We’ve just released our 2012 J. Lohr Estates Falcon’s Perch Pinot Noir! The excitement over this new release leads us to ask you where your best perching spot is to enjoy a glass of wine. Whether you’re in the kitchen, with friends, or reading the latest best seller…we know that your perch is an important element to the enjoyment of this heavily anticipated release.
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Why Falcon’s Perch?
J. Lohr’s Falcon’s Perch Pinot Noir is named for the bird that has made its home in the lone pine tree among the vines in Monterey County’s Arroyo Seco safeguarding the grapes from pests while preserving the ecosystem’s natural balance, which also supports J. Lohr’s commitment to sustainability.
Falcon’s Perch Soars
Right out of the gate, with the inaugural 2009 vintage, Falcon’s Perch followed in the footsteps of the other great wines in the J. Lohr Estates tier, offering a profound expression of a grape perfectly suited to its growing area, and an unparalleled intersection of quality and value.
“Our J. Lohr Estates wines debut on a big stage,” says Jeff Meier, J. Lohr’s longtime director of winemaking and EVP/COO. “We are aware that J. Lohr Estates isn’t just representing J. Lohr, it’s representing the regions we love, and we take that very seriously. That’s why we spent more than a decade working with Pinot Noir before we unveiled our J. Lohr Estates Falcon's Perch Pinot Noir. We planted vineyards, created a whole ‘winery-within-a-winery’ to work in even smaller lots, and made countless trial Pinots before we got to a place where we felt the wine was what we wanted it to be.”
This experience, and Jeff’s personal passion for Pinot Noir, has played a huge role in the success of Falcon’s Perch.
The Cool-Climate Vineyards
The 2011 J. Lohr Estates Falcon’s Perch Pinot Noir is crafted from cool-climate Monterey County fruit. While the majority of the grapes come from J. Lohr’s estate vineyards in the Arroyo Seco appellation, approximately 15% of the Pinot Noir comes the Escolle Road and Costa vineyards in the Santa Lucia Highlands - both of which J. Lohr partnered to develop. The climate of all of J. Lohr’s Pinot vineyards is heavily influenced by their proximity to Monterey Bay, and the bay’s two-mile-deep “Blue Grand Canyon” of cold water, which creates an upwelling current that maintains very cool temperatures all year round.
Thoughts From Our Winemaker
According to J. Lohr Red Winemaker Steve Peck, the 2011 J. Lohr Estates Falcon’s Perch Pinot Noir represents a stylistic evolution. “The 2011 is a richer, darker and more velvety expression of Monterey County Pinot Noir.” These qualities were underscored by the coolness of the 2011 vintage, and the low Pinot Noir yields it produced—only 2.5 tons per acre! While all of this has resulted in great depth and concentration, there is also a fresh, clean acidity that makes the 2011 vintage a fantastic food wine.
“The relationship between wine and food is always incredibly important to us,” adds Steve, “especially for our J. Lohr Estates wines, and for Falcon’s Perch Pinot Noir. Of all the red varieties, Pinot is one of the most versatile with food. Our 2011 Falcon’s Perch has lovely cherry preserve, violet and crème brûlée notes that make it sensational with everything from pork to salmon to seared tuna.”
The J. Lohr Vineyard Table - Our Favorite Recipes to Pair With Falcon’s Perch Pinot Noir
Anyone who knows fine dining knows that food and wine are natural companions. A thoughtfully selected wine can enhance the food that it accompanies. Food that is prepared with a particular wine in mind will showcase the wine at its best.
The 5th installment of the J. Lohr Vineyard Table features a collection of 21 remarkable recipes from notable chefs across the country to pair with J. Lohr Estates Falcon’s Perch Pinot Noir. As we enter into March, and say goodbye to a brisk east coast winter, we’ve highlighted some of our favorite “comfort food” recipes.
You won’t want to miss Chef Mario Andreoni’s, Chef at the landmark Panevino in Las Vegas, Braised Beef Short Ribs with Blue Cheese Mashed Potatoes or Chef Marilyn Hernandez’, Chef at AJA Restaurant & Bar in Atlanta, recipe for Falcon’s Perch Pinot Noir Pot Roast