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Calera Selleck Vineyard Pinot Noir 2010

  • RP95
  • W&S94
  • WE94
750ML / 13.9% ABV
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750ML / 13.9% ABV

Winemaker Notes

This 2010 Selleck Vineyard Pinot Noir is astoundingly complex and exquisitely balanced. Alluring aromas include rose petal, cassis, fenugreek, black cherry, pencil lead and ruby grapefruit. The palate is intense, deep and lingering, showing flavors of roast duck, red fruits, savory basil and limestone dust. The finish is taught and focused, accentuating the long life ahead for this fascinating and alluring youngster.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2010 Pinot Noir Selleck Vineyard is off the hook. Coming from a warmer, south-facing plot of vines, it offers up a knockout bouquet of black raspberry, liquid flowers, crushed stone and new leather to go with a dense, concentrated, yet sexy and hedonistically slanted palate that’s grounded by a core of sweet fruit. Count me a fan. This beauty should be given a handful of years in the cellar and then consumed over the following decade or more.
W&S 94
Wine & Spirits
If you've ever picked wild blackberries, you probably remember what it's like to bite into those few berries that are simply perfect. Josh Jensen's 2010 Selleck reminds me of that kind of moment; it feels like an uncomplicated, pure distillation of berry sap. But that deliciousness is a bit deceptive. Under the blue fruit, there's a place of cool, stony tannins keeping the wine fine and taut. It may be tempting now, but the wine will only improve with time. This comes from a south-facing block planted, along with Reed and Jensen, in 1975, well positioned to capture Mt. Harlan's ample sunlight. Maybe that's why the fruit feels almost photovoltaic.
WE 94
Wine Enthusiast
If there's one California Pinot Noir you cellar this vintage, make it this one. It's a stone-cold guarantee. Light and silky in the mouth, with brisk acidity, it shows rich raspberry, cherry, red currant and sandalwood flavors that are deep and long. Has all the necessary balance to evolve many years, and should start showing bottle development after 2018.
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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.

DWCCL10SEPN_2010 Item# 130307

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