" We don't sell the wine without touching the vine "
Loring Wine Company Rosellas Vineyard Pinot Noir 2013
No longer available.
| Country: | United States |
| Region: | California |
| Winery: | Loring Wine Company |
| Grape Type: | Pinot Noir |
| Vintage: | 2013 |
| Bottle Size: | 750 ml |
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Loring Cooper Jaxon Pinot Noir is made from 100% Pinot Noir
Aged 10 Months in French Oak (15% New)
A special blend in honor of Cooper Jaxon Loring - the next generation of Loring. We don't limit the wine to any
specific AVA, but rather look for a blend that is big, bold, and super tasty!
Juicy and vibrant, with aromas of raspberry puree, blackberry and spring flowers.
Vines are planted on Arroyo Seco Sandy Loam soils on the following vineyard sites: Rancho La Viña, Kessler-Haak, Clos Pepe, John Sebastiano, Aubaine, Rosella's and Sierra Mar.
Vinification is traditionnal with minimal intervention.
Wine went thought Malo-Lactic fermentation and was bottled without filtration.
pH 3.61
Clones: Pisoni, 113, 115, 667, 777, 23
Pairs well with steak and lamb, spicy foods & mild cheeses.
Review:
"This fun and whimsical label from Brian Loring delivers his rich style of Pinot Noir at an affordable price, offering aromas of black cherry, forest herbs, damp sage and crushed slate. The palate is earthy, offering flavors of dark berry, fennel frond, roasted meat and clove. Matt Kettmann"
- Wine Enthusiast (June 2019), 92 pts - Editors' Choice
The Prisoner Wine Company Sonoma Coast Pinot Noir is made from 100 percent Pinot Noir.
From the most recognized Napa Valley red blend comes a bold, new wine. Made in the same iconic style as The Prisoner Red Blend, we proudly introduce The Prisoner Pinot Noir. Redefining taste once again.
A mix of Russian River and Carneros AVAs produces this classic Sonoma Coast Pinot Noir with notes of ripe cranberry, pomegranate, and cherry with clove spice. The palate is driven by rhubarb and cherry with an underlying minerality and spice, which culminates with soft tannins and an elegant, balanced acidity.
Chef Brett recommends pairing The Prisoner Pinot Noir with Mushroom Risotto or Grilled Salmon.
Gap's Crown Vineyard has become one of the most iconic Pinot noir vineyards in the Sonoma Coast. It was originally developed by Premier Pacific Vineyards between 2002 and 2005 and later purchased by Price Family Vineyards in 2013. In 2007, Sojourn Cellars became one of the best to make a vineyard-designate wine from Gap's Crown. Our clone 115 block, planted in 2005 on 3309 root stock at 800 feet elevation, has been the foundation for Sojourn since we began making Pinot noir from this vineyard. Our clone 828 block was planted in 2002 on 420A root stock, and two clone 667 blocks round out the blend, both planted in 2004 on 3309 root stock. This hillside vineyard is situated on the western slope of Sonoma Mountain and is cooled by the persistent wind and fog of the Petaluma Gap.
WINEMAKER NOTES: The 2021 growing season offered optimal conditions in the Sonoma Coast to harvest grapes of exceptional quality. The air remained clear with no res in Sonoma and pandemic lock downs ended. Our spirits were lifted and the grape harvest and wine quality benefited. . Brief heat waves in August and September ripened the grapes to ideal maturity as the weather stayed dry until major rains arrived October 22, after our grapes were harvested. Yields were lower than average in 2021, with small berries and loose clusters creating wines of increased depth and concentration. In 2021 we blended destemmed clone 115 and clone 667, while fermenting all the clone 828 100% whole-cluster. The resulting wine, our 15th vintage of Pinot noir from Gap’s Crown Vineyard, offers complex layers of elegant fruit flavors with a bold strength at its core.
Review:
Like a majority of the Sojourn 2021 Pinot Noirs, the Gap’s Crown is also aged in 50% new French oak but sees approximately 15% whole cluster during fermentation. This Pinot Noir is always one of my favorites coming out of the Sonoma Coast, and the Sojourn 2021 is another beautiful example. A shimmering ruby-garnet core with a blueish rim in the glass, it assembles bountiful notes of dark cherry compote, fresh black raspberry, spiced blue plum skin, brown mushroom, salty sea breeze, liquid chocolate, and hints of dried lemongrass. Complex, engaging, and downright delicious, this should be a wine that everyone should seek out to try. 1025 cases were produced. Better in 2023 and then enjoy for the next 12–15 years. Highly recommended and editor’s choice.
- International Wine Report 97 Points
Ancien Pinot Noir is 100% Pinot Noir.
The Mink Vineyard is located next door to the winery, in the Coombsville Viticultural Area of Napa Valley. Open to the same morning fogs and afternoon breezes that cool Carneros to the west, Coombsville is consistently one of the coolest pockets in Napa. Mink sits inside a small “bowl”, allowing cooler air to settle during the evenings, and making Mink’s mesoclimate a couple degrees cooler, even, than the surrounding hills. But the real secret to Mink’s explosive flavors, smooth, mouth-coating minerality, comes from the soil. Underneath is a layer of compressed volcanic ash, called tufa. The tufa drains the topsoil, storing moisture in its porous structure. The vines are able, with some work, to grow roots into the tufa layer, accessing moisture during the long, dry growing season.
The Mink Pinot Noir exhibits bright and refreshing notes of pomegranate, cherry, and fresh herbs. It gradually opens to deeper and darker berry fruit, blueberry and plum. This vintage is on the more structured side of the spectrum and will continue to evolve over time. Its enchanting mouthwatering minerality invite sip after sip together with bite after bite. A lively wine at release but it will continue to improve over the next 4 - 7 years and can age well beyond a decade as shown by its 20+ year track record.
Review:
"Ripe in flavor and luxurious in texture, this wine is difficult to put down. It is saturated in black cherry, black currant and black fig while staying light on the palate. It's a wonderful indulgence to enjoy by itself or with a roast pheasant or duck breast. — Jim GORDON"
- Wine Enthusiast (April 1st 2024), 95 pts
Copain Wines Pinot Noir Anderson Valley is made from 100 percent Pinot Noir.
Les Voisins, or "the neighbors" is sourced from some of the best vineyards in Anderson Valley to create a wine that displays the region's unique terroir. A myriad of fresh fruits beam from the glass including blueberry compote, kirsch, blackberry and red cherry. Underlying notes of graphite, conifer, fresh flowers, orange peel and wet sandstone add to its complexity. Bright and fresh, this Pinot Noir will take you on an adventure to one of California's most remote winemaking regions.
Review:
Taking on a touch of darker fruit, the 2021 Pinot Noir Anderson Valley brings forward aromas of black raspberry, red cherry, cinnamon, and candied flowers. Medium-bodied, with supple texture and a touch more plushness on the palate, it reveals ripe berries, fresh pine, and turned soil. Its ripe tannins come through on the finish cleanly, offering a lot of charm. Drink over the next 5-6 years.
-Jeb Dunnuck 93 Points
Argot Pinot Noir Kanzler Vineyard is made from 100 percent Kanzler.
Pinot Noir finds its nirvana tucked away in the Goldridge soils and rolling topography of the cool and foggy Sebastopol Hills. Kanzler is one of Sonoma’s undisputed Grand Cru sites. This terroir produces deeply fruited wines with dazzling spice-box complexities, wonderful acidity and undeniable focus and freshness. A masterclass in Pinot Noir.
Review:
The 2021 Pinot Noir Kanzler Vineyard is deep ruby-purple in color. It explodes with bombastic scents of juicy blackberries, black raspberries, and tar with nuances of cracked black pepper, espresso, and crushed rocks. The full-bodied palate is laden with black fruit preserves flavors and savory nuances, framed by fine-grained tannins and lovely freshness, finishing long and spicy.
-Wine Palate 95 Points
Product Description
SALE!
A full-bodied, robust style, with abundant and evenly distributed flavors, featuring notes of ripe pear, guava and nectarine balanced by spicy, smoky oak. Ends with a long and zesty finish.
Review:
Medium-deep ruby color; complex, earthy, dark cherry aromas with oak and anise notes; deep, complex, dark cherry flavors with savory spice and anise notes; some oak; silky texture; good structure and balance; long finish. Spicy, rich Pinot with really nice layered flavors.- Pinot Report 94 Points
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!
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Luis XIV Fondillon Oro 50 years NV is made from 100 percent 100% Monastrell (Mourvedre). Only 24 9 liter cases produced.
The wine is produced in the village of Cañada, in the subarea of Alto Vinalopó in the province of Alicante. Made from 100% Monastrell planted on traditional dry land as bush vines, at 550-580 meters above sea leval and enjoying a Mediterranean climate with great marine influence due to the easterly winds.
Fondillon 50 years is mahogany in color with orange tile rim, medium layer and great density. On the nose, it has a very deep aroma of old wood, black tea and carob. In the mouth, it has a sweet entry balanced by a rich high acidity. Its aromas are long, almost eternal and very intense. It tastes like old mahogany, a very old barrel and bygone times.
Bottled in December 2019.
AGEING:
CASK NAME: Saboners.
AGEING: Aged more than 50 years (single barrel).
TYPE OF WOOD: 19th-century American oak barrels
CASK SIZE: 70 “cántaros valencianos” (805 litros).
ANALYSIS:
GLUCOSE AND FRUCTOSE: 34 gr/litre.
VOLATILE ACIDITY: 1.35 gr/l.
ALCOHOL: 16.2º (NO ADDED ALCOHOL).
FREE SULFITES: less than 10 mg/litre.
TOTAL SULFITES: 76 mg/litre.
Review:
Dark mahogany color, candied fruit aromas, fruit liqueur notes, spicy, varnish, acetaldehyde, bakery, complex. Fine solera notes, bitter flavors."
- Penin 2022, 99 pts
"The NV Fondillón Luis XIV has the subtitle Edad Superior a 50 años (over 50 years old), and it's a dark mahogany, bottled from a single barrel that has the specific profile of a very old wine greatly concentrated by age, which tends to make it similar to other very old and concentrated wines, be it a Mediterranean rancio or a very old Moscatel. It has notes of bitter chocolate, coconut and iodine, carob beans (algarroba) and some bittersweet sensations. It's dense and concentrated, and the palate is pungent, with very intense flavors and a bitter twist in the finish. This has 16.3% alcohol, 6.45 grams of acidity and 34 grams of sugar, but it comes through as very dry. The wine is long and extraordinary, but it just doesn't have any Fondillón character after decades of concentration by evaporation. The price is ludicrous. Only 435 half-liter bottles were filled in December 2019. - Luis GUTIERREZ
- Wine Advocate (September 2020), 95 pts
"Fondillón is an extraordinary treasure of Alicante, a rare product, made from late harvest, non-botrytised grapes, unfortified, but with a final alcohol of no less than 16%. Intense, aged, but not sweet (deliciously not more than 45g/l). Fab with cheese or dark chocolate. The wines have to be a minimum of 10 years; this release is more than 25 years. The project is a revival by David Carbonell of Vins del Comtat and two local families. Very limited quantities. - Sarah Jane Evans MW"
- Decanter (December 2021, My top 10 Spanish fine wines of 2021), 95 pts
2013 Henriot Cuvee Hemera Brut is made from 50% Chardonnay, 50% Pinot Noir.
The year 2013 offered a substance rich in freshness, tension and acidity. These elements have given Cuvée Hemera 2013 a profile of precision, detail and lace. On the nose, fresh and candied citrus fruits, lemony notes, a frank minerality, and an almost heady smokiness come through. On opening, subtle notes of toast and dried fruit accompany the nose. On the palate, it is a continuity, with a salivating tension, a frank and straightforward structure, accompanied by a finish sprinkled with tannins that give it a fine length.
Review:
A wonderfully expressive nose of sourdough, acacia, citrus peel, apricots and honeycomb. Some pineapple and grapefruit. It’s explosive on the palate, with mouthwatering acidity and so much tension. Tight bubbles. Drives forward with energy. Chardonnay and pinot noir from the six founding crus of the house: Avize, Chouilly, Le Mesnil-sur-Oger, Mailly-Champagne, Verzenay and Verzy. 3.5g/L dosage. Disgorged June 2023. Drink or hold.
James Suckling 96 Points
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