External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 67 notes) - hiding notes with no text | | | Tasted by timewithwine on 2/17/2018: No longer showing “Loring Red” at the rim; just a solid cranberry color from rim to core. Sour cherry, pomegranate, cloves, cola and vanilla. “Big” continues to be an apt discriptor what with its big nose and attack and its long finish. The tannins are fully integrated. Glycerol-like mouthfeel delivers a sense of the wine gliding across the palate. Well fruited, balanced, long finished; what’s not to lover here? Between this, the Clos Pepe and Cargasacchi, this takes the prize by just edging out the Clos Pepe. Both this and the Clos Pepe leave the Cargasacchi in the dust. 14.3% alc. 600 cases. With duck cassoulet and the Schreibers and Fords. Recommended. (430 views) | | | Tasted by timewithwine on 3/16/2017: The color is plum at the core and “Loring Red” at the rim; bright and exuberant. The nose is molasses, black cherry, rosemary, cedar and mocha. This wine has shed so much of its initial profile and become something much better; much more complex. The wine is a touch shrill with acid, but it evens out on the mid-palate. The wine is exuberant and lively. 14.3% alc. With roasted bone-in pork chop under a balsamic cranberry sauce. 600 cases. Recommended. (429 views) | | | Tasted by Cow Town on 1/12/2017 & rated 91 points: Pleasantly surprised with this wine. One of my last 2006 Lorings, this clearly showed some age, but it was very well integrated with the fruit. Some slight bricking, but otherwise a beautiful translucent burgundy color. Nice finish, and an otherwise lovely wine. (1633 views) | | | Tasted by timewithwine on 2/4/2016: The color is not at all opaque but what we now call “Loring Red” which is neither magenta, nor ruby nor burgundy, but a color with shades of all of these. The nose is all violets, dusty rose, cola and teaberry and something herbal. The blueberry scent of a bottle 3 years ago is nowhere to be detected. Like before, “the bouquet is integrated and inviting.” Something a tad earthy on the finish, maybe even green. Drink now. 14.3% alc. With roasted salmon under a mustard-panko crust. 600 cases. Recommended. (420 views) | | | Tasted by dmitchell4 on 10/31/2014 & rated 89 points: Time to drink up. (2597 views) | | | Tasted by dsimmons on 1/8/2014 & rated 90 points: Last of these. Drinking well with grilled salmon. (2897 views) | | | Tasted by timewithwine on 7/18/2013: This wine has come along rather nicely. The broad rim is all claret-like, while the center core still suggests a dark blueberry; simply beautiful. The nose is all blueberry, plum and herbs. The scent of blueberry is only a note and not demanding of attention. The bouquet is integrated and inviting. If a wine can be said to smell smooth, then this is such a wine. On the palate this is .... smooth; so completely smooth and silky with flavors of black cherry, plum and herbs. This fruits carry to the finish, but are complimented with earth notes. Drink now. 14.3% alc. With broiled salmon. 600 cases. Recommended. (66 views) | | | Tasted by dsimmons on 4/25/2013 & rated 90 points: Good solid performance for this bottle. Nice cherry with some earthiness. Good balance. the wine still has a bit of tannins and should go a few more years. (3092 views) | | | Tasted by hosscrow on 10/17/2012 & rated 91 points: 2nd time tasting this wine with consistent results. Ruby Red, dark/nearly opaque for a pinot. Complex and powerful pinot nose with cola, dark cherry, spice and a hint of sea mist. Nothing earthy. Mouth-filling silky texture, mouth-watering acidity with the sea water hint that adds a uniqueness, medium heavy weight, (Note the overwhelming cola taste from last night has diminished to a more balanced flavor), strong almost harsh tannins that persist on the finish. This well-made wine deserves more time in the cellar. Distinctive. Definitely Sonoma Coast. (3206 views) | | | Tasted by MJTed on 9/16/2012 & rated 90 points: More structured than other Lorings. A nice quaff at age 6, mith plums, black cherry and pomegranate + spice and herbs to finish. (2567 views) | | | Tasted by hosscrow on 6/10/2012 & rated 91 points: I would like to explore the unique landscape of the Sonoma Coast and of Sebastipol. Perfect time to drink. Deep ruby red with hints of purple very dark, powerful looking. The legs are Slow. It smells like Blackberry, Cherry, Mineral, Mushroom, Tea and Black Pepper. An interesting high tone in the nose like ?saltiness? seashore? The tart acid nicely balances the fruit that lingers on the tip of the tongue. It tastes like Blackberry, Red Currant, Cherry, Forest floor, Mushroom, Vanilla, Black Pepper, and Herbes de Provence with a persistent bitterness that intrigues. The medium-full body has a silky mouthfeel. The wine has fleshy texture. and finishes long and sweet with a spicy tanginess at the very end. A Pinot unique to the micro climate of the coast. (1764 views) | | | Tasted by fultonjf on 4/4/2012 & rated 84 points: Heading downhill fast. Not horrible (yet) but I held this a year too long. (1680 views) | | | Tasted by DavidDay on 1/30/2012 & rated 85 points: Fruit almost absent from the nose, not much left on the palate except substantial acidity, drink up. (1354 views) | | | Tasted by theodore3 on 6/24/2011 & rated 92 points: A very tasty Loring. (1689 views) | | | Tasted by dsimmons on 5/18/2011 & rated 90 points: I liked this wine. Nice balance, good fruit and some complexity. Went great with king salmon. (1856 views) | | | Tasted by GrapeScott on 3/30/2011 & rated 88 points: I was not a big fan of this wine on day 1, as it showed more tannin than fruit, and I enjoyed it considerably less than either the '06 Graham or '06 Keefer, which I also purchased on closeout from Winex. Fruit was mostly tart cranberry with a muddled earthy profile and notes of stewed cherry compote. However, this opened up considerably by day 2/3 and softened quite a bit, so perhaps this is just in need of a bit more time for everything to come together. (2173 views) | | | Tasted by ginfizz on 5/16/2010 & rated 88 points: Well stored bottles are still closed down. Hold. (2359 views) | | | Tasted by pjhr on 2/27/2010 & rated 90 points: Similar notes to previous bottle. (2433 views) | | | Tasted by topher18 on 1/16/2010 & rated 92 points: Very aromatic. Sweet cherry with a hint of vanilla. Delicate tannins, mouth coating yet not heavy. Good acidity.
color 5/5
nose 8/10
taste 16/20
balance 9/10
finish 4/5 (2467 views) | | | Tasted by Baeyens Cellars on 1/14/2010 & rated 86 points: Fruit forward and effervescent. Earthy, dusty red cherry. Drink now. (2498 views) | | | Tasted by ginfizz on 12/2/2009 & rated 87 points: Closed, and only after an hour of breathing does this show some balance with light to medium intensity dusty fruit and acidity. Hold. (2563 views) | | | Tasted by pjhr on 10/25/2009 & rated 90 points: Dark cherries and earthy notes on the nose and palate with a tasty finish. (2600 views) | | | Tasted by JOJ on 8/30/2009 & rated 90 points: The best of the '06 Lorings sampled so far. Vibrant red fruit, with nuances of rhubarb, cloves, pie crust, and baking spices. Nice acidity and balance. (2700 views) | | | Tasted by ginfizz on 7/31/2009 & rated 90 points: Drinking very well from this batch, medium to medium+ body and concentration, with red plums, red cherries and a tasty pinot profile. This has filled out nicely, is not too heavy, and balanced by smooth tannins. I suspect the beginning of the optimal drinking window... (2682 views) | | | Tasted by 2loyal on 7/15/2009 & rated 87 points: Notes consistent with prior tasting (still very enjoyable, but not improving with more bottle age). (2793 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Loring Wine Company Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Durell VineyardOriginally planted in 1979 by Ed Durell, this famous vineyard is located in the southwestern foothills of the Sonoma Valley, north of the San Pablo Bay and east of the Petaluma Wind Gap. The site is characterized partly by its Region II climate, where conditions are moderated by the Bay and the Pacific Ocean effects, making it ideal for cool-climate Chardonnay and Pinot Noir grapes. The rocky, volcanic soils at Durell Vineyard create a challenging environment for the vines’ root system, yielding very small grape clusters that have tremendous concentration and power.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
|
