Calera has farmed their separate but distinctive vineyards since 1973. Limestone rich soil, high elevation, native yeast and whole cluster pressed are just some of the attributes of Calera’s program. These work together year after year to produce stellar wines. The Reed Vineyard fruit has more of an earthy quality to it. There are darker notes of black cherry, blackberry, huckleberry, raspberry and faint herbs The acidity is mild as are the tannins, yet it drinks very well, and cries out for food to help show off the fruit.
I thought this was a step or two better than the 2019. Either way, both are very nice values in Pinot Noir. Very light ruby in color, clear and bright. As an aside, I love Pinots that look so watery and wimpy and then, Boom. Delicious. The nose has cherries, slight cinnamon, Chervil. Medium to full bodied. Nice texture. Light tannins. On the palate, tart cherries and slight rhubarb. This is still quite tight and just starting to open after 5 hours. It could use a few years of cellaring or a six hour decant. Drink over the next seven to ten years (probably more). Nice on its own
This is a very nice premier cru Burgundy. Garnet in color, clear and bright. The nose has cherries, slight cinnamon, and spice. Medium bodied. Very light tannins. On the palate, cherries, slight sour cherries with a bit of spice. Nice finish. Drinking well now and should continue for another seven to ten years. Nice on its own but probably better with food. Salmon would be a nice choice.
A very interesting wine. It is 90% Pinot Noir, 7% Merlot, and 3% Pinot Meunier. The website indicates that the fruit is Sonoma Coast, but the bottle is devoid of info except carrying a California designation. Deep light ruby/orange in color, clear and bright. Very pretty. The nose is intense with rhubarb, apples and watermelon. Medium bodied. On the palate, watermelon, raspberries and cherries. Long finish. A very satisfying Rose that should be quite food friendly with everything from Salmon to a steak. Drink over the next couple of years.
Another in a line of Excellent Pinot Noirs from this producer. Stylistically, these tend to be big for Oregon, but would be on the smaller size for California (if that make sense). Garnet in color with some purple hues, mostly clear and bright. The nose has cherries, sour cherries, hay and slight earthiness. Light tannins. Great balance. On the palate, lots of sour cherries with some cherries with underlying char and a hint of earthiness. Long finish. This is, of course, very young but already drinking well. It would be better to cellar for ten years, and then drink over the next f
The label lists this as 33 year old vines. Great showing. Ruby in color, clear and bright. The nose is great with black cherries, slight cola, cherries, spice and slight earthiness. Wonderful round texture. Tannins resolved. On the palate, this seems to be at peak. Black cherries with slight cherries and a bit of spice. No signs of age but certainly mature. Drink over the next seven to ten years. Nice on its own, this would work well with roasted chicken.
The label proclaims the grapes were from 20 year old vines. What a treat to taste this at age 29. Drinking beautifully. Ruby color, clear and bright. Just the barest tinge or browning. The nose is great with cherries, slight rhubarb, slight cola, dust and spice. Medium bodied. This is mature but if it is past, it hides it very well. Impressive. The palate has cherries, rhubarb and an underlying earthiness. Complex. Nice finish. This seems like it would still have life left but given bottle variation with older wines, be prudent. Nice on its own or with food. This deserves a ni
Jamie Kutch makes some of the best values in top quality (expensive) Pinot Noir. Purple/ruby in color, mostly clear and bright. The nose is good with cherries, char and spice. Medium to full bodied. Tannins seems fully integrated. On the palate, cherries, black cherries and just a bit of char. Good balance. Long finish with a slight green herbal note. Delicious. This is still young but closing in on maturity. Drink over the next ten to fifteen years. Great on its own, this will work well with fowl or pork. It would also go great with Vietnamese food.
