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2019 Pinot Noir Clone Calera
NEW RELEASE

2019 Pinot Noir Clone Calera
Wine Specs
Vintage
2019
Varietal
Pinot Noir ~ Clone Calera Reserve
Appellation
Monterey
Vineyard
Riverview
Harvest Date
Sept 2, 2019
pH
3.59
Aging
100% French oak, 20 months
Bottling Date
May 19, 2021
Alcohol %
13.50
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In Stock
Add To Cart
$75.00
 
SKU: 19SVIP27RMONR12

Our Clone Series was created to highlight the nuances that each Pinot Noir clone presents. What do we mean by “clone?” Grapevines in general, and Pinot Noir vines in particular, are genetically unstable and can mutate slightly over time. Each grape variety is actually made up of many subtypes, called clones. These clones can result in different flavors, intensity and color. At Scheid Vineyards, we grow 20 different clones of Pinot Noir. 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 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.

Wine Specs
Vintage
2019
Varietal
Pinot Noir ~ Clone Calera Reserve
Appellation
Monterey
Vineyard
Riverview
Harvest Date
Sept 2, 2019
pH
3.59
Aging
100% French oak, 20 months
Bottling Date
May 19, 2021
Alcohol %
13.50
Download
Wine Profile
Vineyard
Our Riverview Vineyard is located two miles southeast of Soledad and adjacent to the Pinnacles National Park on a bench overlooking the Salinas River. The bench location aids in creating excellent air flow and the southwestern exposure maximizes available sunlight. Morning fog and afternoon winds from the Monterey Bay’s marine influence create a true Region I climate, allowing the fruit to ripen slowly and evenly. Riverview Vineyard is a premier vineyard site with ideal attributes for ultra-premium Pinot Noir.
Varietal Composition
Pinot Noir
Winemaking
The grapes were handpicked and destemmed into small open top fermenters. During fermentation the cap was punched down three times a day at the height of fermentation to gently increase extraction of color and phenolic compounds. After fermentation was finished, the must was drained and pressed to stainless steel tanks where the heavy solids were allowed to settle. The juice was then racked clean to 100% French oak cooperage for secondary fermentation and aging. After 20 months in barrel, the wine was bottled without fining or filtration to preserve the delicate aromatics and rich mouthfeel.
Cases Produced
120