Bernat Jaume

8.9

Capa alta. Madera y cuero. Fruta en segundo plano. Estructurado y elegante. Final muy correcto. Me gusta bastante mas que el Vina Pedrosa crianza. Gran relación calidad-precio — 3 years ago

with Ana

Raymond Tosti

10

Bastardo, which is this varietal's name in Portugal, is known by 27 different names (the approved name in the USA is Trousseau). This varietal is perhaps one of the rarest red grapes in the country, with only a handful of winemakers producing this wine alone or in a blend. The budwood for these vines came from the El Gavilan Vineyard, planted in the 1890s, and obtained by grower Ron Siletto before the original vineyard was removed and replaced by new root stock and different grapes.

The 2009 Pimenteiro -- which means "pepper pot" in Portuguese -- has a bouquet of white and black pepper with a hint of blueberry. The long finish, full of plum and cherry, also has the distinct flavor of white and black pepper. This unusual wine is perfect for blue cheeses -- perhaps the most difficult food to pair with wine! Serve with any food that likes pepper: rib-eye steak, mushroom soup, butternut squash soup, grilled salmon, lamb, steak, cured paella, stews, and chocolate. — 10 years ago

Sipping Fine Wine

9.0

Located in the limestone-rich Gavilan Mountains, east of Monterey. Josh Jensen planted Calera's first 23 acres of Pinot Noir in 1975. De Villiers, planted in 1997 on east-facing slopes high on Mt. Harlan. Third year of drought conditions lowered the yield in ‘14, aged for 20 months in new French oak (30% new). Intense aromas of dark berry fruits with rustic spice. Palate shows tart blackberry and dark cherry flavors with smoky tobacco, oak and subtle spice. Tight tannins, lingering complex ending, very nice. — 5 years ago

Bradford White

9.0

Goodness from the gavilan — 10 years ago

with Pax and Ryan

Nicole Al-Shafie

9.0

Salinity, Leather, earth, allspice, cherries, blackberries, complex — 8 years ago

Humberto

8.9

1947 Fun and hard to describe what a treat just to imagine how this came about. Was there an industry in California at the time? I thought It had some characteristics of Zinfandel but it also gave me plenty of reasons not to doubt is mostly cab... And who knows what else... It is still very much alive — 9 years ago

Rachel Sommer

9.6

Buttery finish. — 11 years ago