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| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 19 notes) - hiding notes with no text | | Tasted by Bob in NC on 5/11/2020 & rated 89 points: Another wine from our "drink-up" list. This 2013 is drinking quite well with minimal sign of aging. Succulent red cherry fruit and cinnamon spice dominant the flavors with some earthy undertones. Paired quite nicely with the grilled salmon. (383 views) | | Tasted by gravedee on 2/20/2018 & rated 89 points: Blind tasted. Medium ruby in color, light in body and weight. Oak, heat, spice predominate the palate - warm climate style. Acidity is medium-low. Tannins are low. I get cola, tea leaves, vanilla, floral notes on the palate. Medium complexity. 89. (1087 views) | | Tasted by Central Coast Wino on 5/12/2017 & rated 90 points: Still tasting great, but the light red color is gaining a tinge of brown. Drink soon. (1214 views) | | Tasted by Bob in NC on 12/22/2016 & rated 89 points: Nice cherry fruit without being in your face, cinnamon spice and a soft mossy component. (1317 views) | | Tasted by sophiesmom on 12/12/2015 & rated 89 points: young...good young pinot from Loring. Will try to have some patience before drinking the rest (2067 views) | | Tasted by mk42 on 12/6/2015 & rated 88 points: Solid acidity, less fruit than most Loring. Very drinkable. (1712 views) | | Tasted by Central Coast Wino on 11/20/2015 & rated 90 points: Very nice! Excellent quality at this price point. (1319 views) | | Tasted by Doblk on 11/17/2015 & rated 89 points: Not so typical PN. Very solid acidity dominates the fruit but good. Should get better with a little time. (1221 views) | | Tasted by Central Coast Wino on 10/3/2015 & rated 89 points: 89+. Very nicely done. A bit lighter than other Lorings, but quite tasty. (1128 views) | | Tasted by Jax90 on 11/3/2014 & rated 92 points: rich cherry and plum, pepper, earth. good structure and balance. long finish. I like it! (1450 views) | | Tasted by topher2411 on 10/16/2014 & rated 87 points: Very ripe, fruity, soft. Hard to believe a 2013 is this drinkable already, but it is. (1184 views) |
| By Allen Meadows Burghound, Oct-15, Issue #60 (Loring Wine Company Pinot Noir - Santa Barbara County Red) Subscribe to see review text. | By Josh Raynolds Vinous, Focus on Santa Barbara County (Dec 2014) (12/1/2014) (Loring Wine Company Pinot Noir Santa Barbara County Santa Barbara) Subscribe to see review text. | By Gregory Walter PinotReport, Issue #99 (10/15/2014) (Loring Wine Company Pinot Noir Santa Barbara County) Login and sign up and see review text. | NOTE: Scores and reviews are the property of Burghound and Vinous and PinotReport. (manage subscription channels) |
| 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.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
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