"J.lohr"
4 Results
Filter Results
Search Results
J. Lohr Cabernet Sauvignon, Paso Robles - 750 Millilitre, $15.99
Seven oaks. Family owned since 1974. Our family winegrowing and winemaking passion is rooted in our sustainably farmed vineyards and in our winery in Paso Robles, California. The oak-studded terroir and calcareous soils couple with warm days and cool nights to develop intense character, exemplified in our Seven Oaks velvety richness and supple tannins. Dense and soft, this wine boasts ripe flavors of black currant and cherry, enhanced by a bouquet of vanilla and spice from one year of barrel aging, and is an excellent companion to grilled beef, lasagna, or dark chocolate. J. Lohr Estates.

J. Lohr Merlot, Paso Robles, 2008 - 750 Millilitre, $14.99
Los Osos Merlot is grown in our vineyards in the Estrella River area of Paso Robles, one of three appellations in California that produces world class Merlot. Our Merlot has aromas of raspberry, red currant, and blackberry. The flavors are very rich and concentrated with substantial, yet velvety tannins. J. Lohr Estates wines are best characterized by their intense flavor and remarkable balance. Jerry Lohr practices the French system of planting each grape variety in its ideal appellation. With over 3,000 acres of vineyards, quality control is ensured from selection of optimum rootstock and clones through all facets of artisan winemaking. Each of these steps is focused on one goal - flavor second to none. Alc 13.5% by vol.

J. Lohr Pinot Noir, Monterey County - 750 Millilitre, $16.99
Family owned since 1974. Our winegrowing and winemaking passion is rooted in our sustainably farmed vineyards and in our family owned wineries. Named for the aviary icon that protects the vineyards from prey, our Pinot Noir is grown in Monterey County resulting in an opulent expression of cool climate Pinot Noir. Bright garnet in color, Falcon's Perch is soft on the palate with notes of strawberry jam and sage, showing a bouquet of spicy vanilla oak. Pair with smoked salmon or pasta with prosciutto. - Jerry Lohr.
