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2009 J Lohr Estates Falcon's Perch Pinot Noir Monterey
 2009 J Lohr Estates Falcon's Perch Pinot Noir Monterey
Monterey, USA 
2009 J Lohr Estates Falcon's Perch Pinot Noir Monterey
Special Price: $17.99
Suggested Retail Price: $19.99

Availability: Usually ships the same business day if ordered before 3 PST


Item #: 39

Product Notes:
J. Lohr Vineyards & Wines is excited to offer this first-ever release of our Falcon's Perch Pinot Noir from the 2009 harvest. 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 gained a well-deserved reputation for producing world-class Burgundian varietals including Pinot Noir and Chardonnay. 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 inaugural 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 insidious predators while also preserving the ecosystem's natural balance.

Medium garnet color with aromas of wild strawberry, cherry, rose petal and dried herbs, accompanied by true varietal flavors of sage and cola nut, with a deep, earthy character. The lively acidity and delicate tannins make this a very compatible wine for mealtime or anytime.--Winemakers Note

Food Pairing:
This type of wine is best served with grilled salmon, roast beef, lamb, duck, and mushrooms.

Recipe:
Steak with Mushroom Merlot Sauce Recipe

This steak recipe goes very well with merlot wine - Use some for the sauce, and the rest for your glass!
INGREDIENTS:
2 10oz ribeye steaks
2 tsp pepper
2 Tbsp vegetable oil
3 Tbsp butter
6oz shiitake mushrooms
1 shallot
3/4 cup merlot
1 Tbsp thyme

First, salt and pepper steaks on both sides. Heat the vegetable oil to medium high, and then cook steaks for about 3 minutes per side.

Put the steaks on a plate but keep the oil in the pan. Put the butter in the pan, along with the wine, chopped up mushrooms and chopped up shallots and reduce for 5-10 minutes. Pour this sauce over the steaks and serve.


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