2007 Calera "Selleck Vineyard" Mt. Harlan Pinot Noir
Robert Parker's Wine Advocate
Even better is the 2007 Pinot Noir Selleck Vineyard, perhaps the finest Pinot ever made by Calera. This 4.8-acre vineyard planted in 1975 has a much warmer southwest exposure than some of the estate’s other sites. Only 411 cases were produced of this compelling Pinot Noir. Sassafras, black cherry, raspberry, plum, pomegranate, cedar, and underbrush aromas are accompanied by a full-bodied, ripe wine with beautiful acids, an intense underlying minerality/terroir character, and a long finish. The 2007 Selleck is slightly less evolved than the Jensen, but it is an impressive Pinot that should age effortlessly for 10-15+ years. Kudos to Josh Jensen for producing this remarkable group of wines! (RP)
Wine & Spirits
n 1975, Josh Jensen planted the Selleck Vineyard on Mt. Harlan, a rocky, south- to southwest-facing slope where he found more limestone in the soil than in his other vineyard sites. The exposition lends this wine more concentration than Reed (recommended below), shown in the depth of color, darker fruit tone and grip of the mineral-inflected tannins. Transparent and vinous rather than directly fruity, this hints at woodland cherries and fraises des bois. There's a purity and honesty to the flavors that are rare in the New World and increasingly difficult to find in the Old. Both the Selleck and Reed '07s are magnificent California wines, suited to long aging.
Stephen Tanzer's International Wine Cellar
Vivid ruby. Darker and more powerful in style than the Jensen, offering aromas and flavors of blackberry, bitter cherry and licorice, with notes of rose and herbs adding complexity. Coats the palate with ripe dark fruit flavors, which are given energy by notes of blood orange and smoky minerals. Gains liveliness and brighter red fruits with air and finishes on a suave, spicy note, with excellent length.
Despite appealing raspberry and cherry-pie filling, cola and spice notes, this Pinot is a bit hard and even green, with some tomato notes. The acidity is brisk, the tannins thick. Give it 4–6 years in the cellar, and it is likely to develop over a decade.
Loamy earth and dried berry flavors are complex, layered and full-bodied, with touches of spice and mineral. This is closed and in need of cellaring, but offers glimpses of the complexity that lies ahead. Best from 2011 through 2018.