External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 90 pts. in 32 notes) - hiding notes with no text | | | Tasted by KVM on 4/8/2021: A little baked in the nose but shows richness and balance in the mouth. i stored this in the trunk of my car for 5 hours before dinner, in an ice filled cooler. the neck of the bottle was out of the ice, and the first glass out of the bottle was the only smelly one. i learned my lesson. (914 views) | | | Tasted by Genghis88 on 10/25/2020 & rated 91 points: Drank over five hours
Dark burgundy in color. medium +++ body
Fragrant floral nose. Tons of dark fruit. Baking spice. Intoxicating.
Dry, balanced. Tastes like the nose. Long finish. First class product. In its drinking window for sure. Still has up to two years left IMHO.
Pizza+wings (950 views) | | | Tasted by iamandyc on 5/12/2020: NR. Nothing technically wrong with the bottle I opened and decanted but just left me indifferent and unimpressed. Maybe my bottle didn't age well. Have another bottle, so hope springs eternal (even if its drinking window says "by 2020"). (1004 views) | | | Tasted by oldwines on 2/1/2020 & rated 91 points: Decanted at 5pm and tasted mostly from 8-11pm. Translucent light to medium ruby. Forward, fruity cherry and minty nose along with a noticeable level of alcohol which remained through the evening. Palate has bright acidity and modest tannin. Good but slightly crystalline texture. There is some tart cherry, forest floor, minty menthol and a smokey spiciness. Labeled ABV is 14% but seems higher. Finish is long and shows cherry and a little vanilla and chocolate. Enjoyable with a seared duck breast and salad. Would have scored higher if not for the alcohol which I felt was distracting. (1351 views) | | | Tasted by KVM on 11/18/2018: Lively and delicious. (1360 views) | | | Tasted by KVM on 11/21/2017: Decanted. Fruity nose with a little smoke. The fresh fruit is very concentrated and a sensation of sweetness prevails. No hurry. (1248 views) | | | Tasted by KVM on 11/26/2016: Med red. First wiff is rather stinky so we decanted and swirled - much better now. Cherry and red currant and red currant jelly, plus some smoke. Medium body, lots of fruit, a little oak and a little herbaceous, suave tannin followed by dry tannin. The flavours are initially broad, building in power and then fading without fireworks. Perhaps time will bring the fireworks. (1602 views) | | | Tasted by Griffeyfan04 on 4/28/2016 & rated 85 points: Don't get it. Read the notes and had high hopes. Decanted for half an hour and drank over the next hour. Not a big nose but some fruit only. On the palate astringent with a single dimension to it of just some darf fruit and not a lot of it. Tannins were pretty rough as well. I tasted this many times and could not get much from it. Seemed to be nothing at fault with bottle either. Thoroughly unimpressed for $45. $8 bottle i would be okay with (1934 views) | | | Tasted by VinoGuy932 on 4/22/2016 & rated 91 points: Beautifully done, well balanced and still has 2-4 more years on it. The wine is retaining lighter notes of red fruits and starting to move to secondary flavors. (1796 views) | | | Tasted by yossarian.livez on 11/8/2015 & rated 89 points: PnP and it was pure Calera. You get that rich cherry yet fresh fruit at 7 years to go with the mineral and acidity to balance with notes of earth and hoisin sauce which is a packaged that sticks out in any line up. It's just at the start of its secondary phase. The 08's were a funny closed off vintage almost across the board in Cali, but they seem to be finally opening and if they do like this one they are very good. It won't be a rockstar, but this is a solid stand up double and I'd ignore any off reviews from prior since this simply wasn't open. We guzzled it so it was showing well from the start. (1770 views) | | | Tasted by MichielV on 4/27/2015 & rated 91 points: w mushroom risotto after 45G annual mtg. This was a bit dry but good otherwise. Very nice pinot color, good nose of wood and fruit, strawberry closer than cherry. On palate a lot going on with great finish. This was perfect wine and in very good place right now. (1569 views) | | | Tasted by KikeG on 6/22/2013 & rated 92 points: Fantastic! (2357 views) | | | Tasted by Miceri on 5/30/2012 & rated 90 points: Quite dark; fruity nose; lots of strawberry, good acidity, density; quite nice (2989 views) | | | Tasted by steinersing on 5/11/2012 & rated 88 points: Ripe, solid, usd 150 at the 4-seasons (2883 views) | | | Tasted by Reblin on 2/24/2012 & rated 90 points: Immediately fruit-forward nose. Cherry, a little tart. Favored over the Sea Smoke Southing tasted this evening. (2750 views) | | | Tasted by wineduggery on 12/10/2011 & rated 90 points: A solid wine, but poor QPR. I won't get this again. (2959 views) | | | Tasted by bambam on 8/22/2011 & rated 91 points: Family Winemakers 2011 SF; 8/21/2011-8/22/2011 (San Francisco, Fort Mason): I agree with Richard on all the Calera Pinots at Family Winemakers. This and Jensen were my favorites. The whole line up showed well. (2802 views) | | | Tasted by rjonwine@gmail.com on 8/21/2011 & rated 91 points: 2011 Family Winemakers San Francisco Tasting; 8/21/2011-8/22/2011 (Fort Mason Festival Pavillon, San Francisco, California): Black cherry, black raspberry nose; tart black cherry, black raspberry, black fruit palate; medium-plus finish (4093 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, November/December 2011, IWC Issue #159
(Calera Wine Company Pinot Noir Mills Vineyard Mt. Harlan) Subscribe to see review text. | By Allen Meadows
Burghound, October 2011, Issue #44
(Calera Wine Company Pinot Noir - Mills Vineyard Villages Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Exploring California's Central Coast (Aug 2011)
(Calera Pinot Noir Mills Vineyard Mt. Harlan) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/21/2011)
(Calera, Mills Vineyard Pinot Noir Mount Harlan Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com. (manage subscription channels) |
| 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.Mills Vineyard Calera Wines website says about the Mills Vineyard: The 14.4 acre Mills Pinot Noir vineyard was planted in 1984, nine years after the original Calera plantings. The vineyard was named for Everett Mills, a neighbor and friend who made it his business to keep an eye on Josh’s progress during the early development years, in the hills south of Hollister. This vineyard was planted on its own roots using plant material from the original vineyards. The Mills vineyard is located between 2,200 and 2,300 feet above sea level on a gentle south-facing hillside that slopes down toward Harlan Creek. Pinot noirs from the Mills Vineyard are characterized by a fragrant spicy, cedar-like aroma, with underlying cherry and red berry fruit. Flavors include plums, olives and bittersweet chocolate. The wines have a long finish showing broad round tannins.
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 |
|
