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Calera Central Coast Pinot Noir 2015

  • RP92
  • WE91
  • JD91
  • WW90
750ML / 14.5% ABV
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4.2 12 Ratings
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4.2 12 Ratings
750ML / 14.5% ABV

Winemaker Notes

The bouquet possesses a lovely mix of richness, fruit, and savory like blackberry pie; quite comforting. On the palate, intriguing hints of pink rose, briar, red currant, violets, and spice; this Pinot has an alluring silky texture with deep flavors of black cherry, baking spice and a whisper of licorice. It’s nicely structured and lingers beautifully on the finish.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The keenly priced 2015 Pinot Noir 40th Anniversary Vintage from Calera is lovely, wafting from the glass with youthfully complex aromas of potpourri, cherries, strawberry and spice. On the palate, it's medium to full-bodied, expansive and velvety, with a succulent core of fruit, melting tannins and a long, tangy finish. Enjoy this delicious offering now or over the coming decade.
WE 91
Wine Enthusiast
From six vineyards across the Central Coast, Josh Jensen's annual cuvée shows black cherry, cola and nutmeg on the straight-ahead nose. Solid herbal backbone shows on the sip, with juniper, bay leaf and pine needles giving tang to the sour cranberry fruit. A menthol character carries in to the finish.
JD 91
Jeb Dunnuck
The classic Central Coast 2015 Pinot Noir is absolutely worth your time and money, and readers looking for window into the style at Calera need to check it out. It offers terrific notes of rose petals, sappy green herbs, sweet cherries and raspberries in a spicy, supple, forward and delicious style. It’s already hard to resist, yet it has the classic Calera fine tannin structure, and is going to keep for at least 3-5 years.
WW 90
Wilfred Wong of Wine.com
Drinking famously now, the smooth-sailing 2015 Calera Central Coast Pinot Noir is soft and easy. The wine's pretty red fruit flavors stay right where the grape variety ought to be. Pair it with an oven-baked Cornish game hen. (Tasted: November 17, 2017, San Francisco, CA)
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Calera

Calera

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Calera, 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.
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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.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

RRM72731_2015 Item# 254998