J. Lohr Fog’s Reach Vineyard Pinot Noir

Mushroom Pate

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 2 lb wild mushroom (shitake, oyster, beech, wood ear), sliced or chopped
  • 2 sprigs thyme
  • 2 shallots, minced
  • 4 oz unsalted stick butter
  • 2 tsp garlic powder
  • 3 T oyster sauce
  • 8 oz. cream cheese, cubed
  • 4 oz. pimientos, divided
  • 1/4 cup chives, chopped, divided
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp tobasco

In a large pan over medium high heat, melt butter. Add shallots and cook, stirring, until cooked through, about 4-5 minutes. Reduce heat to medium and add mushrooms and thyme. Cook, stirring, until all the mushrooms are thoroughly cooked through and liquids evaporated. (mushrooms will release their liquids as they cook) Remove thyme sprigs.

Remove from heat and let cool a little. Place mushrooms in a food processor. Add in cream cheese, garlic powder, oyster sauce, cream cheese, salt, sugar and tobasco. Blend until smooth. Adjust seasoning to taste.

Fold in 3/4 of the pimientos and chives. Serve at room temperature and garnish with a little of the remaining chive and pimiento. Delicious with our Fog's Reach Pinot Noir!

2011 J. Lohr Fog’s Reach Pinot Noir

VINTAGE
2011 was an exceptional vintage for Pinot Noir wine quality in the Arroyo Seco appellation. Although similar to 2010 in terms of total growing degree days that fuel overall grape maturation, the 2011 vintage had just 15 days over 90°F for the season, with none occurring during the critical period of maturation. Pinot Noir starts forming the red pigments seen in a wine glass in early August, during this period known as veraison. The greatest wine color occurs when the fruit temperature is just below 80°F during veraison, which is exactly what happened in the 2011 season. This exceptional weather coupled with a low 1.7 ton per acre yield in the vineyard resulted in a notable vintage for wine quality.


VINEYARDS
Our Pinot Noir vineyard resides in the cool and windy enclave of the Arroyo Seco appellation of Monterey County. Comprised of multiple Dijon selections of Pinot Noir clones (115, 667, 777), as well as Pommard 4, the vines are grown on extremely well-drained, loamy sand and gravelly loam soils intermixed and underlain by large potato-sized cobblestones. The unique combination of soil, climate and viticulture produces deeply-colored Pinot Noir with elegantly refined structure and flavor.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County, CA
Composition: 100% Pinot Noir
Maturation: Aged 8 months in French oak barrels; 50% new
Cellaring: 6 to 8 year aging potential with the greatest evolution of complex aromas within the first year in bottle.
Cases Produced: 2,824 (5,649 six packs)

WINEMAKER'S COMMENTS
Youthful and deep red in color, the 2011 Fog’s Reach Pinot Noir offers loganberry, strawberry and white tea aromas with a touch of earth and brown sugar from aging in French oak barrels. The high fraction of Dijon clone 667 in the blend brings an abundance of fresh red fruit to the palate, with just a hint of jamminess on the finish.
-Steve Peck, Red Winemaker

FOOD PAIRINGS
Try with pan-seared sesame tuna, grilled portabella mushrooms or your favorite charcuterie.

WINE LIST DESCRIPTION
Dijon clone 667 in the blend brings an abundance of fresh red fruit to the palate, with just a hint of jamminess on the finish.

Price: $35.00 750ml

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Wine Fact Sheet: 
Label: 

2010 J. Lohr Fog’s Reach Pinot Noir

Wine List Description

Classic aromas of blue sage and strawberry compote are complemented by vanilla and smoke, with a sage-honey finish.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County
Composition: 100% Pinot Noir
Maturation: Aged 8 months in French oak barrels
Cellaring: 10 years aging potential, with the greatest evolution after one yaer of bottle age
Cases Produced: 2,427 (4,855 six packs

WINEMAKER'S COMMENTS

Fog’s Reach is historically known for its strawberry fruit and sage signature. The character of the 2010 vintage has additional dimensions of cherry, sassafras and black tea with layers of chocolate, ash and cedar. Promising on release, this supple wine will develop a wonderful bottle bouquet in the first year of aging.

Steve Peck, red winemaker

Food Pairings

This wine is excellent with pan-seared tuna with soy, grilled portabellas or rabbit chasseur.

Price: $35.00 750ml

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2009 J. Lohr Fog’s Reach Pinot Noir

On October 13th, 2009, with El Niño conditions firmly in place, we experienced our first
significant harvest-time rain event in recent memory at our GV9 ranch in the Arroyo Seco
AVA. This rain preceded our harvesting a beautiful crop of Pinot Noir on October 22nd. The
accumulated effects of drought during the four years previous resulted in concentrated flavors and low fruit yields. Clones 777 and Pommard 4 produced the most exceptional lots for the 2009 Fog’s Reach blend.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County
Composition: 100% Pinot Noir
Harvest Dates: September 22 through 30, 2009
Harvest Process: Early morning hand-harvested into 1,000 pound bins, destemmed, sorted on Vaucher Beguet sorting table and crushed to six and twelve ton open-top stainless steel fermenters
Cold Soak: 5 days average
Harvest chemistries:

Brix 26.9°
pH 3.62
total acidity 0.57 g/100ml

Vinification: Yeast: RC212, Assmanshausen and AWRI 1503
Fermentation: Stainless steel fermented in
open-top tanks with manual punch down of cap
Temperature: 92° F peak fermentation
temperature
Maceration: 9 days on average
Malolactic: Inoculation in stainless steel and completion in French oak barrels
Maturation: Aged 8 months in French oak
barrels; 60% new/40% third fill
Barrel Type: French, Burgundy barrels;
medium to heavy toast
Forests: Predominantly Bertrange and Allier
Coopers: Francois Fréres, Dargaud et Jaegle, Sirugue and Remond
Post maturation:  Bulldog rack from barrels,
blend lots, bottled July 2010
Bottling Chemistries: pH : 3.84
Total Acidity: 0.52 g/100ml
Alcohol: 14.89% by volume
Residual Sugar: Dry
Cases produced: 1,113
Cellaring: 10 year aging potential, with the
greatest evolution after one year of bottle age

Winemaker's Comments

The 2009 vintage produced an intensely-colored Pinot Noir with a reddish hue. Classic varietal aromas of blue sage and strawberry compote are complimented by vanilla and a layer of smoke. Flavors resonate with rich strawberry and a sage-honey finish. This is a wine for the decade that will have its greatest evolution in the first year of bottle aging.

                                                                                        —Steve Peck, red winemaker

Price: $35.00 750ml

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2008 J. Lohr Fog’s Reach Vineyard Pinot Noir

The vintage of 2008 was the third consecutive drought year in the Central Coast with total rainfall amounting to less than seven inches. Additionally, we had a very hard freeze in January followed by
very cool weather all the way to bloom in May. The end result was record low yields of our Pinot Noir, producing half of historic yields, due to poor berry set. The silver lining to this vintage was very mild weather throughout the summer with typical Monterey County fog and winds for much of June, July and August. Weather at harvest was moderate and full maturity was reached. Picking decisions were made on flavor, with Clone 115, 667 and Pommard 4 producing the best lots this vintage.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County
Composition:  100% Pinot Noir
Harvest Dates:  October 1 and 2, 2008
Harvest Process: Hand-harvested early morning into 1,000 pound bins, destemmed, sorted on Vaucher-beguet sorting table and crushed to six and twelve ton open-top stainless steel fermenters
Cold Soak:  Three to five days
Harvest chemistries: 26° Brix, pH 3.67,
total acidity 0.71 g/100ml
Vinification: Yeast: RC212 and Assmanshausen
Fermentation: Stainless steel fermented with manual punchdown of cap
Temperature: To 92°F
Maceration: 6 to 10 days
Malolactic: Inoculation in stainless steel and completion in French oak barrels
Maturation: Aged 8 months in French oak barrels, 50% new/50% second fill
Barrel Type: French, Burgundy barrels
Forests: Predominantly Bertrange and Allier
Coopers: Francois Fréres, Dargaud et Jaegle, de Mercurey, Remond and Sirugue
Post-Maturation: Rack from barrels, blend lots, bottle age 11 months prior to release
Bottling Chemistries: pH: 3.8
Total Acidity: 0.63 g/100ml
Alcohol: 14.5% by volume
Residual sugar: Dry   
Cases produced: 1,090
Cellaring: Delicious now, with the structure to age for up to 7 years.

Winemaker's Comments

Deep red-purple with youthful hues and moderate density. Enticing
aromas of strawberry and rhubarb jam, with a bouquet of toasted oak and sage. The flavors are reminiscent of stewed strawberry and cherry with hazelnut spiciness. A wisp of fresh herbs and tactile structure leave a long, lingering finish.

 

Price: $35.00 750ml

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Grilled Mushrooms with Polenta and Fonduta di Cambozola

VP, Marketing Cynthia Lohr loves this appetizer for its simplicity and ease-of- preparation, not to mention its ability to appeal to the three generations in her family!  She’s also a closet lover of mushrooms, whose flavors contrast nicely with the soft berry finish of the Fog’s Reach Pinot Noir.

Ingredients
Fonduta de Cambozola:

  • ½ head of roasted garlic, peeled and mashed
  • 5 oz of Cambozola cheese
  • ½ cup whipping cream
  • 4 triangles polenta, prepared for grilling (recipe below)
  • Olive oil
  • Salt and freshly ground pepper
  • ½ pound porcini, chanterelles, or portabella mushrooms, cleaned and sliced ¼ inch thick
  • 2 t chives, chopped

Polenta preparation for grilling:

  • 2 cups water
  • ½ cup polenta
  • ½ t salt
  • ½ cup Parmesan cheese, grated
  • 1 t olive oil

Preparation
Bring the water to boil in a large saucepan.  Add the polenta in a thin stream, stirring constantly with a whisk.  Cook over medium heat, stirring frequently and scraping the sides and bottom of the pot, until the mixture is thick and bubbly.  Remove pot from the heat and stir in the salt and cheese.  Pour the mixture into a lightly oiled 8 X 8 inch baking pan and let it cool to room temperature (this can be prepared the day before and refrigerated).

Turn the cold polenta out onto a cutting board and cut it into four equal squares, then cut each square into two triangles.

Putting it all together:
Prepare a medium-hot fire in an open or covered grill.  If you don’t already have some roasted garlic on hand, place a whole head near the edge of the heat while the fire is getting ready for cooking.  Roast until the outer cloves are quite soft.  Let it cool enough to handle then slice it in half crosswise, squeeze out half of the cloves, and mash them with a fork.

For the fonduta, scrape the white rind off the cheese and cut the cheese into small cubes.  Whisk the cream and garlic together in a skillet over medium heat; bring just to a boil, reduce slightly, and stir in the cheese a little at a time, whisking until smooth.  Keep warm.

Brush the polenta pieces with a little oil and season with salt and pepper.  Grill, starting with the bumpy side down, until heated through and lightly browned, about 3 minutes per side.  As they are done, move them to the edge of the grill to keep them warm, or to warmed plates.  Oil and season the mushroom slices and grill them over the hottest part of the fire until tender and nicely browned, 2 to 4 minutes per side.  To serve, place a piece of polenta on each plate, arrange mushroom slices on top, and spoon the fonduta over all.  Garnish with chives.

Serves 4

2007 J. Lohr Fog’s Reach Vineyard Pinot Noir

The 2007 vintage of J. Lohr’s Fog’s Reach Pinot Noir marks our second release of this noble varietal.  Grown on cobbly, sandy loam soils in the cool, windy Arroyo Seco appellation of Monterey, Pinot here seems to thrive, producing tiny, deeply-colored and flavorful clusters. Comprised of Dijon clones 115, 667, 777 and Pommard 4 grown on two different rootstocks, the Pinot Noir grapes were hand-harvested, destemmed and sorted into six or twelve ton, open-top fermentation tanks in our newly created small lot winery in Paso Robles.  The grapes were cold-soaked for an average of five days prior to warming and inoculation with yeast.  Twice per day the Pinot Noir was punched down to optimize extraction of the delicate varietal character until the completion of alcoholic fermentation.  Once pressed, the wines were settled overnight and racked to new and second fill Burgundian-coopered French oak for eight months of barrel aging prior to racking, final blending and bottling.


TECHNICAL DATA

 

Origin: Fog's Reach Vineyard, Arroyo Seco AVA, Monterey County
Composition: 100% Pinot Noir, Clones 115, 667, 777 and Pommard 4
Harvest Dates: October 2nd through October 6th, 2007
Process: Hand-harvested early morning into 1000 lb. bins, destemmed, sorted on Vaucher-Beguet sorting table and crushed to six or twelve ton open top stainless steel fermenters
Cold Soak: Five to seven days
Harvest Numbers: 26.8° Brix average, pH=3.46, Total Acidity
0.73 g/100 m
Vinification: Yeast: RC 212, ICV - GRE and Montrachet
Fermentation: Stainless steel fermented with manual cap
punch down
Temperature: To 92°F
Maceration: 7 to 14 days
Malolactic: Inoculation in stainless steel and completion in
French oak barrels
Maturation: Eight months in 60% new French oak barrels
Barrel Type: 60% new French oak Burgundy-style barrels
(60.9 gallons), 40% second-fill French oak barrels
Forests: Center of France
Coopers: Francois Frères, Dargaud et Jaegle, de Mercurey,
Remond and Sirugue
Post-Maturation: Rack from barrels, blend lots, bottle
Bottling Chemistries: pH: 3.74
Total Acidity: 0.58 g/l00 ml
Alcohol: 15.1% by volume
Residual sugar: Dry   

Winemaker's Comments

Deep red-purple with youthful hues and moderate density, the 2007 J. Lohr Fog’s Reach Pinot Noir has enticing aromas of strawberry, cherry and rhubarb jam, with a bouquet of toasted oak and vanilla.  The flavors are reminiscent of stewed strawberry and cherry with oak spiciness. A wisp of fresh herbs with a velvety structure, and a long, lingering finish make the 2007 Fog’s Reach the perfect accompaniment to grilled lamb or duck.

 

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