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Longoria Pinot Noir Bien Nacido 2000

Pinot Noir from California
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    Winemaker Notes

    We experienced a slightly warmer growing season this year for the Pinot Noir grapes. The grapes were harvested and brought to our winery on September 10th and 12th, at moderate sugar levels. The grapes were 100% destemmed and fermented in small open top tanks, and punched down three to four times daily. After pressing off, and a short settling period in a tank, the wine was transferred to all French oak barrels, one third of which were new, to age for 11 months without any rackings. The wine was given a light fining with egg whites, and a light filtration prior to bottling in early September.

    This wine is another wonderful example of Pinot Noir from this great vineyard. A moderate to slightly heavy crop did not diminish the strength and depth of flavor of this ready to drink vintage. Beautiful, forward, ripe aromatics characterize the nose, while on the palate the wine is rich, with plush yet powerful flavors. The wine has a silky mouthfeel, which seems to be a hallmark of our version of Pint Noir from this renowned vineyard. This wine will peak in about three to five years from now.

    Critical Acclaim

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    Longoria

    Longoria

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    Longoria, 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.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    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.

    WWH30T34B2_2000 Item# 58157