Dedicated to the alter ego of our founder, Lloyd “Moose” Messer, Moose was conceived to be the most profound expression of our Estate Syrah. By blending in Petit Verdot, we add color, weight, and structure to an already substantial wine, showcasing the strength and depth of character that defines Moose.
Appears deep violet in color while ripe blueberry and cream fill the nose. Upfront ripened black cherry and cacao are balanced by refreshing mid-palate acidity. The finish brings back blackberry jam paired with textbook meaty West Paso Robles Syrah notes. A perfectly balanced finish allows this robust wine to pair beautifully with braised short ribs. The ample addition of Petit Verdot should help this Syrah age for 12+ years easily.
The 2022 Moose comes from a combination of our Estate Block 8 Syrah, a south facing chalky slope that is the lowest yielding and most intensely structured Syrah we produce. The Petit Verdot from our estate produces extremely small berries and is one of the few varieties that can successfully compete with Syrah on the palate to reveal its own unique dark fruit character.
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2023 was a great vintage for our Moose blend. Both Syrah and Petit Verdot are thick skinned varietals and need plenty of time on the vine to properly ripen all of the tannins. We typcially harvest Syrah in early to mid September and this was harvested October 12th. This helped create an incredibly complex and nuanced version of what is typically one of our biggest wines.
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The Syrah and Petit Verdot were picked on the same day and co-feremented in open top concrete tanks. Harvesting later in the year allowed for cooler temperatures in our outside tanks, which slowed the fermentation rate. This kept the must safe for an extended time, allowing us to keep the skins on for 17-21 days. The ferments were then drained and pressed with all fractons combined. After 48 hours of settling, the wine was racked to 265L French Oak, (25% new) and aged for 16 months.
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Vin Gris, French for “Grey Wine” is a traditional name for a white wine style produced using red grapes. Bottled extremely young, this wine is always our first indicator of the quality of a vintage and is meant to be enjoyed as fresh as possible. These wines cut to the core that wine is to be simply enjoyed and shared.
Shows a beautiful rose gold hue while aromas of cherry, melon, and lemongrass fill the glass. Upfront medium bodied softness on the palate is balanced by notes of citrus and a building acidity that keeps the finish clean and bright. A versatile Vin Gris for pairing with pasta, wood fired pizza, and even spicier Asian and Latin dishes
The Pinot Noir comes from the Tripple W ranch on the far western edge of the Paso Robles AVA. The Zinfandel is an early pick of the Fossil Creek Vineyard and the Malbec came from our Calcareous Estate.
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The 2025 Vintage was one of the coolest on record for our area. The slow ripening curve allowed more time to soften tannins and round the fruit giving this version of our Vin Gris a softer, richer palate.
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All the fruit for the Vin Gris was whole cluster picked and pressed imediately. The juice was cold settled and then transferred to netural oak barrels for fermentation. Upon completion of fermentation, barrels were racked out and combined into a single blend. This was then returned to barrel for an aditional 5 months of aging before botling.
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2023 Anniversary Cuvée commemorating 25 years of Calcareous
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Crafted to celebrate 25 years of winemaking, our inaugural sparkling wine is a true labor of love and a milestone worth raising a glass to.
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Produced using traditional methods and hand-riddled in-house, every bottle reflects the care, patience, and craftsmanship that have defined our winery for a quarter century. A carefully selected blend of 50% Pinot Noir and 50% Chardonnay brings balance, finesse, and complexity.
\n
With only 55 cases produced, this specialty release commemorates our journey and the people who have shared it with us. Whether enjoyed for life's biggest milestones or simply because the moment calls for something extraordinary, this sparkling wine is a fitting tribute to 25 remarkable years.
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Provides a complex bouquet combining raspberry, plum and earthier notes of leather. Strawberry rhubarb, blood orange and wet stone all mingle with spicy tannins making an exquisite palate. The balance of richness and complexity beautifully matches Catalan style Paella based on chicken and Spanish Chorizo.
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50% Concrete Egg, 50% 500L French Oak Puncheons. 25% of the oak used was new.
Provides a complex bouquet combining raspberry, plum and earthier notes of leather. Strawberry rhubarb, blood orange and wet stone all mingle with spicy tannins making an exquisite palate. The balance of richness and complexity beautifully matches Catalan style Paella based on chicken and Spanish Chorizo.
The 2024 Reserve Grenache is from our head trained Grenache block 13 planted at the top of our Estate in 2014. Co-planted with about 7% Syrah and 5% Mourvèdre, the extra shading from the head training and the east facing slope combine top create a darker version of our Estate Grenache.
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The Grenache was hand harvested and fermented in 3-ton open top concrete fermenters with about 15% of the grapes remaining whole cluster. For the first 3 days of ferment pump-overs were performed to pull out the juice. The whole clusters were then broken up by hand in tank and twice daily punch downs were performed. After a total of 14 days on skins, the ferments were bladder pressed and the free run and press fractions combined in a single tank. After setting for 24 hours the wine was racked to concrete egg tanks. Aged for 16 months without further racking, and bottled after only course filtration.
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Layered and expressive, it’s a food riendly wine perfect alongside multi-course meals, charcuterie boards, or roasted vegetable dishes.
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Calcareous Wine Club Wine Summer 2026
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Throughout July, order 3 bottles or more and receive $25 flat rate shipping with promo code JULYSPEC.
\n\n
This vintage is marked by elegant purple hues and rich aromatics of plum and lavender emanating from the glass. Upfront, this wine bursts with a blackberry fruit which plays off darker hints of cacao and fall spice. The mid palate tannic structure is rounded and smooth yet gathers power towards the finish framed by dazzling acidity. A wine begging for rich dishes like herbed grilled lamb chops or Beef Bourguignon.
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This vintage is marked by elegant purple hues and rich aromatics of plum and lavender emanating from the glass. Upfront, this wine bursts with a blackberry fruit which plays off darker hints of cacao and fall spice. The mid palate tannic structure is rounded and smooth yet gathers power towards the finish framed by dazzling acidity. A wine begging for rich dishes like herbed grilled lamb chops or Beef Bourguignon.
Our Très Violet is crafted entirely of fruit grown at our Calcareous Estate vineyard. The name Calcareous comes from the geological term for limestone-containing soils, whose presence here cannot be overstated. With high soil pH and planted on slopes grading near 45%, this site naturally supplies yields of less than 2 tons to the acre. These factors combine to produce fruit of uncommon density, aromatics, and structural elements.
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The 2024 vintage exhibited classic Paso Robles weather conditions. A decent amount, just over 18 inches, of rain fell during the winter followed by steadily increasing temperatures from spring through fall. August and September saw quite a few days about 100 degrees, giving the ripening fruit the sun kissed richness wines from this area are known for.
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Each lot was destemmed and fermented whole berry in open-top 3-ton concrete fermenters. A mix of punch-downs, and délestage, which allows for the gentle extraction of free-run juice, were used to pull color and tannin from the skins without overdoing it and pulling harsher compounds into the wine. The various lots spent an average of 16 days on skins before being gently pressed. The 3 varietals were blended together after completion of malo-lactic fermentation and aged in a combination of French Oak puncheons and barrels, emphasizing structure elements of the cooperage as opposed to flavor and aroma. After 6 months the wine was racked once and the final blend determined to age as a whole. After a total 16 months ageing, the wine was racked to tank and bottled.
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A wine that begs for wood-fired pizza, duck or lamb dishes.
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Calcareous Wine Club Wine Summer 2026
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The Lily Blanc is envisioned as the counterpart to our flagship Estate red Rhone blend, Très Violet. The strengths of these 3 varietals play perfectly together. Grenache Blanc adds mid-palate depth while Roussanne is known for the golden richness and full-bodied palate. Picpoul, French for \"lip sting\" offers a beautifully clean and refreshing finish, allowing this blend to embody the full gamut of white wine experience.
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Appears a beautiful pale white gold color while exuding rich aromas of honeydew melon and wet gravel. The Roussanne shows immediately upfront with pleasing richness. The Grenache Blanc and Picpoul Blanc balance this with ample bright acidity bringing focus to white peach and slight tropical character. A food pairing dream, as this Lily works with a wide range of flavors and textures, from summer salads, to fish and lamb and even spicy Thai.
The fruit for the 2025 Lily Blanc comes from just across Peachy Canyon Road at the Glenrose Vineyard. Planted around the same time as our Estate with similar soils, this is one of the areas premier locations for White Rhone varietals.
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All 3 varietals were picked over a 2 day period and sent straight to press. The juice was all combined and allowed to settle for 24 hours. The clean juice was racked to a mix of concrete eggs and 500L french oak puncheons, 20% new, and yeast added for imediate fermentation. Kept in the cool cellar, the ferments completed bewteen 8-15 days. The barrels and eggs were topped up and the lees was stirred occasionally over 10 months.
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Calcareous Wine Club Wine Fall 2026
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Presents a clean ruby red color and emits an earthy blend of raspberry and black cherry. Upfront jammy rhubarb and blackberry overlay ample structural tannins with spicier mid palate notes creating surprising tension and complexity for a zinfandel. This wine is built to work with anything you pull off your summer BBQ, from your favorite burger to all day long smoked brisket.
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Presents a clean ruby red color and emits an earthy blend of raspberry and black cherry. Upfront jammy rhubarb and blackberry overlay ample structural tannins with spicier mid palate notes creating surprising tension and complexity for a zinfandel. This wine is built to work with anything you pull off your summer BBQ, from your favorite burger to all day long smoked brisket.
Our Zinfandel comes from the Fossil Creek Vineyard, farmed by the legendary Dusi family and planted from budwood clones from their oldest local vines. Located on a flat parcel at the mouth of the Kiler Creek Canyon, it contains a mix of deep calcareous rock with an overlay or rich organics. These are extremely unique conditions for a westside vineyard, but makes for a perfect site to grow Zinfandel.
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The 2024 vintage exhibited classic Paso Robles weather conditions. A decent amount, just over 18 inches, of rain fell during the winter followed by steadily increasing temperatures from spring through fall. August and September saw quite a few days about 100 degrees, giving the ripening fruit the sun kissed richness wines from this area are known for.
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All the fruit was hand harvest and sorted, then destemmed whole berry into open top concrete fermenters. Using a mix of pump overs and punch downs, these lots spent between 12 and 17 days on skins before pressing. The free run and press fractions were combined and tank settled for 24 hours before barreling down to American Oak, 30% of which was new. After 14 months of aging on lees, the wine was racked out and filtered before bottling.
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A Central Coast wine built for our culinary traditions of BBQ grilled over an open oak fire.
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Calcareous Wine Club Wine Summer 2026
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Located between the Santa Lucia Highlands to the North and the Santa Rita Hills to the South, York Mountain is an obvious but overlooked location for growing Pinot Noir. We are honored to farm the only remaining Pinot Noir vineyard in the AVA, and consider it to be a rare gem. Expressing elments of cool climates, this wine is a must for those that love Pinot.
Classic pale ruby red color is unmistakenly Pinot Noir. The nose is bursting with fresh raspberry and strawberry with a hint of rose petal. Mouthwatering freshness plays with mulberry, black tea, and incense. Youthful and energetic through the finish, this wine should age beautifully for 6-9 years and is a perfect meal starter paired with a wide-ranging charcueterie board.
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Surprising dark maroon color indicates a more extracted and full bodied Grenache. The aromas and full bodied palate back this up with dense layers of boysenberry, plum, and mocha. Hints of French oak tannin fill out a persistent finish begging for grilled lamb and roasted root vegetables. Should build in complexity for the next 8-10 years.
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Pours a quintessential Inky glass staining purple that our Estate grown Syrah produces. Embodies the full spectrum of what makes our wines express Calcareous. Bursting freshness of minerally blackerry, mouth coating cacoa, and earthy elements of white pepper. Structured to last for the next 12-16 years, a statement Syrah that can only come from our vineayrds and the perfect accompaniment for our regional dish, oak grilled Central Coast tri-tip.
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The Syrah for this vintage was de-stemmed and fermented in 3.5 ton open top concrete tanks. Twice daily pump overs were performed until 70% completion of fermentation. We then, changed to gentle punch downs to ease extraction of flavors for a total average of 13 days on skins. The tanks were pressed and 30% racked into a new French Ermitage and Mercurey barrels. The remaining 70% was aged in neutral French barrels. Aged for 16 months with one racking after 6 months, this wine was topped exclusively with Estate Grenache from block 9 to add a bit of lighter fruit to the overall structure. After racking, a bit more Estate Grenache has added to the final blend just before bottling.
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Calcareous Wine Club Wine 2026 Spring
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The warmest, steepest, and driest part of our Estate Vineyard is “lovingly” called Devil’s Canyon by those that farm it. The Syrah grown there is a profound statement on the effects of our climate and soil upon the grapes we grow. This wine embodies why we feel our site is such an incredibly unique place to grow and make wine.
Wine Spectator - 93 points The aromas of pepper-cured meat and dark chocolate suggest a dark and brooding style, yet this offers a sense of refinement, with polished tannins and rich flavors of roasted strawberry and plum that linger nicely. Hints of thyme fold in on the finish. Drink now through 2038. 720 cases made. -
This 100% Syrah comes from Block 6 of the Calcareous Vineyard, affectionately known as Devil’s Canyon due to the steep southwest exposure and intensely chalky soil. Planted with the famed Estrella Clone that made Paso Robles known for Syrah, this unique combination of site and varietal demands its own bottling.
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Lloyd Messer always envisioned the Calcareous Vineyard site as being a classic producer of Bordeaux varietals. This Estate blend is an annual confirmation of that vision. Highlighting our plantings of Merlot, Cabernet Franc, Malbec, Petit Verdot as well as Cabernet Sauvignon. This wine is a testament to our site’s ability to produce transcendent examples of a wide range of varietals.
\n
Also known as Dana’s father, Frannie’s grandfather, and a revered character from the good old days of Paso Robles wine country, we honor Lloyd and his vision each and every day at Calcareous.
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Reveals A beautiful shade of deep ruby red in the glass that combines with aromas of fresh plum, wet stone, and hints of thyme. Upfront vibrant bramble berry and black cherry combine with earthy texture to produce a beautifully complex palate. A highly refined and elegant tannic structure accentuates a refreshing core acidity that will allow this cellar star to age beautifully for the next 15-18 years.
Lloyd is a 5 Bordeaux varietal blend consisting of fruit all from the Calcareous Vineyard. Malbec, Merlot, and Cab Franc were all planted in our original 2002 plantings along with additional acres of each in 2018. Cabernet Sauvignon was planed in 2002 and 2014, and Petit Verdot was added in 2014.
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Each year Jason chooses one of Lloyd’s many nicknames, all of which are printed on the bottle, to represent that specific vintage. The highlighted name for 2023 is “Hook Shot”
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“We chose it because the hook shot is a classic old school basketball shot, and the 2023 Lloyd is a more classical old school Bordeaux blend emphasizing tannin, structure, and aging potential.” - Jason Joyce
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We have farmed the Carver Vineyard in York Mountain since 1999. The cooler, wetter climate along with heavier clay soils produce uniquely structured version of Cabernet with a distinct deep purple hue and beautiful subtle herbaceous notes that make this wine a favorite of classic Cabernet enthusiasts.
Exhibits an opaque crimson color along with youthful aromas of cassis and red licorice that demonstrate beautiful extraction. The palate is packed with blackberry and currant puree framed by a serious cast iron core, showing obvious depth for the cellar. Late hints of tobacco and apple wood mingle on the finish of this bottling that will gracefully develop in complexity for 15+ years.
Planted in the late 1980s, the Caver Vineyard sits in the cool-climate region of York Mountain and has been under Calcareous’s care since 1999. Now dry-farmed, this historic site yields Cabernet Sauvignon with remarkable depth and character. In 2022, a cooler fall allowed for slow, even ripening, resulting in a wine with firm tannins, balanced structure, and exceptional aging potential—perhaps the most cellar-worthy Cabernet we’ve crafted to date.
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Forged by the Messer family, Calcareous Vineyard and its unique terroir excel with a surprising range of varietals, including our blending favorites Malbec and Cabernet Franc. Named after a 14th-century sword and meaning \"knife\" in German, this wine honors the Messer legacy, embodying all the balance, strength, and elegance of a perfectly wrought blade.
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\"A complex red, with floral aromatics of violet and a dense core of vanilla, blackberry, sandalwood and blueberry preserves. Notes of Earl Grey, dried sage and lavender linger on the long, lush frame alongside a touch of salted bittersweet chocolate. Malbec and Cabernet Franc. Drink now through 2037. 800 cases made.\"
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The dark, inky purple color is perfectly matched by rich aromas of blackberry compote, tobacco leaf, and subtle toasted oak. Surprising brightness upfront is quickly countered by soft, mouth-coating tannins supplying black currants and a gravelly minerality. The Cab Franc keeps the finish brighter and cleaner than expected, an absolutely perfect wine for Carolina-style BBQ. This wine should grow in complexity and drink well for 10-12 years.
The Cab Franc and Malbec for this blend both come from our Estate Calcareous Vineyard. We have 2 blocks of each varietal, blocks 3 and 5 planted in 2002, and blocks 20 and 22 planted in 2018. By using 4 separate sources for fruit, this blend of 2 varietals becomes even more complex and nuanced. The older blocks are mature and producing fruit with spice and structure, while the newer blocks supply plenty of fresh fruit and bright acidity.
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The 2023 vintage was framed by a cool, wet winter and spring followed by a rather mild summer. This created the classic long hang time vintage that winemakers love. Both Malbec and Cab Franc have a tendency to not over ripen, letting them both lean into the idea of leaving them on the vine for an extended time. These conditions help create the ideal of what a blend of these 2 Bordeaux varietals are cabable of.
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The Malbec and Cab Franc used for The Messer, was hand harvested from our Estate on the same day. After destemming whole berry, the fruit was placed in open top concrete tanks and fermented with pump overs until completion of primary fermentation. Extended maceration took place with twice daily punch downs until the proper level of extraction was reached. The free run and press fractions were combined and allowed to settle for 24 hours before racking to barrel for aging.
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Calcareous Vineyard was founded upon the idea, first and foremost, of growing exceptional Cabernet Sauvignon. The perfect combination of soil and climate allow our site to play to both the fruit and structural elements of the varietal, allowing us to produce one of our regions great examples of this most noble cultivar.
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Appears opaque, magenta in the glass, showcasing good extraction. Powerfully bright upfront, mingling with earthy black fruit and dark chocolate, all shaped around a graceful tannic core. A hint of toasted French Oak frames a classic Cabernet finish that balances power and freshness, allowing pairings from grilled salmon and vegetables to your favorite cut of steak. This bottling, while drinking well now, should evolve gracefully over the next 14+ years.
The bulk of our Estate Cabernet Sauvignon comes from our Block 2, the largest block on our Estate, with smaller amounts of Block 7 and Block 17 blended in.
","winemaker-notes":"
2023 was a perfect vinatge for winemakers and vines alike. It was slowlh developing year, providing and unhuried pace and allowing for the fruit to stay on the vine for an extended time. This helps create more complex flavors in the skins, which in turn allows for a much more sophisticated Cabernet.
","production-notes":"
The grapes we hand picked and immediately destemmed, whole berry without cracking or crushing. The berries were added to open top concrete tanks and fermented with a mix of punchdowns and pump overs. The ferments were allowed to macerate on the skins for between 12 and 17 days. When the desired tannin concetration was reached, the ferments were drained and pressed and combined. After 48 of settling, the wine was racked to barrel for 18 months of aging.
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The hearty growing and heat-loving nature of Syrah has made it one of the most successful varietals to plant with the challenging conditions presented by the Calcareous Vineyard. Spread out over our entire Estate, the unique clones, aspects, and soils of each of our Syrah blocks allows us to create a single varietal wine of amazing depth and complexity.
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\"Notes of orange peel, brambly red fruit and fresh herbs lead, with vibrancy cutting through the plush and generously fruited core of wild berries and plum. Licorice and mineral hints fill out the broad finish around medium-grain tannins. Drink now through 2038. 830 cases made.\"
Dark purple in color, this Syrah opens with earthy aromas of blueberry, cacao, and worn leather. The palate is vibrant yet structured, with bright entry tones that transition seamlessly into bold tannins and concentrated fruit. Notes of brambleberry, black pepper, and graphite add complexity and nuance. Despite its richness, the wine remains poised and energetic, delivering power without heaviness. A versatile red that shines with grilled meats, vegetables, or mushroom-forward dishes.
the 2023 Estate Syrah is comprised of grapes from all 4 of our Syrah plantings. Consisting of clones of Alban, Estrella, 27, and 877, we run the gamut on the various expressions of Syrah to create a singular wine the speaks equally of place and varietal. The 2023 vintage was cooler than average, leading to slowly ripening fruit. Thick skinned varietals like Syrah show elevated tannic structure and more earthy aromas and flavors. These are the winemaker's vintages, full of all the complexity and aging potential that really showcase the vineyard's true character.
","winemaker-notes":"
Aged 19 months in 40% new French oak 265L barrels.
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The Syrah for this vintage was de-stemmed and fermented in 3.5 ton open top concrete tanks. Twice daily pump overs were performed until 70% completion of fermentation. We then, changed to gentle punch downs to ease extraction of flavors for a total average of 15 days on skins. The tanks were pressed and 40% racked into a new French Ermitage, Fouially and Tonnelier O barrels. The remaining 60% was aged in neutral French barrels. Aged for 19 months with one racking after 6 months, this wine was topped exclusively with Estate Grenache from block 9 to add a bit of lighter fruit to the overall structure. After racking, a bit more Estate Grenache has added to the final blend just before bottling.
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Très Violet is our Estate’s take on a traditional Rhône-style red wine. By combining the depth and richness of Syrah, spice, and leather from Mourvèdre with the bright fruit elegance of Grenache, we can produce a multifaceted yet cohesive wine. In this way, the Très Violet is perhaps the fullest expression of our Estate.
\n
\"Shows a slight mocha cast up front, mixing in wild thyme and kirsch notes. Gives way to a gravel-accented core of blackberry and damson plum that deftly balances vibrancy and tannic structure, lending a certain engaging energy to the finish that makes this accessible now but built for cellaring. The finish is long, plush and filled with berry flavors. Grenache, Syrah and Mourvèdre. Drink now through 2040. 1,190 cases made.\"
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Exhibits a beautiful deep crimson red in the glass. The nose is full of fig, cola nut and hints of mocha. Mourvèdre and Grenache dominate the upfront palate showing bright raspberry, plum, and gamey leather. Syrah fills out the middle and end with earthy tannins and weighty blackberry fruit notes. Wonderful juicy acidity keeps the wine tasting and feeling fresh, leading to a generous finish that begs for wood-fired pizza, duck or lamb dishes.
Our Très Violet is crafted entirely of fruit grown at our Calcareous Estate vineyard. The name Calcareous comes from the geological term for limestone-containing soils, whose presence here cannot be overstated. With high soil pH and planted on slopes grading near 45%, this site naturally supplies yields of less than 2 tons to the acre. These factors combine to produce fruit of uncommon density, aromatics, and structural elements.
","winemaker-notes":null,"production-notes":"
Each lot was destemmed and fermented whole berry in open-top 3-ton concrete fermenters. A mix of punch-downs, and délestage, which allows for the gentle extraction of free-run juice, were used to pull color and tannin from the skins without overdoing it and pulling harsher compounds into the wine. The various lots spent an average of 13 days on skins before being gently pressed. The 3 varietals were blended together after completion of malo-lactic fermentation and aged in a combination of French Oak puncheons and barrels, emphasizing structure elements of the cooperage as opposed to flavor and aroma. After 6 months the wine was racked once and the final blend determined to age as a whole. After a total 16 months ageing, the wine was racked to tank and bottled.
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At 1800 feet above sea level, from atop the highest peak on our Estate, the breathtaking panoramas of Paso Robles were a favorite of our co-founder Lloyd Messer. Ascending the east-facing slope that leads to this lookout, is a head-trained block of Grenache interplanted with small amounts of Syrah and Mourvèdre. Harvested and fermented as a singular field blend, this bottling captures a highly focused expression of place.
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50% Concrete Egg, 50% 500L French Oak Puncheons. 25% of the oak used was new.
Showing a deeper crimson than our typical Grenache, this wine hints at its concentration and intensity. The nose bursts with ripe strawberry and raspberry alongside herbal and savory tones of dried herbs and grapefruit zest. The palate is full and textured, thanks to well-integrated tannins and a slightly weightier mouthfeel. Layered and expressive, it’s a food-friendly wine perfect alongside multi-course meals, charcuterie boards, or roasted vegetable dishes.
The 2023 Reserve Grenache is from our head trained Grenache block 13 planted at the top of our Estate in 2014. Co-planted with about 7% Syrah and 5% Mourvèdre, the extra shading from the head training and the east facing slope combine top create a darker version of our Estate Grenache. The 2023 vintage was a dream vintage for Grenache. This thinner skinned varietal is more susceptible to heat spikes than most of our grapes, and the cooler than typical weather of 2023 played perfectly to Grenache's strength. This version of our Reserve Grenache show more color and structural elements that we typically see. Vintages like this show the true potential of Grenache and show why it has over time become one of the most widely planted and highly regarded varietals for the region.
","winemaker-notes":null,"production-notes":"
The Grenache was hand harvested and fermented in 3-ton open top concrete fermenters with about 15% of the grapes remaining whole cluster. For the first 3 days of ferment pump-overs were performed to pull out the juice. The whole clusters were then broken up by hand in tank and twice daily punch downs were performed. After a total of 14 days on skins, the ferments were bladder pressed and the free run and press fractions combined in a single tank. After setting for 24 hours the wine was racked to concrete egg tanks. Aged for 16 months without further racking, and bottled after only course filtration.
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Grenache, the most commonly planted red wine grape in the world, has found a home in Paso Robles as not only a key contributor to our Rhone blends but as a standout single varietal as well. Known for elegant texture, lively fresh fruit, and great balance, our Grenache is easily one of our best food pairing wines.
\n
\"This is sleek in feel, with floral and thyme notes. A beam of minerality runs through the pure raspberry and blueberry flavors, which stretch out around refined tannins and a lingering spice detail. Drink now through 2036. 840 cases made.\"
The cooler vintage shows in the darker, extracted red color of this Grenache. Fresh red berries, mushrooms and subtle Italian herbs delight the nose. A heady mix of boysenberry, leather, and black pepper layered with tannin and acid creating a framework for the complexity to shine through.
The 2023 harvest was the first truly wet yet in Paso Robles in 8 years. After the successive years of heat and drought, the vines responded beautifully to the healthier growing conditions. Ample yields and a longer, mild growing season created fruit of perfect ripeness. The unhurried nature of the harvest season allowed for each ferment to be giving the highest level of attention and the end result being the first wine we have ever bottled under the Fossil Creek designation.
","production-notes":"
The grapes were hand harvested and fully destemmed whole berry. The berries were transferred to our open top 4 ton concrete tanks and fermented for 12 days with a combination of pump overs and punch downs. The must was pressed and all fractions combined to settle in tank for 48 hours. The wine was then barreled down to 20% New American oak barrels for 15 months of aging.
","food-pairing-notes":"
Shows the Spanish Garnacha side of the varietal that begs for paella.
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Located between the Santa Lucia Highlands to the North and the Santa Rita Hills to the South, York Mountain is an obvious but overlooked location for growing Pinot Noir. We luckily farm one of only a handful of Pinot Noir vineyards in the AVA and feel this wine is a true rare gem. Expressing elements of cool climates, this wine is a must experience for those that love Pinot.
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Exhibits a beautiful crimson shade in the glass. Fresh strawberry combines with earthy fall spice and sage to form a nose full of complexity. On the palate, angular tannins frame raspberry, cherry and black tea flavors. Bright acidity creates medium-light bodied finish making this the most food friendly and versatile paring red wine we produce.
This Pinot Noir comes exclusively from our Carver Vineyard in York Mountain. Planted in early 1990's, these are quite possibly the only dry farmed Pinot Noir vines in the area. Even though most of it has been replaced by other varietals, the high altitude, cool, and wet York Mountain AVA is a perfect for Pinot Noir, and we are proud to be one of the very few wineries to bottle one.
","winemaker-notes":"
The cool, wet 2023 harvest was ideal for our dry farmed Pinot Noir Vines. The Carver Vineyard received over 58 inches of rain during the winter and spring, giving the vines great relief after 4 years of drought. The happy vines took their time ripening the fruit, allowing for a well developed, complex tannic structure that should be extremely age worthy.
","production-notes":"
The small clusters were all hand harvested and sorted. About 30% of harvest was added to the bottom of the fermentation tanks as whole cluster and covered with the remaining whole berries. We used strictly punch downs for maceration, and broke up the whole cluster bunches by hand after about 10 days. The ferments spent between 14-17 days on skins before pressing. All fractions were combined and allowed to settle for 48 hours before barreling down for aging in 500 litter French Oak puncheons, 20% of which were new. After spending 15 months in barrel, the wine was racked out for bottling.
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Zinfandel was always synonymous with Paso Robles. Its distinctive big fruit and easy charm is embedded in the local winemaking spirit. Our Calcareous Zinfandel has been a staple of our bottlings and a constant reminder that wine is meant, above all, to embody joy and pleasure.
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Dark inky purple hues fill the glass, emanating blackberry, currants and dark chocolate. Deeply flavored and structured throughout the palate, with generous soft tannins to balance all the rich briar patch fruit.
The 2023 Zinfandel is our first bottling to bear the name of the source of this fruit, Fossil Creek Vineyard. Located on a flat parcel at the mouth of the Kiler Creek Canyon, it contains a mix of deep calcareous rock with an overlay or rich organics. These are extremely unique conditions for a westside vineyard, but makes for a perfect site to grow Zinfandel.
","winemaker-notes":"
The 2023 harvest was mild and wet, allowing for a long hang time for the clusters. This shows is the surprising structure and depth of this wine. Tannins allowed to complex on the vine offer wines a soft, rich mouthfeel that is quickly evident along with the dark fruit ripeness achieved by picking in late October.
","production-notes":"
All the fruit was hand harvest and sorted, then destemmed whole berry into open top concrete fermenters. Using a mix of pump overs and punch downs, these lots spent between 12 and 17 days on skins before pressing. The free run and press fractions were combined and tank settled for 24 hours before barreling down to American Oak, 30% of which was new. After 14 months of aging on lees, the wine was racked out and filtered before bottling.
","food-pairing-notes":"
A Central Coast wine built for our culinary traditions of oak fired pizza and BBQ.
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POS Home Screen
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We have farmed the Carver Vineyard in York Mountain since 1999. The cooler, wetter climate along with heavier clay soils produce uniquely structured version of Cabernet with a distinct deep purple hue and beautiful subtle herbaceous notes that make this wine a favorite of classic Cabernet enthusiasts.
Byzantium hues indicate a fully ripe Cabernet. A bouquet of currants, boysenberry and plum balance with earthy notes of garrigue and leather. Blackberry jam, chelan cherry and a hint of white pepper combine with perfect acidity to form a perfect upfront palate. Immense rounded tannins fill the mid-palate, supplying hints of black licorice. The new French oak shows up adding a subtle toasted richness to an extremely long finish. Will complex in the bottle beautifully for 13-16 years, becoming a perfect partner for a pan seared fillet mignon.
Planted in the late 1980s, the Caver Vineyard sits in the cool-climate region of York Mountain and has been under Calcareous’s care since 1999. Now dry-farmed, this historic site yields Cabernet Sauvignon with remarkable depth and character. In 2022, a cooler fall allowed for slow, even ripening, resulting in a wine with firm tannins, balanced structure, and exceptional aging potential—perhaps the most cellar-worthy Cabernet we’ve crafted to date.
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The fruit was handpicked cluster sorted before destemming and transferred to 4 ton concrete open top fermenters without cracking the skins. Twice daily pump overs and the occasional delestage were used to coax out juice from the berries. After 15 days on skins, the must was gently pressed and all fractions combined for 48 hours of settling. The rough Cabernet was then transferred to 30% new French Oak and 10% New American barrels for aging. After 21 months, the barrels were racked out to form the final wine.
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