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The Calling Our Tribute 2010

Bordeaux Red Blends from Sonoma County, California
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    Winemaker Notes

    This complex and structured wine is a blend of four classic Bordeaux varietals. The intense edge of Cabernet Sauvignon combines with Malbec's blackberry flavors, Merlot's roundness and finesse, and Petit Verdot's firm structure for a wine with layer upon layer of nuanced flavors and depth. Aromas of toasted nutmeg and cocoa powder accent the dark fruit flavors of black cherry, ripe raspberry and currant. Well-structured tannins round out this vintage with a smooth, rich finish.

    Blend: 70% Cabernet Sauvignon, 15% Malbec, 10% Merlot, 5% Petit Verdot

    Critical Acclaim

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    The Calling

    The Calling

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    The Calling, Sonoma County, California
    It was serendipity that brought Emmy Award winning sports commentator Jim Nantz and wine industry entrepreneur Peter Deutsch together at a restaurant in Greenwich, Connecticut where they were each having dinner with friends. Peter had recently read Jim’s book about his father, Always By My Side, and it resonated with him, reminding him of his own relationship with his father. Peter introduced himself that evening.

    Jim was at the restaurant having dinner with a friend who had contacts in the wine industry and was working on an idea that had been in development for years. Jim had long held a passion for wine and was exploring how to take the next step in becoming involved in the wine business when Peter stopped by the table. As fate would have it, that chance meeting would spawn a friendship and partnership.

    Theirs has been a hands-on collaboration. Jim and Peter traveled together to California and worked closely with renowned winemaker Marco DiGiulio on every step of the winemaking process, from vineyard to bottle. They also poured themselves into the packaging process, working to capture the essence of the brand in the label design. For Jim and Peter, The Calling is about pursuing a passion, inspiring others, and making a great wine.

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

    Bordeaux Blends

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    One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

    In the Glass

    Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

    Perfect Pairings

    Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

    Sommelier Secret

    While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

    PIN350171_2010 Item# 128593