Reed :: 2012 Pinot Noir
2 bottle limit
Reed Vineyard is such a distinctive site at Calera; the north facing slope makes wines slightly tawny in color and fascinatingly earthy, gamey, floral, brambly and spicy in the bouquet. It’s a very perfumed woodsy wine with cola, dried chili, plum, cassis and rose petal on the palate. The texture is alluring; delicate yet strong like a ballerina.
2012 was one of those ideal growing seasons. The spring temperatures were warm and sunny, and summer temperatures were moderate with clear blue skies. The crop levels were very balanced and allowed us to hang the fruit until the magical time of ripeness. Reed Vineyard was harvested in two passes on October 20th and October 23rd.
Each day’s picking became a separate lot up until shortly before bottling. Each lot was pressed 14 days after harvest, racked by gravity to French oak barrels, then aged without racking in those barrels, 30% new, for eighteen months. The lots were then combined and the resultant wine was bottled without filtration, as always.
--91 points "From a cooler site, the 2012 Pinot Noir Reed Vineyard lacks the weight and depth of some of the other releases, yet has beautifully perfumed and complex notes of sassafras, kirsch, sweet black
cherry, pepper and pine resin on the nose. These give way to a medium to full-bodied, seamless, elegant
Pinot Noir that has no hard edges, sweet fruit and a forward, yet still focused and balanced profile on the palate. Aged 16 months in roughly 30% new French oak and bottled unfined and unfiltered, it
should evolve gracefully through 2022. Drink: 2015 - 2022" The Wine Advocate, August 2015
-- 94 points "“The most weightless and ethereal wine in this lineup, the 2012 Pinot Noir Reed Vineyard
speaks above all else to finesse. Rose petal, sweet red berries, orange peel, mint and spices gradually open up in a feminine Pinot long on class. Deceptively medium in body, the 2012 is likely to flesh out a bit more in bottle, although I imagine it will always remain classically restrained in style.” Antonio Galloni Vinous, June 2015