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2024 J. Lohr

Pinot Noir

Fog’s Reach

  • 91 Points

    Wine Enthusiast

    Winter 2026

Brenden Wood smiling and holding a glass of red wine standing next to a row of wine vines in a vineyard

Our best expression of cool-climate Pinot Noir from the Arroyo Seco. Displays pleasing Bing cherry and strawberry candy aromas accompanied by notes of black pepper, cinnamon stick, and black tea. On the palate, bright strawberry sorbet flavors balanced with creamy, open-knit tannins and a long, pomegranate and sage-infused finish.

— Brenden Wood, Red Winemaker

Wine Details

Cellaring

5 years

5-plus years aging potential with the greatest evolution of complex aromas within the first year in bottle.

Facts Sheet

Our most coveted blocks of Pinot Noir are touched by fog from the nearby bay. Classic Monterey Pinot Noir flavors of ripe cherry and spice backed by food-pairing acidity in this wine.

  • Origin

    Arroyo Seco AVA, Monterey County, CA

  • Food Pairings

    Very versatile: pair with braised short ribs over creamy mashed potatoes or spicy Kung Pao chicken and rice.

View Our Recipes

Composition Blend

  • 100%

    Pinot Noir clones 667 and 777

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Vineyard

Our CSW A Certified Sustainable Pinot Noir vineyard resides in the cool and windy enclave of the Arroyo Seco appellation of Monterey County. Comprised of two early-ripening Dijon selections of Pinot Noir (clones 667, 777), as well as late-ripening Pommard 4, the vines are grown on well-drained, loamy sand and gravelly loam soils intermixed and underlain by large potato-sized cobblestones. The unique combination here of soil and climate produces deeply-colored Pinot Noir with elegant, refined structure and flavor.

Vintage

The 2024 vintage was characterized by a cool spring and summer, while September brought with it warmer weather to fully ripen the Pinot Noir grapes. The cooler season and extended time on the vine provided a classic Arroyo Seco combination of berry and spice flavors, acidity, and balanced texture. The clone 667 and 777 grapes were handpicked on September 23, 2024. Sixteen percent of the fruit was kept as whole clusters and crushed by foot. After fermentation, the wine spent 8 months in Burgundy-style French oak barrels from renowned coopers François Frères and Louis Latour.

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