" We don't sell the wine without touching the vine "
Loring Mateo Pinot Noir Russian River 2014
No longer available.
| Country: | United States |
| Regions: | California California (Sonoma County) |
| Winery: | Loring Wine Company |
| Grape Type: | Pinot Noir |
| Vintage: | 2014 |
| Bottle Size: | 750 ml |
Try these Similar In Stock Wines
Russian River Pinot Noir Cuvee is made from 100 percent Pinot Noir
The thought of this blend is to showcase the harmonious nature of all Russian River vineyards together and how well they can complement each other. This is an elegant blend of wines from five of Russian River vineyards with a unique flavor that they consider to be the essential “Russian River Valley” wine. This wine is a striking complement to their traditional single vineyard approach. It affords them the luxury to mix & match the distinct characteristics and flavor profiles from the various vineyards. And it is anything but your traditional “blend”. Because it is made exclusively from premium single vineyard wines, they think it is a cut above typical Cuvées. Case in point: 35% of this blend was aged in new french oak barrels, a level you will rarely, if ever, see in a Cuvée. Even better, this wine is an incredible every day value!
This is a spicy, lush, and bright wine with notes of cherry.
Review:
"A pinot with plenty of dried berry, cherry, smoke and spice. Some cedar and mahogany undertones as well. It’s medium-to full-bodied with a creamy texture and a flavorful, savory finish. Drink or hold."
- James Suckling (November 2020), 92 pts
Russian River Pinot Noir Horseridge is made from 100 percent Pinot Noir.
This Pinot Noir’s full, yet delicate quality makes it a highly sought-after wine. A multiple award winner. Horseridge Vineyards lies just 8 miles from the Pacific Ocean on an east facing slope facing the Mayacamas Mountains. The cool night breeze preserves the acidity in the grapes while the warm summer day allows the vines to produce just the perfect amount of sugar in each cluster.
Four consecutive vintages of ultra-premium quality fruit has marked Horseridge Vineyards as a consistently excellent source of Pinot Noir grapes. Feminine in style, balanced, elegant, fruit forward, lush, soft, sleek, lasting finish, velvet, bright fruit, great acidity, blueberry, cranberry, tart berry not over ripe fruit. This Pinot will age beautifully over the next 8-10 years!
Review:
"I like the purity of fruit to this with sweet and dried berries on the center palate. It’s full-bodied and layered with fine tannins and a delicious, savory and fruity finish. Just a hint of toasted oak at the end. Drink or hold."
- James Suckling (November 2020), 92 pts
"Earthy, spicy, layered and full bodied, this is a fleshy, robust and richly expressive wine, generous on the palate in black cherry and cola. A spicy finish of cinnamon and black pepper gives it a lasting impression. - VIRGINIE BOONE"
- Wine Enthusiast (January 2020), 93 pts
Ancien Pinot Noir Russian River Jouissance is made from 100 percent Pinot Noir.
Jouissance comes from the southwestern corner of the appellation, only nominally protected by the coastal hills and open to the maritime influence of the Pacific Ocean, is the single source for these grapes. The soils here are sandy loam and very well drained, typical for the Russian River Valley. The cooler sections of Russian River, near Sebastopol, are known for producing explosive and aromatic fruit flavors balanced with acidity and earthy aromas. All seventeen rows are planted with Dijon 115 clone, nudging the wine toward perfumed aromas and light spice notes as a compliment to the lush fruitiness derived from the soils.
Notes of strawberry and tart pie cherry are accompanied by notes of sweet vanillin, toasted hazelnut and coffee as an introduction to this joyfully juicy blend of rich fruit and earthy spice. The wine opens to a well integrated mid-palate of dark berries, toffee and cassis. The broad palate is elevated and brightened with a mouthwatering acidity that welcomes this wine to the table. Sassafras, herbal notes and baking spices are revealed in the satisfying finish.
Octopoda Pinot Noir Russian River is made from 100 percent Pinot Noir.
10 months in 40% new French oak
Beautiful garnet color with aromas of bing cherry, red raspberry, baking spice and subtle vanilla notes. On the palate, flavors are of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet floral notes. Medium bodied with balanced acidity that lifts the flavors
Octopoda Pinot Noir Russian River is made from 100 percent Pinot Noir.
10 months in 40% new French oak
Beautiful garnet color with aromas of bing cherry, red raspberry, baking spice and subtle vanilla notes. On the palate, flavors are of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet floral notes. Medium bodied with balanced acidity that lifts the flavors
Paul Hobbs Russian River Pinot Noir is made from 100 percent Chardonnay.
Sourced predominately from the estates that are defined by their proximity to the coast and Russian River climate, the wine displays vivid crimson and aromas of violet, Morello cherry, and black tea. Velvet tannins on the palate ride along a juicy backbone of flavors such as cranberry, Blood orange, and Damson plum. The finish is long, powered behind a crisp acidity and appealing red clay-like minerality.
Reviews:
The largest production cuvée is the 2018 Pinot Noir Russian River Valley, which comes from multiple sites and was aged 9 months in 43% new French oak. Readers looking for a great introduction into the wines of the estate can't go wrong here. Medium ruby, it has beautiful aromatics of raspberries, black cherries, and strawberries, loads of spice, violets, and underbrush nuances, medium to full body, good acidity, and a silky, seamless texture. It's beautifully done and well worth seeking out.
- Jeb Dunnuck 94 Points
Made with about 10% whole cluster, the 2018 Pinot Noir has a medium ruby-purple color and a nose of cranberry sauce, rhubarb, tea leaves and earth with a spicy undercurrent. Medium-bodied, it's concentrated and grainy with appealing juicy fruits and a long, lifted finish.
-Wine Advocate 93 Points
Concentrated red currant, plum and raspberry flavors are finely articulated, with ample hot stone and cooking spice notes. Crunchy acidity on the finish features accents of dried thyme.
- Wine Spectator 93 Points
Product Description
SALE!
Mateo is the fruit of the friendship between two winemakers (José Ignacio Cuenca & Brian Loring), two countries (Spain & the US) and two worlds (the Old & the New). This wine is a unique blend of California's finest Pinot Noir grapes is dedicated to José Mateo Cuenca Anderson.
Deep ruby color with earthy plum and cherry aromas. Full, rich plum and cherry flavors with baking spice and white pepper notes. Great structure and balance with a long, complex finish.
Winery: Loring Wine Company
Why I Make Pinot Noir
My name is Brian Loring and my obsession is Pinot Noir. OK, I'm also pretty crazy about Champagne, but that's another story. While in college, I worked at a wine shop in Hollywood (Victor's), where one of the owners was a Burgundy fanatic. So, my very first experiences with Pinot Noir were from producers like Domaine Dujac, Henri Jayer, and DRC. Needless to say, I found subsequent tasting safaris into the domestic Pinot Noir jungle less than satisfying. It wasn't until I literally stumbled into Calera (I tripped over a case of their wine in the store room) that I found a California Pinot Noir that I could love. But it would be quite a while before I found someone else that lived up to the standard that Josh Jensen had established. I eventually came to understand and enjoy Pinots from Williams Selyem, Chalone, and Sanford, but I really got excited about California Pinot Noir when I met Norm Beko from Cottonwood Canyon at an Orange County Wine Society tasting.
I'd made about 3 trips around the booths at the tasting without finding a single good Pinot Noir. So, being the open minded person that I am (remember I passed him up 3 times), I stopped at the Cottonwood booth. I was BLOWN away by Norm's 1990 Santa Maria Pinot Noir. After a few years of attending every Cottonwood event and asking Norm 10,000 questions about winemaking, he offered to let come learn the process during the '97 crush. I checked sugar levels, picked, crushed, punched down, pressed, filled barrels, and generally moved a bunch of stuff around with fork lifts and pallet jacks! It was the time of my life... I was totally hooked. And even though I hadn't planned it, I ended up making two barrels of Pinot Noir. That was the start of the Loring Wine Company. What had started out as a dream 15 years earlier was now a reality - I was a winemaker!
How I Make Pinot Noir
My philosophy on making wine is that the fruit is EVERYTHING. What happens in the vineyard determines the quality of the wine - I can't make it better - I can only screw it up! That's why I'm extremely picky when choosing vineyards to buy grapes from. Not only am I looking for the right soil, micro-climate, and clones, I'm also looking for a grower with the same passion and dedication to producing great wine that I have. In other words, a total Pinot Freak! My part in the vineyard equation is to throw heaping piles of money at the vineyard owners (so that they can limit yields and still make a profit) and then stay out of the way! Since most, if not all of the growers keep some fruit to make their own wine, I tell them to farm my acre(s) the same way they do theirs - since they'll obviously be doing whatever is necessary to get the best possible fruit. One of the most important decisions made in the vineyard is when to pick. Some people go by the numbers (brix, pH, TA, etc) and some go by taste. Once again, I trust the decision to the vineyard people. The day they pick the fruit for their wine is the day I'm there with a truck to pick mine. Given this approach, the wine that I produce is as much a reflection of the vineyard owner as it is of my winemaking skills. I figure that I'm extending the concept of terroir a bit to include the vineyard owner/manager... but it seems to make sense to me. The added benefit is that I'll be producing a wide variety of Pinots. It'd be boring if everything I made tasted the same.
About the Name
Sounds pretty straight forward, last name Loring, therefore Loring Wine Company. Ahhh, but what about the "Wine Company" part? That is an hommage to Josh Jensen at Calera... which is actually Calera Wine Company. Since he was the guy who showed me that great Pinot Noir could be made in California, I decided to name my winery Loring Wine Company to "honor" him. Hopefully, Josh sees it for what it is and doesn't want to sue me for trademark infringement!
- back
Elvio Cogno Pre-Phylloxera Barbera d'Alba is made from 100 percent Barbera.
Produced from one of the last archaic vines of the Langhe area, an open air museum of viticulture from a time gone by, the plants are over one hundred years old. The vines are not grafted but propagated through cuttings, thus maintaining, over the decades, the original Barbera characteristics.
The vineyard has an excellent exposure and sandy-chalky terrain, situated in Berri near La Morra, which guaranteed the vines a natural protection from Phylloxera and imparts unique and exclusive characteristics to the vines. The intriguing simplicity of the vines and their typical, traditional charm that derives from the microclimate and favorable altitude make a one of-a-kind wine.
The low production per hectare guarantees an intensely rare and rich organoleptic concentration. The wine is refined in oak casks that slowly develop the primary aromas. Pleasant and refined, complex even as a young wine but able to withstand bottle aging, it expresses its solid uniqueness even over the years.
A bright, rich ruby color with intense purplish highlights. The aroma is enveloping, aromatic and deep with noticeable spices on first impression and raspberry, strawberry and ripe cherry notes in background. Finish with pleasant harmonies of wild flowers. On the palate it is well structured, fresh and the acidity is excellently balanced, the tannins texture is embracing and flavors remind you of sour cherries, blackberries and prunes.
Force Majeure Cabernet Sauvignon Walla Walla is made from 100 percent Cabernet Sauvignon.
Previously known as Grand Reve, Force Majeure has skyrocketed to the top of the pyramid in Washington State, in no small part due to their talented winemaker, Todd Alexander, who moved from Bryant Family in Napa to Washington State to focus on this estate. While the focus is on their Red Mountain Vineyard, they make a bevy of world-class wines from throughout the Columbia Valley. Anyone doubting the quality coming from Washington State these days owes it to themselves to try these wines.
Review:
Lots of blue fruits, cassis, violets, lead pencil, and tobacco notes emerge from the glass of the 2018 Cabernet Sauvignon Walla Walla Valley Estate, a magical, incredible Cabernet Sauvignon from the Rocks region of Walla Walla, as well as a perfect wine. It's deep purple/ruby-colored, full-bodied, deep, and opulent on the palate, with terrific elegance as well as a rich, complex earthiness that develops with time in the glass. However, it's not a classic Rocks wine, and the exotic funkiness is largely concealed behind classic Cabernet typicity. It reminds me of the 2009 Château Haut-Bailly with its rare mix of richness and power, and while it was brought up in almost all new French oak, you wouldn't know it by tasting it. Everything is perfectly balanced, it has silky tannins, a great mid-palate, and one heck of an impressive finish. It's a candidate for the wine of the vintage and should be snatched up by readers. Don't miss it.
-Jeb Dunnuck 100 Points
©2021 Timeless Wines. All rights reserved
