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2019 Westwood Pinot Noir, Annadel Gap, Sonoma Valley, Calera Clone

2019 Westwood Pinot Noir, Annadel Gap, Sonoma Valley, Calera Clone

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/ 750ml

The Calera Clone Pinot Noir is rumored to have been brought to the United States by Josh Jensen for his Calera vineyard in Monterey and taken from cuttings selected by Jensen from one of the Domaine de la Romanée-Conti vineyards in Burgundy, where Jensen apprenticed. Westwood acquired this clone of Pinot Noir from Calera vineyards and planted it in 2009. The Calera Clone is characterized by small berries and generally low yields per acre, which results in a more intense color than many Pinot Noirs and a good tannin structure suitable for aging. This single-clone bottling is an elegant and refined wine that displays a dark hue, elegant bouquet, plush texture, and persistent fruit finish. Savor every sip tonight through 2032+.

94 Points | Jeb Dunnuck

More sappy green herbs, mint, and darker cherry notes emerge from the 2019 Pinot Noir Calera Clone Annadel Gap Vineyard, a fresh, medium-bodied, wonderfully balanced Pinot Noir that has loads to love. With nicely integrated acidity, silky tannins, and a great finish, I see no reason it shouldn’t evolve for 8-10 years if stored properly.

Wine Specs
Pinot Noir
Sonoma Valley
Harvest Date
25.9 Brix at Harvest
Cases Produced
100 Cases
Alcohol %
Wine Profile
Tasting Notes
Loads of raspberries, black tea, flowers and earthy minerality emerge from this medium-to-full-bodied wine that is beautifully balanced and incredibly pure.The 2019 Calera Clone shows great finesse and polished texture.
Vineyard Notes
The Annadel Gap Vineyard is a special place. Our site is characterized by thick morning fog and strong afternoon winds. Alluvial, glacial, and sedimentary influences create a wide array of soil types. Ideal growing conditions, varied soils, and our minimal-impact farming methods yield precise, balanced fruit.
Production Notes
The grapes from our Calera Pinot Noir clone were hand­ harvested at night, hand-sorted, then tank fermented in open­ top stainless steel and oak uprights.Averaging 18% whole clusters, it remained on skins for 18 days, then basket pressed and aged in French oak barrels for a total of 18 months­ approx.50% new oak,50% 2-3 years old oak.