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The Calling Patriarch Pinot Noir 2014

  • TP93
  • WE91
  • RP90
750ML / 14.1% ABV
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  • WE94
  • WS91
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750ML / 14.1% ABV

Winemaker Notes

Aromas of ripe stone fruit and redwood on the nose. On the palate are flavors of more sweet stone fruit and hedgerow berries. The oak notes show through on the long elegant finish.

Critical Acclaim

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TP 93
Tasting Panel
The Calling's best single-vineyard lot of Pinot each year is bottled as Patriarch. Lovely cherry fruit and silky texture; long, elegant, fresh and balanced.
WE 91
Wine Enthusiast
Raspberry coulis flavors are supported by robust oak and tannin in this densely built wine. Dried herb, tart pomegranate and tea notes provide a sultry edge and proof of coastal influence, marrying well with the richness.
RP 90
Robert Parker's Wine Advocate
Pale to medium ruby-purple, the 2014 Pinot Noir Patriarch has pretty potpourri, underbrush and dried Provence herb scents with a good core of red currant jelly and raspberry tart. Medium to full-bodied, it delivers plenty of chewy tannins and red berry preserves flavors with just enough freshness and a spicy finish.
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The Calling

The Calling

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The Calling, California
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When Jim Nantz and Peter Deutsch met, they discovered they had both found success by pursuing a calling in life. For Jim, that calling was to unlock the voice within, eventually calling the greatest sporting events of his generation. For Peter, it was transforming a small family business into one of the most prestigious wine companies in the world.

Inspired by their mentor fathers and guided by their common values, the two found a new calling: a partnership to produce hand-crafted wines that bear the standard of excellence and style that are the hallmarks of these two men.

The Calling’s wines are sourced and made from some of the most prestigious vineyards and winemakers in Sonoma County. Superstar winemakers Dan Goldfield, Wayne Donaldson and James MacPhail oversee every aspect of The Calling’s winemaking, continuing their long tradition of making acclaimed wines from Sonoma’s top appellations. The Calling’s fruit is all sourced from the finest vineyards in Sonoma County appellations best-suited to their respective varieties. Chardonnay and Pinot Noir are sourced from the Russian River Valley and Cabernet Sauvignon from Alexander Valley. The wines reflect the quality and character of these vineyards, exhibiting elegance and complexity from the first aroma to the lingering finish.

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

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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.

SOU415925_2014 Item# 185377

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