Rick Longoria is one of the pioneers of the Santa Barbara County wine region, having been involved with local wine production since 1976. However it was not until 1982 that he and his wife Diana ventured out and established their Longoria Winery. He was driven by his desire to produce Pinot Noir and Chardonnay wines which he was not able to do as winemaker for J. Carey Cellars. He dabbled in producing his own wines for several years and in 1998 Rick planted his first estate Longoria vineyard in the Santa Rita Hills, a 10 acre site named Fe Ciega composed of 9 acres of Pinot Noir and 1 acre of Chardonnay. Today, our Longoria wine reviews note that Rick produces about 3,500 cases annually utilizing Pinot Grigio, Chardonnay, Pinot Noir, Syrah as well as a few Spanish grape varieties. However it is still his very small production Pinot Noir and Chardonnay wines that top our Longoria wine ratings. Our Longoria Wine Guide below offers and extensive compilation of ratings and reviews.
Longoria makes one of the most balanced Pinots in California, combining power and charm with early drinkability. This beauty is complex in aromatic beetroot, cherry, cola, oakspice and smoke notes, and drinks dry and supple, with fairly tight tannins. It shows brilliant structure, with a firm, silky texture and brisk acidity. It is a wholesome, completely…
— S.H.
(3/1/2006)
Longoria has taken full advantage of the fine 2007 vintage in producing this massive, ageable Pinot Noir. It stuns with the richness of black cherries and red currants that have an edge of cocoa and pepper, yet finishes totally dry, with balancing acidity. Best of all is the authoritative mouthfeel. This gorgeous Pinot is very great now, and should evolve through…
— S.H.
(11/1/2009)
The volume on this wine is kicked way up over Longoria’s regular ’05. It’s a voluptuous blend of two old-vine vineyards, Sanford & Benedict and Sweeney. The wine possesses a weight and density that impress, with a rich, exotic array of flavors: Key lime pie, pineapple custard, candied ginger, macaroon, honey and buttered toast, with a finish of mineral and steel…
— S.H.
(4/1/2007)
You’d never guess the power from the pale color. A multi-clone blend, it impresses from the first sniff, all puréed ripe cherries and strawberries, leading to a dramatically fruited, fresh, pure and vibrant mouthfeel. Should hold and improve for a decade.
— S.H.
(4/1/2007)
A gorgeous Pinot Noir whose translucent silkiness and delicacy mask a wine of considerable potency. Shows true elegance in the racy mouthfeel and dryness, with compelling, complex flavors of tart red cherries, pomegranates, rhubarb, orange peel, rose petal, vanilla and smoke. Distinguished and ageworthy. Now–2013.
— S.H.
(11/1/2009)
Firm in acids, with some tannins, yet not at all hard. This is a magnificent, masculine Pinot Noir. It floods the palate with cherry pie, cola and mocha flavors, Asian spices and a sweet, smoky, buttery phyllo pastry quality. So technically perfect, with such structure, it seems guaranteed for the cellar. Drink now through 2010, but who knows how long it will last.
— S.H.
(11/15/2006)
A top-rank Pinot Noir, dry, silky and elegant, with moderate alcohol despite great richness. The flavors of cherries, cola, plums and herbs are simply delicious, while the structure displays great integrity of acids and tannins. A bit tight now in youth, it should unfold over the next eight years. If you pop the cork now, give it a few hours of airing.
— S.H.
(5/1/2012)
A gorgeous wine that impresses for its early charm, complexity and ageability. It’s delicious now, with the flavor of a black cherry and cassis tart sprinkled with cinnamon and vanilla, wrapped in a smoky-sweet buttery pie crust. Feels super in the mouth, soft and elegant, while a trace of earthy tannins in the finish will protect it in the cellar.
— S.H.
(3/1/2004)