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Calera Ryan Vineyard Pinot Noir 2012

  • RP94
  • WS93
  • WW93
750ML / 14.7% ABV
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750ML / 14.7% ABV

Winemaker Notes

The 2012 Ryan vineyard Pinot Noir embodies intensity, purity and uniqueness; dark berry, mineral and raspberry cream aromas beautifully complement flavors of cassis, sour cherry, wet stone, wild dried fennel and sweet oak. Its embracing texture of very fine tannins is structured and deep, hinting toward a very long life ahead.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
From one of the cooler terroirs on the estate, the 2012 Pinot Noir Ryan Vineyard offers full-bodied richness and depth to go with ample sweet black cherries, cassis, sassafras, crushed flowers and toasted spice. A decidedly hedonistic, full throttled example of this cuvee, this superb Pinot Noir firms up nicely on the finish and has a full, layered mid-palate. Drink it now, or cellar it for a decade.
WS 93
Wine Spectator
Tightly wound, with a firm mix of snappy dark berry, gravel, cedar and limestone, featuring fine-grained tannins that keep the flavors on the palate, giving them traction and persistence. Needs time. Best from 2016 through 2026.
WW 93
Wilfred Wong of Wine.com
When "us" guys in the business talk about Pinot Noir purity, all we need to do is to point to the excellent 2012 Calera Ryan. This wine exhibits uncommon delicate notes that most others miss. Light to medium garnet color; very aromatic notes that stays with pure red fruits and dried spiced notes, excellent depth, yet understated and refined; dry, fine acidity, well balanced; bright red flavors, some slate and mineral, too are long and persistent; medium to lingering finish. Starting to drink now. (Tasted: November 20, 2015, 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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At elevations reaching well over 2,000 feet, the Mt. Harlan AVA in the Gabilan Range is an anomaly among its surrounding Central Coast appellations. Recognizing the splendor of the area and its ideal limestone-rich soils, Josh Jensen chose Mt. Harlan as the home of his Calera Wine Company in the 1970s. Awarded his own AVA in 1990, Calera is the only commercial winery in the appellation.

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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).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of 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 Secrets for Pinot Noir

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.

DWCCL12RYPN_2012 Item# 139208

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