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Loring Wine Company

Anyone have some experience with wine from Brian Loring?

His pinots always seem to get rave reviews from the critics and I'm curious about his style of winemaking.

Is be producing (for lack of a better word) "new world", Central Coast style wines with forward, lush fruit and high alcohol, are they more restrained and food friendlylike "old world" or is he bridging a gap between both styles?

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  1. New World all the way. His wines are dark and meant to be drunk young. I guess he doesn't frequent this board so I can give my honest opinion ;) ... His wines are like Adam Lee's but not as good. It isn't that they aren't good. Just, there is so much good stuff out there... In his style something like the Siduri Pisoni is just, imo, better than the stuff he makes. But, he is areally cool guy and, I do like his wines for what they are when somone opens one. It is just that I am not personally a buyer.

    3 Replies
    1. re: whiner

      Thanks for the 411; Siduri is another well respected producer I need to try at some point. Any favorites from them since they release so many?

      1. re: vinosnob

        Over the years, the Vandercamp Vineyard has been a well-made PN. The SV versions have been up and down, though usually well worth the $.

        Just one opinion,
        Hunt

      2. He says that it's all about the grapes and the vineyard and the terroir, a very old world attitude. But the actual wine is fruit forward, extracted, high alcohol, i.e., pure new world. Whether it's the winemaker's hand that is causing the result or the terroir that leads to this is something we could argue about for days. one thing that is interesting is that once the grapes are harvested, they go through the exact same vinification process and aging process no matter what vineyard they come from. So there is some consistency to his method. Lots of oak, though. And gobs of fruit.

        6 Replies
        1. re: olivethegreat

          Don't forget the high alcohol and low refreshment quotient. For me, the wines epitomize the "I can't believe it's not Syrah" style of California Pinot Noir, which is why I give them a wide berth.

          1. re: carswell

            Ick, I like pinot to actually taste like pinot, but I'll try anthing at least once...

            1. re: vinosnob

              Vinosnob,

              The best wine Siduri makes, for me, is their Pisoni. Year-in-year-out, for me, that is the one to get.

              1. re: whiner

                Thanks for the tip, I'll keep an eye out for it...

                1. re: vinosnob

                  Since this thread came back to life, I'd recommend Arcadian over anything Loring (or Siduri) makes if your looking for a California Pinot that is -- for lack of a better description -- more "Burgundian" in approach and style. Truly excellent producer.

                  1. re: zin1953

                    Thanks, I'll look for that as well.

        2. NEW, NEW, NEW !!!

          Sound, well-made, but big, over-the-top, superripe . . . Pinot-as-Syrah in style. (Both Brian and Adam HATE it when I say that -- but they remind me so much more of Syrah than Pinot . . . .)

          1. the Rosella's Vineyard 2004 I had recently was REALLY BIG. I don't know if it would've settled down over time or not. my dinner companion loved it, but it was way over-the-top for my taste (didn't fit my preferences, but I wouldn't tell anyone not to give it a try). I've read it described as "restrained" by someone, but it's probably the last word I'd use. it really held nothing back!

            6 Replies
            1. re: winewwine

              Brian's a good guy, but "restrained" is NOT a quality I would EVER associate with his wines . . . .

              1. re: zin1953

                I love Brian's wines, and have been buying them since 2000. As zin said, restrained is not a quality that describes his wines. However, if you like that style, they are very good. I loved his Naylor Dry Hole, but he makes so little of it, the Rosella's and Clos Pepe are my current favorites. Brian makes, big, in your face PNs, and I happen to like that style. Adam Lee, of Siduri, on the other hand, makes so many different wines, that they are across the board. Some are very much Syrah like, others are almost Burgandian. Unlike whiner, I prefer the Lorings to the Siduris, but that is personal taste, whiner is much more a burg hound than I am, and thus would perfer Adam's wines to Brian's. Of course, I am always willing to drink anything whiner is willing to open. (hint, hint)

                1. re: dinwiddie

                  Hey, make your way back out to San Francisco and I'll se what can be arranged!

                  For the record, my comment about Adam was a "within the context of the style" comment.

                  I'm not so familiar with Arcadian that zin recently suggested, but I did not mean to suggest that Siduri is Burgundian at all -- far, FAR, from it.

                  Of course, maybe the best Pinot in CA, imo, is the Peter Michael Le Moulin Rouge which comes out of Pisoni and is also in the "Pinot as Syrah" style -- but it is just so damn GOOD. (I've had ever vintage since 1999 and it just fluctuates between great and mind-numbingly awesome.)

                  1. re: whiner

                    Well, great wine starts with a great vineyard, and Gary does have one of the very best for California Pinot Noir.

              2. re: winewwine

                The 2005s are more restrained and from what Loring has on his website, the 2006s will be similar too. They won't be mistaken for a Burgundian style, but they won't be the Syrah-like Pinots of the past. Lower alcohols too.

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