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The Coast Range of California is a stretch of mountains that parallels the Pacific Ocean from Mendocino County in Northern California 400 miles south to Santa Barbara. These geologically young mountains, known as “The Great Coast Range”, are comprised of crushed, creased, and folded sea floor pushed up some 30 million years ago. The maritime climate and the unique soil structure across the range create optimum vineyard conditions for growing world-class Pinot Noir. Our winemaker chose three of California’s finest regions along the Coast Range for Calista: Mendocino County, Monterey County and Sonoma County. Each area lends a distinctive character to our signature blend.


Our Wine

Calista “The Coast Range” is a blend of Mendocino County (47%), Monterey County (31%) and Sonoma County (22%); Mendocino lends delicate red fruit notes, Monterey provides mocha and black fruit characteristics while Sonoma County adds dark cherry, spice and earth.

Deep garnet in color, Calista “The Coast Range” Pinot Noir opens with aromas of wild strawberry, red cherry and baking spice followed by flavors of ripe cherry, raspberry and cranberry. Well-balanced and food-friendly, Calista’s supple tannins and bright red fruit profile pair well with roast turkey, grilled salmon, lamb chops and mushroom risotto.

APPELLATION: Mendocino County – Monterey County – Sonoma County
VARIETAL: 100% Pinot Noir

Joe’s great grandfather planted vines around the family home way back in the day. As a teenager, Joe helped his family with pruning and trellising, all the while dreaming of making wine. He followed his dream, studied Viticulture and Enology at University of California, Davis, and became a winemaker. His first vintage of Calista was made in 2013.

“They say winemakers shouldn’t play favorites but I have to admit that Pinot Noir is my go-to varietal. Love to make it, love to drink it. What turns me on is the purity of fruit you find with Pinot. It takes a lot of work to showcase Pinot Noir’s delicate character, believe me, you won’t get that if your grapes come in over ripe and then you beat them up in the cellar. I prefer a gentle approach: we pick at night when it’s cool then carefully de-stem, cold soak, ferment in small open top vessels with twice daily punch downs then age in 100% French Oak.”
– Joe Tapparo


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