A beautiful ruby colored wine composed of 74% Mourvedre and 26% Grenache. Aromas of black currant and dried cherries jump from the glass followed by dried blueberries, dried herbs, tobacco leaves, cured meats and hints of fresh ground black pepper. The tannins are firm yet well-polished all building to a robust mouthfeel and expressive finish.
Vintage and Winemaker Notes
2015 End of the Day Red Wine Cuvée, Paso Robles
A special blend created in tribute to the hard-working field workers, whose dedication and persistence help us grow and attain the very best wine grapes possible. Without the efforts and determination of these unique men and women, the wines we craft would not be possible.
Specifications
Vintage: 2015
Appellation: Paso Robles, CA
Blend: 74% Mourvedre, 26% Grenache
Aging: 18 months in French Oak
Bottling Date: May 30, 2017
Alcohol: 15%
Cases Produced: 195
Included In The Box
3-bottles:
3x 2015 End of the Day Red Wine Cuvée
Case:
12x 2015 End of the Day Red Wine Cuvée
Price Comparison
$456 for a case (not for sale online)
About The Winery
Winery: Caliza Winery
Location: Paso Robles, CA
Caliza is a small, family-owned and operated vineyard and winery located in the coveted Willow Creek district of Paso Robles, California. Our focus is on crafting wines from varietals common to the Rhône Valley of France - Syrah, Grenache, Mourvèdre and Viognier, among others. But like many winemakers in Paso Robles, we like to throw a surprise or two in the mix. Our wines reflect what we feel are an excellent example of what the region has to offer – bold, yet elegant wines that drink well today and well into the future.
Caliza is Spanish for “limestone”, which is an important component of Caliza’s vineyard. The 20-acre vineyard is predominantly comprised of hillsides with south-facing slopes. This orientation is preferable due to the maximum sun exposure for the vines. The lower vineyard blocks are at 900 feet above sea level and range up to 1200 feet at the highest blocks. Being located within the Templeton Gap area, the vineyard faces significant swings in day and night temperatures with as much as 40 degree variations. This allows the fruit to hold onto its acidity as long as possible during the long, warm growing season.
Carl Bowker, a relative newcomer to the world of winemaking, has followed a long yet steady path towards his goal of producing special wines. Born and raised in Hawaii, Carl began his farming experience while tagging along with his father, an irrigation specialist to the local farms. This early introduction left a lasting impression and true appreciation for soils and the farming life. Little did he realize that this childhood curiosity would lead him to the special soils of Paso Robles, California.
Video:
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, ME, MA, MI, MN, MT, NV, NH, NJ, NM, NY, NC, OH, OR, SC, TN, TX, VT, VA, WA, WV, WI
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 Caliza Red Wine Cuvée - $60 = 23.07%
Hey it’s Carl the winemaker at Caliza. Here is some of the information you asked about.
pH 3.7
TA 5.6 g/L
RS 2.3 g/L
With Mourvedre and Grenache we tend to use less new oak than we would with other varieties. This 2015 cuvee saw 20% new oak in the form of a 400L puncheon and 80% previously used oak barrels (all large format 500L puncheons) for 14 months.
@Caliza Hi Carl. Thanks for jumping on board! Rhones are me favorite varietals so happy to see this offer. Would you say your style is in line with Herman Story and/or Michael Gill (if you are familiar with their wines).
Also, can you address acidity in this wine?
@losthighwayz
I’ve only experienced the Michael Gill wines once but have a basic idea of the style. I am however quite familiar with the wines of Herman Story. I love them! Caliza wines, and especially our estate wines, are much more in line with Herman Story style of wine. Our wines are generally quite expressive and full of flavor as I would say the Herman Story wines are for sure. Our wines are “big” but we are also very careful to build in layers, textures and lots of expressiveness into each wine. All this said, our End of the Day line of wines is similar but also intended to be enjoyed upon release and generally do not require extra bottle aging to soften heavy tannins, etc. as some of our estate wines might. The 2015 End of the Day cuvee is big and plush but also ready to enjoy now. This wine is for your everyday enjoyment and your go-to whenever you are ready for a nice glass of wine. As for the acidity in this wine (and all the Caliza wines) we let the vineyard and vintage do the talking. We do not acidulate our wines or add tartaric acid as we generally do not think that is needed. The fruit we use is grown in cooler sites of Paso so retain natural acidity. We also like a more “hands off” approach in our winemaking style and choose not to manipulate our wines with any additions. In the case of this wine we chose this particular percentage of Grenache to the Mourvedre to make sure it had the appropriate level of freshness and yet let the fruit be the star of the wine. As I’m sure you know Mourvedre tends to come in with higher pH and Grenache more acidic and at a lower pH. Hope this helps! Carl
I got notified that I was going to get a chance to sample this wine and I am so excited to get another chance to be a Lab Rat!
The first thing that caught my eye was the beautiful label! I know that has nothing to do with the wine itself, but it is gorgeous. It was a nice touch in the description on the back that dedicates this blend to the workers who harvest the grapes. Very touching!
Alright, the wine itself was a nice, bright ruby color and it was very fragrant as soon as I took off the screw top. I let it sit in the glass for about 30 minutes before I approached. I got the cherries right away in the nose, but my first taste was full of alcohol. According to the label, it is 15% ABV and I could taste it! The texture otherwise was very smooth, but there was a definite bite to it initially that settled in my chest.
I decided to eat it with a snack. I had some nice crusty bread, soft cheese (an herb goat), salami, and prosciutto. This definitely got better with food and I could start to taste a bit more of the sweetness in the wine and taste the oak and less of the alcohol. It also helped to bring out the smokiness in the meats I was eating.
I have not gotten a chance to try it again today and I am interested in how it will do with more time. This wine definitely does better with food to mellow it out a bit and probably needs to be decanted well. Happy drinking!
@scenicready
Thank you for your input on this 2015 End of the Day cuvee offering from Caliza. Thanks for noticing the great label art. We think it is fitting for this series of wine. The wine itself is intended to be key however. This cuvee is crafted with fruit grown in Paso Robles so it is definitely big and powerful and not for the “faint at heart”. Yep there is a healthy level of alcohol, but that comes with the territory and the beautiful warm days we have here to ripen our fruit. Personally, I think this is a pretty well balanced with the fruit, oak, alcohol, tannins and acids all playing a part in the wine and its flavors and texture, without anyone standing out. Not sure at what temperature you had the wine when you first tried it but I would suggest for others this is best served in the 60 to 62 °F range. I certainly agree with you that this is a great wine to pair with food. Anything from herb seasoned and grilled pork chops, but also with a juicy hamburger of your choosing. Actually, I like your cheese and dried meats idea a great deal as well. Thanks again for your great comments! Carl
@Caliza I let it sit in a glass at room temp for about 30 minutes, so I am pretty sure it was not within the 60 - 62 degree range, but I’ll keep that in mind for subsequent glasses. Thanks for the tip!
Got the email from @ArianaWCC on Tuesday, received the Rat Pack on Wednesday; single styro packed bottle. Been awhile since I’ve been a Rat, not sure I remember how…
First, complements on the label. I try not to make purchases on a label, but this is some nice art and does catch an eye; well done, especially the vineyard workers in the field. Are those sheep as well?
Chilled it down quickly after arriving home late, ~20:30 or so, from work with some cold packs from the freezer. Too cold. Nothing. No nose, no nothing. Reminded me of a grape sippy in a box; kinda sweet grape juice. Ok, my bad, FAIL! But I wanted a quick taste.
Move to fridge to take to work today, Thursday, for additional opinions; back in the styro. At work we’ve got some decent palates ranging from the $100/btl cab and $50 Chard drinkers to the $5 GO plonk drinkers that I avoid and stick with the mid to upper level tasters.
Bottle has now been open ~20 hours and is now a respectable ~15C or so for a better showing. Two female three male with surprisingly similar opinions.
All commented on the initial sweetness, mixed with red/dark fruits and some citrus acidity on entry. All commented on spiciness, and pepper, with plum/berry fruits and one suggesting hints of olive and another commenting on the wood treatment. All approved of the balance, overall pleasing mouthfeel and lingering finish.
The group thought ~$15 as a cost target.
Day two, for me, home again ~19:30 so just now assembling thoughts after a quick not-so-cold chill initially as a cocktail and later with some meh carry-out Mex SWMBO left out for me.
Appearance; clear ruby/garnet, no sediment
Nose: I’m getting the cherry and cassis, and Ethanol, spice is there too, but not so much leafy stuff.
Entry: Sweet, for me, seemingly not fruit driven; RS? Spices are there as well to complement the restrained barrel notes.
Mid: Tastes just like what it is, Mourvèdre and Grenache. Reminds me a bit of a dialed back El Jefe Cockamamie that I quite enjoy.
Finish: lingers, longer than I expected, a minute at least. Tannins are there to kindly remind you of it’s barrel time.
With that Mex: the not-so-spicy carnitas and wine played well, complementing one another. Not an ideal pairing, but what was available, and I was hungry.
Overall a nice bottle and not at all what I had expected from that initially overly chilled quick taste. I’d like a bit more acidity to provide some snap and plate cleansing for a meal.
I’ve saved a bit for tomorrow.
I’m not one for numbers, but if pressed to come up with one a Davis 15 would be close.
88 Points, Black cherry and a hint of nutmeg show on the ripe and accessible nose of this red blend that’s affordably priced to be an everyday drinker. Intriguing if slightly muddled chaparral flavors of fennel and juniper meet with plum sauce and cherry syrup on the palate, which is wrapped in a chalky texture. 9/1/2018 MK
Tasting Notes
A beautiful ruby colored wine composed of 74% Mourvedre and 26% Grenache. Aromas of black currant and dried cherries jump from the glass followed by dried blueberries, dried herbs, tobacco leaves, cured meats and hints of fresh ground black pepper. The tannins are firm yet well-polished all building to a robust mouthfeel and expressive finish.
Vintage and Winemaker Notes
2015 End of the Day Red Wine Cuvée, Paso Robles
A special blend created in tribute to the hard-working field workers, whose dedication and persistence help us grow and attain the very best wine grapes possible. Without the efforts and determination of these unique men and women, the wines we craft would not be possible.
Specifications
Included In The Box
Price Comparison
$456 for a case (not for sale online)
About The Winery
Winery: Caliza Winery
Location: Paso Robles, CA
Caliza is a small, family-owned and operated vineyard and winery located in the coveted Willow Creek district of Paso Robles, California. Our focus is on crafting wines from varietals common to the Rhône Valley of France - Syrah, Grenache, Mourvèdre and Viognier, among others. But like many winemakers in Paso Robles, we like to throw a surprise or two in the mix. Our wines reflect what we feel are an excellent example of what the region has to offer – bold, yet elegant wines that drink well today and well into the future.
Caliza is Spanish for “limestone”, which is an important component of Caliza’s vineyard. The 20-acre vineyard is predominantly comprised of hillsides with south-facing slopes. This orientation is preferable due to the maximum sun exposure for the vines. The lower vineyard blocks are at 900 feet above sea level and range up to 1200 feet at the highest blocks. Being located within the Templeton Gap area, the vineyard faces significant swings in day and night temperatures with as much as 40 degree variations. This allows the fruit to hold onto its acidity as long as possible during the long, warm growing season.
Carl Bowker, a relative newcomer to the world of winemaking, has followed a long yet steady path towards his goal of producing special wines. Born and raised in Hawaii, Carl began his farming experience while tagging along with his father, an irrigation specialist to the local farms. This early introduction left a lasting impression and true appreciation for soils and the farming life. Little did he realize that this childhood curiosity would lead him to the special soils of Paso Robles, California.
Video:
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, ME, MA, MI, MN, MT, NV, NH, NJ, NM, NY, NC, OH, OR, SC, TN, TX, VT, VA, WA, WV, WI
Estimated Delivery
Thursday, August 22nd - Monday, August 26th
Caliza Red Wine Cuvée
3 bottles for $64.99 $21.66/bottle + $2.67/bottle shipping
Case of 12 for $199.99 $16.67/bottle + $1/bottle shipping
2015 Caliza Red Wine Cuvée
Wow, no Iowa shipping, that’s rare, whoever is responsible for this, my checking account thanks you, especially this close to the end of the month.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 Caliza Red Wine Cuvée - $60 = 23.07%
Brix? PH? TA? RS? New or neutral oak? Thank you!
Hey it’s Carl the winemaker at Caliza. Here is some of the information you asked about.
pH 3.7
TA 5.6 g/L
RS 2.3 g/L
With Mourvedre and Grenache we tend to use less new oak than we would with other varieties. This 2015 cuvee saw 20% new oak in the form of a 400L puncheon and 80% previously used oak barrels (all large format 500L puncheons) for 14 months.
@Caliza
Updated the specs.
Thanks for joining in with us this evening Carl.
@Caliza Hi Carl. Thanks for jumping on board! Rhones are me favorite varietals so happy to see this offer. Would you say your style is in line with Herman Story and/or Michael Gill (if you are familiar with their wines).
Also, can you address acidity in this wine?
@losthighwayz
I’ve only experienced the Michael Gill wines once but have a basic idea of the style. I am however quite familiar with the wines of Herman Story. I love them! Caliza wines, and especially our estate wines, are much more in line with Herman Story style of wine. Our wines are generally quite expressive and full of flavor as I would say the Herman Story wines are for sure. Our wines are “big” but we are also very careful to build in layers, textures and lots of expressiveness into each wine. All this said, our End of the Day line of wines is similar but also intended to be enjoyed upon release and generally do not require extra bottle aging to soften heavy tannins, etc. as some of our estate wines might. The 2015 End of the Day cuvee is big and plush but also ready to enjoy now. This wine is for your everyday enjoyment and your go-to whenever you are ready for a nice glass of wine. As for the acidity in this wine (and all the Caliza wines) we let the vineyard and vintage do the talking. We do not acidulate our wines or add tartaric acid as we generally do not think that is needed. The fruit we use is grown in cooler sites of Paso so retain natural acidity. We also like a more “hands off” approach in our winemaking style and choose not to manipulate our wines with any additions. In the case of this wine we chose this particular percentage of Grenache to the Mourvedre to make sure it had the appropriate level of freshness and yet let the fruit be the star of the wine. As I’m sure you know Mourvedre tends to come in with higher pH and Grenache more acidic and at a lower pH. Hope this helps! Carl
I got notified that I was going to get a chance to sample this wine and I am so excited to get another chance to be a Lab Rat!
The first thing that caught my eye was the beautiful label! I know that has nothing to do with the wine itself, but it is gorgeous. It was a nice touch in the description on the back that dedicates this blend to the workers who harvest the grapes. Very touching!
Alright, the wine itself was a nice, bright ruby color and it was very fragrant as soon as I took off the screw top. I let it sit in the glass for about 30 minutes before I approached. I got the cherries right away in the nose, but my first taste was full of alcohol. According to the label, it is 15% ABV and I could taste it! The texture otherwise was very smooth, but there was a definite bite to it initially that settled in my chest.
I decided to eat it with a snack. I had some nice crusty bread, soft cheese (an herb goat), salami, and prosciutto. This definitely got better with food and I could start to taste a bit more of the sweetness in the wine and taste the oak and less of the alcohol. It also helped to bring out the smokiness in the meats I was eating.
I have not gotten a chance to try it again today and I am interested in how it will do with more time. This wine definitely does better with food to mellow it out a bit and probably needs to be decanted well. Happy drinking!
@scenicready
Thank you for your input on this 2015 End of the Day cuvee offering from Caliza. Thanks for noticing the great label art. We think it is fitting for this series of wine. The wine itself is intended to be key however. This cuvee is crafted with fruit grown in Paso Robles so it is definitely big and powerful and not for the “faint at heart”. Yep there is a healthy level of alcohol, but that comes with the territory and the beautiful warm days we have here to ripen our fruit. Personally, I think this is a pretty well balanced with the fruit, oak, alcohol, tannins and acids all playing a part in the wine and its flavors and texture, without anyone standing out. Not sure at what temperature you had the wine when you first tried it but I would suggest for others this is best served in the 60 to 62 °F range. I certainly agree with you that this is a great wine to pair with food. Anything from herb seasoned and grilled pork chops, but also with a juicy hamburger of your choosing. Actually, I like your cheese and dried meats idea a great deal as well. Thanks again for your great comments! Carl
@Caliza I let it sit in a glass at room temp for about 30 minutes, so I am pretty sure it was not within the 60 - 62 degree range, but I’ll keep that in mind for subsequent glasses. Thanks for the tip!
2015 End of the Day Caliza Red Wine Cuvée
Got the email from @ArianaWCC on Tuesday, received the Rat Pack on Wednesday; single styro packed bottle. Been awhile since I’ve been a Rat, not sure I remember how…
First, complements on the label. I try not to make purchases on a label, but this is some nice art and does catch an eye; well done, especially the vineyard workers in the field. Are those sheep as well?
Chilled it down quickly after arriving home late, ~20:30 or so, from work with some cold packs from the freezer. Too cold. Nothing. No nose, no nothing. Reminded me of a grape sippy in a box; kinda sweet grape juice. Ok, my bad, FAIL! But I wanted a quick taste.
Move to fridge to take to work today, Thursday, for additional opinions; back in the styro. At work we’ve got some decent palates ranging from the $100/btl cab and $50 Chard drinkers to the $5 GO plonk drinkers that I avoid and stick with the mid to upper level tasters.
Bottle has now been open ~20 hours and is now a respectable ~15C or so for a better showing. Two female three male with surprisingly similar opinions.
All commented on the initial sweetness, mixed with red/dark fruits and some citrus acidity on entry. All commented on spiciness, and pepper, with plum/berry fruits and one suggesting hints of olive and another commenting on the wood treatment. All approved of the balance, overall pleasing mouthfeel and lingering finish.
The group thought ~$15 as a cost target.
Day two, for me, home again ~19:30 so just now assembling thoughts after a quick not-so-cold chill initially as a cocktail and later with some meh carry-out Mex SWMBO left out for me.
Appearance; clear ruby/garnet, no sediment
Nose: I’m getting the cherry and cassis, and Ethanol, spice is there too, but not so much leafy stuff.
Entry: Sweet, for me, seemingly not fruit driven; RS? Spices are there as well to complement the restrained barrel notes.
Mid: Tastes just like what it is, Mourvèdre and Grenache. Reminds me a bit of a dialed back El Jefe Cockamamie that I quite enjoy.
Finish: lingers, longer than I expected, a minute at least. Tannins are there to kindly remind you of it’s barrel time.
With that Mex: the not-so-spicy carnitas and wine played well, complementing one another. Not an ideal pairing, but what was available, and I was hungry.
Overall a nice bottle and not at all what I had expected from that initially overly chilled quick taste. I’d like a bit more acidity to provide some snap and plate cleansing for a meal.
I’ve saved a bit for tomorrow.
I’m not one for numbers, but if pressed to come up with one a Davis 15 would be close.
And from Wine Enthusiast:
88 Points, Black cherry and a hint of nutmeg show on the ripe and accessible nose of this red blend that’s affordably priced to be an everyday drinker. Intriguing if slightly muddled chaparral flavors of fennel and juniper meet with plum sauce and cherry syrup on the palate, which is wrapped in a chalky texture. 9/1/2018 MK
https://www.winemag.com/buying-guide/caliza-2015-end-of-the-day-red-paso-robles-292971/
fwiw