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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 93 pts. in 25 notes) - hiding notes with no text | | | Tasted by lars1014 on 8/5/2020 & rated 95 points: Owned this wine upon release. A cool cherry and violet nose with just a hint of wild game. Intense fruit flavors still dominate the palate, but it tastes like they are wrapped in a bacon-nori wrapper. The finish has telltale limestone minerality. Incredibly good and I would bet it has another 10+ years ahead of it. (721 views) | | | Tasted by Dave Dalluge on 10/29/2017 & rated 92 points: From 375. In a great place. Nose of red fruit and spice. Expansive red fruit flavors on the palate. Great acidity. Long, satisfying finish. Likely at peak, or even slightly past. But should continue to drink well for quite some time. (1893 views) | | | Tasted by viking92067 on 11/29/2016 & rated 95 points: Acquired new from winery and stored in cellar since. From 750ml. This Pinot was sublime and signing to the heavens. Spectacular Pinot. (1839 views) | | | Tasted by RR47 on 3/12/2015 & rated 90 points: From 375ml. This is similar to previous tastings, but not as expressive. Probably past peak. (2481 views) | | | Tasted by Dave Dalluge on 7/7/2014 & rated 93 points: Popped and poured from 375. Rust-red color. Enticing nose of red fruit, spice and earth. Big burst of flavor expands out nicely on the palate. Elegant texture. Acidity builds nicely from attack through finish. Still fairly tannic on the finish, but that doesn't detract from the long, satisfying finish. This is probably approaching peak at this point (from 375 at least). (3021 views) | | | Tasted by zazoo on 6/16/2013 & rated 90 points: Colors of rust starting to form . on its way down. I hope all my bottles arent like this. I might have started too late on this case. (3394 views) | | | Tasted by RR47 on 9/25/2012 & rated 93 points: Medium red. A great nose of cherries and spice mixed with desert dustiness. This has really come together over the last 4 years. It does need open time, but then it shows off. Nice balance. The acid is there, but so well integrated. It might have deserved a higher score, but gone too quickly. This, with roast duck, would be closing in on perfection. Fall is here, so time to do it. From 375 ml. (3216 views) | | | Tasted by Dave Dalluge on 7/26/2012 & rated 93 points: From 375. Not showing much on night one. On night two this was rocking. Great depth of flavor, silky texture, great finish. Quite impressive. (3070 views) | | | Tasted by RR47 on 8/11/2011 & rated 92 points: Excellant young pinot. Nose of wet black dirt, licorace, black cherry, and a bit of good mushroom. Good complexity in the mouth that keeps you coming back. This needs a few years to come together, but drinks well with an hour of open time. Still noticable, but acceptable tannins on the finish. From 375 ml (2715 views) | | | Tasted by Dave Dalluge on 6/2/2011 & rated 93 points: From 375. Popped and poured. No notes taken but this was consistent with previous bottles. Still in need of additional time in the cellar. (2581 views) | | | Tasted by Dave Dalluge on 6/6/2010 & rated 93 points: Impromptu Calera Night: From 375. Popped and poured. Dark ruby red color. The nose smells very primary and effusive, featuring red fruit and earth. In the mouth this is a beautiful mid-weight wine with expansive flavors of red fruit and mineral. Perfect balance and sneaky complexity for such a young wine. Still fairly tannic and drying but the finish is excellent. Tasted even better on day two. This is too young for me to appreciate fully, but I am thrilled to have many more bottles to test over the next 10+ years. (2927 views) | | | Tasted by cobbpa on 5/28/2010 & rated 91 points: Pinot Noir Smackdown (Northbrook, IL): Soft nose, kinda closed but some whiffs of floral & earth tones. Mouthfeel of soft red cherries & strawberries. Tart finish with citrus-like acidity is pretty and lengthy.
My #7, group's #7 (2731 views) | | | Tasted by KeithAkers on 5/28/2010 & rated 89 points: Pinot Smackdown 2010 (Ken's, northbrook IL): nose: more stalky and red fruit based nose of red currants, red fruits, spice tones and bits of chalk
taste: plush medium with good medium acidity and smooth tones of red currants, stalk tones, red fruits and bits of spice
overall: my no8, group no7. the chalk and stalk tones were a bit odd. Good bright red fruits though and well balanced especially given the vintage (2211 views) | | | Tasted by cadamson on 6/6/2009 & rated 93 points: This thing has a great future, despite it's somewhat surprisingly aged appearance (ruby, but some bricking). A bit reticent right now, but notes of forest floor and red fruit can be coaxed out. Excellent mouthfeel, medium bodied, good acidity, no heat at all. Tastes really primary, but has everything in the right spots and an already great flavor profile. (2319 views) | | | Tasted by Keith Levenberg on 3/1/2009 & rated 91 points: A really successful '04 from Calera, which is reassuring after the spirity Mills. Here the alcohol is 14.5% but you don't taste it and in fact nothing here really gives this away as a heat-wave vintage. The color is a surprisingly advanced bricked crimson and the fruit profile is considerably more streamlined than you would expect from the vintage or, for that matter, from anything of this age. It still feels rich, but not fat. The only thing that detracts is a whiff of V.A. that emerges after awhile. (2925 views) | | | Tasted by beachnic on 12/27/2008 & rated 92 points: Very good but didn't rock my boat like I would have expected. Seems to have lost a little intensity since last time. (2335 views) | | | Tasted by beachnic on 5/15/2008 & rated 93 points: I should be giving this a few days before evaluating as it arrived today from across the country. Right out of the bottle: Big aromas of brush, red berries and Rhubarb. Excellent acidity.Disjointed a bit and tastes a little stemmy with some bitteness and noticible tannins, This is to be expected given that they use whole clusters and is worth the price for added complexity down the road. The Mills is much more fruit foward and enjoyable right now. Nice silky mouthfeel. Some spice on the finish. I'd wait another 2+years on this. All the elements are there but needs time to come together. 93+Pts on potential (2520 views) | | | Tasted by Slics on 5/3/2008: Classic burgundian pinot nose. Big fruit and good balance. Too young - should decant for an hour or two. Tasted against Mills which was interesting. Back label notes much older vines for Selleck and 15% new oak versus 30% on Mills. Yields virtually the same but much deeper character and power in Selleck. Pretty fun exercise. (2923 views) | | | Tasted by redderthanred on 3/8/2008 & rated 94 points: Decanted for about an hour. Bright nose of raspberry, strawberry, vanilla, little spice, and a very slight vegetal whiff...palate was well balanced and finish was great. We had orange spiced chocolate with this and WOW what a combo! Great wine, would buy more if I could find more.
We had a 2001 Calera Selleck Vineyard and these were very close to one another in overall score...don't hesitate! (2877 views) | | | Tasted by Weinlakai on 12/31/2007 & rated 95 points: Oh wow, I liked this a lot. "Audouzed" for 6 hours. The nose was similar to the 2000 Chevillon Vaucrains 1er Burgundy I had alongside, but the palate was thicker and richer with a lot of structure and aromatical depth... and what a finish! Lovely. This really combines all the great things of a Burgundy with the hedonistic aspect of an Californian Pinot Noir. Gorgeous stuff even at this price point. One of the best red wines I drank in 2007. (3937 views) | | | Tasted by BradE on 12/15/2007: A late night extra, from half bottle. Still too young, but I liked it better than others. (3064 views) | | | Tasted by Dave Dalluge on 11/29/2007: Winestreet Celebrates 2005 Burgundy (Potel, Jadot, Bouchard, Girarding, others): Popped and poured from half bottle. The first of twelve half bottles purchased recently. I didn't take notes, but this did not disappoint. The nose delivered massive aromas of red and black fruits, mineral, and other interesting aromas. On the palate this delivered great flavor intensity from the attack through the long satisfying finish. I thought this was drinking well now, but should improve considerably with additional bottle age. (4048 views) | | | Tasted by Siggy on 11/29/2007: Winestreet Does 2005 Burgundy (Kozlak's, North Oaks, MN): From half bottle. No formal notes taken. Very ripe and young. (4373 views) |
| Calera Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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