2010 represents the second release of J. Lohr Estates Falcon’s Perch Pinot Noir from Monterey County. The 2010 growing season was the coolest we’ve seen since 1998 and was ideal for expressing Pinot Noir varietal character with modest Brix levels and outstanding acidity. Lower than normal temperatures in May led to a protracted bloom and set. A very unusual 108-plus degree heat wave came in August just after veraison, and Pinot Noir was hard hit with losses amounting to 20-30% of the crop. Then, beginning in late September, mild autumn temperatures spiked a bit to bring about typical harvest dates.
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 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:||100% Pinot Noir|
|Total Acidity:||0.64 g/100ml|
|pH at Bottling:||3.81|
|Alcohol:||13.65% by volume|
|Residual Sugar:||0.12 g/100ml|
|Vinification:||Fermented in 6 to 12 ton lots in open-top punch down tanks. Temperatures peaking at 95 degrees rendered high complex color in the wine.|
|Maturation:||Matured in stainless steel with a minimal fraction aged in French oak barrels|
|Harvest Dates:||September 27- October 22, 2010|
This wine has a garnet color, and is adorned with aromas of red fruit, lilac, rose petal, vanilla and notes of sage and thyme. Tar, beeswax and oak frame the complex varietal character unique to Pinot Noir. Soft tannins on the palate give way to the fine, talcy finish on this very food friendly wine.
-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.
WINE LIST DESCRIPTION
Aromas of red fruit, lilac, vanilla, sage and thyme complement notes of tar, beeswax and oak.