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EP 851 Brian Loring of Loring Wine Company – Part 2

Gary Vaynerchuk and Brian Loring conclude their tasting of his wines and discussing the wine business.

Wines tasted in this episode:

2008 Loring Wine Company Clos Pepe Pinot Noir
2008 Loring Wine Company Russell Family Pinot Noir

Links mentioned in todays episode.


Latest Comment:

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luca bercelli

92/100

line of the day, ‘It’s like children…you want them to have fun, but if you let them go too far they’ll end up like that kid screaming ‘shut up mommy’ in Toys R Us. The kid you want to pile drive’

Part two follows on from part one in highly entertaining fashion

Tags: california, Pinot Noir, red, review, Video, wine, wines

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  • Allan

    :0)

    Funny stuff, AndersN!!

  • so you are trying to get Gary to do only european stuff this week. What did you have in mind? Bordeaux 07's?

  • Oakmon’s BF

    You?ve described my situation. I left a similar comment on Friday. I like to buy affordable wine. I don?t drink very fast, so I age them without really trying, whether they need it or not. I?m glad I don?t work surrounded by wine or my personal collection would be more insane.

  • Oakmon's BF

    My immediate problem with regard to wine bottle closure is storage. I?m only set up for laying bottles down. All my wine is lying down. I?m hearing I need to worry about wine reacting to the cap or the cap?s lining. I?ve got shelves but they?re not tall enough to stand up a bottle, plus I fear a domino effect disaster if I were to store them loosely on a shelf. I?m not crazy about the idea that I need to rig a new secondary storage system. I also don?t feel like going through the entire stock to try to figure out which ones are screw caps. What about synthetic ?corks?? Should those bottles be horizontal or vertical? How does one even tell if it's a synthetic cork? All my wine is sideways and I don?t have the will to alter that.

  • Allan

    A show on Rheingau Riesling is needed, for sure. I dunno, maybe some '04 Barolo, just to see how some of them are holding up. Bordeaux '07's?, yeah could be cool ; )

  • Allan

    Thnx for being on the show B, it rocked! Will seek out some of your wines in the near future, they sound very e-x-c-e-l-l-e-n-t!

    Your views on wine are very refreshing.

  • There are no scientific reports that I can find of more leakage from other closure materials compared with cork. Screw cap wine can also lay down for storage.
    http://wine.about.com/od/storingwines/a/Screwca…
    http://www.screwcapinitiative.com/normal.asp?na…
    http://www.azom.com/Details.asp?ArticleID=2535
    http://www.awri.com.au/commercial_services/pack…
    Maybe other solutions will be the final answer, we don't know yet. That's the beauty of the future, It can be created by human ideas 🙂
    http://www.thefreelibrary.com/A.W.R.I.%27S+Long…

  • Ah, Rieslings, yes!
    Alscae gewurztraminer too!

  • Anonymous

    I displayed the shelf talkers today.

  • Anonymous

    I’m like a kid in a candy store.

  • pawncop

    What a wonderful set of episodes. Really enjoyed the exchange. Great information and great passion. Most enjoyable.

    QOTD – Very limited storage space so I usually do not store anything over a few weeks. I am a major disadvantage in this area.

    Part II – I find screw caps OK. No real disadvantage I can see but again long term storage is not a factor in my situation.

  • Simon Robidas

    Wow, I wish I could get his wines to try them! Unfortunately, they don't seem to be available in Québec or in Ontario.

    This show made me want to leave my engineering job to make wine… 🙂

  • Anonymous

    It is rediculous. Who started this mess? Love it!

  • Anonymous

    thanks for getting in here on the comments. You da man.

  • I remember reading about this restaurant a few years back that saw their screwtops were selling more slowly than the cork-sealed bottles. They invented a device to put over the screwtop to open it to simulate the opening ceremony. They saw their sales go up. Wish I could remember what it was; I've always regretted not buying the device when I saw it.

  • Anonymous

    I think I like the funkiness of old world too but I don’t think it has to do with terrior. I can get some funky Cabs and Merlots from Cali too. I’ll keep researching.

  • Anonymous

    Can you eat it raw right out in the field like we can? Sweet and juicy!

  • Anonymous

    I think they should’ve talked for hours.

  • Spoke to soon, finally found it:

    http://winefritz.com/
    Also in the same vein are:
    http://winehardware.com/allvinand153winetool.aspx
    and
    http://www.vimentis.com

  • Anonymous

    I totally agree. Or at least until Brian toppled over from his non-friut &
    vegetable diet 🙂

  • QOTD: I love to store wine, price plays no part for me (if it's too expensive for me to store, it's also too expensive for me to drink now).I just enjoy seeing how the wine changes, even the Pinots. Good, bad or ugly I just enjoy it.

  • Allan

    Il Poggione 2004 Brunello; RP 95 p. & I agree! Stunning wine, could probably make do with a couple of more years on the side……. Very dry on the gums, but ultimately delicioussssssssss!!! Amazing aromas!!!

    I you like Brunello, you NEED to seek this one out!! ; )

  • Oakmon’s BF

    A very interesting article.

  • Great part II.

    QOTD: Because I haven't had the chance to have a lot of it, I love aged wines because it's a rad move to pull out something that you've been holding onto for 10-15 years.

  • NOLA

    Gary- Great guest. How about you let him finish his sentences???

  • redrider21

    I like the idea of knowing for $40 I can feel good about drinking the wine right away. Aside from super special wines, I tend to cellar modest wines from great vintages, knowing in 5 years I am going to get a lot more complexity and depth out of them.

    PS Ultimate Warrior, hands down.

  • lorensonkin

    Great show Gary. I have had the pleasure of drinking with Brian once a long time ago (in Jay Selman's conference room). His success couldn't happen to a nicer guy. I have really enjoyed his wines since he toned them down just a bit. Too bad I don't see them locally anymore. Any plans to make a Chard again?

    QOTD, I like to age a wine but price doesn't factor into it either way.
    QOTD2, Pro-screw caps.

  • oooh, nice…been on the road. looks like a fun show. looking forward to it tonight.

  • waynoooo daaaaa winoooo

    Just pulled a Loring Wine Co. Shea Vineyard Pinot Noir 2006 out of me Vino
    Stash. Gonna sluuuuuuurrrrrrrppp dat Puppy down tanight when i watch me LA
    Angels SQUASH da Cleveland Squaws, YEEEEEEHAAAAAAAAAAAAAAAAAW!!!!!!
    :o)

  • Allan

    WAAAAAAAAAAAAAHEEEEEEEEEEY!!!!! ; )

  • castello

    I had similar issues with the forum log in and I gave up. I think I'll flag your post and see what happens. You've been flagged, hope it helps, sorry if it hurts.

  • mattgmann

    852?

  • castello

    I believe corks do add flavor and scents. More research to do.

  • waynoooo daaaaa winoooo

    852 !! 852 !! 852 !! 852 !! WAAAAAAAAHOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!

  • ummright!

    Since most wine is made to be consumed relatively soon after bottling (95% seems to be the number most people throw out there) I think that about 95% of the wine should be in screw caps, crown caps, or those cool glass caps that Sianean uses. However, I read Taber's book on this issue. He pretty much throws corks under the bus for the duration of his book and I agree with him, but at the end he pulls the punch. Rightly so, I think, because the way wines age is different with a twist off than it is with a cork and there are some reductive issues that the twist offs may have. But I am not afraid of the screw caps for anything under 5 to 7 years.

    I am scared of fake corks/synthetics because oxidation that they seem to allow.

  • b777capt

    I saw a report on a 10 year study done on corks of various kinds (natural and synthetic) and screwtops. The study used a white wine and found that the wines under the screwtop had matured but still retained some freshness and that the corks had uneven maturation and some oxidation. There is also this article from UC Davis: http://www.centralvalleybusinesstimes.com/stori… that offers a very interesting look at the possible future of wine closures. This article also maintained that red wine needs more oxygen exposure than white.

  • paul johnson

    lettuce = a bleu cheese delivery vehicle !
    laughed my ass off ! (LMAO)
    but seriously, this was a great episode, Brian is obviously enjoying himself, is very passionate, and very knowledgeable at his craft. which i am assuming is making wine, not buying vineyards or adding to his diverse mix. 14 different blends ??
    i applaud him for making the transition to the screw top closure.
    and coincidentally, i am reading the steven tanzer book “To Cork, or Not To Cork” which is a fascinating read about the hows and whys cork is/was used, and the problematic task of finding/using a different closure for bottled wine.
    just think about this…the weakest link in the entire wine making/bottling process is the $1 piece of bark (cork) used to close the bottle ! with an industry failure rate of 3-5%, it is UNacceptable. why have your reputation and fortunes ruined by the stopper?
    anyway, great show, great guest, and Gary behaved and played well with Brian, but he MUST tone it down a bit, or take his medication BEFORE the interview, not after……

  • angelatcarslon

    And speaking of Riesling: The Mosel Bridge Project is underway and could very well mess up some of the best vineyards in the Mosel: Wehlener Sonnenuhr, Bernkastel, Zeltingen, Wehlen, Graach, Urzig and Erden. The proposed 165M high bridge isn't really needed and local winemakers Katarina Prum and Dr. Erni Loosen are asking for our help:
    hht://www.b50neu.de/epetition.html (english translation on left side of page)
    “PET-ID” 10681
    Register, receive your Username (might take a few hours for the e-mail),
    then sign the petition to stop the bridge before its too late.
    They need about 7000 more signatures BEFORE May 11th and you don't have to be German to sign. Please get the word out and tell all of your wine-loving friends.

    For more info and links: Chowhound Wine Board: “Mosel Bridge Protest”
    Save Mosel Riesling as we know it! Thanks!

  • robrx

    Great guy, I love wine nerds. He is a nerd beyond wine nerd.

    QOTD–I like to age CA wines 2-3 years for Syrah blends and Pinots and about 4-5 years for Cab blends. Beyond that age for my palate they lose too much fruit and do not improve further(except maybe if they are made by Randy Dunn he is crazy old school.)

    The chemist in me theorizes it is the lower acid levels that do not allow CA wines to age as long as the generally less ripe/more acidic Bordeaux/Burgundies. Acid is a tremendous preservative. Look at pickles.

  • Just Jack

    WOW. What an unbelievable two part show. I don't mean like regular unbelievable. I mean like Minnesota Fats unbeliiiiiieeeeeeevaaable. Made me rethink my whole outlook toward guests. This guy has to go over on the right with Heidi Barrett.

    QOTD 1: I take Brian's point about premium and it is logical. I also like that little bit of magical alchemy that happens when you throw some wine, a little sediment and an inch or so of head-space together and let it cook for a decade or so.

    QOTD 2: screw caps are fine with me. Especially if Mr. Loring is right and the wine still opens up over time.

  • JiminAtlanta

    I like screw tops and I like drinking the wine within a few years after release. Who has time to age them for many years?

  • BuddhaChu

    Great guest! I too don't like veggies or fruit. Corn, peas, potatoes mostly and I've recently “branched out” to broccoli and cauliflower and the occasional salad. Only “fruit” I eat are raisins although I like apple/orange/grape/fruit juices and raspberry flavors.

  • chukheadted

    Can you please shed some light on the AVA where these wines come from and the 2008 vintage there?

    P.S. Brian Loring is one of the most no-BS-real-deal-awesome winery owners out there!

    QOTD–i want wines to age, but be approachable–and i like brian's honest approach!

  • that's Ok

  • QOTD: Price does not necessarily equate to aging potential in our cellar…that said, a number of the more “age worthy” bottles were towards the higher priced end (but there are not too many of those). Frankly, I'm impressed by the aging capability of what some might call instant pop wines in the $10 range. Just had an inexpensive 6 year old bottle of Chilean Cab Sauv, that had definitely improved. They key is to only age if you've tasted it young, and know what you are aiming at, or based on good quality recommendations…aging based on price alone is whacko.
    I thoroughly enjoying the ongoing enclosure debates, especially if it prompts people to try new things, or branch out.

  • Sorry about the AVAs…

    Garys' Vineyard is in the Santa Lucia Highlands AVA within Moneterey County
    Clos Pepe Vineyard is in the Santa Rita Hills AVA within Santa Barbara County
    Russell Family Vineyard is in the Paso Robles AVA

    The main “feature” of all Pinot growing areas in CA in 2008 was frost. Not only did the frost reduce yields significantly, but it also lead to a lot of uneven ripening – making it one of the most challenging vintages in recent memory.

    The positive thing was that it forced winemakers to up their game, to take risks, to work extra hard… which often resulted in amazing wines. Of course there were failures as well, which also lessened the amount of the single vineyard wines. Depsite the difficulities, there will be some of the best Pinots ever from CA in the 2008 vintage, but there just won't be much of them.

  • Great extended episode. The Loring humble factor goes a long way.

    I love srew tops. Makes life easier. It would be cool to have a juice box with a straw and then a scratch and sniffy sniff on the top. The straw could extend out like a pourer, and then you simply pour the wine into your mouth after sniffing.

    Thanx for the education Gary & Brian!

    Peace & continued success,
    Andy

  • fanbrew

    GV I think Brain was hands down the best guest you have ever had. I trust him just from watching the show.

  • sargieaz

    Brian's now OK with me becasue he said “retaredly good”.

  • sargieaz

    QOTD: On laying wine down: I think it's important for the consumer to know what style of wine it is. Period. Then they can act accordingly. After listening to Brian, I understand his style now without having tasted the wine.

    Sure a wine that can improve for 5 years let's say, & that's great. The average American's attention span is that of a goldfish for ageing wine. So I see his philosphy and candor.

    It's also important for retail salespeople to be honest and say, “this is best now or for a few more years. That's the winemaker's style.” Too many of them would say oh yeah, lay it down for 10+ years” because that's what they might think you want to hear-history has conditioned us to think costly wine is age-worth and vice versa.

    Retardedly good interview!

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