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| Drinking Windows and Values |
| Drinking window: Drink between 2019 and 2020 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 90 pts. in 21 notes) - hiding notes with no text | | | Tasted by Cabfrancophile on 12/29/2023 & rated 87 points: Very good, not excellent. Dark fruit with a reductive, earthy aroma, still somewhat tight after a couple of hours in the decanter. Full bodied, blackberry, vanilla, relatively dense with fine texture. Plenty of acidity. Well resolved tannins, some oak tannin/flavor on the finish.
Overall, some resolution and development with age, though denser than I prefer in Pinot. Don't think this is getting better, though should hold for several years. (116 views) | | | Tasted by Max&George on 1/28/2023: We drank this at Gina’s birthday. I wish we had pickup a few more of these! (232 views) | | | Tasted by Djfermentation on 2/9/2020 & rated 93 points: Nice, expressive, medium to darker fruited nose. Some red berry but mostly black cherry on the palate with a wealth of baking spice. Drinking quite well now but with life ahead. We open end drank 2/3rds of the bottle on Saturday night with some Asian fusion cuisine. Finished the bottle at lunch the next day, where the wine was still very much alive, with pesto salmon. Delicious both times. (634 views) | | | Tasted by BRogo on 11/4/2019 & rated 90 points: Immediately get some ripe red fruit, baking spices like nutmeg, forrest floor, wet wood. The palate has silky and somewhat chalky tannins with acidity that hits the putter rims of the mouth. The baking spices are present, but with a bit less ripe red fruit. Maybe some white pepper creeps in towards the end. This is a good showing with a bit more time, but why wait. Doesn’t need a long decant. (632 views) | | | Tasted by Cabfrancophile on 11/22/2018 & rated 91 points: Starting to reach its full potential. More integrated on the palate, black raspberry, sage, spice. Dense yet silky, with sneaky structure. Still fairly tight on the nose, but showing dark fruit and spice. Unlikely to capture the high toned and mushroomy aromatics, yet should peak impressively in the next few years. (1044 views) | | | Tasted by Cabfrancophile on 8/18/2018: No detailed notes, paired with brisket effectively. Aromatics and style consistent with prior notes, though noticed a slight astringency on the finish. (1026 views) | | | Tasted by Cabfrancophile on 12/22/2017: Consistent with prior notes. Dense, structured, with savory characteristics and typical coastal range scrub brush aromatics. A little tight, should improve for several years. (1190 views) | | | Tasted by Cabfrancophile on 8/26/2017: A masculine Pinot with years of life ahead. No detailed notes, but improved when left corked for a few hours after drinking several glasses as more of the coastal sage and spice emerged.
Shared with Peter and Liana for 40th in Venice Beach. (1064 views) | | | Tasted by Cabfrancophile on 5/28/2017: Deep Pinot, classic California in style. A healthy dose of oak that is still integrating, substantial structure as Pinot goes. Raspberry, sage, mushroom and toast. Filigreed texture on the mid-palate. High delicious factor. I'd say 2-3 years minimum before peak if stored well. (1063 views) | | | Tasted by Ultimatewinekick_Andreas on 4/29/2017 & rated 90 points: Mainly red berries from raspberries and cherries. The palate has a sweet touch but also smoke and oak notes and after a while some blackberry notes appear. This is a nice and balanced Pinot Noir. (857 views) | | | Tasted by chatters on 10/5/2016: Six nations tasting (49 King Street Wharf): beginnings of some cork taint here over dense red berry fruit and spice…hmm...not marking it as flaw as it may be a dodgy nose incident (see my earlier comments) (1569 views) | | | Tasted by Blake Brown on 8/21/2016: 2013 LONGORIA WINES FE CIEGA VINEYARD SANTA RITA HILLS PINOT NOIR- from a special estate 8 acre vineyard planted by Rick in 1998, this showed quite well; having to legally change the name from Blind Faith [after the rock group] to the Spanish version, Fe Ciega, Rick has made some great wines over many years from this source which includes clones from Pommard, Mt. Eden and Dijon 115 and 667; moderate red purple color; the nose and taste had some clove, spice, talc and sassafras to accent the wild cherry berry fruit served up in a medium to full body. (533 views) |
| By Allen Meadows
Burghound, Apr-17, Issue #66
(Longoria Wines Pinot Noir - Fe Ciega Vineyard Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Santa Barbara: On the Road (Aug 2015) (8/1/2015)
(Longoria Pinot Noir Fe Ciega Central Coast) Subscribe to see review text. | By Elaine Chukan Brown
JancisRobinson.com (7/22/2015)
(Longoria, Fe Ciega Vineyard Pinot Noir Sta Rita Hills Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com. (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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