J. Lohr Vineyards & Wines is excited to offer this first-ever release of our Falcon’s Perch Pinot Noir from the 2009 harvest. Monterey County saw minimal winter rainfall preceding this excellent vintage, and crop yields were accordingly small, with pinot noir blocks producing under 3 tons per acre. Mild spring temperatures resulted in generous vine canopy growth which slowed in early summer as irrigation was withdrawn and the naturally devigorating afternoon winds typical of this region took effect. The vintage produced unusually small clusters with small berries which began veraison in late July. Unusually warm September temperatures precipitated a two-pass picking strategy, with fruit on the south side of the vines included in the first pick to prevent heat damage. Fruit on the cooler north side of the vines was harvested one to two weeks later at ideal maturity.
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 gained a well-deserved reputation for producing world-class Burgundian varietals including Pinot Noir and Chardonnay. 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 inaugural 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 insidious predators while also preserving the ecosystem’s natural balance.
|Origin:||Monterey County, California|
|Composition:||95% Pinot Noir, 5% Valdiguié|
|Total Acidity:||0.55 g/100ml|
|pH at Bottling:||3.74|
|Alcohol:||13.9% by volume|
|Vinification:||Whole berry fermentation at elevated temperatures for 7 to 12 days with light pumping over and punchdowns, in small 5 to 12 ton stainless steel open-top fermenters|
|Maturation:||Matured in stainless steel with a minimal fraction aged in French oak barrels|
|Harvest Dates:||September 11 through 30, 2009|
Medium garnet color with aromas of wild strawberry, cherry, rose petal and dried herbs, accompanied by true varietal flavors of sage and cola nut, with a deep, earthy character. The lively acidity and delicate tannins make this a very compatible wine for mealtime or anytime. Serve at 65 to 68° F.
Steve Peck, red winemaker