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2009 Calera - Pinot Noir Ryan Vineyard Pinot Noir - USA - California - San Benito - Red

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USA - California - San Benito

Red Pinot Noir
Producer Notes

The hunt for limestone took California Pinot Noir trailblazer Josh Jensen to one of the highest and coldest vineyard sites in the state, to a place where limestone lived; several million tons, in fact. Time spent in Burgundy, including a harvest at DRC, had instilled in Jensen an appreciation for the influence of terroir in great wine. In... More »

IWC ...
Drink Dates
Comm: 2012-2016 VF: 2011-2019

IWC ...
Source International Wine Cellar
Issue Issue 165
Author Zarm
Site / Blog   Trust Rating 87.668%
Tasted On 12/01/2012

Very tannic. Needs time. Wonderful nose: red fruit, toast, baking spice, and earthy tones. Red color. Velvety texture, medium body yet with density of flavor. This could be phenomenal in 5+ years when some of the tannins resolve. Score could really shift up or down depending on how tannins play out.

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Author PurpleTeeth
Site / Blog   Trust Rating 99.262%
Tasted On 09/15/2012
Drink Dates 2012-2016

This is another of my epiphany wines. The winemaker (Josh Jensen) strives to make Pinot Noir with as little intervention as possible. Basically, he takes what Mother Nature gives him - warts and all - and trusts her to deliver the goods. This one did, in spades. Mon dieu, this was magnificent. In wine terms, Pinot Noir can be considered a blank slate. Like its close relative, Chardonnay, it can be manipulated to be whatever the winemaker wants it to be. This one was rich, deep, funky, complex and magnificent, and not because the winemaker made it so, but because he stayed out of Mother Nature's way and just let it be. As the evening progressed, there was wave upon wave of flavors and aromas ranging from black cherries, cotton candy, earth, honeysuckle and tobacco framed by ample acidity (great for pairing with food) and completely integrated tannins. I was introduced to this producer's wines through Brian Loring, a Pinot Noir specialist who makes his wines in a more modern style. He said Josh takes a "non-interventionist" approach, and by golly, he was right. Tonight I learned that great wine - like great art - is not always about what the winemaker does. Sometimes it's about what he DOESN'T do. Drink now with a 60-minute decant, or wait until 2014.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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