Red Wine Calera Jensen Vineyard Pinot Noir 2019. Decanting is optional, up to 30 minutes before serving. Since its founding in 1974, Calera winery has paved the way for Pinot Noir in California. After spending years working in Burgundy, the winery’s late founder Josh Jensen sought a limestone-rich area in California, where the delicate grape could thrive. He eventually discovered Mount Harlan, a peak between San Benito and Monterey counties, which would become Calera’s home. At an average elevation of 670 metres, Mount Harlan’s vineyards are among the highest and coolest sites in California. Jensen Vineyard is one of the oldest and the origin of this deeply rewarding Pinot Noir. The vineyard is planted with 40-year-old vines, on four bulbous hills on the side of Mount Harlan, each bringing a different aspect to this wine’s complexity. It is made from 100% Pinot Noir and packed with delicious aromas of ripe plum, intense black fruit, cedar and hints of spice. It is light in the body but rich in flavour, with a resounding finish. The palate is fruity and lush, providing concentrated notes of cranberry, black cherry and oak, with an umami mushroom undertone. It spent 18 months ageing in French oak barrels. The Jensen Vineyard Pinot Noir is a perfect pairing for a tender Wagyu steak, mushroom sauce, or a rich salmon dish.
Red Wine Calera Jensen Vineyard Pinot Noir 2019
Red Wine Cambria Julia’s Vineyard Pinot Noir 2019. No need to decant, it may benefit from breathing before serving. Cambria’s estate is found in the scenic Santa Maria Valley, in Santa Barbara County. They have deep roots in the region – a parcel of the estate, originally called Tepusquet Vineyard, was one of the very first vineyards planted in the area, in 1971. Julia’s Vineyard is a part of that old vineyard and is the birthplace of some truly excellent Pinot Noir. The winery is currently under the leadership of Denise Shurtleff, who has been involved since 1999. The Santa Maria Valley region is distinguished by its transverse mountain range, which runs east to west. Chill air is directed inland from the Pacific Ocean, cooling what would otherwise be a typically hot Californian climate. This wine is crafted from 100% Pinot Noir, sourced from Julia’s Vineyard. Raspberry and pomegranate meet a minty oceanic freshness on the nose – the vineyard is found only 15 kilometres from the Pacific Ocean. Familiar flavours of blackberry and blueberry meet on the palate, followed by some red fruits, a savoury earthiness, and cinnamon and sage spices. It will combine well with umami and mushroom dishes, mild cheeses, fish, or poultry.
Red Wine Can Axartell Terrum 2019. No need to decant before drinking. The island of Mallorca has a long, cultural history and the estates that dot the land share in this. Once occupied by Moorish Muslims, the island was recaptured in 1229 by Christian conquerors who most likely became the first to use the vineyards for winemaking. Nestled in the northeast corner of the island is the Can Axartell estate. Dating back almost 800 years, today 34 hectares of vines are planted on the estate along with 40 hectares of olive trees. The estate and winemaking is managed by Hamburg-native Hans-Peter Schwarzkopf. Can Axartell vineyards are certified organic and the wines are crafted following a philosophy of patience and respect. From the vine to the bottle, each wine is handled with gentle care. The Terrum is made of 100% Callet and highlights this indigenous Mallorcan variety. Known for growing well in stony soils with coastal breezes, the wines from Callet are often light in color and expressively aromatic. The Terrum captures this with a light, ruby red color swirling in the glass as a bouquet of tart red fruits like cherry, cranberry and raspberry immediately jump out. The fruitiness is followed by earthy notes of fresh thyme, dried herbs, and black pepper. Having spent 12 months in French oak barrels, an aromatic of smoky, sweet oak emerges as well. The palate is silky and structured with ripe tannins and vibrant acidity met with ripe fruits, licorice and toasted vanilla. The Terrum is ideally paired with traditional Mallorcan dishes such as Sobrassada or Tumbet, or with paella, pasta, red meats, and hard cheeses.