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I am now firmly in the camp of drinking my Lorings early!!!

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Al - say it ain't so!!!!

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I wasn't a fan of my pinot tasting like a syrah.

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• 2002 Loring Wine Company Pinot Noir Clos Pepe Vineyard - Santa Rita Hills, Central Coast, California, USA (12/16/2004)
  Very dark purple in color; This is the second bottle we opened of this wine. The first was in 6/2004 and was very dark-fruit forward in its youth. Over the past few months it has gained some complexity, mostly in the addition of complex spices and chocolate on the nose and finish. A very good wine and the only negative I would note was a bit of alcoholic bitterness on the finish, even at the right serving temperature. It also gets a gold star for rising to a very challenging food match. I chose this wine because I thought it could stand up to the fresh rosemary in the shrimp.
  
  Of all of the 2002 Loring wines this one seems to call for additional cellar time. Now that I'm entering these into CellarTracker! I can better schedule the wines.
  
  [$40; Decanted 1.5 hours but recommend at least 2 hours; A bizarre meal of grilled rosemary garlic shrimp, grilled asparagus and a salad with blue cheese (!)] (92 pts.)

• 2002 Loring Wine Company Pinot Noir Clos Pepe Vineyard - USA, California, Central Coast, Santa Rita Hills (1/29/2005)
  As I suspected this is a HUGE pinot. I decanted and begin slowly sipping on this after an hour. The color is a dark semi-translucent ruby with bright ruby at the rim. The bouquet was awesome with cinnamon, clove, other Christmas spices, pomegranate, dark cherry, and a hint of alcohol. The palate was a huge dose of spicey black cherry, and to a lesser extent dark raspberry. The finish is long but did exhibit a touch of heat from the alcohol. The wine continued to drink at the same level for the 4 hours that it sat in the decanter. After about 3 hours a nice dark chocolate note begin to emerge on the palate and finish. As I stood by the sink preparing to wash my glass, I found myself coaxing every last drop out of the glass. Always a good sign. On day 2, after being stored in an air-tight carafe in the fridge, I felt the wine was better balanced with no hard edges. The dark chocolate on the palate and finish was more evident with a little more acidity on the finish. This wine has tons of stuffing that will add to the complexity with another 2 years of age. I assume most folks only have a few bottles of this wine and I would highly recommend waiting on it.

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All of them is not an answer!!

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Well... yes it is! I think the Garys' and Rosella's are the most approachable right now. The Clos Pepe is really tight, and The Llama and Cargasacchi both could use some time to resolve the oak. The Brosseau and Ontiveros are unknowns for me since I haven't tried them recently.