Today’s pick is a 2012 Calista Pinot Noir from the coast range. The name Calista was named after the Greek Goddess. The huntress possessed grace, seductive charm, and strength. The maritime climate and the unique soil structure across the range create optimum vineyard conditions for growing Pinot Noir. Each region lends its distinctive terroir to their signature blend.
This deep ruby red wine was a particularly good year and has been called the ‘vintage of the decade’. The warm harvest period fostered long hang times for all growing regions throughout the state. The lack of extreme heat allowed for even ripening. The grapes are hand harvested and picked at optimal sugar levels in the early morning between 24° and 26° Brix. Upon arriving at the winery, the grapes are soaked for two to three days at 48°F to intensify color and flavor. Fermentation occurs in open-top fermenters where the cap is punched down twice a day to extract color and enhance structure. Aging continues in 100% French oak barrels, 30% new, for 14 months.
This wine has aromas of dried cherries, rose petals, violets and roasted coffee bean. On the palate is the flavors of rhubarb, cherry and hints of cranberry. It has a lengthy finish of black fruits.
Food Pairing Recipe Below.
Lamb Stew with Root Vegetables
By December 3, 2014Published:
- Yield: 8 Servings
- Prep: 1 min
- Cook: 2 mins
- Ready In: 3 mins
Jim Clendenen's version of this classic French stew, called navarin d'agneau, was inspired by vegetables from an extraordinary organic produce purveyor, the Chef's Garden, in his native Ohio.
- 1/2 cup all-purpose flour
- salt & pepper
- 4 lbs boneless lamb shoulder or top round cut into 2-inch cubes
- 1/2 cup olive oil
- 2 cups dry red wine
- 1 tablespoons sherry vinegar
- 4 cups chicken stock
- 1 tablespoons chopped tarragon
- 1 lb baby carrots peeled
- 1 lb baby parsnips peeled
- 1 lb small fingerling potatoes
- 1/2 lb baby turnips halved
- 8 baby fennel bulbs trimmed, fronds reserved and chopped
- 1 large shallot minced
- 2 tablespoons parsley minced
- Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.
- Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.
- Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.