External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 136 notes) - hiding notes with no text | | | Tasted by James Kim on 10/1/2022 & rated 90 points: Nice black cherry aromas w a bit of bark. Palate w nice black cherries, bark, a bit of medicinal herbs. Nice acids on a full body. Some cola on the back end. Mild+ tannins w nice acids. Nice fruit and bark on the finish. 90+ (454 views) | | | Tasted by Charlie C on 7/22/2021 & rated 80 points: Soft red in color. A soft raspberry and spice nose. Fruit is faded but still nice, strawberry, raspberry. Sharp tannins and acidity, just a bit out of balance. Finishes long but hard. Still drinkable but definitely past prime. In general, Brian's pinots hold up better than he (at least used) to claim. But there's a breaking point and this one has reached it. (750 views) | | | Tasted by timewithwine on 2/17/2018: The “Loring Red” of the wine remains intact despite the age of the wine. Sweet cherry, Asian 5 spice, cola and vanilla on the nose with deep intensity. The mouthfeel is lively and fresh with integrated tannins. The attack is big and the mid-palate respectable, but it all comes up short on the finish. A very satisfying Loring. 14.7% alc. With duck cassoulet and the Schreibers and Fords. Recommended. (588 views) | | | Tasted by timewithwine on 5/4/2017: A youthful magenta rim with a burgundy core. Black cherry, pomegranate, Dr. Pepper, cinnamon, tobo, with a deep and intense, well-fruited nose; shy and retiring, it ain’t. The bouquet comes to life as it transitions over to the palate. The powdery tannins glide across the tongue. Bold, bright fruit goes deep on the attack and carries through to an unfortunately short finish. Despite the length of the finish, this remains a classic Loring Pinot. 14.7% alc. No significant sediment. With leftover pork tenderloin under a mustard-horseradish sauce. Recommended. (586 views) | | | Tasted by Roentgen Ray on 2/8/2017 & rated 92 points: The wine was a translucent garnet color with a little bricking.
There's a bit of bruléed funky raspberry fruit jam, and a distant salinity of the sea, that tastes like there was a pinch of cardamon added to the mix long ago such that it had permeated the full bouquet just a little bit.
The bottle was given to me by Mr. Loring as a gift after visiting his facility in Lompoc, prior to release, and has been stored with care since then.
It's super fresh today, and has a life ahead. He told me that this vineyard starts off with walls that come down over time to reveal fruit. I'm glad I saved this bottle because he was right. (1875 views) | | | Tasted by timewithwine on 12/8/2016: An opaque Loring red; this looks like a classic Loring Pinot. Even with the slightest dollop in the glass, light does not escape the glass when looking through the wine. Cranberry dominates the wine from the first opening. Following that is cola, plum, and Asian 5 spice. Dr. Pepper joins the palate of flavors in the mouth. The mouthfeel is soft, even velvety and delivering a very long finish. This is such an easy drinking wine! Everything comes together here with precision. Delicious! 14.7% alc. Sediment grains compliment the last pours. With panko crusted salmon under a mustard sauce. Recommended. (280 views) | | | Tasted by wondersofwine on 9/1/2016 & rated 89 points: 14.7% abv. I liked this more than I expected to like it. It is a little hot from the alcohol but it has bright fruit and prominent spice. It suggests purple plums and perhaps spices from India. I'm not sure if the quality is bolstered by the age of the wine or by the inherent quality of the grape source--the Clos Pepe Vineyard--or both. (1731 views) | | | Tasted by rnellans on 4/10/2016 & rated 90 points: Jammy ripe raspberry with some cola and spice. Medium body. Lack depth. Still a bit of fruit. Short finish . I would drink up. (1809 views) | | | Tasted by timewithwine on 4/5/2015: The thin rim is cranberry then quickly shading to ... Loring opaque. Light cannot escape from the core of this wine. The nose is full with ripe, deep, bing cherry, Asian 5 spice, blueberry (?), Dr. Pepper and rosemary. How precise the flavor profile follows the nose is hard to say, but suffice that it’s precise. The finish segues to mineral/graphite with a smokey goodness. But the real story here is how wonderfully incredible the mouthfeel is. It’s rich. It’s satiny. It’s balanced. And it’s wonderfully complete. One of the best Loring Clos Pepe yet! 14.7% alc. With rack of lamb under a pecan, molasses, mustard and garlic; killer. Easter. Recommended. (59 views) | | | Tasted by dmitchell4 on 5/24/2014 & rated 91 points: Drinking beautifully, medium body Pinot, as I like it. (3112 views) | | | Tasted by dmitchell4 on 5/7/2014 & rated 89 points: Will not improve from here. (3009 views) | | | Tasted by Senso-beak on 2/13/2014 & rated 86 points: Opened during snowstorm, for hearty meal, lightish coloring, redolent of very ripe raspberries on the nose, this medium bodied pinot displaying effervescent bright fruit notes of raspberry and cherry. Day two plus under vac-u-vin this continues to be somewhat light bodied, with oak driven phenols on a raspberry wave. (2424 views) | | | Tasted by AllRed on 12/11/2013 & rated 89 points: Popped and poured at Anvil for boys' night out with Ram and the ESO. Cola, cherry, plum and earth tones. Nice fruit through the finish. 89-90 pts. (2528 views) | | | Tasted by thelostverse on 12/11/2013 & rated 90 points: Opened by Allred at Anvil. Black cherry notes with some baking spice as well. (2116 views) | | | Tasted by dsimmons on 8/7/2013 & rated 91 points: This pinot is really drinking well. Nose of earth, eucalyptus, spice, pepper ans a little cigar. Flavors beautifully integrated with fruit, floral and spice. Happy to have one left. way better than earlier bottle. (1499 views) | | | Tasted by The Drunken Cyclist on 7/22/2013 & rated 93 points: etail $50. I have chronicled on this blog before my affinity for Clos Pepe fruit. I have also stated several times that Brian Loring does a fabulous job and even though most of his wines are consumed fairly early on, I think his wines hold up very nicely with some additional age. Thus, this bottle promised to be a home run. It was. Deep, rich fruit (but not overpowering) with secondary flavors bursting out on the mid palate. The finish was firm, enticing, and long. Outstanding. 92-94 Points.
www.thedrunkencyclist.com (151 views) | | | Tasted by ljl203 on 6/22/2013: Sadly the fruit seems to have left my bottle. (1400 views) | | | Tasted by The Drunken Cyclist on 4/26/2013 & rated 91 points: Big and bold with nice chewy fruit and good balance. California Pinot through and through and few do it better than Brian. Outstanding. thedrunkencyclist.com (1406 views) | | | Tasted by The Drunken Cyclist on 3/8/2013 & rated 91 points: Loring is known for rather big and bombastic wines. Starting with ripe Clos Pepe fruit getting such a wine is not a stretch. Since I generally eschew those blockbusters, I held on to this for a while. I think Brian Loring would agree that he thinks his wines should be consumed young, but this really held up. Sure the fruit was more muted, sure it was not over the top. But it was good. Outstanding even. My type of Pinot. (2056 views) | | | Tasted by alpha_ori on 12/7/2012 & rated 87 points: Less fruit, more acid compared to last time. We'll see how the bottle opens up, but I'm less enthused than previously (although it's a perfectly drinkable bottle of wine). (1817 views) | | | Tasted by alpha_ori on 11/3/2012 & rated 91 points: This works for me. Good acid, red fruit, earth, cola. Good concentration. (1651 views) | | | Tasted by timewithwine on 9/22/2012: Cranberry colored at the core with that color carrying to the rim. This is still a young wine. Black cherry, earth and smokey cinnamon on the attack that morphs to a longish finish of lavender, anise and herbs. A wine of excellent balance and depth. Yeah, the Loring exuberance appears on the attack, but depth and complexity and length sets this wine apart. A tiny amount of sediment. 14.1% alc. With grilled duck with blackberry-plum sauce. BBH joined us this weekend. Highly Recommended. (46 views) | | | Tasted by cakebread88 on 9/17/2012 & rated 93 points: Bottle from last night even better after 24 hours. (1936 views) | | | Tasted by cakebread88 on 9/16/2012 & rated 91 points: Not sure why such a difference in the two bottles. Give it half an hour. (1748 views) | | | Tasted by cakebread88 on 9/13/2012 flawed bottle: Dead bottle. (1758 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 4th Quarter, 2008, Issue #32
(Loring Wine Company Pinot Noir Clos Pepe Red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #50 (2/15/2008)
(Loring Wine Company Pinot Noir Clos Pepe Vineyard Santa Rita Hills) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (6/27/2007)
(Loring Wine Company Pinot Noir Clos Pepe Vineyard) Barrel sample – cranberry red color; ripe, brambly cherry nose with cola note; tart cherry and black cherry palate and cola; medium finish 91+ pts. 91 points |
NOTE: Scores and reviews are the property of Burghound and PinotReport and RJonWine.com. (manage subscription channels) |
| Loring Wine Company Producer website2006 Loring Wine Company Pinot Noir Clos Pepe VineyardFrom the Winery:
2006 Clos Pepe Vineyard Pinot Noir, Sta. Rita Hills
650 Cases Produced - 14.7 % Alcohol
96 Points - Deep ruby color; intense, spicy black cherry and plum aromas; deep, complex, black cherry, plum and savory spice flavors; peppery; some tannin and sweet oak; good structure and balance; long finish. This is a big Pinot with intense flavors - it needs a bunch of time in the glass and will reward some cellar patience.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.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 |
|
