The flagship is the 2016 Cabernet Sauvignon Colonel’s Vineyard, and it was barrel fermented and spent 20 months in 60% new French oak. Deeply colored, with a mineral-laced bouquet of black and blue fruits, graphite, lead pencil, and smoke tobacco, it's medium to full-bodied, incredibly concentrated, structured, and tannic on the palate. It's not going to be drinkable for at least another 4-5 years, but it's a seriously promising, rich, structured Cabernet that's going to be incredibly long-lived.
Score: 95+ points -- Jeb Dunnock, jebdunnock.com
The goal for Calluna Vineyards is to make wines which have the strength of great Bordeaux, but with the attributes of Sonoma terroir. This means that the wines are meant to have the intensity, balance and longevity inherent in Bordeaux wines, but they should have an additional richness and roundness which is typical of the best Napa and Sonoma wines. The vineyards are ideally situated to achieve this goal: The Chalk Hill appellation is in a moderate, transitional climate between the cool Russian River appellation and the hot Alexander and Napa valleys. The fruit can reach full phenolic ripeness - all herbaceous, vegetal tones are gone - without excess sugar development. This allows Calluna to make the wine in a natural way, without the additions of water and tartaric acid which are so common in California winemaking today. David A. Jeffrey, winemaker and founder After 20 years of studying and collecting the wines of Bordeaux and California, David moved to the West Coast and enrolled in Fresno State's Enology program in 2001. Determined to make his dream a reality, David spent 3 years studying winemaking and grape growing as he completed his degree and worked at Chateau Quinault in Bordeaux, France. "Calluna" is the botanical name for the heather plant that grows on the property in memory of an extended family member.