J. Lohr Estates Bay Mist White Riesling

2013 J. Lohr Estates Bay Mist White Riesling

VINTAGE
2013 in the Arroyo Seco was just about the perfect vintage. With warm, dry weather from April to October, this vintage was the second warmest in the last 12 years, which was a welcome break from three straight cool years. Although temperatures were warm, there were no days over 100 degrees, and no rainfall during ripening, which allowed for the hangtime needed to achieve ripe Riesling flavors.


VINEYARDS
The vines for our J. Lohr Estates Bay Mist White Riesling are grown in well-drained Chualar loam soils underlain by stones deposited from the Arroyo Seco River. The winds of the Salinas Valley extended the growing season, and the fruit retains its natural grape acids. Our primary goal with this varietal is to evoke the purest manifestation of fruit from the vineyard, enhanced by a combination of cultured yeasts fermented in stainless steel to showcase the grape’s character.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County, CA
Composition: 94% White Riesling,
6% Gewurztraminer
Harvest Date: October 25th and 26th, 2013
Brix at Harvest: 23.9° Brix average
Total Acidity: 0.70 g/100 ml
pH at Bottling: 3.08
Alcohol: 13.05% by volume
Residual Sugar: 2.00 g/100 ml
Vinification: Fermentation: Stainless steel tanks
Maturation: Four months in stainless steel tanks post-fermentation

WINEMAKER'S COMMENTS
The 2013 J. Lohr Estates Bay Mist White Riesling is a youthful, pale straw yellow color and perfumed with aromas of apricot, tangerine peel, apple and sweet lavender. Fresh green apple, stone fruit and citrus flavors come into balance with crisp, cool climate acidity and a touch of natural sugars, finishing with a refreshing tingle of residual carbonation.
-Karl Antink, white winemaker

FOOD PAIRINGS
Enjoy this wine as an aperitif, or pair with mahi-mahi tacos, spicy sushi, Caribbean jerk chicken or pumpkin curry.

WINE LIST DESCRIPTION
Aromas of apple, apricot and lavender. Refreshing acidity with a slight spritz.

Price: $10.00 750ml
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2012 J. Lohr Estates Bay Mist White Riesling

VINTAGE
2012 continued the succession of cool years which began with 2010. We were only 9 degree days warmer than 2011 in 2012 - 2200 versus 2209 - but in reality the 2012 growing season was cooler, with cold winter weather and a very cool early growing season. Again our vineyard managers were put to the test of fighting mildew pressure from the cool, moist, maritime air and proper management of crop load and sun exposure. Harvest was trending extremely late, but was aided by three very warm days at the beginning of October. For Riesling, ripeness came together just a few days shy of Halloween, with fragrant pear, apricot and floral aromas, bright acidity and a hint of honey from Botrytis.


VINEYARDS
The vines for our J. Lohr Bay Mist White Riesling are grown in well-drained Chualar loam soils underlain by stones deposited from the Arroyo Seco River. The winds of the Salinas Valley extended the growing season, and the fruit retains its natural grape acids. Our primary goal with this varietal is to evoke the purest manifestation of fruit from the vineyard, enhanced by a combination of cultured yeasts fermented in stainless steel to showcase the grape’s character.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County
Composition: 92% White Riesling,
7% Gewurztraminer
1% Orange Muscat
Harvest Date: October 25 and 26, 2012
Brix at Harvest: 23.2° average
Total Acidity: 0.70 g/100 ml
pH at Bottling: 3.1
Alcohol: 12.50% by volume
Residual Sugar: 1.88 g/100 ml
Vinification: Fermentation: Stainless steel tanks
Maturation: Four months in stainless steel tanks post-fermentation

WINEMAKER'S COMMENTS
The 2012 Bay Mist White Riesling is a youthful, brassy yellow color with attractive aromas of apricot, lychee, pear and white flowers. The flavors are very clean and bright with apricot, pippin apple and lychee fruit balanced by a dollop of natural grape sweetness and crisp acidity.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Enjoy this as an aperitif, or pair with Pacific Rim cuisine such as Thai chicken or beef satay, or Cuban barbeque.

WINE LIST DESCRIPTION
Fragrant aromatics of apricot, lychee nut, pear and white flowers, with a balance of sweet and tart flavors.

Price: $10.00 750ml
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Grilled Citrus Asparagus with Creamy Miso Cheese Dip

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 1 bunch fresh asparagus, ends removed
  • Zest of 2 lemons
  • Olive Oil, preferably lemon or garlic infused
  • Gray Salt or Sea Salt

Place asparagus on a sheet pan. Coat lightly with oil. Sprinkle zest and salt over asparagus. This can be marinated for an hour ahead of time.

Grill over direct high heat, just until there are grill marks, about a minute. Turn once and cook another minute. Remove from heat and place back on the same sheet pan and toss asparagus in the oil, lemon and salt mixture.

Creamy Miso Cheese Dip

  • 1 bunch fresh asparagus, ends removed
  • Zest of 2 lemons
  • Olive Oil, preferably lemon or garlic infused
  • Gray Salt or Sea Salt

Blend together in a food processor until mixed completely.

Serve the asparagus warm or refrigerate for later use. The Creamy Miso Cheese Dip is great with both the warm and chilled asparagus. Perfect with our J. Lohr Estates Bay Mist White Riesling.

Chilled Cucumber Soup

recipe courtesy of Chef Evan Mallett, Chef/Owner at The Black Trumpet, Portsmouth, New Hampshire

Serves 4

  • 1 bulb fennel, sliced thinly
  • ½ Spanish onion, diced (approx 1 cup)
  • 5 garlic scapes (curled green shoots), chopped
  • 1 bunch mint
  • 8 pickling cucumbers
  • 1 quart plain yogurt
  • Lime juice to taste
  • 1 Tbsp chopped ginger
  • ½ cup lemon balm
  • 1 avocado
  • a splash of buttermilk
  • honey, to taste
  • dill, to taste

Sauté the fennel, onion and scapes in a medium sauté pan over low heat until softened. Let cool, then purée in a blender. Add remaining ingredients, and purée again. Then put through a strainer to smooth out the soup. Season to taste and chill. Enjoy with a glass of J. Lohr Estates Bay Mist White Riesling.

Shrimp Cakes with Pear Mango Sauce

recipe courtesy of Chef Dave Miller, Chef at The Wine Guy, Columbus, Ohio

Serves 4

  • 2 lbs raw shrimp, shelled, deveined, tails off
  • 2 whole eggs
  • 2 tsp granulated garlic
  • 2 tsp granulated onion
  • ½ cup seasoned Panko breadcrumbs
  • 2 Tbsp olive oil
  • 1 Tbsp Cajun spice
  • 2 Tbsp dried parsley flakes
  • ¼ cup unseasoned bread crumbs

In a food processor, add the shrimp and all other ingredients, except for panko breadcrumbs, and pulse 15 to 17 times to mix thoroughly (mixture should still be a bit chunky). Form mixture in to small patties, about 2 inches in diameter.

Preheat oven to 375°F. Dredge patties in the seasoned panko bread crumbs and season lightly with salt. In a heated skillet, add 2 Tbsp of olive oil and carefully add patties a few at a time – do not overcrowd the pan. Brown on each side, then place skillet in oven and bake until just cooked through, about five minutes.

Pear Mango Sauce

  • 2-12oz cans of pear nectar
  • 2-12oz cans of mango nectar
  • ½ cup J. Lohr Estates Bay Mist Riesling
  • zest and juice of 1 lemon
  • 1 Tbsp Cajun seasoning
  • 2 Tbsp honey
  • salt & pepper to taste

In a saucepan, add all ingredients and reduce until thick and syrupy. Reduce to about ¾ cup.

To Serve

Create a zig-zag pattern on the plate with the pear mango sauce, then place 3 shrimp cakes on top of the sauce. Garnish with a small handful of Frisée lettuce. Enjoy with a glass of J. Lohr Estates Bay Mist Riesling or J. Lohr Estates Riverstone Chardonnay!

Bistro Orient Crab Cakes with Riesling Salsa

recipe courtesy of Chef Dan Nguyen, Chef at Bistro Orient, Woodland Hills, California

Serves 4

Crab Cakes

  • 1 lb fresh lump crab meat
  • 1½ cups freshly shredded jicama (squeeze out excess water)
  • 1 egg yolk, extra large
  • 2–3 Tbsp olive oil
  • 2 Tbsp celery leaves, minced
  • 2 Tbsp J. Lohr Estates Bay Mist White Riesling
  • 1 tsp Dijon mustard
  • ½ cup shallots, minced
  • 2 cloves garlic, minced
  • 2 Tbsp chopped green onion
  • flour for dusting

Combine all ingredients in a large mixing bowl, gently breaking up crab meat as you mix. Add salt and pepper to taste and mix thoroughly. Shape into 3 oz patties and place on a tray lined with wax paper. In a large, heavy nonstick pan, add olive oil and heat to medium. Dust patties on both sides with flour and gently place in pan. Cook about 3 to 4 minutes each side, turning once until golden. Place finished crab cakes on a paper towel to absorb excess oil. Serve with salsa.

Riesling Salsa

  • 1 jicama, cut into ½ inch cubes
  • 1 medium tomato, cut into ½ inch cubes
  • 1 Tbsp fresh minced dill weed
  • ½ cup red onion, diced
  • 2 limes, juiced
  • 1/3 cup J. Lohr Estates Bay Mist White Riesling
  • pinch of salt

Combine all ingredients and mix thoroughly.

Enjoy with a chilled glass of delicious J. Lohr Estates Bay Mist White Riesling!

Pan Roasted Day Boat Scallops with J. Lohr Estates Bay Mist Riesling Red Pepper Jam and Crispy Pancetta Rounds

recipe courtesy of Chef Anthony Trobiano, Chef at Surfs Out, Kismet, New York

Serves 4

  • 12 large day boat scallops
  • Salt and white pepper to taste
  • 2 Tbsp olive oil

Preheat oven to 425°. Pat scallops dry and season with salt and pepper. Heat 2 Tbsp of olive oil in a heavy, ovenproof skillet and add scallops. Sear both sides and then cook in hot oven for 4 minutes.

Red Pepper Jam

  • 4 red peppers, julienned
  • 2 Tbsp onions, chopped
  • 2 Tbsp olive oil
  • 2 tsp thyme, chopped
  • 1 cup J. Lohr Estates Bay Mist Riesling
  • ¼ cup white balsamic vinegar
  • 2 tsp Dijon mustard
  • 2 Tbsp sugar
  • 2 Tbsp olive oil
  • dash nutmeg
  • 2 tsp honey
  • salt and white pepper

In a medium sauté pan, sauté peppers and onion in the oil until very soft, about 20 minutes. Add the remaining ingredients, cook over medium heat until almost all the liquid is reduced. Season with salt and pepper.

Pancetta Rounds

  • 4 slices pancetta, thinly sliced

In a medium sauté pan, sauté peppers and onion in the oil until very soft, about 20 minutes. Add the remaining ingredients, cook over medium heat until almost all the liquid is reduced. Season with salt and pepper.

To Serve

Remove scallops from oven and divide between four soup plates. Place a quarter of the jam in the center of the scallops and top with a pancetta round poking out of the jam. Serve with a chilled glass of J. Lohr Estates Bay Mist White Riesling.

2011 J. Lohr Estates Bay Mist White Riesling

VINTAGE
The 2011 vintage was one of the coldest since the El Niño and La Niña years of 1998 and 1999. Although the cumulative 2200 Growing Degree Days are slightly higher than those of 2010, the vintage proved dramatically cooler given the very cold, late winter and delayed budbreak. In fact, parts of the Arroyo Seco had their first vine-damaging spring frost, ever! In 2011, cool, moist air ensured the ever-present threat of mildew, but with the diligence of our vineyard team, led by Agapito Vasquez, we made it through the growing season unscathed. White Riesling is the last variety to ripen and was not optimally ripe until the 2nd and 3rd of November! Our patience was rewarded in 2011, as this is perhaps our finest Riesling ever produced at J. Lohr.


VINEYARDS
The vines for our J. Lohr Bay Mist White Riesling are grown in well-drained Chualar loam soils underlain by stones deposited from the Arroyo Seco River. The winds of the Salinas Valley extend the growing season, and the fruit retains its natural grape acids. Our primary goal with this varietal is to evoke the purest manifestation of fruit from the vineyard, enhanced by a combination of cultured yeasts fermented in stainless steel to showcase the grape’s character.


TECHNICAL DATA

Appellation: Arroyo Seco AVA, Monterey County
Composition: 92% White Riesling,
6% Gewurztraminer
2% Orange Muscat
Harvest Date: November 2-3, 2011
Brix at Harvest: 23.6° average
Total Acidity: 0.68 g/100 ml
pH at Bottling: 3.05
Alcohol: 13.12% by volume
Residual Sugar: 2.1 g/100 ml
Vinification: Fermentation: Stainless steel
Maturation: Four months in stainless steel post-fermentation

WINEMAKER'S COMMENTS
The 2011 Bay Mist White Riesling is a youthful, pale yellow color with enticing aromas of lychee, fuji apple, pear and apricot. The flavors are bright, echoing the aromas with the addition of tangelo and orange citrus fruit for an excellent balance of crisp acidity, luscious mouthfeel and a touch of natural carbonation from the stainless steel fermentation.
-Jeff Meier, Winemaker

FOOD PAIRINGS
Enjoy this as an aperitif, or pair with Pacific Rim cuisine such as Thai chicken or beef satay, or Cuban barbeque.

WINE LIST DESCRIPTION
Enticing fruit aromas of lychee, apple, apricot and pear. Refreshing acidity with a slight spritz.

Price: $10.00 750ml
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2010 J. Lohr Estates Bay Mist White Riesling

2010 was an El Niño vintage. El Niño is a term for warming Eastern Pacific Ocean waters, normally accompanied by above average rainfall in California (which we experienced) and very cool temperatures throughout the growing season. In fact, 2010 was the coolest vintage of the last ten years, and was very similar to the 1998 and 1999 vintages during the last El Niño period. The only significant heat event in 2010 occured in late August, with temperatures soaring just above 100°F for two consecutive days, followed by an immediate return to cool weather for the balance of the vintage. This cool weather preserved the Riesling’s vibrant acidity and accentuated the variety’s minerality. Additionally, we intentionally harvested at a lower level of ripeness - 22.3° Brix - to capture the more delicate fruit qualities of apricot, grapefruit and apple.


White Riesling
The release of the 2010 marks the thirty-fourth vintage of White Riesling from our Bay Mist vineyards in Monterey County.  The vines are grown in well drained Chualar and Elder loam soils underlain by stones deposited from the Arroyo Seco, as well as Metz and Arroyo Seco gravelly, sandy loams. The winds of the Salinas Valley extend the growing season, and the fruit retains the natural grape acids.  The pure manifestation of fruit from the vineyards is our primary goal in producing this varietal, employing a combination of cultured yeasts fermented in stainless steel.


TECHNICAL DATA

 

Origin: Monterey County
Composition: 96.7% White Riesling,
2.7% Orange Muscat
.06% Gewurztraminer
Harvest Date: October 3th to 13th, 2010
Brix at Harvest: 22.3° average
Total Acidity: 0.73 g/100 ml
pH at Bottling: 3.07
Alcohol: 11.91% by volume
Residual Sugar: 2.09 g/100 ml
Vinification: Stainless steel fermented
M2 (Terpene and thiol varietal character enhancing)
R-HST (Terpene varietal character enhancing)
Maturation: Four months in stainless steel post fermentation
Bottling Date: january, 2011

Winemaker's Comments
Pale, youthful yellow color with inviting aromas of pink grapefruit, bosc pear, pippin apple, apricot, rose petal and wet stones. The round palate feel echoes the fruit aromas of pear, grapefruit and rose petal spice, balanced with refreshing fruit-flavored acidity and a slight palate spritz.

 

Price: $10.00 750ml
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Mulled White Riesling

Every year, our distribution coordinator, Jenna Perry, makes a batch (or two) of her delicious Mulled White Riesling for our special office occasions. It’s an absolutely perfect drink for warming spirits on a cold winter day, and we wanted to share it with you.

  • 1/2 cup water
  • 2 bottles of J. Lohr Estates Bay Mist White Riesling
  • 1/2 cup white sugar
  • 1/4 cup orange blossom honey or 2 Tbsp ginger honey
  • 1 Tbsp lemon juice
  • 1 Tbsp orange juice
  • several squares of white chocolate
  • 2-3 white peaches, peeled & wedged
  • strawberry slices (to taste)
  • several lavender sprigs

Combine all ingredients. Simmer for at least an hour, stirring occasionally. Enjoy!

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