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Longoria Fe Ciega Vineyard Pinot Noir (375ML half-bottle) 2010

Pinot Noir from Sta. Rita Hills, Santa Barbara, Central Coast, California
  • WE92
13% ABV
  • W&S93
  • WE93
  • RP91
  • WE92
  • WE91
  • WE93
  • WE95
  • WE95
  • WE94
  • WE94
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13% ABV

Winemaker Notes

The wine has a brilliant medium ruby color. The aromas are a complex mix of ripe berries, with hints of cedar, desert sage and an intriguing Oriental spice. On the palate the wine is medium bodied with a silky texture that gives way to bright acidity. The new oak component is so well balanced that it is indistinguishable from the wine's fruit tannins. This is one of the most elegant, refined vintages of Fe Ciega we have produced. As with all vintages of Fe Ciega Pinot Noir, this wine will benefit from some aeration before serving

Critical Acclaim

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WE 92
Wine Enthusiast
The alcohol on this bottling is lower than most Fe Ciegas have been in the past, reflecting the cool vintage. The wine seems more austere than in the past, withholding a bit of the early appeal it used to show. Nonetheless, it’s wonderfully structured in acids and tannins and very dry, with a judicious application of oak, and there are intricate flavors of cherries, red currants and herbs. Seems like it could shine with age, so give it six years in the cellar.Cellar Selection
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Longoria

Longoria

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Longoria, Sta. Rita Hills, Santa Barbara, Central Coast, California
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Richard Longoria Wines, established in 1982, is a family operated wine business owned by Rick and Diana Longoria. Rick Longoria, who arrived on the local wine scene in 1976, enjoys a long history of involvement in the Santa Barbara county wine industry. In 1976, he became the first cellar foreman for The Firestone Vineyard. By 1982, he felt confident in his skills and in the quality of some of the county's best vineyards to venture into the wine business for himself, and produced 500 cases of Chardonnay and Pinot Noir from Santa Maria valley vineyards.

In 1985, The Gainey Vineyard lured Rick away from J. Carey Cellars to produce wines for their ambitious and exciting new winery project. During his twelve years as winemaker, Rick's winemaking skills established Gainey as one of the top quality wineries in the area. He also continued to produce very small quantities of Longoria wines, just enough to keep the label active.

In December, 1997, twenty-three years after his first job at a winery and fifteen years after starting his own business, Rick gave up steady employment to devote his full energies to his winery business. On May 1, 1998, Rick and Diana opened the doors to their own tasting room in one of the oldest buildings in downtown Los Olivos. In December 1999, Rick moved his winery operation into his own 5,400 sq. foot building in Lompoc.

Sta. Rita Hills

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A superior source of Californian wine beloved by Burgundy fans, Sta. Rita Hills is the coolest, western most sub-region of the larger Santa Ynez Valley appellation in Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.

The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot Noir. Thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil, grapes ripen just enough, retaining brisk acidity and demonstrating saline minerality and harmonious balance.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

HNYLOWPNF10B_2010 Item# 140751