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 90.8 pts. and median of 91 pts. in 44 notes) - hiding notes with no text | | | Tasted by LotionInTheBasket on 5/17/2023: Loring has a weight I enjoy, smooth and unpretentious; carries a vein of purity that I love. Heavy black cherries, cola, vanilla... the base... some time kissed in. Add all spice, fun dip, some boysenberry, other red berries, and some tea notes. The acidity is a bit muted a bit on this bottle (not all bottles); Tannins give good texture; Finish punches but does not punch long in this case. (209 views) | | | Tasted by timewithwine on 2/4/2022: A lot has changed in 2 years since last opening this wine. The color of cranberries on the rim with ruby at the core. The nose is explosive with cranberries, cloves, cola, black cherries, and a faint vanilla. The tannins are integrated and round. The finish is less about the fruit and more about the crunch of cloves and earth. 14.8% alc. With cold country ham and swiss on toast. The pairing works well. 02.04.22. Recommended and leaning toward Highly Recommended. (264 views) | | | Tasted by Mnawacki on 3/27/2021 & rated 91 points: Bought a bunch of these years ago, this particular vineyard is north of Santa Barbara, and I find I like the wines coming out of the region of the state. This is big and fruit forward, loads of cherry cola, but tons of acidity that gives a touch of effervescence and makes so food friendly in spite of the 14.8% alcohol. No oak, just loads of Cali sunshine kissed fruit. Wouldn't be my wine for every night of the week, but fun to have once in awhile. WS rated 91, and I would agree. (391 views) | | | Tasted by timewithwine on 12/13/2019: The nose of the Clos Pepe is intense and distinct with cola, vanilla, black cherry and teaberry. The bouquet may be more interesting than the palate, but it delivers nonetheless by tracking the nose with precision and exuberant fruit. Some sediment. 14.8% alc. Likely paired with pork tenderloin leftovers with blue cheeses. No Recommendation at this point. (254 views) | | | Tasted by Mnawacki on 4/12/2019 & rated 91 points: Have really enjoyed every bottle that I've opened. Big, round, cherry cola notes, medium weight and finish. (792 views) | | | Tasted by vino_per_tutti on 4/5/2019 & rated 90 points: Dark, sweet black cherry on the nose and palate. Mouth filling. Round finish. Toward the end, but much enjoyed. (636 views) | | | Tasted by dinwiddie on 11/24/2016 & rated 91 points: On of the favorites at Thanksgiving dinner. (1902 views) | | | Tasted by andycpa on 5/4/2016: 2011's are turning. Drink them if you have any. (2232 views) | | | Tasted by vino_per_tutti on 4/7/2016 & rated 88 points: Brooding and syrupy for a pinot noir. Big black cherry and asian spice on the nose and palate; fleshy and mouth filling. Nothing subtle about this one. Prefer Wes's version. (2148 views) | | | Tasted by Central Coast Wino on 2/26/2016 & rated 95 points: Just stunning. This big, bold, and beautiful pinot has aged very gracefully. Complex, structured, fruit forward, and smooth. (1957 views) | | | Tasted by WVwino on 8/24/2015 & rated 92 points: Not sure if it's just sooo good or good with the food I'm eating but sooooo good. (2344 views) | | | Tasted by BRR on 7/25/2015 & rated 91 points: Is this "traditional" Pinot Noir? Heck no. Is this enjoyable Pinot Noir? Yes, to me, definitely. Sappy, rich fruit and a nice little kick of acidity (although almost not enough). Drink now or over the next 3 years. (1388 views) | | | Tasted by BRR on 3/30/2015 & rated 92 points: This is utterly delicious Pinot Noir. On the nose and palate, there were notes of spiced plum cake, black cherry, clove and a lovely mineral note that lingers, all wrapped in a very juicy delivery. Not even a hint of its 14.8% showed through. Just a fun drink and ready to go. (1306 views) | | | Tasted by CWilliam on 4/28/2014 & rated 92 points: Served with shrimp & greats - really tasty. Didn't take notes (again). 92+ and re-buy. (2266 views) | | | Tasted by SMZ on 3/17/2014 & rated 90 points: Not nearly as flavorful as the other Loring wines. (2248 views) | | | Tasted by underwds on 2/5/2014 & rated 88 points: Very fruity with black and brambly fruit. Some definite green vegetable notes. Just not to my taste. But there's a nice sweet oak on the finish so maybe a little age will help. Good mouth feel and a ruby color that already has a bit of brick on the edges.
10/13/2018 More subtlety now. Still fruit forward, but more balance in the finish and didn't note any vegetal flavors. (2011 views) | | | Tasted by golfwine on 1/10/2014 & rated 88 points: This is a conflicted wine. Though I sensed the herbal and savory characteristics that I first fell in love with when I discovered the Pinots of this area, those seemed hidden behind overt, chunky fruit. This winery releases their wines early and one taste indicates why. This is a ripe, fruit-forward, hedonistic Pinot. One of the sweeter ones that I've tasted from the AVA, though I can't recall ever experiencing one from this particular vineyard source - one of the most noteworthy of the area. Further, it lacked any acidic structure required of an age worthy offering. That said, it was quite enjoyable if not compelling. (1983 views) | | | Tasted by Uglypinga on 11/10/2013: Loring made some of the few full bodied pinots in 2011, even so, these have some green notes that I wouldn't like if the wines were so broad shouldered. Lots of black fruits and baking spices. Long finish. Very loring, very good. (1951 views) | | | Tasted by CWilliam on 10/24/2013: Great with grilled grouper. 92+
Pretty big for a pinot. (1107 views) | | | Tasted by RandyOnie on 10/22/2013 & rated 92 points: Lots of blackberries, cherries. Just a beautiful wine. (1000 views) | | | Tasted by brianngibson on 10/8/2013 & rated 91 points: Black cherries, raspberry, some licorice, and a very plush mouth feel. A little heat, but not overwhelmingly so. (1030 views) | | | Tasted by MattMauldin on 7/7/2013 & rated 83 points: Sta Rita Hills tasting- Sunday 7/7: Medicinal-herbal aromas, with spice and jammy baked plum and cherry notes throughout. Cloying and aggressive on the palate, with a creamy velvety structure and lots of heat and intensity on the finish. Hard to believe this is from a cool vintage. (1696 views) | | | Tasted by sophiesmom on 5/16/2013 & rated 93 points: still great, 3 days later...if you haven't gotten yours, call them soon. (1109 views) | | | Tasted by sophiesmom on 4/28/2013 & rated 95 points: Unbelievably good...and that's now. Blackberries and raspberries, beautifully balanced pinot noir. Hint of menthol, little black pepper. Medium body, lovely dark color, popped and poured after a trip through the Vinturi. Felt bad drinking it so soon, but was wonderful. Drank another glass the next night and equally good. This is a wonderful wine. (1164 views) | | | Tasted by NTR on 4/23/2013 & rated 92 points: Very fresh and vibrant. A true Pinot. Sweet cherry, well structured. (1192 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.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 |
|
