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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 91 pts. in 15 notes) - hiding notes with no text | | | Tasted by nisid on 8/16/2019 & rated 92 points: Great structure and aging potential. The wine is drinking well now, but has years of life ahead. (338 views) | | | Tasted by jmcmchi on 1/10/2016: Crimson
Barnyard tipping to cherry on nose
Cherry and earthiness on palate, tannins emerging on finish (1383 views) | | | Tasted by burgundylover on 12/30/2015 & rated 91 points: Bought a case and wanted to get a baseline. This certainly needs much more time in the bottle but after a two hour decant the beauty of this wine started to come through. This is a powerful wine with a medium body that jumps out of the glass at you. Undertones of currant and berries mixed in with some menthol - the combo worked for me. can't wait to see what this turns in to! (1342 views) |
| By Allen Meadows
Burghound, Oct-15, Issue #60
(Longoria Wines Pinot Noir - Fe Ciega Vineyard Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/4/2015)
(Longoria, Fe Ciega Vineyard Pinot Noir Sta Rita Hills Red) Subscribe to see review text. | By Josh Raynolds
Vinous, Focus on Santa Barbara County (Dec 2014) (12/1/2014)
(Longoria Wines Pinot Noir Fe Ciega Vineyard Sta. Rita Hills Sta. Rita Hills) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and Vinous. (manage subscription channels) |
| Longoria Producer website
Pinot 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.Fe Ciega Vineyardhttp://www.longoriawine.com/fe-ciega-vineyard.php]
2008 marks the 10th anniversary of the establishment of our Estate Vineyard, Fe Ciega. Originally planted to 7.75 acres with three clones of Pinot Noir, we added an additional 1.25 acres of Pinot Noir and .75 acres of Chardonnay in June 2008. The vineyard is situated on a small mesa about 350 feet above the Santa Ynez River in the middle of a 40 acre ranch owned by Hank and Brenda Klehn. Located at the end of Sweeney Road about 8 miles east of the Lompoc city limits, it is at the western end of the Santa Rita Hills viticultural appellation. The combination of the cool climate, clay loam soil with shale fragments, and gentle southern exposure all combine to produce intense, concentrated Pinot Noirs. 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 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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