We Speak Wine USD 12.99 750ml
NH Liquor & Wine Outlet USD 26.99 $13.49 750ml

J. Lohr Estates Falcon's Perch Pinot Noir 2012

Winemaker's Notes:

The 2012 Falcon's Perch Pinot Noir offers complex varietal aromas of cherry preserves, violets and dried herbs lifted by vanilla spice. Brushy red fruit on the palate finishes with talc and a touch of rhubarb pie. The fresh acidity invites a wide range of food pairings. Delicious with classic Southern shrimp gumbo, smoked salmon on savory crackers, or a ripened goat cheese coated with ash.

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J. Lohr Vineyards & Wines:
Founded in 1972, J. Lohr Vineyards & Wines crafts an array of acclaimed wines from estate vineyards in Monterey County, Paso Robles and Napa Valley. From this world-class palette of fruit, J. Lohr produces three tiers of award-winning wines – J. Lohr Estates, J. Lohr Vineyard Series and J. Lohr Cuvée Series. Selecting Monterey County’s Arroyo Seco appellation for his o... Read more
Founded in 1972, J. Lohr Vineyards & Wines crafts an array of acclaimed wines from estate vineyards in Monterey County, Paso Robles and Napa Valley. From this world-class palette of fruit, J. Lohr produces three tiers of award-winning wines – J. Lohr Estates, J. Lohr Vineyard Series and J. Lohr Cuvée Series. Selecting Monterey County’s Arroyo Seco appellation for his original vineyard, Jerry planted his first 280 acres of grapes beginning in 1972. Ideally suited for cool-climate winegrowing, these vineyards have become an acclaimed source for outstanding Chardonnay, Riesling, Valdiguié and Pinot Noir. At the heart of J. Lohr’s renowned red wine program are its 2,000 acres of estate vineyards in Paso Robles. Featuring warm, sunny days, cool nights and diverse soils, these vineyards have proven ideal for cultivating a flavorful array of grapes including voluptuous and complex Bordeaux varietals of Cabernet, Merlot and Cabernet Franc along with Syrah and Zinfandel. Read less

External Reviews for J. Lohr Estates Falcon's Perch Pinot Noir

External Review
Source: We Speak Wine
11/04/2014

Winemakers Comments:The 2012 Falcons Perch Pinot Noir offers complex varietal aromas of cherry preserves, violets and dried herbs lifted by vanilla spice. Brushy red fruit on the palate finishes with talc and a touch of rhubarb pie. The fresh acidity invites a wide range of food pairings. Steve Peck, red winemakerVintage:Pinot Noir in Monterey County saw a wonderfully cool growing season that finished with a bang. Growing degree days were similar to 2007; well below the long-term average and just a touch warmer than the preceding cooler vintages of 2010 and 2011. We gladly avoided a frost scare that came just a week after bud break in early March. Our favorable weather through bloom at the end of May set our average crop size at just under 4 tons per acre for the Falcons Perch. Moderate daytime temperatures during veraison, between 75 and 85 degrees, bring out the best color development. This is exactly what occurred in the Monterey region in August of 2012. The textbook weather continued until Mother Nature decided it was time for us to pick and brought two days of over 100 degrees on October 1st and 2nd, breaking a 100 year temperature record. Harvest immediately went into full swing on our coveted crop and the 2012 Falcons Perch Pinot Noir is now showing rich, full structure with great aromatic development at bottling.Vineyards:Falcons 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 this release of Falcons 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 ecosystems natural balance.Food Pairings:Delicious with classic Southern shrimp gumbo, smoked salmon on savory crackers, or a ripened goat cheese coated with ash.FERMENTATION: Fermented as 12-ton lots in open-top punchdown tanks, 5 to 10 days with light pumpovers and daily punchdowns. Temperatures peaking at 95F rendered a high, complex color in the wine.MALOLACTIC: 100% ML, Viniflora OenosMATURATION: Matured in stainless steel with a fraction aged in French oak barrelsBARREL TYPE: 15% in second fill French oak barrelsPH: 3.76TOTAL ACIDITY: 0.70 g/100 mlALCOHOL: 13.66 % by volumeRESIDUAL SUGAR: 0.3 g/100 ml


External Review
Source: WineExpress.com
12/12/2014

Founded more than three decades ago by Jerry Lohr, J. Lohr Vineyards & Wines crafts an array of acclaimed wines from estate grapes. This Pinot Noir is their most popular. Grapes are sourced from select vineyards within and surrounding the Arroyo Seco region of central Monterey County, known for it's cool, windswept terroir. Dijon clones of Pinot Noir, which have dramatically increased the quality of the varietal in this area are the backbone of this Falcon’s Perch. A three day cold soak is followed by fermentation in open top tanks with daily punch downs. A portion (15%) was then aged in French oak barrels. Wine Enthusiast Magazine scored this 92 points saying "Deep, inviting aromas of cherry, strawberry and cranberry mesh with red licorice, violet and nutmeg on this superbly priced wine. It’s a fleshy Pinot, named after a falcon that perches in the vineyard’s lone pine tree, with pretty, punch-like flavors of violet, rose and more red fruit."


External Review
Source: We Speak Wine
12/17/2014

Winemaker’s Comments: The 2012 Falcon’s Perch Pinot Noir offers complex varietal aromas of cherry preserves, violets and dried herbs lifted by vanilla spice. Brushy red fruit on the palate finishes with talc and a touch of rhubarb pie. The fresh acidity invites a wide range of food pairings. — Steve Peck, red winemaker Vintage: Pinot Noir in Monterey County saw a wonderfully cool growing season that finished with a bang. Growing degree days were similar to 2007; well below the long-term average and just a touch warmer than the preceding cooler vintages of 2010 and 2011. We gladly avoided a frost scare that came just a week after bud break in early March. Our favorable weather through bloom at the end of May set our average crop size at just under 4 tons per acre for the Falcon’s Perch. Moderate daytime temperatures during veraison, between 75 and 85 degrees, bring out the best color development. This is exactly what occurred in the Monterey region in August of 2012. The textbook weather continued until Mother Nature decided it was time for us to pick and brought two days of over 100 degrees on October 1st and 2nd, breaking a 100 year temperature record. Harvest immediately went into full swing on our coveted crop and the 2012 Falcon’s Perch Pinot Noir is now showing rich, full structure with great aromatic development at bottling. Vineyards: 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 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 Pairings: Delicious with classic Southern shrimp gumbo, smoked salmon on savory crackers, or a ripened goat cheese coated with ash. FERMENTATION: Fermented as 12-ton lots in open-top punchdown tanks, 5 to 10 days with light pumpovers and daily punchdowns. Temperatures peaking at 95°F rendered a high, complex color in the wine. MALOLACTIC: 100% ML, Viniflora Oenos MATURATION: Matured in stainless steel with a fraction aged in French oak barrels BARREL TYPE: 15% in second fill French oak barrels PH: 3.76 TOTAL ACIDITY: 0.70 g/100 ml ALCOHOL: 13.66 % by volume RESIDUAL SUGAR: 0.3 g/100 ml



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The 2012 Falcon's Perch Pinot Noir offers complex varietal aromas of cherry preserves, violets and dried herbs lifted by vanilla spice. Brushy red fruit on the palate finishes with talc and a touch of rhubarb pie. The fresh acidity invites a wide range of food pairings. Delicious with classic Southern shrimp gumbo, smoked salmon on savory crackers, or a ripened goat cheese coated with ash.

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