The rugged coastal mountains, redwood forests, rolling hills, and valleys of Sonoma and Mendocino Counties are world famous markers of the beauty of Northern California and the Pacific Northwest. They are also the inspiration for Calimist, a new wine project founded by two friends based in Sebastapol. Sourcing only organically grown grapes, friends Ed McKenna and Chris Condos are passionate about stewardship and farming, and that passion translates perfectly into their classically built Red Blend. This traditional, “Right Bank” Bordeaux blend has an old world frame, but its heart and soul is pure Northern California nature. We’re excited to include this fresh, new wine project in our club this month!
WHERE IT’S MADE
Most of the fruit for Calimist (about 80%) is sourced from cool climate vineyards in Sonoma’s “Bennet Valley” and “Sonoma Mountain” AVAs, with the rest coming from coastal mountain range vineyards in Mendocino County. The soils are quite diverse here, including volcanic ash, sand and sandstone, marine sediment, clay marls, and schist. The guiding principle is elevation, cool climate, and organic farming–all components that are in abundance in Sonoma and Mendocino.
WHO MAKES IT
Calimist is a collaboration between close friends Ed McKenna and Chris Condos, and their winemaker/viticulturist Scott Zapotocky. Chris has been in the wine industry for many years,
and it was his connections and friendships that led to bringing Scott onto the team, and two their access to prized parcels of organic fruit. Ed brings extensive experience in business development and marketing to the team, and together the three of them strive to produce wines that embrace their ethos of natural harmony and coastal beauty.
HOW IT’S MADE
Merlot leads the way in this blend, with Cabernets Sauvignon and Franc playing supporting roles. The cool climate, organic fruit is fermented separately in small lots, using native yeasts and employing regular pumpovers and punchdowns. The finished wine is racked into one and two year old French oak barrels for 18 months of aging before it is bottled without fining or filtration. It’s a very traditional process, and the results are excellent.
HOW IT TASTES
Serve at cellar temperature in large Bordeaux stems. The deep, garnet hue has hints of pink and purple at the rim, and with a vigorous 30 minute decant it opens up with lovely notes of red and black fruit, cedar, tobacco leaf, dark chocolate, baking spice, and wild mint. The medium-full body is well structured, with ripe tannins and bright acidity balancing the lush, spiced cherry and plum fruit. It’s delicious right now, but will age gracefully for another decade or more.
