Limited-release, high-quality Pinot Blanc with an intriguing harvest strategy. First pass harvests greener, more acidic fruits to achieve an Alsatian element. Second pass is for riper grapes for softer, melon elements. The two are blended and spend six months sur lie in both concrete and large, neutral oak vessels. No malolactic conversion. Sold through the winery. $35
The wine delivers both subtlety and finesse with surprising weight and delivers a smooth, creamy experience, especially in the mid-palate. This makes for a food-friendly wine, but also one that easily can be appreciated as an aperitif or a satisfying sipper on its own. Serious but approachable wine worth its premium price for a Pinot Blanc.
J. Lohr started as Jerry Lohr’s vision of a Paso Robles play (south of Monterey County), and Paso Robles remains a core element of J. Lohr, but not all. J. Lohr Vineyards & Wines includes more than 2,300 acres in Paso Robles dedicated to Cab, Merlot, Syrah, Petite Sirah and other red varieties. The winery expanded its scope to include more than 1,300 acres of cool-climate estate vineyards in the Arroyo Seco and Santa Lucia Highlands regions of Monterey County with an emphasis on Chardonnay, Riesling, Valdiguié, and Pinot Noir and Pinot Blanc. J. Lohr also has 33 acres in Napa Valley, highlighting cab and sauv blanc.
Jerry Lohr is still around to advise, but the second Lohr generation leads the effort today. Chairman Steve Lohr is responsible for the overall management and strategic planning of J. Lohr Vineyards & Wines. Cynthia Lohr spearheads corporate and product visibility as vice president of marketing, and Lawrence Lohr advocates for wine appreciation as director of wine education. Jeff Meier, with J. Lohr for more than three decades, is the director of winemaking.
J. Lohr P&G Vineyard Pinot Blanc, Arroyo Seco, Monterey 2023: Medium yellow color; pear, melon, apple, quince, Meyer lemon, almond/marzipan, white flowers, yellow rose on the nose and palate.
Dry; bright acidity (3.50 pH). Medium-plus body. Creamy, slightly waxy mouthfeel. Not buttery, made in Alsace style. Wine is 100% pinot blanc; grapes harvested in the cool of morning in two passes. The first pass picks greener grapes for Alsatian-style acidity. The second, later pass is for riper grapes that bring melon flavors and rich texture. Wine aged six months on the lees (sur lie) in concrete eggs, neutral French oak barrels and puncheons. 14.2% ABV
Pairing—Shellfish, scallops, crab cakes, lobster salad, sole meunière, oysters Rockefeller, seafood pasta; rich and lean fish (seared halibut, sea bass). Roast chicken with lemon-herb butter; chicken piccata; pork tenderloin with apple/fennel ; turkey cutlets. Cauliflower gratin, apple-fennel salad, asparagus with hollandaise. Avoid spicy foods—Thai, Indian; heavy tomato sauces; aggressive chile; sweet barbecue sauces. Works as a an aperitif or sipper all by itself. Cheese—Gruyère and Comté are classic; young Chèvre; aged Gouda if it is not too caramel-sweet.
