Take a deep breath! Trends are meant to inspire you, not enslave you. They are not marching orders, but a point of departure, if you will…

currentVintage is packed with pieces that are right on trend. After all–all great designers look to vintage to inspire their collections. Here we show you how to wear today’s trends in fabulous vintage style.–And we invite you to come in so we can show you personally!

Trend Alert: Turbans & Florals

TREND ALERT:

FISHERMAN’S SWEATER!

So Comfy!

TREND ALERT:

TURBANS!

So chic!  So easy!

TREND ALERT:

PAINTERLY FLORALS!

So Refreshing!

TREND ALERT:

BROWN LACE!

Romantic or Sexy–or Both!

Trend Alert: Brown Lace

TREND ALERT:

CHUNKY SQUARE HEELS!

Trend Alert: Chunky Square Heel

So Vintage!

TREND ALERT:

CAMEL & RED!

Classic + POP!

Trend Alert: Camel & Red

Actress and cV Model, Sarah Fraunfelder

NOW: A late-summer glass of Rosé before going out...

LATER: Sequin Dress + Burberry Trench & Boots

The changing of the season is upon us and with it, the ambivalence of what to wear.  September in New England can mean temperatures of 75 or 45…one must be prepared for both.  Here we present several pieces that can be enjoyed in the dog days of summer and in the cold weather that is sure to come.  Versatile.  Transitional.  Packable.  September to December.  Now and Later.  Season-less Chic.

NOW: Zandra Rhodes Silk Ensemble + Metallic Accessories

LATER: Jordache & Ray Bans

LATER: Zandra Top + Suede Boot & Satchel

NOW: Italian Designer Bessi vibrant floral Rib-knit trim dress & Pink flower mule

LATER: Bessi dress + Handknit cap & scarf

Charles Khan lucite purse, sold

Gray Lucite Barrel Purse, sold

1950s Design…Lucite.  Plastic.  Sputnik.  Eames.  Frank Lloyd Wright.  Mies van der Rohe.  Air Streams.  Aqua!

Rare Robin's Egg Lucite Confetti Purse, $795

The 1950s began the age of consumerism, stoked by the American appetite for all that was new and modern.  Nevermind if they were forsaking hardwood for plastic, marble for formica–if it was “modern”, it was good.  Lucite, a plastic developed by DuPont in the 1940s, became the material of choice in, of all areas, 1950s women’s purses.  Designed in New York and Miami they were carried by fashionable women from housewives to movie stars.  Prestigious labels included Charles Khan, Myles, Llewellyn, Rialto and Wilardy.  The prolific Lucite purse styles were influenced by and affected influence on fashion, architecture and modern furniture design, as modernism developed throughout the decade.

Who wants to carry a granite purse, anyway?

Pearlescent Octagonal Lucite Purse, $325

Steve McGarrett

Hawaii of the late 60s & 70s–A little bit of glamour and a lot of kitsch.

Doris Duke's "Shangri-la"

The glamour bit began earlier with the eccentric heiress Doris Duke and her palace, Shangri La…

Then, the late 60s brought Pan Am 747 flights, the fab hotels of Waikiki, Malia fashions and the reign of  the iconic tv series Hawaii Five-O.  Named after the 50^th State, Five-O ran from 1968-1980 and starred Jack Lord as the dreamy Steve McGarrett.  McGarrett and his right-hand man, Danno, fought Chinese organized crime and  multiple felons each episode, with a version of cool merely aspired to by the likes of Miami Vice and CSI:  Miami.  Winner of multiple Emmys and awards, Five-O was filmed almost exclusively in Hawaii and was the longest running detective show until surpassed by Law & Order in the 1990s.

How fitting that, with the return of florals, maxis and the re-luxuriation of Waikiki hotel landmarks, comes a new version of the TV series Hawaii Five-0 this Fall?  It follows the creation of an elite police unit, led by a younger McGarrett, son of the original hunky cop–although it seems unlikely he’ll have as mod a hair-do. Aloha Danno and Five-0!

Hawaii Five-O theme song and opening sequence:  http://www.youtube.com/watch?v=YXfyhqXxf3E&feature=fvw

Watch a Five-O episode:  http://www.imdb.com/video/cbs/vi1875183385/ 5-0 episode

Trailer for the new five-O:  http://www.youtube.com/watch?v=ruKODTVxy3E

Mollydooker "The Leftys"

MORE MOLLYDOOKER!  We have had the tiniest allocation the last few years.  First a few bottles of Blue-Eyed Boy, then, a smattering of Leftys.  That was just fine, but now, we want MORE MOLLYDOOKER.  As a reputable wine store with the purest of intentions, we feel that we have been perfectly patient up until now, and with the impending release of the 09s, we are shouting to anyone who will listen that we want MORE MOLLYDOOKER!  Why?  Because the wines are awesome and Sarah & Sparky have double-handedly succeeded in making Left-Handers (ie mollydookers in Australian) super cool!

Here’s the scoop:

*For 12+ years, Sarah & Sparky Marquis (pronounced Mar-kwis) have been making award-winning Australian wines such as Marquis Philips and exclusively Mollydooker since 2005.  This dynamic duo has A.  been awarded the title of Australian Winemakers of the Year  B.  is the only husband and wife winemaking team to receive Mclaren Vale’s prestigious Bushing Award three times  C.  has had five wines in the Wine Spectator “Top 100″  D.  is responsible for crafting four of only 24 Australian wines to receive 99 points from Robert Parker’s The Wine Advocate in the last 10 years  and E.  Have received more Parker 94-99 point scores than any other winemakers in the WORLD!

*Their years of combined experience have resulted in a trademarked system of watering and measuring fruit concentration, as well as their own language in discussing these terms.  The Marquis Vineyard Watering Programme™ focuses on nurturing strong and healthy vines with balanced canopy growth to achieve the most intense fruit flavors possible.  The Marquis Fruit Weight™ refers to the amazing fruit intensity achieved in the vineyard that becomes the wine.  Marquis Fruit Weight™ is the measurement of how far back on your palate you find the “velvet glove” fruit before the structure of the wine is exposed (Measured in percentages since everyone’s tongue is a different length.) The higher the Fruit Weight, the more intense and rich the flavors are in the finished wine.

*They invented the “Mollydooker Shake“.  Is that the latest dance move?  nope.  It is a little maneuver necessary because they use as few sulfites as possible in making the wines. As a result, inert Nitrogen gas, a great preservative, is used during the bottling process as a way to protect the fruit flavor of the wines in the bottle.  The only thing bad about Nitrogen is that it tends to flatten the back end of the round ball of fruit flavor in the wine. By doing the Mollydooker Shake, you release the nitrogen gas and the flavor becomes big and round again!  nitrogen is a great alternative to sulphites normally added to prevent oxidation, as so many people have allergies to sulphites.  Here is a “Mollydooker Shake” tutorial for novices:

Sarah & Sparky Show You How: Watch the Video

*Their labels are clever and fun.  eg The Leftys Series labels (The five wines intended for everyday consumption Now Available at currentVintage) are a tribute to leftys and they all include a tear-off tab so that you don’t have to go through the cumbersome label-soak, just to remember the wine.

Don’t YOU want MORE MOLLYDOOKER?!

2009 “The Violinist” Verdelho, $29

WA:  90 points The current Mollydooker collection begins with the one white wine, the medium straw-colored 2009 Verdelho “The Violinist”. It was partially barrel-fermented and aged on its lees in barrel and tank. It gives up fragrant aromas of toast, baked apple, mango, and other tropical aromas. Creamy textured, round, ripe, and concentrated, this long, tasty wine can be enjoyed over the next 2 years.–Jay Miller, www.erobertparker.com

2008 “The Boxer” Shiraz, $29

WS: 91 points & “Best Buy of the Week”
‘Bright and jazzy, offering an effusive mouthful of cherry, pomegranate and spice flavors that are as aromatic as they are long and vivid. This has density without great weight, and the finish keeps on going…’ – Harvey Steiman, www.winespectator.com

2008 “Two Left Feet” Shiraz/Cabernet/Merlot Blend, $29

WA: 90 points
‘A glass-staining opaque purple color, it emits an enticing aromatic array of sandalwood, Asian spices, incense, blueberry, and blackberry preserves. Dense, sweet, and layered on the palate, it is surprisingly light on its feet despite its size. Concentrated, lengthy, and full-flavored, this wine is all about pleasure…’– Jay Miller, www.erobertparker.com

2008 “The Scooter” Merlot, $29

WA: 90 points
‘..an alluring perfume of cedar, spice box, plum, mulberry, and black currant. Medium to full-bodied on the palate, it delivers intense flavors that are already revealing some complexity…’ – Jay Miller, www.erobertparker.com

I dream of Lilly.  Particularly the Lilly of the 1960s photos by Slim Aarons. They conjure a life of leisure I will never know—and a mood/attitude/way of life that no longer exists…

“Once upon a time, life was not better. It was different. Once upon a time everything was optimism, because nothing was bad for you.”

If you watch Mad Men, this statement by William Norwich makes perfect sense.  The early 1960s were heady times–innovations in business, fashion, culture and lifestyle were occurring exponentially and the nation embraced modernity with open arms, with no time to consider the consequences.

As simple a garment as the ’shift’ dress actually reflected a big shift in womens’ attitudes!  No more “foundations”, ie no more girdle.  The easy, casual shape represented a relaxation of dress standards–even among the upper class, who were early to adopt, much as the flappers did in the 1920s.

These simple shapes were executed brilliantly by Lilly Pulitzer, a free-spirited socialite who quickly went from juice-making to dress-making.

The Lilly Story

“The Lilly” label became the first lifestyle brand–the original resort wear for the burgeoning leisure class. Her prolific original fabric and dress designs (not found at Marshall’s) are still cherished today.  Lilly Pulitzer closed her business in 1984.  The presently ubiquitous “Lilly Pulitzer” label and “In the Pink” stores are produced by a new company formed in 1993, after purchasing the name.

Yes, once upon a time, life was different…

Visit our collection of Original Lilly designs for men & Women at currentVintage, 4 Easy St, Nantucket.

Lilly Pulitzer

Lilly Pulitzer (right)/Slim Aarons-Getty Imges

April 1968: Mr and Mrs Donald Lease with their Rolls Royce and two pet dogs outside their home in Palm Beach, Florida. (Slim Aarons/Getty Images)

Kelly modeling Victor Costa at currentVintage

Born in Texas in 1935, Victor Costa grew up enthralled by the glamour of Hollywood and intent on working in fashion. He sold sketches to Oleg Cassini and Ciel Chapman before joining the Suzy Perette label in 1965, where his photographic memory was dispatched to the Paris runways.  It was during his eight years at Suzy that he became known as “The Copy-Cat King” for his meticulous line for line copies of European couture.  This was back when copy-ing was actually considered a good thing—couture was skillfully replicated for the masses, but in a respectful, high-quality way.  Not just made to look similarly, couture copies were made to endure, and Seventh Ave designers, such as Hattie Carnegie and Norman Norell, were celebrated for their quality imitations.

Victor Costa dress details

Costa went on to form his own label, taking the design secrets he learned and interpreting them into fabulous, wearable pieces that are highly collectible today.  According to Costa, “A woman has to walk into a store, and [a dress] has to speak to her. It has to say ‘buy me’ or ‘try me on.’ It has to have color, it has to have shape, it has to have design secrets built into it that make her body look [outstanding]. You have to do lines that are flattering.”  And they did—the colors!  The fabrics!  The elegance!  The cut!  The pieces are at once distinctive, yet classic.

ABS does Jason Wu

The “dress has to say ‘buy me’” philosophy may be shared by today’s reigning “Copy King”, Allen Schwartz of ABS, whose rapid, literal imitations infuriate modern designers.  In fact, “copy-ing” designer fashions is a broiling controversy;  no sooner are the runway shows or red carpet over, stores such as H&M and Zara are rolling out the cheaply-made knock-offs at a fraction of the cost.  Designers such as Diane von Furstenberg and Jason Wu (whose Michelle Obama Inaugural Gown was promptly replicated for prom-wear) have lobbied Congress for copyright protection.  Currently, clothing design, no matter how artistic, is not protected by intellectual property law, as are books, music, etc.  Trademarks are obviously protected (eg the Lacoste croc), but not the designs themselves.  While it may be maddening—and costly—for modern designers to see their works poorly constructed in bad fabric on the Forever 21 rack, there will always be demand.

Kelly in Victor Costa at cV

Rosie in Victor Costa at cV

Victor Costa closed his company in 1995, but still designs bridal and evening wear today.  Fortunately, his prolific works of the 1960s-80s have longevity similar to their couture inspiration.  They are expertly constructed and flattering, as promised.  Look for the vintage Victor Costa label(s)—they are Pre-disposable fashion.

Rosie in Victor Costa at currentVintage

Bordeaux Rack

BORDEAUX 2009.

There has been huge Buzz and tremendous press since last August, but we’ve all been wondering, Is all the hype true?  Now, the jury is out and the news is good—Yes;  2009 is a banner vintage.  It’s too early to tell if it’s a vintage of a lifetime, but the comparisons to great years such as 2005 and 1947 mean that the wines will be excellent and beyond.  The good news is that the 2009 Bordeaux will be of higher quality at every price point;  the bad news is, the prices will be high!  If you are a Bordeaux aficionado–or just like a good Cab or Merlot–it is of particular importance this year to lock in ‘Premier Tranche’ or ‘first slice’ pricing—because prices will only go up from there! 

currentVintage is pleased to offer Bordeaux Futures for the spectacular 2009 vintage of each region.  These are very attractive pre-arrival prices that we are able to provide through Direct Import.  Bordeaux wines typically go up in value at least 25 percent and sometimes double in price between en primeur and bottle releases.  Let’s talk now about getting your order in at substantial savings over future shelf price.

Here are a few of our available wines.  Come by currentVintage at 4 Easy St on Nantucket or E-mail currentVintage@currentVintage.com for a Vintage Report and full price list.  Delivery is available in NY, NJ, CT, RI, MA plus most of New England.

Château de Chambrun 2009 – Lalande-de-Pomerol

Wine Spectator: (90-93 Points) Wine Advocate (Robert Parker): (90-92 Points)

“Fabulous aromas of crushed berry and blackberry, with hints of mineral and dark chocolate. Full-bodied, with soft, silky tannins and a clean, fresh finish. The is the third year of Silvio Denz’s ownership of the estate, and it gets better and better. 90 percent Merlot and 10 percent Cabernet Franc.” (James Suckling, Web Only – 2010)

$37/bottle

Château Figeac 2009 – St.-Émilion 1er Grand Cru Classé

Wine Spectator: (97-100 Points)

“Really fabulous on the nose, with sweet milk chocolate, flowers, currant and plum. Full-bodied, with incredible length. The tannins are so silky, but they are warm and cuddly. You just want to hug it. Powerful but so attractive. The blend is one third each of Merlot, Cabernet Franc and Cabernet Sauvignon.” (James Suckling, Web Only – 2010)

$310/bottle

Château Pontet Canet 2009 – Pauillac Cru Classé

Wine Advocate (Robert Parker): (97-100 Points), Wine Spectator: (95-98 Points)

“It’s no surprise that proprietor Alfred Tesseron has produced a possibly perfect 2009. He’s been on a roll since 1994, and no other producer has done more work in the vineyard than Tesseron, who has moved to 100% bio-dynamic farming, reduced yields drastically, and instituted a draconian selection process. This vineyard, which sits on the high plateau of Pauillac adjacent to Mouton Rothschild, has produced a 2009 of extraordinary intensity and purity. It is outrageously concentrated, with silky tannin (the sweetest I have ever tasted in a Pontet-Canet as well as the highest measured), an opaque purple color, and copious notes of graphite, cassis, licorice, and subtle smoke and forest floor. Full-bodied and unctuously textured with striking purity and definition, it is a wine of colossal weight as well as elegance (in itself a poster boy for this paradox in 2009). This brilliant Pauillac requires a decade of cellaring despite its voluptuous texture. It should evolve for 50-75 years. (Tasted four times.)” (Robert Parker, Wine Advocate # 188, April 2010)

$245/bottle

Château Pape Clément 2009 – Grand Cru Classé de Graves, Pessac Leognan

Wine Advocate (Robert Parker): (95-97+ Points), Wine Spectator: (94-97 Points)

“A blend of 50% Cabernet Sauvignon, 45% Merlot, and 5% Cabernet Franc, the 2009 Pape Clement is not as dense or provocative as the 2005, but it is a worthy competitor. Tighter and more muscular than the 2005, the 2009 reveals an opaque purple color along with notes of graphite, blueberries, and blackberries, stunning richness, a full-bodied mouthfeel, and tremendous length and intensity. Some patience will be required, and I do not believe this effort will achieve the near perfection of the 2005, but it is another winner in this extraordinary vintage. Yields were 43 hectoliters per hectare, and the wine finished around 13.5% alcohol. (Tasted four times.)

Historically one of the oldest vineyards in Bordeaux (having once been owned by Pope Clement, who gets more credit for what he did in Chateauneuf du Pape than in Graves), this 700-year old Pessac vineyard has turned out another profound wine under the administration of proprietor Bernard Magrez.” (Robert Parker, Wine Advocate # 188, April 2010)

$175/bottle

MAUVAIS GARÇON Bordeaux

Wine Spectator: (90-93 Points)

Intense coffee bean, toasted bread and concentrated ripe fruit. Full-bodied, with soft and velvety tannins and a medium finish. A juicy wine in a flashy style. This is now called Mauvais Garçon, which means “bad boy” in French. —James Suckling

$22/bottle

Lulu & Elisabeth (with an S) wearing Vintage Lilly at currentVintage on Nantucket

Lulu in FOOD TO FLOWERS wearing Vintage Lilly from currentVintage!

How wonderful it was to take the collective magic carpet ride that is Lulu & Co.  I am speaking both specifically about the super fun book signing we hosted featuring Lulu’s new book, FOOD to FLOWERS, at currentVintage, and what it’s like to be around the Powers girls, in general.  Wherever Lulu goes, there is a flurry of  energy, ideas and yes, magic.  Her particular combo of culinary chemistry and personal charisma has taken her from apprentice in the kitchen of Sarah Leah Chase on Nantucket to titillating the tastebuds of Madonna, Will & Jada Pinkett Smith, Arianna Huffington and Bill Clinton in LA.  In addition to great talent and entertaining savvy, Lulu has excellent taste and style, as evidenced by her preference for vintage clothing and the fabulous pieces that she has collected from currentVintage.

Lulu in Allure Magazine wearing currentVintage

“If a dinner party is like a relationship, then a cocktail party is like a fling–all the fun and none of the commitment.”–Lulu Powers in  Food to Flowers

The book is a lovely lesson in simple but thoughtful and chic entertaining–who couldn’t use a lesson in that?–beautifully photographed by Lulu’s husband, Stephen Danelian.  Below are a couple of the simply delightful recipes included in Food to Flowers.  To purchase the book, visit currentVintage (for a signed copy), your local bookstore or http://www.lulupowers.com

EDAMAME BRUSCHETTA

Edamame:
2½ cups, plus ½ cup shelled edamame, at room temperature
1 cup fresh mint leaves
½ cup fresh parsley leaves
salt and pepper
½ cup olive oil

In food processor, blend 2½ cups edamame, mint, parsley, salt and pepper to taste until smooth. Add oil and remaining ½ cup edamame, and blend until mixture is slightly chunky.

To Serve:
2 packages rice crackers, about 30 crackers
4 strips bacon, cooked until crispy and broken into small pieces
½ cup finely grated Gruyère cheese

Place dollop of edamame mixture on rice crackers. Top with bacon and garnish with Gruyère.

MILLION DOLLAR BARS

“Taste just one of these treats and you’ll understand the name. My mom’s English friend, Mrs. Kennedy, introduced the Powers clan to Million-Dollar Bars. She wouldn’t part with the recipe, so my sister Sarah and I came up with one ourselves. The problem is that you can’t eat just one.”–Lulu

1½ cups all-purpose flour

½ cup sugar

¾ pound (3 sticks) unsalted butter

(1 stick at room temperature & 2 sticks chilled and cut into pieces)

½ cup packed brown sugar

Two 14-ounce cans unsweetened condensed milk

¼ cup heavy cream

12 ounces semisweet chocolate chips

Makes 35 bars

1. Preheat the oven to 325°F.

2. Sift the flour into the bowl of a food processor. Add the sugar and the chilled butter and pulse until the mixture resembles crumbs.

3. Press the mixture into a 9 x 13-inch pan sprayed lightly with nonstick cooking spray and bake for 30 to 35 minutes, or until light golden. Let cool in the pan.

4. In a medium saucepan, melt the brown sugar and the remaining stick of butter. Add the condensed milk and stir constantly over medium-high heat until the mixture thickens slightly and becomes light golden in color, 3 to 4 minutes. Remove the caramel from the heat and pour evenly over the cooled cookie mixture. Let cool slightly.

5. In the meantime, melt the chocolate in a bowl over a pot of simmering water and gradually whisk in the heavy cream until smooth.

6. Pour the melted chocolate mixture over the caramel and spread it evenly with a small offset spatula or by tapping the bottom of the pan on a hard surface.

7. Cool the bars in the refrigerator until set and cut into squares. If the chocolate hardens, let the bars stand for at least 1 hour at room temperature before cutting. They will keep for 1 week on the counter and 2 weeks in the freezer.

Brian (not the best dresser) Loring & John Albans

“Remember, happiness doesn’t depend upon who you are or what you have, it depends solely upon what you drink!”—Brian Loring

“There are times when Brian Loring finds himself racing to make ends meet, juggling work as a software engineer with a career as an aspiring winemaker.”–Wine Spectator, 2003

That was then, when he still had a Software Engineer day job and hoped to someday make 3000 case of wine a year.  Now, 49 yr-old Brian Loring is one of the top Pinot-makers in the USA, famous for his Loring Wine Company label of single-vineyard Pinots and a consulting winemaker for boutique properties Pali, Twin Oaks, Golden’s, et al.  His production has grown to over 7000 cases—still tiny by most standards—but bigger than where he started and very big on quality and reputation.

According to Brian Loring, Siduri set the model for small production single-vineyard pinots, working with growers and buying by the acre.  Adventuresome winemakers, such as Brian Loring, followed suit, experimenting in defining distinctly California Pinot Noir.  A bigger, bolder pinot style was pioneering, but by 2004, they had all approached the upper boundary of ‘bigness’ and decided to dial it back to where each stylistically wanted to be, rather than continuing to test the limits or purely focusing on being different.

What does it mean to be a California pinot versus a French one?  Loring says, “Embrace your longer hangtime”.  Perhaps they will not have the same longevity as their French counterparts, but Loring believes that his Pinots can have complexity and simultaneously be appreciable at an early age.

For all of I’ve read about Brian Loring, he sure seems like a nice guy.  He is also extremely smart, a talented winemaker and a very bad dresser.  We present Brian Loring, in his own words:

WHY I MAKE PINOT NOIR

My name is Brian Loring and my obsession is Pinot Noir. OK, I’m also pretty crazy about Champagne, but that’s another story. While in college, I worked at a wine shop in Hollywood (Victor’s), where one of the owners was a Burgundy fanatic. So, my very first experiences with Pinot Noir were from producers like Domaine Dujac, Henri Jayer, and DRC. Needless to say, I found subsequent tasting safaris into the domestic Pinot Noir jungle less than satisfying. It wasn’t until I literally stumbled into Calera (I tripped over a case of their wine in the store room) that I found a California Pinot Noir that I could love. But it would be quite a while before I found someone else that lived up to the standard that Josh Jensen had established. I eventually came to understand and enjoy Pinots from Williams Selyem, Chalone, and Sanford, but I really got excited about California Pinot Noir when I met Norm Beko from Cottonwood Canyon at an Orange County Wine Society tasting.

I made about 3 trips around the booths at the tasting without finding a single good Pinot Noir. So, being the open minded person that I am (remember I passed him up 3 times), I stopped at the Cottonwood booth. I was BLOWN away by Norman’s 1990 Santa Maria Pinot Noir. After a few years of attending every Cottonwood event and asking Norm 10,000 questions about winemaking, he offered to let come learn the process during the ‘97 crush. I checked sugar levels, picked, crushed, punched down, pressed, filled barrels, and generally moved a bunch of stuff around with fork lifts and pallet jacks! It was the time of my life… I was totally hooked. And even though I hadn’t planned it, I ended up making two barrels of Pinot Noir. That was the start of the Loring Wine Company. What had started out as a dream 15 years earlier was now a reality – I was a winemaker!

HOW I MAKE PINOT NOIR

My philosophy on making wine is that the fruit is EVERYTHING. What happens in the vineyard determines the quality of the wine – I can’t make it better – I can only screw it up! That’s why I’m extremely picky when choosing vineyards to buy grapes from. Not only am I looking for the right soil, micro-climate, and clones, I’m also looking for a grower with the same passion and dedication to producing great wine that I have. In other words, a total Pinot Freak! My part in the vineyard equation is to throw heaping piles of money at the vineyard owners (so that they can limit yields and still make a profit) and then stay out of the way! Since most, if not all of the growers keep some fruit to make their own wine, I tell them to farm my acre(s) the same way they do theirs – since they’ll obviously be doing whatever is necessary to get the best possible fruit. One of the most important decisions made in the vineyard is when to pick. Some people go by the numbers (brix, pH, TA, etc) and some go by taste. Once again, I trust the decision to the vineyard people. The day they pick the fruit for their wine is the day I’m there with a truck to pick mine. Given this approach, the wine that I produce is as much a reflection of the vineyard owner as it is of my winemaking skills. I figure that I’m extending the concept of terroir a bit to include the vineyard owner/manager… but it seems to make sense to me. The added benefit is that I’ll be producing a wide variety of Pinots. It’d be boring if everything I made tasted the same.

ABOUT THE NAME

Sounds pretty straight forward, last name Loring, therefore Loring Wine Company. Ahhh, but what about the “Wine Company” part? That is an hommage to Josh Jensen at Calera… which is actually Calera Wine Company. Since he was the guy who showed me that great Pinot Noir could be made in California, I decided to name my winery Loring Wine Company to “honor” him. Hopefully, Josh sees it for what it is and doesn’t want to sue me for trademark infringement!

Brian goes on to thanks the folks at Cottonwood Canyon and Adam Lee of Siduri on his website, AS WELL AS recommend dozens and dozens of his favorite California Pinot-producers and Champagne houses.  What a nice guy.

The thoughtful and distinctive Loring Wine Company labels…

2005 LWC Clos Pepe Vineyard

Pinot Noir Sta. Rita Hills

800 Cases

This photo shows an end-post for one of our rows. The PN-667 tells you it’s a row of Pinot Noir 667 clone. 101-14 is the rootstock. And it’s row number 8. Not many vineyards list this type of detail on the end-posts.

2005 LWC Garys’ Vineyard

Pinot Noir Santa Lucia Highlands

825 cases

Good shot showing the rocky soil showing through under the vines. Santa Lucia Highlands