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Calera Central Coast Pinot Noir 1999

Pinot Noir from Central Coast, California
  • WS87
0% ABV
  • RP92
  • WE91
  • JD91
  • WW90
  • RP92
  • W&S91
  • WW91
  • WE92
  • RP91
  • W&S90
  • RP90
  • WS93
  • RP91
  • RP92
  • WE91
  • RP90
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Currently Unavailable $22.99
Try the 2015 Vintage 26 99
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Winemaker Notes

Critical Acclaim

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WS 87
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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 the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast 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 Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

CVI217755_1999 Item# 42224