g/100ml
  Cellaring: Delicious now or within the next one to two years

Bright aromas and flavors of grapefruit, passion fruit and boxwood highlight this bright, crisp but well structured Sauvignon Blanc from the cool Arroyo Seco appellation. By fermenting part of the blend in new Acacia wood barrels, a rich textural component was developed to play off of the varietal brightness achieved with stainless steel aging of the remaining portion.
-Jeff Meier, Winemaker

Serve with fresh oysters, shrimp ceviche with lime, chilis and melon salsa or a spring green salad with Chèvre and citrus.

A bright, crisp and well-structured wine with flavors of grapefruit, passion fruit and boxwood.

Price: $14.00 750ml


2011 J. Lohr Estates South Ridge Syrah

Cool weather returned in 2011, much like the previous season which had been the coolest vintage in a decade. The winter season provided above average rainfall to the region and created great optimism among Paso Robles winegrape growers, until a widespread frost event on April 8th levied a 30% crop penalty on most varieties. Syrah, being an early budbreak variety, was not immune to this frost damage and yields were less than 3 tons per acre overall. Cool summer weather and low crop levels favored bigger vine canopies and great color development, even in warmer sites. Only 15 days registered temperatures greater than 100°F during the 2011 season in Paso Robles. This was the lowest number of hot days since 1997. Our restrictive vineyard irrigation methods at J. Lohr helped to render ripe seeds and to shift aromatics from white pepper to blue fruit in the final wine, in spite of the overall cool season.

The J. Lohr Estates South Ridge Syrah is grown on a combination of lime-laden and gravelly soils, which rein in Syrah’s rangy growth potential. The name South Ridge is derived from the orientation of its namesake vineyard, which sits on a south-facing hillside, resulting in fruit with intense flavors. As the popularity of Syrah has grown, we have planted two additional estate vineyards, one within a mile of the original planting, and the second eight miles south in a slightly cooler area of the Paso Robles AVA.


Origin: Paso Robles AVA, San Luis Obispo County, CA
Varietal Blend: 100% Syrah 
Harvest Dates:
September 26th thru November 6th, 2011
Brix at Harvest: 24.9° Brix, pH 3.57, total acidity 0.56g/100ml
  Fermentation: Fermented in 20-ton stainless steel fermenters
  Malolactic: 100% malolactic 
  Maturation: 12 months in oak barrels
  Barrel type: Low-toasted American and French oak, 18% new
Bottling Chemistries:
  pH: 3.85
  Total Acidity: 0.62 g/100 ml
  Alcohol: 13.91% by volume 
  Residual Sugar:0.02 g/100 ml
  Cellaring: Bright and fruit-driven at release; a softer and more complex palate will emerge over 5 years of aging.

Varietal aromas of pomegranate, black tea and blueberry are lifted by barrel aging on the lees in a blend of American and French oak barrels. Restrained notes of vanilla and a lean tannin structure are evident in this bright, fruit-driven Syrah.
-Steve Peck, Red Winemaker

Try with Ancho chile shrimp pasta, duck confit or rare sesame-crusted Ahi tuna.

Black tea and blueberry aromas with a lean tannin structure.

Price: $15.00 750ml

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2012 J. Lohr Estates Bay Mist White Riesling

2012 continued the succession of cool years which began with 2010. We were only 9 degree days warmer than 2011 in 2012 - 2200 versus 2209 - but in reality the 2012 growing season was cooler, with cold winter weather and a very cool early growing season. Again our vineyard managers were put to the test of fighting mildew pressure from the cool, moist, maritime air and proper management of crop load and sun exposure. Harvest was trending extremely late, but was aided by three very warm days at the beginning of October. For Riesling, ripeness came together just a few days shy of Halloween, with fragrant pear, apricot and floral aromas, bright acidity and a hint of honey from Botrytis.

The vines for our J. Lohr Bay Mist White Riesling are grown in well-drained Chualar loam soils underlain by stones deposited from the Arroyo Seco River. The winds of the Salinas Valley extended the growing season, and the fruit retains its natural grape acids. Our primary goal with this varietal is to evoke the purest manifestation of fruit from the vineyard, enhanced by a combination of cultured yeasts fermented in stainless steel to showcase the grape’s character.


Appellation: Arroyo Seco AVA, Monterey County
Composition: 92% White Riesling,
7% Gewurztraminer
1% Orange Muscat
Harvest Date: October 25 and 26, 2012
Brix at Harvest: 23.2° average
Total Acidity: 0.70 g/100 ml
pH at Bottling: 3.1
Alcohol: 12.50% by volume
Residual Sugar: 1.88 g/100 ml
Vinification: Fermentation: Stainless steel tanks
Maturation: Four months in stainless steel tanks post-fermentation

The 2012 Bay Mist White Riesling is a youthful, brassy yellow color with attractive aromas of apricot, lychee, pear and white flowers. The flavors are very clean and bright with apricot, pippin apple and lychee fruit balanced by a dollop of natural grape sweetness and crisp acidity.
-Jeff Meier, Winemaker

Enjoy this as an aperitif, or pair with Pacific Rim cuisine such as Thai chicken or beef satay, or Cuban barbeque.

Fragrant aromatics of apricot, lychee nut, pear and white flowers, with a balance of sweet and tart flavors.

Price: $10.00 750ml


Falcon’s Perch Pinot Noir Braised Beef Short Ribs with Blue Cheese Mashed Potatoes

recipe courtesy of Chef Mario Andreoni, Panevino, Las Vegas, NV

Serves 4

Short Ribs

  • 12 beef short ribs, single bone (5 oz ea)
  • flour
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ½ cup onion, diced
  • 1 bay leaf
  • ½ cup extra virgin olive oil
  • 1 qt vegetable stock 
  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir 
  • 2 cups fresh plum tomatoes, diced
  • Salt and pepper, to taste

Mashed Potatoes

  • 4 cups mashed potatoes
  • 1 cup blue cheese

Season short ribs with salt and pepper, and give a light dusting of flour. Brown the short ribs in a medium pot, then add the diced vegetables. After cooking the short ribs for about 10 minutes, deglaze the pan with the J. Lohr Estates Pinot Noir, and add the tomatoes and the vegetable stock. Let it simmer for about 2½ hours until the ribs are very tender. Remove the short ribs from the sauce, and strain the sauce through a fine mesh to get a velvety consistency.

When ready to serve fold some crumbled blue cheese into the previously prepared mashed potatoes. Spoon a serving of the potatoes in the middle of the plate, and place 3 short ribs equidistant around them. Drizzle some of the strained sauce across the short ribs, and serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

J. Lohr Estates Pinot Noir Pot Roast

recipe courtesy of Chef  Marlyn Hernandez, Aja Restaurant and Bar, Atlanta, GA

Marinate the meat with the herbs and J. Lohr Estates Pinot Noir overnight. Remove the meat from the marinade and season with salt and pepper, reserving the marinade

Preheat the oven to 450°F. Once preheated, place roast in pot and surround it with the vegetables. Cook for 30 minutes uncovered. Turn the roast over in the pot and continue roasting for about 1 ½ to 2 hours, depending on the thickness of the roast, or until the meat releases liquid and all the juices at the bottom of the pan are caramelized. Be cautious to not let the juices burn. Remove from oven.

Pour the wine marinade and the stock into the pan. Cover the pot and bring to a gentle simmer over low heat on the stovetop. Once a simmer is present, place the pot back into the oven on 325°F and baste every 10 minutes. After 1½ hours, turn the roast over and braise for another hour.

Transfer the meat into a clean pot and strain the liquid into a saucepan. Remove the carrots and onions. Place the saucepan on the stovetop and simmer, while consistently skimming the fat off the top. Once most of the fat has been removed, ladle approximately 1/3 of the braising liquid over the roast. Place the uncovered roast back into the oven at 400°F.


  • 2 carrots, rounded cuff
  • 1 1/2 white button mushrooms
  • 1 cup frozen or fresh peas
  • 1 cup pearl onions, roasted
  • 3 Tbsp olive oil

While the meat is roasting, cook the peas and carrots in boiling, salted water, then strain. Sauté the mushrooms in the olive oil, then add roasted onion. Keep the peas and carrots aside.

After the meat has been roasting at 400°F for 15 minutes, pour in the rest of the marinade. Baste the roast every 10 minutes for 30 minutes. Remove the roast from the pot and slice – there will be approximately 2 cups of the juice left. Slice the roast and top with the peas and carrots. Finish each service with a ladle of the juice. Works perfectly aside a potato and a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

2011 J. Lohr Estates Falcon’s Perch Pinot Noir

2011 was in many ways a repeat of the 2010 season, which was the coolest vintage we’ve seen in the Arroyo Seco appellation in the past decade. Moderate autumn weather allowed ample hang time, which enabled great flavor development with less sugar accumulation than in most years. This was ideal for expressing Pinot Noir varietal character with modest alcohol and nice acidity in the finished wine.

Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco region of central Monterey County. This region has earned a well-deserved reputation for producing world-class Pinot Noir. Over the past decade, the introduction of Dijon clones of Pinot, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of this release of Falcon’s Perch, named for the bird which has made its home in the lone pine tree among the vines, safeguarding the grapes from vertabrate pests while preserving the ecosystem’s natural balance.


Origin: Monterey County, California
Composition: 76% Pinot Noir, 24% Valdiguié
Total Acidity: 0.54 g/100ml
pH at Bottling: 3.79
Alcohol: 13.63% by volume
Residual Sugar: 0.4 g/100ml
Vinification: Fermented as 6-ton and 12-ton lots in open-top punchdown tanks, 5 to 10 days with light pumpovers and daily punchdowns. Temperatures peaking at 95°F rendered a high, complex color in the wine.
Maturation: Matured in stainless steel with a minimal fraction aged in French oak barrels
Harvest Dates: September 26- November 9, 2011

The 2011 Falcon’s Perch Pinot Noir is darker and denser than preceeding vintages, owing to the cool growing conditions that year. Aromas of cherry preserves, violet and crème brulée lead to a rich, soft palate. Acidity is clean and invites a wide range of food pairings.
-Steve Peck, Red Winemaker

Pairs well with pan-seared Ahi tuna with sesame, smoked salmon on savory crackers, or a cheese plate with Humboldt Fog.

Aromas of cherry preserves, violet and crème brulée lead to a rich, soft palate.

Price: $17.00 750ml


Latino Short Rib Tapas with J. Lohr Estates Falcon’s Perch Pinot Noir

recipe courtesy of Chef Beni Velazquez, Chef/Partner at Bar & Bistro at the Arts Factory, Las Vegas, Nevada

Serves 4

Short Ribs

  • 2 lbs boneless short ribs
  • 1 Tbsp olive oil
  • 1 Tbsp garlic, chopped
  • ¼ cup shallots, chopped
  • ¼ cup orange juice
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • 1 cup canned tomatoes, chopped
  • 2 tsp fresh thyme
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp Italian parsley, chopped
  • 1 cup chicken stock
  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir
  • 1 Tbsp unsalted butter
  • 2 Tbsp roasted peppers, diced–optional garnish
  • 2 Tbsp parsley, finely chopped–optional garnish

Pan-sear the short ribs with the olive oil. Add the garlic and shallots and cook for about 2 minutes. Then add citrus juices, tomatoes, herbs and stock. Cook for another 2 minutes and then add the J. Lohr Pinot Noir. Cover and place in a 325°F oven for 1 hour. Cook until fork-tender, remove meat and keep warm. Place cooking pan back on the stove and reduce the liquid by half. Whisk in butter at the end.


  • 1 cup polenta
  • 4 cups chicken stock
  • 3 Tbsp heavy cream
  • 1½ Tbsp Maytag blue cheese
  • 1 Tbsp unsalted butter

In a medium saucepan, bring chicken stock and cream to a simmer. Slowly whisk in the polenta and cook slowly for 45 minutes over low heat, stirring often to prevent sticking. Stir in the butter and cheese, and keep covered until ready to serve.

To Serve

Spoon polenta onto four dinner plates, divide the short ribs between the plates and top with sauce. Can be garnished with roasted diced peppers and fresh chopped parsley. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir.

J. Lohr Estates Falcon’s Perch Pinot Noir Chops

recipe courtesy of Chef Anthony Castelli, Chef/Owner at La Parma II, Huntington, New York

Serves 4

  • 12 baby lamb chops
  • 2 Tbsp olive oil
  • salt and pepper

Rub the olive oil all over lamb chops and season with salt and pepper. Grill the lamb chops for 8-10 minutes for medium rare. Meanwhile, prepare the sauce.


In a medium saucepan, melt butter and add the shallots. Cook shallots over medium heat until softened, then add the flour and stir to combine. Slowly whisk in the wine, honey, 2 Tbsp of the pineapple, hot pepper and sprig of rosemary. Simmer and reduce sauce for 20 minutes, then remove the rosemary sprig. Season with salt and pepper.

To Serve

Place 3 grilled lamb chops on each plate and spoon a quarter of the sauce over each serving. Sprinkle with remaining pineapple and serve with a delicious glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

2011 J. Lohr Estates Wildflower Valdiguié

2011 was in many ways a repeat of 2010, which was the coolest growing season we’ve seen in the Arroyo Seco in the past decade. Moderate autumn weather allowed ample hang time, which enabled great flavor development with less sugar accumulation than in a typical year. Valdiguié is a very large-berried variety, requiring extra vigilance from our Greenfield vineyard team to prune to only one bud per spur and to aggressively thin any extra shoots pushing from the cordon. Otherwise, yields are too high and ripening becomes difficult for this late-maturing variety, particularly in a cool year. In our winemaking, our goal is to preserve the varietal’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2011, we handpicked roughly a quarter of the fruit and put those whole clusters directly into the fermenters in a winemaking process called carbonic maceration— no yeast or pumping over of the fruit is performed. The other techniques are to gently de-stem and crush the fruit going to the fermenter, pump over and extract with fairly short, warm fermentations. These processes give the wine a remarkable similarity to the wines of Beaujolais, with enticing berry fruit flavors, a vibrant color and soft tannins. Malolactic fermentation is

Our Valdiguié is grown on Chualar loam soil in the Arroyo Seco appellation of Monterey County. Originally thought to be the Gamay Noir grape of France’s Beaujolais winegrowing region, U.C. Davis has since identified this grape to be Valdiguié from an area in the southwest of France. Regardless of its origin and identity, Valdiguié grown in the windy, cold Arroyo Seco produces a wine reminiscent of the “Crus” of Beaujolais - Morgon, Fleurie and Moulin-a-Vent.


Origin: Arroyo Seco AVA, Monterey, CA
Composition: 100% Valdiguié
Harvest Date: November 8th and 9th, 2011
Brix at Harvest: 21.6° Brix average
Vinification: Fermentation: Stainless steel fermented, 74% traditional red wine fermentation to 85°F and 26% carbonic maceration (whole cluster fermented).
  Maceration: Traditional ferment portion was 10 days on skins. Carbonic maceration was 14 days to pressing.
  Maturation: Chilled for cold stability,
aged 1 month in stainless steel
Bottling Chemistries: pH: 3.30
  Total Acidity: 0.67 g/100ml
  Alcohol: 12.05% by volume
  Residual Sugar: 0.67%
  Cellaring: Delicious now, but can be cellared for up to 5 years.

This wine is vibrant and red-purple in color with bright aromas of boysenberry, Bing cherry, raspberry and pomegranate. The fruit complexion on the palate is equally bright, dominated by pomegranate and raspberry. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Red Winemaker

Excellent with salmon or roasted duck with berry sauce

Aromas of boysenberry, Bing cherry, raspberry and pomegranate with a bright complexion on the palate.

Price: $10.00 750ml

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2011 J. Lohr Estates Riverstone Chardonnay

2011 joins 1991, 1998, 1999 and 2010 as the coolest vintages of the last twenty years. These years are characterized by either El Niño or La Niña Pacific Ocean influence, with above-average rainfall and unseasonably cool summers. Despite the challenges that cold weather can bring, such as increased mildew and botrytis pressure, these cold vintages have produced outstanding varietal definition in our Chardonnay and White Riesling in the Arroyo Seco. Maturities in our Chardonnay came slowly, with harvest commencing on September 26th. After a few days of picking in our ripest blocks, we decided to stop and wait an additional ten days for other parts of our vineyard to reach optimum ripeness, pushing the final days of harvest into November. The Chardonnay showed ripe apple, citrus and nectarine flavors with high levels of natural grape acidity. As a result, we incorporated higher levels of malolactic fermentation to balance the acidity in our 2011 Riverstone Chardonnay, creating a wine with intense varietal character, palate weight and palate-cleansing acidity.

The vines for our J. Lohr Estates Riverstone Chardonnay are grown primarily on Elder loam soils underlain by “riverstones” deposited over thousands of years by the Arroyo Seco River. These stones allow a fourfoot rooting zone that keeps the vines’ vegetative growth and fruit in balance. Additionally, the cool climate and winds of the Salinas Valley extend the growing season and retain the natural grape acids and intense varietal character of the Chardonnay.



Appellation Arroyo Seco AVA, Monterey County, CA
Composition (Blend) 100% Chardonnay
Harvest dates September 26 - November 4, 2011
Brix at harvest 24.3°
   Malolactic 50% in barrel
   Maturation Aged 8 to 10 months in barrels from new to fourth fill.
Barrels were stirred every two weeks until pump-out
   Barrel type American, Hungarian and French oak
Bottling chemistries  
   pH 3.57
   Total acidity 0.67
   Alcohol 13.55
   Residual Sugar 0.39%
Cellaring Drink now, or cellar up to 5 years


This elegant Chardonnay has an attractive pale strawyellow color. The aromas are of nectarine, pear and apple, combined with a perfumed roasted hazelnut and butterscotch bouquet from the barrel fermentation and sur lie aging. The flavors are very soft with ripe pear, tangelo citrus and vanilla toastiness, producing layers of complexity with a silky balance of fresh fruit acidity and palate weight.
Jeff Meier, Winemaker

Pair with dishes such as lobster pappardelle with chive butter, grilled late summer vegetables and creamy butternut squash soup.

A full-bodied Chardonnay with a balance of fruit and oak toastiness and a palate-cleansing acidity.

Price: $14.00 750ml

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