Calera Central Coast Pinot Noir 2016, California, USA 75cl
Dry red wine, 75cl. Medium bodied 100% Pinot Noir from Central Coast, California, USA. 14.1% ABV. Vegetarian
A beautiful bouquet of cranberry, boysenberry, redwood bark, and a hint of red licorice waft from this 2016 Pinot Noir. Then an enchantingly juicy, mouthwatering palate of perfumy raspberry, red cherry and cassis roll smoothly into a perky sweet-tart, persistent, rose petal finish.
Tasting notes from Matt Kettmann, Wine Enthusiast
"A tangy plum aroma meets turned soil on the rustic and rugged nose of this appellation blend by the historic winery, now owned by Duckhorn. The turned earth component shows on the palate as well, with additional flavors of thyme, dried sage, plum and baked sour cherry." 90/100 Points
Tasting notes from the judges of the Sommelier Wine Awards 2019
'This is beautifully put together,' said team leader Charlie Young of this Gold Lister, adding: 'There's a real life and energy here; it's not too sweet with its raspberry and spice, and it's beautifully put together.' 'The palate really dances between the lovely fruit and bright acidity,' added Noble Rot's Joshua Castle. For Beatrice Bessi of 67 Pall Mall it was 'the layers of spice' that intrigued, with 'nutmeg, clove, cinnamon' mingling with a 'beetroot and bright berry finish'.
Producer Profile Calera
Calera’s wines truly express the sense of place. Rather than follow the recommended path, Josh Jensen became a pioneer in search of the perfect spot on the globe to grow grapes. Taking his cue from the great domaines of Burgundy which have grown grapes in limestone soil for centuries, he set out in search of the perfect spot in California to create wines unique to the world but in the style of the greatest wines of France. Site selection was vital as he ventured off the grid to plant on the site of an old limekiln in the Gavilan Mountains of California. Today Calera wines still express that pioneer spirit and are revered the world over.
Food pairing recommendation
Meat dish: Duck Breast With Chicory And Potato Dauphinoise
Vegan dish: Brussels Sprouts With Maple Mushrooms