In the mid-19th century, at the foothills of the Gabilan Mountains on California's central coast, there was a massive lime kiln. It was a facility that fired the area's abundant limestone at high temperatures for 24 hours to make cement. People called it "Calera," the Spanish word for lime kiln. The kiln stood as a marker of the industrial age and the development of California at the time. As the years passed, the kiln ceased operation, but winemaker Josh Jensen took notice of the area.
Josh Jensen, who studied social anthropology at Oxford in England, was captivated by the world of wine while traveling in Europe. He helped with harvests and winemaking at Domaine de la Romanée-Conti and Dujac in Burgundy, and Château Grillet in the Rhône Valley. Noting that Burgundy in France had cultivated Pinot Noir in limestone soils for centuries, he said he returned to the United States and combed through California for two years.
In 1974, Jensen purchased land on Mount Harlan, at the southern end of the Gabilan Mountains, where limestone lay underground. At an elevation of 2,200 feet (about 670 m), it was a high, harsh environment that was hard to imagine as a vineyard. But he believed in the potential of soil underlain by limestone. The following year, inspired by the lime kiln, he named the winery "Calera" and put the image of the old kiln on the label.
In 1975, he opened the winery's history by producing the first 1,000 cases from Zinfandel grapes purchased from a nearby vineyard. At the same time, he named three vineyard blocks Selleck, Reed, and Jensen and planted 24 acres to Pinot Noir. Calera's vineyard system took shape as single vineyards such as Mills, de Villiers, and Ryan were added, along with vineyards for Chardonnay.
The Central Coast, where Calera sits, has one of California's most suitable climates for cultivating Pinot Noir. Cold winds from the Pacific blow over the mountains and skim past the Mount Harlan vineyards. With large diurnal swings and high elevation, the average annual temperature is 5–6 C lower than nearby areas. Grapes ripen slowly, concentrating flavor while maintaining a balanced acidity and aroma. The limestone here formed as ancient marine sediment uplifted about 100 million years ago, and the minerals in the soil give the wine structure.
Jensen was the first to introduce in California the gravity-flow system he learned in Burgundy. Calera's winemaking facility consists of seven levels, designed so grapes and wine flow down through each tier. By using almost no pumps, this approach avoids damaging the berries and aromas. He avoided cultured yeast and excessive intervention, focusing on expressing terroir.
Wine Spectator, a wine review outlet, called him "a pioneer of Pinot Noir who realized Burgundy's vision in California." The world-renowned critic Robert Parker also praised his achievements, saying, "Calera is California's Romanée-Conti."
Calera's wines fall into two main lines. One is the Mt. Harlan Single Vineyard Series. It is a premium line that lists each vineyard's name on the bottle; while soils are similar, differences in slope and exposure create fine distinctions. For example, the Jensen vineyard opens to multiple aspects, while the Reed vineyard faces north and ripens later. Pinot Noir with distinct personalities and layered complexity is born from each site.
The other is the Central Coast Series. It is a blended line made by selecting grapes from across the Central Coast, including Monterey and Santa Barbara, delivering Calera's philosophy at a more accessible price. This wine won the grand prize in the New World red wine category at the 2025 Korea Wine & Spirits Awards.
It ages for 10 months in French oak, with about 10% new oak used during this time. Delicate aromas of pink rose, wild rose, red currant, violet, and nutmeg unfold, and a smooth texture is felt on the palate. Black cherry, sweet spices, and a gentle hint of licorice follow. The firm structure and long finish deliver the essence of limestone terroir as is.
Calera Central Coast Pinot Noir pairs exceptionally well with food thanks to its gentle acidity and refined texture. It goes well with flavorful dishes such as coq au vin, fettuccine carbonara, herb-crusted roasted salmon, grilled mushrooms, and pork tenderloin coated with garlic and herbs. The importer in Korea is NARA CELLAR.