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Calera Central Coast Chardonnay 2013

Chardonnay from Central Coast, California
  • WE92
  • TP91
  • WS90
14.3% ABV
  • WE91
  • WW91
  • JD90
  • WW90
  • WE92
  • D92
  • WS90
  • RP90
  • W&S91
  • RP90
  • WS91
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14.3% ABV

Winemaker Notes

#48 Wine Spectator Top 100 of 2015

Beautiful ripe peach, star fruit and pink rose notes waft from this smooth and flavorful 2013 Central Coast Chardonnay. Flavors of tropical fruits, honey crisp apple, nectarine, honeydew melon and hints of sweet oak accent the soft, velvety texture and continue through a delicious, lingering round, bright finish.

Critical Acclaim

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WE 92
Wine Enthusiast
The nose on this wine from nine vineyards ranging from Santa Clara to Santa Barbara reflects much of what the large appellation offers, but in subtle ways: touches of Golden Delicious apples, grilled pineapple, toasted coconut and chalk. The flavors surround a Meyer lemon zest tension, with apple flesh fruits and a zesty acidity that holds throughout without biting.
TP 91
Tasting Panel
Silky and fresh with smooth pear minerals, elegant and juicy with balance and long flavors.
WS 90
Wine Spectator
Clean, pure and juicy, with a refreshing mix of ripe pear, apple and melon flavors, shaded by a chalky minerality. Offers a long, lingering finish. Top Value Pick
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Calera

Calera

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Calera, Central Coast, California
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Calera is a small ultra-premium winery located in the limestone-rich Gavilan Mountains, east of Monterey and south of Hollister, California. Josh Jensen planted Calera's first 23 acres of Pinot Noir in 1975. An additional 26.6 acres of Pinot Noir, Chardonnay and Viognier were planted in the 1980s, and 33 more acres, mostly Pinot Noir but also some additional Chardonnay, in 1997 and 1998. All these parces are in the Mt. Harlan AVA that was created in 1990. Calera produces 8 single-vineyard wines from Mt. Harlan, as well as Chardonnay and Pinot Noir from grapes purchased from selected vineyards in the Central Coast regions.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

PBC9185785_2013 Item# 135419