2005 Loring Wine Company Brousseau Vineyard, Chalone AVA

[wondersofwine]

This Pinot Noir came in screwcap and weighed in at 13.6% alcohol.
I probably opened it too early but I'm beginning to see Bucko's point. I had considered opening several different wines that night--a chardonnay that might be already over-the-hill, a St. Innocent Shea Vineyard Pinot Noir, and decided on the spur of the moment to open this Loring wine. I was distracted and sat down to sip it with a slice of ham and didn't remember wwhat I had opened. As I tasted it I mused "Was it a Syrah? It seemed like it might be, but I had very few bottles of Syrah on hand (not counting some Shiraz from several years ago). It was a bit peppery and seemed full-bodied. Was it a Spanish red? Puzzled, I went to the bottle and flashed "It's a Pinot Noir!" So maybe some Loring wines, especially at a young age, do come across as Syrah-like. Will hold the Gary's Vineyard bottles for a couple more years.
How does Brian achieve such power in his wines? Is it long hang time? warm fermentation? protracted contact with the skins?
Dark cherry, pepper and structure to spare. Long, long finish. A Pinot to sink your teeth into.

[winoweenie]

Alchemy!ww [img]http://wines.com/ubb/wink.gif[/img]

[dananne]

Thanks for the notes. I had yet to see anything on the '05s. We're sitting on ours for a bit.

[Kcwhippet]

Brian uses all three techniques generally, WOW. The wines do relax some after about 3 to 5 years. So definitely give the Garys' a few more. BTW, the vineyard is called Garys' because it's owned by two guys named Gary. I thought it was a typo when I first saw it.

[wondersofwine]

I think I won't open the Garys' Vineyard until 2008 at least--maybe 2009.