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.
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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.
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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.
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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.
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No detailed notes, paired with brisket effectively. Aromatics and style consistent with prior notes, though noticed a slight astringency on the finish.
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Consistent with prior notes. Dense, structured, with savory characteristics and typical coastal range scrub brush aromatics. A little tight, should improve for several years.
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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.
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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.
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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.
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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)
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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.
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12/29/2023 - Cabfrancophile wrote: 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.
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1/28/2023 - Max&George wrote:
We drank this at Gina’s birthday. I wish we had pickup a few more of these!
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2/9/2020 - Djfermentation Likes this wine: 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.
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11/4/2019 - BRogo Likes this wine: 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.
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11/22/2018 - Cabfrancophile Likes this wine: 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.
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8/18/2018 - Cabfrancophile wrote:
No detailed notes, paired with brisket effectively. Aromatics and style consistent with prior notes, though noticed a slight astringency on the finish.
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12/22/2017 - Cabfrancophile wrote:
Consistent with prior notes. Dense, structured, with savory characteristics and typical coastal range scrub brush aromatics. A little tight, should improve for several years.
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8/26/2017 - Cabfrancophile wrote:
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.
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5/28/2017 - Cabfrancophile Likes this wine:
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.
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4/29/2017 - Ultimatewinekick_Andreas wrote: 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.
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10/5/2016 - chatters wrote:
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)
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8/21/2016 - Blake Brown wrote:
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.
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