- Blend35% Syrah, 33% Grenache and 32% MourvÃ¨dre
- WinemakerBrian Farrell Jr and Elizabeth Kuhlemann
- AppellationCentral Coast
Caelesta Red Blend Central Coast 2018
Caelesta is a relatively new producer on California’s Central Coast, having started in 2017. Right out the gate, they’ve caused some seismic waves of recognition from critics – like this 93 POINT Rhone-style blend! Luscious, powerful, and hedonistic to its very core – this is a cult-y California Rhone wine ready to take the leap into stardom!
The Farrell family has a story like many other vintners – namely that they didn’t originally intend to get into the wine business. They fell in love with the wines of Paso Robles and the surrounding Central Coast of California and the dream fell into place from there. Brian, Sr., and Denise bought a 200-acre parcel of land near Templeton, planted a few acres of vines, left a lot of open space for wildlands, and more recently partnered with Pierre Sourzat, resulting in 10 acres of oak trees inoculated for black truffle farming. Brian Farrel, Jr. makes the wines – after stints in winemaking at Epoch, Two Hands, Jada, and more – completing this small family affair.
This blend is the last of its kind – as the winery focused on a series of named estate wines beginning in 2019 – but what a sign-off! Classically styled Cali-Rhone, with 35% syrah, 33% grenache, and 32% mourvedre making for a round, fruit-forward, and lavishly rich and spicy offering, with tons of black, red, and blue fruits – all perfectly ripe, joined by sensations of wood smoke, old-fashioned cola, and meaty, sumptuous bacon bits. Peppery and roasted herbal notes of garrigue, coupled with baking spices like vanilla bean, anise, and even a whisper of maple syrup (the real kind) combine to make quite the mouthful of hedonistic pleasure. This has plenty of structure to age a decade or more, but with a wine centered on such immediate gratification...why wait? Under $30 is a steal – but given the likely trajectory of this killer new producer – not likely one we’ll be able to duplicate in the near future!
PAIRING IDEAS:I served this up with a nice stout stew – with chunks of beef, carrots, pearl onion, and sliced celery. Perfect bite and sip for a cold winter’s day!