2005 Loring Wine Company Pinot Noir Rancho Ontiveros Vineyard

Community Tasting Notes (49) Avg Score: 89.3 points

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  1/26/2020 - EPounds Likes this wine:

  After over 12 years in my cellar, this bottle was absolutely impressive. Fruit, complexity, well balanced. I feel it's a testament to screw caps, especially for Pinot Noir. I did not see many (any) people a decade ago writing about how well Brian's Pinot Noirs will age, but they have. Under cork would this be the case? Maybe not.

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  9/14/2014 - Senso-beak wrote: 82 Points

  Opened with pork loin w/ apples, cider vinegar and rooties, pours a dark red to pink with bricking. Light to medium body. Musty, musky and funk on the nose, with dark oak, cherry. With air turns tart, sour notes drive to a thin finish. Lean and restrained, let's hope with air this fleshes out, which it very well might do.

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  2/21/2013 - stufis wrote: 87 Points

  A sour-ness seems to pervade this wine, perhaps a shock to some except for its age. Medium finish, tartness seems to have ascended to the front, showing an unbalanced profile (no surprise after this time...HEY, it ain't a Burg, fer crissakes!). A dustiness also is apparent, compared to the same year's Keefer I twisted open for comparison's sake the second nite. The extra 24 hours benefited this bottle, as it opened somewhat, but still showed that imbalance. Drink all the '05s ASAP, IMO.

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  1/28/2012 - timewithwine wrote:

  Bottle variation: you can’t live with it and you can drink yourself to death trying to avoid it. Three months ago, I wasn’t sure about this wine. Now? It rocks! While I was unsure what to pair with the pork belly, I knew I wanted something with a smokey quality and something that wouldn’t bowl over the plate. If I was to grab a Loring, it would have to be a lighter Loring. Fishing, I pulled this out. The color is unchanged: a captivating cranberry from the core to the rim. More cranberry than black cherry. And then the smoke; just lovely with the sauced pork belly. Sage, anise, some cola, earth all very distinct and full on the midpalate and finish. 13.2% alc. With BB, DD and PM for her birthday dinner of pork belly, collard greens and ham and grits. Damn fine with the pork belly. Recommended.

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  10/15/2011 - timewithwine wrote:

  Cranberry from the core to the rim. Flavors of black cherry, cranberry, smoke, teaberry (much more than a year ago), anise, some cola, earth and a very strong and abiding midpalate and finish of sage. But there is something about this wine, this bottle. It is not as good as it was a year ago. The sage - an interesting and complementary flavor for the meal - is strong. The wine is almost bitter. Something reductive going on here? 13.2% alc. with no heat in the Grand Cru glass, showing heat in the Vinum red burgundy glass. With seared veal chops with an onion-mustard cream sauce and a side of roasted Swiss chard and fennel. Amazingly good with the side dish! In fact, the anise in the fennel made the wine come alive and much more enjoyable. Recommended (based on prior experience and accounting for bottle variation).

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