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+--- Thread: 2006 Loring Rosella's (/thread-6850.html)
- VouvrayHead - 11-08-2009
My first Loring.
My notes: Red fruits and creamy silk. easy-going and feminine; nicely put together, but nothing more.
Claire, however, loved it.
It would certainly be easy to drink this by the gallon, though it's not my style of Pinot.
- VouvrayHead - 11-08-2009
Saw WW's notes on the '05, which were QUITE different. Any thoughts?
- Thomas - 11-08-2009
No comment. It only starts an argument...
- VouvrayHead - 11-09-2009
Really? Think WW or I will argue with anyone?
I'm just interested to see if it's a vintage issue or bottle variation or anything like that... I'm totally inexperienced with Loring, and my humility is so deep as to be profound [img]http://www.wines.com/ubb/wink.gif[/img]
- Thomas - 11-09-2009
Vouvrayhead,
There's a stylistic thing involved--either like it or don't. I generally don't.
Granted, I have stopped trying and have not tasted the 2006 of which you speak.
- winoweenie - 11-09-2009
Haven't had the 06 of any of the vineyards from Brian. Thot the new style was very successful in the 05 edition. His early versions were based on maximum extraction without a lot of thought given to the balance of the juice. Though I enjoyed them for their sheer power they turned off many of the burgandy peeples that had their taste buds more attuned to balance, finesse and varietal correctness like Foodster. WW [img]http://www.wines.com/ubb/wink.gif[/img]
- Kcwhippet - 11-10-2009
WW, I'm wondering what the 09's are going to be like. Pete Cargasacchi said Brian was the absolute last to harvest from his vineyards. I guess he's looking for as much physiological maturity as he can get out of that fruit. The problem is, he's going to have to add water to keep down the alcohol levels. If not handled correctly this could lead to problems elsewhere in the process. Foodie can most likely explain this a lot better than I can.
- wondersofwine - 11-10-2009
I was disappointed in the 2004 Loring Garys' Vineyard P.N. but haven't opened the 2005 vintages yet. I hope I will like them better.
- Thomas - 11-10-2009
KC,
Long hang time does not necessarily provide physiological maturity.
It mainly provides ripeness--high sugar levels.
Maturity and ripeness are really separate issues. Grapes can be mature before becoming ripe, mature meaning that they have reached their generally accepted flavor profile within acceptable acid, pH, and Brix levels.
The over alcohol that you refer to is because of the extra ripeness/Brix level. It can also lead to high pH and low acidity, which is not a good start if you plan to add water back to lower alcohol. It may mean having to adjust acidity and/or pH.
This is the kind of extra-intervention treatment on grapes that sends shivers up my gums. It also might--MIGHT--lead to wines with poor aging potential.
Of course, the people behind those wines will tell you that I have no idea what I'm talking about. In fact, they've already told me that--more than once.
[This message has been edited by foodie (edited 11-10-2009).]
- Innkeeper - 11-10-2009
IMHO it WILL lead to poor aging potential.
- VouvrayHead - 11-11-2009
Look what I started... Shame on me! [img]http://www.wines.com/ubb/smile.gif[/img]
- Thomas - 11-11-2009
I told you so, VouvrayHead. [img]http://www.wines.com/ubb/wink.gif[/img]
IK,
Generally, that kind of treatment in the vineyard seems to already age the future wine, probably because of pH problems. But I say MIGHT to cover my you-know-what!!!