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Longoria Pinot Noir Bien Nacido 2005

Pinot Noir from California
    0% ABV
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    Currently Unavailable $33.99
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    Winemaker Notes

    The wine has a medium dark color with violet hues. The aroma is a complex array of Asian spices, sandalwood, and candied beets. On the palate, the wine is medium bodied, with an exquisite balance of flavor components, acidity and oak nuances. The result is a nearly perfect balanced wine, where all the components are in harmony. As a winemaker this is what I try to achieve in all of my wines, but some wines, such as this wine, demonstrate it better than others.

    Suggested food pairings include quail, veal and salmon.

    Critical Acclaim

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    Longoria

    Longoria

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    Longoria, , California
    Longoria
    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.

    Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

    Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

    Tempranillo

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    Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

    In the Glass

    Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

    Perfect Pairings

    Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

    Sommelier Secret

    The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

    WWH100266_2005 Item# 97600

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