The 2014 Kalas is a perfect blend of Merlot, Cabernet Franc, Petit Verdot and Cabernet Sauvignon. A deep colored wine with immediately expressive aromatics that flirt with your senses. Complex flavors of dark fresh berries, black currant, espresso and eucalyptus highlight the diversity and minerality in the soil.
The style of this wine can be most associated with right bank Bordeaux and it emanates balance. The palate shows a blend of bright crisp acidity, medium body and a culmination of spices, earthy tones and blackberries. Due to its complexity this wine needs time to breathe and mature. The dry chalky tannins have begun to round out but in time will be precise and elegant.
Terriorist.com, July 2017 – 91 Points
Jeb Dunnuck, August 2017 – 90 Points
Robert Parker Wine Advocate, April 2018 – 90 Points
Wine Enthusiast, November 2017 – 91 Points
Estate Oak Club & Reserve Oak Club $25.00/bottle
The vintage of 2014 brought a third year in a row of excellent wines. We saw a shorter growing season, with one of the earliest harvests on record. This was due to a mild winter, early bud break, and a mild summer that led to picking three weeks earlier than last year. Some of the late ripeners came in earlier than expected which led to a compressed harvest towards the end of picking. Overall we saw a little more rainfall than in 2013, but it still proved to be a record-breaking drought year. We also saw a slightly above average crop size in most of the varietals, which led to higher juice yields. For wine quality, this translates to good acidity due to the early pick, great complexity and structure in balance with a lower alcohol.
Camp 4 Vineyard is situated on the eastern most edge of the Santa Ynez Valley and serves as the gateway into Happy Canyon . The vineyard is home to 18 varietals focusing on Rhone and Bordeaux, providing an ideal micro-climate with a long growing season and maximum flavor development. The sandy-loam soil aids in producing high quality wine grapes. We pride our vineyard on the perfect balance of quality and quantity with a focus on sustainable farming.
Because of the variety in this blend this lends to a multitude of food pairings. A new favorite has been a slow roasted pork belly drizzled with a balsamic glaze and served over a bed of fresh peas, parsnips and butter lettuce. Other excellent dish pairings include braised lamb shank ragout, grilled marinated flank steak and red chili enchilada