J. Lohr Estates

Falcon’s Perch Pinot Noir Braised Beef Short Ribs with Blue Cheese Mashed Potatoes

recipe courtesy of Chef Mario Andreoni, Panevino, Las Vegas, NV

Serves 4

Short Ribs

  • 12 beef short ribs, single bone (5 oz ea)
  • flour
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ½ cup onion, diced
  • 1 bay leaf
  • ½ cup extra virgin olive oil
  • 1 qt vegetable stock 
  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir 
  • 2 cups fresh plum tomatoes, diced
  • Salt and pepper, to taste

Mashed Potatoes

  • 4 cups mashed potatoes
  • 1 cup blue cheese

Season short ribs with salt and pepper, and give a light dusting of flour. Brown the short ribs in a medium pot, then add the diced vegetables. After cooking the short ribs for about 10 minutes, deglaze the pan with the J. Lohr Estates Pinot Noir, and add the tomatoes and the vegetable stock. Let it simmer for about 2½ hours until the ribs are very tender. Remove the short ribs from the sauce, and strain the sauce through a fine mesh to get a velvety consistency.

When ready to serve fold some crumbled blue cheese into the previously prepared mashed potatoes. Spoon a serving of the potatoes in the middle of the plate, and place 3 short ribs equidistant around them. Drizzle some of the strained sauce across the short ribs, and serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

J. Lohr Estates Pinot Noir Pot Roast

recipe courtesy of Chef  Marlyn Hernandez, Aja Restaurant and Bar, Atlanta, GA

Marinate the meat with the herbs and J. Lohr Estates Pinot Noir overnight. Remove the meat from the marinade and season with salt and pepper, reserving the marinade

Preheat the oven to 450°F. Once preheated, place roast in pot and surround it with the vegetables. Cook for 30 minutes uncovered. Turn the roast over in the pot and continue roasting for about 1 ½ to 2 hours, depending on the thickness of the roast, or until the meat releases liquid and all the juices at the bottom of the pan are caramelized. Be cautious to not let the juices burn. Remove from oven.

Pour the wine marinade and the stock into the pan. Cover the pot and bring to a gentle simmer over low heat on the stovetop. Once a simmer is present, place the pot back into the oven on 325°F and baste every 10 minutes. After 1½ hours, turn the roast over and braise for another hour.

Transfer the meat into a clean pot and strain the liquid into a saucepan. Remove the carrots and onions. Place the saucepan on the stovetop and simmer, while consistently skimming the fat off the top. Once most of the fat has been removed, ladle approximately 1/3 of the braising liquid over the roast. Place the uncovered roast back into the oven at 400°F.


  • 2 carrots, rounded cuff
  • 1 1/2 white button mushrooms
  • 1 cup frozen or fresh peas
  • 1 cup pearl onions, roasted
  • 3 Tbsp olive oil

While the meat is roasting, cook the peas and carrots in boiling, salted water, then strain. Sauté the mushrooms in the olive oil, then add roasted onion. Keep the peas and carrots aside.

After the meat has been roasting at 400°F for 15 minutes, pour in the rest of the marinade. Baste the roast every 10 minutes for 30 minutes. Remove the roast from the pot and slice – there will be approximately 2 cups of the juice left. Slice the roast and top with the peas and carrots. Finish each service with a ladle of the juice. Works perfectly aside a potato and a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

2011 J. Lohr Estates Falcon’s Perch Pinot Noir

2011 was in many ways a repeat of the 2010 season, which was the coolest vintage we’ve seen in the Arroyo Seco appellation in the past decade. Moderate autumn weather allowed ample hang time, which enabled great flavor development with less sugar accumulation than in most years. This was ideal for expressing Pinot Noir varietal character with modest alcohol and nice acidity in the finished wine.

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 has made its home in the lone pine tree among the vines, safeguarding the grapes from vertabrate pests while preserving the ecosystem’s natural balance.


Origin: Monterey County, California
Composition: 76% Pinot Noir, 24% Valdiguié
Total Acidity: 0.54 g/100ml
pH at Bottling: 3.79
Alcohol: 13.63% by volume
Residual Sugar: 0.4 g/100ml
Vinification: Fermented as 6-ton and 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.
Maturation: Matured in stainless steel with a minimal fraction aged in French oak barrels
Harvest Dates: September 26- November 9, 2011

The 2011 Falcon’s Perch Pinot Noir is darker and denser than preceeding vintages, owing to the cool growing conditions that year. Aromas of cherry preserves, violet and crème brulée lead to a rich, soft palate. Acidity is clean and invites a wide range of food pairings.
-Steve Peck, Red Winemaker

Pairs well with pan-seared Ahi tuna with sesame, smoked salmon on savory crackers, or a cheese plate with Humboldt Fog.

Aromas of cherry preserves, violet and crème brulée lead to a rich, soft palate.

Price: $17.00 750ml


Latino Short Rib Tapas with J. Lohr Estates Falcon’s Perch Pinot Noir

recipe courtesy of Chef Beni Velazquez, Chef/Partner at Bar & Bistro at the Arts Factory, Las Vegas, Nevada

Serves 4

Short Ribs

  • 2 lbs boneless short ribs
  • 1 Tbsp olive oil
  • 1 Tbsp garlic, chopped
  • ¼ cup shallots, chopped
  • ¼ cup orange juice
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • 1 cup canned tomatoes, chopped
  • 2 tsp fresh thyme
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp Italian parsley, chopped
  • 1 cup chicken stock
  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir
  • 1 Tbsp unsalted butter
  • 2 Tbsp roasted peppers, diced–optional garnish
  • 2 Tbsp parsley, finely chopped–optional garnish

Pan-sear the short ribs with the olive oil. Add the garlic and shallots and cook for about 2 minutes. Then add citrus juices, tomatoes, herbs and stock. Cook for another 2 minutes and then add the J. Lohr Pinot Noir. Cover and place in a 325°F oven for 1 hour. Cook until fork-tender, remove meat and keep warm. Place cooking pan back on the stove and reduce the liquid by half. Whisk in butter at the end.


  • 1 cup polenta
  • 4 cups chicken stock
  • 3 Tbsp heavy cream
  • 1½ Tbsp Maytag blue cheese
  • 1 Tbsp unsalted butter

In a medium saucepan, bring chicken stock and cream to a simmer. Slowly whisk in the polenta and cook slowly for 45 minutes over low heat, stirring often to prevent sticking. Stir in the butter and cheese, and keep covered until ready to serve.

To Serve

Spoon polenta onto four dinner plates, divide the short ribs between the plates and top with sauce. Can be garnished with roasted diced peppers and fresh chopped parsley. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir.

J. Lohr Estates Falcon’s Perch Pinot Noir Chops

recipe courtesy of Chef Anthony Castelli, Chef/Owner at La Parma II, Huntington, New York

Serves 4

  • 12 baby lamb chops
  • 2 Tbsp olive oil
  • salt and pepper

Rub the olive oil all over lamb chops and season with salt and pepper. Grill the lamb chops for 8-10 minutes for medium rare. Meanwhile, prepare the sauce.


In a medium saucepan, melt butter and add the shallots. Cook shallots over medium heat until softened, then add the flour and stir to combine. Slowly whisk in the wine, honey, 2 Tbsp of the pineapple, hot pepper and sprig of rosemary. Simmer and reduce sauce for 20 minutes, then remove the rosemary sprig. Season with salt and pepper.

To Serve

Place 3 grilled lamb chops on each plate and spoon a quarter of the sauce over each serving. Sprinkle with remaining pineapple and serve with a delicious glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

2011 J. Lohr Estates Wildflower Valdiguié

2011 was in many ways a repeat of 2010, which was the coolest growing season we’ve seen in the Arroyo Seco in the past decade. Moderate autumn weather allowed ample hang time, which enabled great flavor development with less sugar accumulation than in a typical year. Valdiguié is a very large-berried variety, requiring extra vigilance from our Greenfield vineyard team to prune to only one bud per spur and to aggressively thin any extra shoots pushing from the cordon. Otherwise, yields are too high and ripening becomes difficult for this late-maturing variety, particularly in a cool year. In our winemaking, our goal is to preserve the varietal’s wonderful natural acidity and fresh fruit flavors. We incorporate two different winemaking techniques to achieve this. In 2011, we handpicked roughly a quarter of the fruit and put those whole clusters directly into the fermenters in a winemaking process called carbonic maceration— no yeast or pumping over of the fruit is performed. The other techniques are to gently de-stem and crush the fruit going to the fermenter, pump over and extract with fairly short, warm fermentations. These processes give the wine a remarkable similarity to the wines of Beaujolais, with enticing berry fruit flavors, a vibrant color and soft tannins. Malolactic fermentation is

Our Valdiguié is grown on Chualar loam soil in the Arroyo Seco appellation of Monterey County. Originally thought to be the Gamay Noir grape of France’s Beaujolais winegrowing region, U.C. Davis has since identified this grape to be Valdiguié from an area in the southwest of France. Regardless of its origin and identity, Valdiguié grown in the windy, cold Arroyo Seco produces a wine reminiscent of the “Crus” of Beaujolais - Morgon, Fleurie and Moulin-a-Vent.


Origin: Arroyo Seco AVA, Monterey, CA
Composition: 100% Valdiguié
Harvest Date: November 8th and 9th, 2011
Brix at Harvest: 21.6° Brix average
Vinification: Fermentation: Stainless steel fermented, 74% traditional red wine fermentation to 85°F and 26% carbonic maceration (whole cluster fermented).
  Maceration: Traditional ferment portion was 10 days on skins. Carbonic maceration was 14 days to pressing.
  Maturation: Chilled for cold stability,
aged 1 month in stainless steel
Bottling Chemistries: pH: 3.30
  Total Acidity: 0.67 g/100ml
  Alcohol: 12.05% by volume
  Residual Sugar: 0.67%
  Cellaring: Delicious now, but can be cellared for up to 5 years.

This wine is vibrant and red-purple in color with bright aromas of boysenberry, Bing cherry, raspberry and pomegranate. The fruit complexion on the palate is equally bright, dominated by pomegranate and raspberry. Drink your last bottle just in time for the release of the new vintage! Serve chilled.
-Steve Peck, Red Winemaker

Excellent with salmon or roasted duck with berry sauce

Aromas of boysenberry, Bing cherry, raspberry and pomegranate with a bright complexion on the palate.

Price: $10.00 750ml

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2011 J. Lohr Estates Riverstone Chardonnay

2011 joins 1991, 1998, 1999 and 2010 as the coolest vintages of the last twenty years. These years are characterized by either El Niño or La Niña Pacific Ocean influence, with above-average rainfall and unseasonably cool summers. Despite the challenges that cold weather can bring, such as increased mildew and botrytis pressure, these cold vintages have produced outstanding varietal definition in our Chardonnay and White Riesling in the Arroyo Seco. Maturities in our Chardonnay came slowly, with harvest commencing on September 26th. After a few days of picking in our ripest blocks, we decided to stop and wait an additional ten days for other parts of our vineyard to reach optimum ripeness, pushing the final days of harvest into November. The Chardonnay showed ripe apple, citrus and nectarine flavors with high levels of natural grape acidity. As a result, we incorporated higher levels of malolactic fermentation to balance the acidity in our 2011 Riverstone Chardonnay, creating a wine with intense varietal character, palate weight and palate-cleansing acidity.

The vines for our J. Lohr Estates Riverstone Chardonnay are grown primarily on Elder loam soils underlain by “riverstones” deposited over thousands of years by the Arroyo Seco River. These stones allow a fourfoot rooting zone that keeps the vines’ vegetative growth and fruit in balance. Additionally, the cool climate and winds of the Salinas Valley extend the growing season and retain the natural grape acids and intense varietal character of the Chardonnay.



Appellation Arroyo Seco AVA, Monterey County, CA
Composition (Blend) 100% Chardonnay
Harvest dates September 26 - November 4, 2011
Brix at harvest 24.3°
   Malolactic 50% in barrel
   Maturation Aged 8 to 10 months in barrels from new to fourth fill.
Barrels were stirred every two weeks until pump-out
   Barrel type American, Hungarian and French oak
Bottling chemistries  
   pH 3.57
   Total acidity 0.67
   Alcohol 13.55
   Residual Sugar 0.39%
Cellaring Drink now, or cellar up to 5 years


This elegant Chardonnay has an attractive pale strawyellow color. The aromas are of nectarine, pear and apple, combined with a perfumed roasted hazelnut and butterscotch bouquet from the barrel fermentation and sur lie aging. The flavors are very soft with ripe pear, tangelo citrus and vanilla toastiness, producing layers of complexity with a silky balance of fresh fruit acidity and palate weight.
Jeff Meier, Winemaker

Pair with dishes such as lobster pappardelle with chive butter, grilled late summer vegetables and creamy butternut squash soup.

A full-bodied Chardonnay with a balance of fruit and oak toastiness and a palate-cleansing acidity.

Price: $14.00 750ml


2010 J. Lohr Estates Los Osos Merlot

2010 was the coolest growing season Paso Robles has seen in a decade, bringing with it rainfall that was 50% above normal. While this cool and wet combination may have presented challenges for the late-ripening varieties, it was ideal for the early-ripening Merlot cultivar. After rapid vine growth in spring consumed most of the moisture held in the rainsoaked soils, we employed our latest thinking in vineyard irrigation strategy and applied absolutely zero irrigation for an 8 to 12 week period in our Merlot blocks between fruit set (mid-June) and veraison (August). This dramatic approach in the vineyard kept berry size small and promoted brown seeds earlier in the season than we had ever seen before. Absent were the agressive tannins that are common in a cool vintage. Instead, 2010 Los Osos Merlot is dense, mature and fruit-driven.

Traditionally, we harvest our estate-grown Merlot grapes across a range of sugar ripeness. The early picks usually capture the classic varietal definition of Merlot, while the fruit harvested later adds depth and intensity to the wine. Clone and rootstock combinations, along with variations in soil, add complexity to our Los Osos Merlot, as does the introduction of recently planted Italian clones. We grow our Merlot grapes in Nacimiento-Los Osos, Arbuckle-San Ysidro and Arbuckle- Positas complex soils in our vineyards in Paso Robles, where these well-drained but relatively poor soils have chalky or gravelly components.


Apellation: Paso Robles AVA, San Luis Obispo County
Composition: 85% Merlot, 10% Malbec, 5% Petite Sirah
Harvest Dates:  September 24 - October 19st, 2010
Brix at Harvest: 25.2° Brix avg
  Fermentation: Whole-berry fermentation in stainless steel tanks
  Malolactic: 100%
  Maturation: 12 months in barrel with 22% new oak
  Barrel type: American oak from Missouri forests, medium plus toast with toasted heads
Bottling Chemistries:
  pH: 3.69
  Total Acidity: 0.66 g/100ml
  Alcohol: 13.76% by volume
  Residual Sugar: 0.17 g/100ml
  Cellaring: Showing well upon release, with the potential to age up to five years

The 2009 J. Lohr Estates Los Osos Merlot has a mature red color with a raspberry hue. Black cherry and pomegranate aromas are accentuated by the high fraction of Malbec in this year’s blend. The toasty oak signature is reminiscent of hazelnut and dark chocolate. This soft red wine has a fine texture on the palate and finishes with a bright Rainier cherry fruit signature.
-Steve Peck, Red Winemaker

An excellent pairing for cheese tortellini, crab bisque or herb roasted chicken.

Ripe fruit aromas of black cherry and pomegranate meld with a barrel signature of chocolate and coconut.

Price: $17.00 750ml


2011 J. Lohr Estates Bay Mist White Riesling

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.

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.


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

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

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

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

Price: $10.00 750ml


2010 J. Lohr Estates Seven Oaks Cabernet Sauvignon

Awards for our 2008 vintage:
"GOLD" - 2011 San Francisco Chronicle Wine Competition

2010 was the coolest vintage Paso Robles has seen in a decade, with winter rainfall nearly 50% above normal and growing degree days lagging. This cool seasonal trend provided an ideal challenge for our newest evolution in vineyard irrigation strategy, which involves stopping irrigation in mid-June just after fruit set. We then began weekly monitoring of vine water status to precisely determine when soil profiles had dried out and vines were in need of watering. Initially, we expected that a 3 to 5 week dry-down would be possible, but were impressed that most of our resourceful vines did not reach significant water stress until a full 2 months had passed without irrigation. This dramatic approach in our vineyards forced the vines from vegetative growth stage to reproductive stage early in the season. This drove early seed maturity and the dramatic flavor maturity that is evident in this outstanding vintage of Seven Oaks Cabernet.

The predominant fruit for our J. Lohr Estates Seven Oaks Cabernet Sauvignon comes from estate vineyards located directly opposite our J. Lohr Paso Robles Wine Center. The Seven Oaks vineyard was originally planted on its own rootstock, utilizing some of the original plantings from indigenous Estrella clones. The soils in our Paso Robles vineyards vary from gravelly clay loam to limestone-based soils over a relatively small parcel of land, and various rootstock and clonal combinations have been used to maximize the expression of each individual site. The different soil types and planting combinations add to and complement the palate of the Seven Oaks Cabernet and the other red varietals we produce--including Petit Verdot and Merlot--to add balance and weight to the wine.


Origin: Paso Robles AVA, San Luis Obispo County, CA
Composition Blend: 76% Cabernet Sauvignon, 12% Merlot,5% Petit Verdot, 4% Petite Sirah,  1% Syrah, 1% Cabernet Franc, 1% Malbec
Harvest Dates: Sep. 30 - Nov. 9, 2010
Brix at Harvest: 24° Brix average
  Fermentation: Fermented in stainless steel tanks with peak temperatures reaching 92° F
Malolactic: Stainless steel tanks and barrels using Viniflora Oenos
  Maturation: Aged 12 months in barrel
  Barrel type: Primarily American oak barrels with toasted heads
Bottling Chemistries:
  pH: 3.68
  Total Acidity: 0.59 g/100ml
  Alcohol: 13.95% by volume
  Residual Sugar: 0.18 g/100ml
  Cellaring: Delicious upon release,with adequate structure to age up to seven years.

The 2010 Seven Oaks is red-purple in color with a bright hue at
release. Ripe fruit aromas of black plum, blueberry and cherry
are mixed into a bouquet of roasted hazelnut, vanilla and coconut
from a year in barrel. Mature and round on the palate, this wellstructured
vintage has a generous fruit signature and soft finish.
-Steve Peck, Red Winemaker

This wine is an excellent companion to grilled beef, rich lasagna or dark chocolate truffles.

Ripe fruit aromas of black plum, blueberry and cherry mixed into a bouquet of roasted hazelnut, vanilla and coconut. Mature and round on the palate, with a generous fruit signature and soft finish.

Price: $17.00 750ml

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