An extremely tropical nose is coupled with a golden color which indicates a Chardonnay allowed to reach a proper stage of ripeness. Full and rich on the palate with just a hint of toasty oak is balanced by a wonderful blast of bright acidity that keeps the finish clean and refreshing. This is a perfect wine for intricate meals of salad topped with grilled chicken or fish.
Vineyard and Winemaker’s notes
Lloyd of Calcareous created two twisted sisters. Our appreciation for family, food and friends, inspired us to create this delicious wine to enjoy with your twisted family and friends. We have evolved to “Twisted Paso” to pay tribute to the terroir of Paso Robles. Every twist of the vine is a celebration of life. “Let the Soil Speak”
2014 was a rather extreme drought vintage leading to early ripening of Chardonnay. Picking fruit that has not hung for too long creates great fruit-forward flavors with plenty of the vital acidity Chardonnay needs for structure and balance. This acidity balanced with the rich golden ripeness of the skins creates a best of both worlds style of Chardonnay.
Our Twisted Paso Chardonnay is made from a blend of the Santa Margarita Vineyard and the McCall Vineyard. The Santa Margarita Vineyard is the southern most in the Paso Robles AVA that gets a much stronger fog and cool ocean effects than the rest of the region. The McCall Vineyard is on the eastside of Paso Robles, and produces rich, dense Chardonnay. The combination of these different styles is what makes Twisted Paso Chardonnay unique.
The Santa Margarita and McCall vineyards ripen at different times. The Santa Margarita fruit is the first off the vine. It is transferred straight to press and the juice is settled for 48 hours. After settling, 25% of the juice is transferred to new American Oak barrels with the remainder going into a single stainless tank for fermentation. The McCall fruit is all whole-cluster pressed and fermented 100% in stainless steel. After completion of primary fermentation, the stainless lots are combined. The wine in oak barrel is allowed to complete malo-lactic fermentation to add some softness to the finished wine. After 5 months in barrel, it is blended with the stainless lot and prepared for bottling.
Winery: Calcareous Vineyard
Owners: Father and daughter Lloyd Messer and Dana Brown
Location: Paso Robles, CA
Let The Soil Speak!" Calcareous Estate wines are produced from grapes grown at one of our 3 vineyards. Due to farming practices and the nature of the land, these vineyards produce tiny yields, resulting in fruit of profound depth and sense of place. Utmost care is taken during harvest and cellaring to capture the true essence of the land. These techniques include small lot fermentations, extended maceration, no use of chemical fining, premium cooperages, and minimum racking as the wine ages. These are truly hand-made wines of distinctive character.
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We visited Calcareous three years ago. I don’t recall this wine specifically but I do remember we enjoyed what we tasted. Still have a bottle of their Tres Violet. Interesting drive up the mountain, stunning views from the outside seating area at the tasting room. Recommend a visit if you’re tasting in Paso.
I won’t be buying this one, as I already have a few drink-now qpr chardonnays for when needed (and I’m out of wine money). I would if I had this need though, because I’ve had great luck with buying discounted Chardonnay 4+ after vintage. They’re starting to get in the vineyards way, they seem old (it’s a white) so the vintner is getting worried about selling them, but they’re typically still good. So the winemaker takes a hit, and I get some tasty wine.
Alas, this doesn’t happen with Sauvignon Blanc as much because it goes downhill sooner. By the time is getting dumped, it usually is on it’s way down.
A bottle of this surprisingly showed up at my door, followed by an email detailing its imminent release. I took the opportunity to lure in a couple other casemates for a tasting. Hopefully we’ll hear from them as well. Here are my notes:
Very surprised at the deep yellow, almost golden, color. Someone mentioned its similarity to apple juice.
Initial aroma out of the fridge is Bartlett pear, medium oak, and light floral. Flavor is more on the stone fruit side; nectarine leaning towards apricot. Finish continues with similar flavors. It has a nice full body and relatively viscous mouthfeel. Acidity stood up well to a fatty main dish of bacon-wrapped scallops, and complimented the side dishes of lemon-pepper shrimp and roasted veggies.
As the wine warmed toward cellar temp, the aroma changed more to the tropical fruit spectrum, but otherwise remained unchanged.
It’s not a complex wine but the general consensus is it’s well made. The style is big and on the oaky side, but far from a butter bomb. At this price point, it would suit many as a daily drinker.
With just over 2 hours to go, no more details/input to buy? After purchasing 4+ Red cases over the past week, finally a Chardonnay(sorry, I admit to loving a chilled buttery, heavy oak Chardonnay) but I need more info…