VINTAGE:
Rainfall was about 75% of normal for the 2018 growing season, which was characterized by a cool spring in Monterey County. Cool, foggy mornings and evenings, with daytime highs in the 80s through the summer, provided optimum weather for slow ripening and aromatic expression of the delicate Pinot Noir grape. Warmer weather in late September and early October provided the final push for ripening of this vintage, which is showing exceptional aromatic complexity and bright acidity in the bottle.
VINEYARDS:
Our Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco and Santa Lucia Highlands regions 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 Noir, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of this release of Falcon’s Perch, named for the bird which had made its home in the lone pine tree among the vines, safeguarding the grapes from vertebrate pests while preserving the ecosystem’s natural balance. FOOD PAIRINGSA pinch of red pepper really sets off this Pinot Noir. Delicious when paired with Spanish chorizo or paella. Also matches quite well with mushroom dishes or Pacific salmon.
TASING NOTES:
The 2018 J. Lohr Estates Falcon’s Perch showcases the best of cool climate Monterey County Pinot Noir. Wild strawberry and sage on the nose are followed by bright rhubarb, camphor and dried cherry on the finish. - Steve Peck, director of winemaking
FOOD PAIRINGS:
A pinch of red pepper really sets off this Pinot Noir. Delicious when paired with Spanish chorizo or paella. Also matches quite well with mushroom dishes or Pacific salmon.
- pH: 3.66
- TA: 0.56 g/L
- RS: 0.10 g/L
- ALCOHOL: 14%