J Lohr Falcons Perch Pinot Noir

Composition: 100% Pinot Noir
Total Acidity: 0.64 g/100ml
pH at Bottling: 3.81
Alcohol: 13.65% by volume
Residual Sugar: 0.12 g/100ml
Vinification: Fermented in 6 to 12 ton lots in open-top punch down tanks. Temperatures peaking at 95 degrees rendered high complex color in the wine.
Maturation: Matured in stainless steel with a minimal fraction aged in French oak barrels
Harvest Dates: September 27- October 22, 2010

Winemaker's Comments
This wine has a garnet color, and is adorned with aromas of red fruit, lilac, rose petal, vanilla and notes of sage and thyme. Tar, beeswax and oak frame the complex varietal character unique to Pinot Noir. Soft tannins on the palate give way to the fine, talcy finish on this very food friendly wine.

Region Description

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.