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2007 Loring Wine Company Pinot Noir Russell Family Vineyard - USA, California, Central Coast, Paso Robles (1/30/2010)
14.4% alcohol. This is still pretty wound up. Light oak on the nose, which is dominated by spice-laced black Pinot fruit. There is a hybrid richness and freshness on the palate, somewhere between the riper Loring style of 2004 and the leaner style of 2005. Really pretty mouth feel. Well-structured and tasty, this just needs more time to lose some of the youthfulness. B+
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2006 Loring Wine Company Pinot Noir Keefer Ranch Vineyard - USA, California, Sonoma County, Green Valley (1/29/2010)
14.4% alcohol. There’s such a hedonistic pleasure in drinking Brian’s wines. Bursting forth with black cherry and baking spice on the nose, with a floral hint in the background. In the mouth, the same flavors come charging through with such lovely juiciness, it’s hard to not just greedily swill it down. Solid acidity and finish. A-
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2006 Loring Wine Company Pinot Noir Garys’ Vineyard - USA, California, Central Coast, Santa Lucia Highlands (1/22/2010)
14.3% alcohol. Absolutely awesome bottle right now. Bursting forth with black cherry fruit, plenty of spice, and solid acidity. This bottle disappeared quickly. Positively delightful. A-
Posted from CellarTracker
I’m curious as to what “solid acidity” means in the context of these wines. Chianti meets Chinon acidity or “more than Mollydooker”?
Brian works magic with Keefer fruit. I’m always between Keefer Ranch and Aubaine as my favorite vineyards for his wines.
The acidity is present, but I’ve found hat it manifests itself either with food, or after it has been opened or decanted for a bit. Day 2 shows off acidity beautifully on Lorings.
Roberto – when I say “solid acidity,” as I do quite often, I tend to mean that it’s somewhat middle of the road in terms of degree of acidity. I’m an acid freak and really enjoy that component of wines. Really it is my way of unclearly stating “solid amount of acidity.” Not too soft. Not too much. Really not a qualitative statement, either, since I don’t think you have to have high acidity in a wine to please me. Just a bit of a lazy descriptor on my part.
The 04s were more like Mollydookers. I’ve been pleased with a large number of the 05s, which took a big acid leap towards Chianti/Chinon. I’m a bit curious because it seems (based on limited tastes and some buzz) that there may have been a move back towards the Mollydooker side of the equation. Loring’s prerogative obviously and probably a more popular direction…not to mention my shortcoming, since I’ll be jumping off any bus headed in that direction.
RT