Unfortunately I didn’t pair anything with all those amazing flavors but it’s extremely drinkable on its own. J. Lohr suggests pan-seared sesame tuna, grilled portabella mushrooms or charcuterie. I could see any of those along with many other options working…like naked hot tub time! Hey, it’s just an idea. Pinot is after all, a seductive little wine.
As you may know from previous wine write ups, I am really into the history and story behind these wineries. Jerry Lohr, founder of J. Lohr, planted his first 280 acres of grapes in 1972 and 1973 in Monterey. Then, in 1974 he opened his winery in San Jose. Jerry started growing grapes in Paso Robles in 1986 and in 1988 the Paso winery and barreling facility was opened.
Jerry’s two sons and daughter are in the family business as well and sustainability is a huge priority to all of them. Being in drought weary California, water conservation is a big focus. They have low flow/ high pressure nozzles on all hoses which reduced water flow from 20 gallons per minute to 7. Along with numerous other water saving ideas, they went from using 3.5 gallons of water to make one gallon of wine in 2003 to using 1.1 gallons of water to make a gallon of wine in 2012. Not sure about you, but that is rather impressive.
If it wasn’t for forward thinking, concerned people like those at J. Lohr, I’m not sure where we’d be. They are definitely among the industry leaders in the area of sustainability. Cheers to thinking and drinking sustainably.
Also, an egg-derived product is used in this wine’s production so it is not vegan.