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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 167 notes) - hiding notes with no text | | | Tasted by TheSauerKraut on 8/27/2023: Surprisingly good, and still intact, despite the screw top. (242 views) | | | Tasted by Deadhead on 3/10/2023 & rated 94 points: This bottle was fantastic! I found some Loring bottles tucked away in the cellar. Well balanced. Nice acidity. What a treat! (311 views) | | | Tasted by mazik on 2/17/2020 & rated 89 points: Twisted and poured. A "fading flower" from the Acker Auction: five bottles of the Loring Clos Pepe, two of the 07 and three of 08, all for sixty bucks total. Must have been well stored since there's quite a bit of life left in this old girl. Dark garnet with no browning in the glass, black cherry and raisins on the nose with caramel and a bit of dust, plenty of fruit on the palate, some fine tannins still acting puckery. Medium body and medium finish. Alcohol 14.9 covered. (765 views) | | | Tasted by Neecies on 9/2/2018: A gift from friends with careful but passive Southern California storage--not mistreated but no doubt more mature by 2-3 years than properly stored bottles. Riper, pulpier than the 07 Loring Garys' they shared last week, and on the edge of pruniness. I'm alarmed to see 251 bottles still in other CT cellars--these wines aren't made for aging, and they won't get any better. Drink up! (1051 views) | | | Tasted by timewithwine on 5/31/2018: We decided to have a pair off between this and the 2007 Clos Pepe. The results were interesting. The woman preferred the ‘08. I preferred the ‘07. The ‘07 is brighter, longer, bigger. The ‘08 was softer, rounder, more fruit forward. But the ‘08 lacked the depth and completeness of the ‘07. Both have loads of “Loring Red”. Both have cherry and cola and cinnamon. The ‘08 leads with cranberry and cloves while the ‘07 tucks in with allspice. Both have fully integrated tannins, but the ‘07 is more balanced, more complete, bigger, longer finish and more polished. And yes, the ‘08 is a touch too acidic. Drink now. 14.9% alc. With homemade pasta and mushrooms. Recommended, leaning to Highly Recommended. (425 views) | | | Tasted by Senso-beak on 5/16/2018 & rated 89 points: Opened and imbibed with pizza. Light yet peppery. Clear ruby in color. Black raspberry on the nose, with black cherry and pepper. Good acidity. Not too overdone or cloying. Showing secondaries, but not in a bad way. Enjoyable at 11 years old. (1090 views) | | | Tasted by timewithwine on 2/17/2018: As the last bottle of the evening and the “how-about-one-more” selection at that, the notes are a bit, er, hazy. Translucent at the rim; opaque at the core; youthful in every way. Cinnamon, black cherry, allspice, and cola wrapped in a sweet, balanced package. Bright on the attack and long on the finish with balance and a silky mouthfeel from start to finish. same on the palate with a fruit laden attack, spicy mid-palate and silky smooth on the finish. 14.9% alc., but no heat. Drink now. With duck cassoulet and the Schreibers and Fords. Recommended, leaning to Highly Recommended. (233 views) | | | Tasted by timewithwine on 5/28/2017: Full on translucent “Loring Red” at the rim shading to full on opaque at the core. The nose if round with cinnamon, mint, allspice, black cherry, cola and lavender. All the same on the palate with a fruit laden attack, spicy mid-palate and silky smooth on the finish. As usual, this wine is long on the attack, smooth and nearly seamless to the finish. 14.9% alc., but not a bit of heat. With incredible lamb burgers spiced with cinnamon, paprika and mint served in brioche bun under pickled red onion. Recommended, leaning to Highly Recommended. (81 views) | | | Tasted by Whine-oh on 4/5/2017 & rated 89 points: P n P. No real sed. Soft red fruits, not over the top. Still alive , but mellowed from memory of tasting. Not much life on nite 2. Had w baked chicken and matched well. Enjoy sooner than later. (1793 views) | | | Tasted by Deadhead on 5/29/2016 & rated 91 points: No notes. My wife really enjoyed it. (2713 views) | | | Tasted by Sweet Nancy on 5/1/2016: Dark and clear in the glass, but there was considerable sediment in the bottle. Still a good nose of Pinot fruit. On the dark side. Terrific balance with resolved tannins and acidity. Not flabby or candied as some big Pinots might exhibit. Long finish. Exceeded expectations for a wine many say drink within 3 years. (2917 views) | | | Tasted by dase13 on 3/29/2015 & rated 90 points: Consistent with prior note of nine months ago. Color of medium red. Scents of smooth, not over ripe, red fruit. Tastes of smooth, not over ripe, red fruit with some minerality. Since nine months ago, it is showing some further aging with the somewhat mellowing of the red fruits. (3168 views) | | | Tasted by whudock on 3/9/2015 & rated 92 points: cranberry fruit, spice and great complexity. (3007 views) | | | Tasted by Schlutt on 1/8/2015 & rated 89 points: Not as complex as I remembered from a couple years ago. Chocolate cherry cola on the nose upon opening, feeling a little heat after a bit of air. Still has nice mouthfeel with medium finish. My last bottle, have enjoyed these. (2581 views) | | | Tasted by dmatley on 12/7/2014 flawed bottle: The last one in the cellar and no where near the bottle last year. Fruit has faded and has a reductive note on the finish. Unfortunately an off bottle. (1804 views) | | | Tasted by indiscriminate palate on 11/18/2014: My last bottle held as an experiment to see what happens to my favorite of the Loring wines with a bit of age. The fruit fades, the earth remains, but overall it was dark and brooding but without any definition. A rich, herbal cola. Enjoy these young! (1742 views) | | | Tasted by iamandyc on 9/6/2014 & rated 91 points: Black cherry, raspberry fruit with carmel, vanilla and a touch of cola. Some spiciness and complexity. Nice structure. Medium length on the finish. Interesting. (1308 views) | | | Tasted by dase13 on 6/7/2014 & rated 90 points: Color of medium red. Scents of smooth, not over ripe, red fruit. Tastes of smooth, not over ripe, red fruit with some minerality. (1606 views) | | | Tasted by RandyOnie on 5/29/2014 & rated 91 points: Library purchase from LWC. Beautiful wine from one of my favorite vineyards and favorite producers. (1464 views) | | | Tasted by affordableCollector on 3/6/2014 & rated 90 points: red, orange, in color. earth, cherry, on the nose. smoke, spicy, cherry, raspberry, strawberry, timber, on the palate. high acid on the finish. (1626 views) | | | Tasted by TheWineDon on 2/26/2014 & rated 91 points: Smoothed out considerably and very easy drinking. (1709 views) | | | Tasted by btock on 2/7/2014 & rated 90 points: Solid showing, has mellowed a bit and varietal was shining through. Ready now. Purple fruit, minerality and grip on the midpalate but no sharp edges. A grillin' pinot. Last of my '07s and this was one of the best bottles. (1380 views) | | | Tasted by dmatley on 9/28/2013 & rated 92 points: One of the best 2007 Lorings in recent memory. Luscious dark cherry, nice aromatics and great finish. I don't see this getting much better. Enjoy. (1511 views) | | | Tasted by jsherdc on 9/17/2013 & rated 93 points: Light body and color. Beautiful Cherry Fruit and Balancing Acidity. Very refreshing. This has aged beautifully. Outstanding! (1531 views) | | | Tasted by tantotinto on 6/24/2013 & rated 92 points: Our last bottle and it is still great. Previous notes apply. (1726 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.Clos Pepe Vineyard Clos Pepe VineyardUSAAmerican 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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