KITÁ Kalas Camp 4 Vineyard

I’ve had three of these now and this was the one that really blew my mind - perhaps it was the company (somm friends) or the food (gorgeous steak). The nose was extremely expressive with brett and black pepper (rotundone) dominating. Cherry cola, blackberry jam, dried violets and roses, kirsch, and black cardamom. On the palate it’s much more red fruit; raspberry and strawberry compote and fresh red cherries. The brett comes through on the palate in a meaty sense, …

This is remarkable. Ruby red fading to garnet with medium rim variation. On the nose, this is dominated by saddle leather, brettanomyces, ripe red plum, and Italian herbs rather than garrigue. On the palate acid is medium+, tannins are silky smooth, body is medium+, and the flavors of the nose carry through, though much less dominated by leather and brett. Notes of dried herbs, mesquite, BBQ, bruised strawberry, cherry cola, and dried red plum. This drinks like a serious CdP, …

Blackberry, plum, red cherry, earth, minerals, smoke, herbs, meat on the nose. Reminds me more of a syrah than a Bordeaux blend. Cranberry, tart cherry, red cherry, plum, vegetation, herbs, earth, a little bloody meat on the palate. Slightly brash acidity, grippy tannins, med-long delicious finish. Interesting and unique blend. The acidity seems out of balance in this bottle. Requires food. Overall, this is a fascinating wine, but I hope that my next bottle shows a bit better.

Clear dark garnet color. Nose - dark cherry, rose hip jam, strawberry jam, old leather, black tea (second/third infusion), cola, and some reductive pickled green leaf veggies funk. Mouth confirms the nose, with medium amount of soft dusty tannins and medium supple acidity. Medium finish with good intensity. Overall impression was a hybrid between southern Italian (in particular Cesanese or gaglioppo) and overripe Californian pinot, while I was expecting something more complex and southern Rhone-like based on the blend and …

Red cherry, candied red cherry, a little sour cherry, more floral (roses) on day two. A little bit of fall / dustiness. Very light on its feet. Honestly find this drinking Burgundian but missing the depth & dankness of my favorite burgundies. Grew on me as it decanted but a bit overpriced I think for what is ultimately a light-bodied red that’s a lil more complex than the glou glou variety. I don’t know if it has the structure to …

Nose of old band-aids and iodine with hints of mint coming through later. On the palate, racy and wild. More red fruit than the Kalas of the same year, which leaned more blue/purple. Delightful! Was the star of the show next to cider-braised beef and roast potatoes.

Blueberries and blackberries scattered over a horse blanket in a barnyard. Incredible.

Subtly powerful… red cherry on the nose, a little meaty too. Like rosemary roast beef in the oven. Lots happening in the mouth. Cherry again, milk chocolate, tart raspberry, charred herbs, earthy, hint of unctuous kalamata olive salinity. Soft, but long finish of tart berry, mint, and satin like tannins. All parts are there and known, but nothing shouts. It’s fantastically restrained and generous

Incredibly sophisticated. Tastes like a wine from either Dan Petroski, Steve Matthiason, Heidi Barrett

Very cherry and berry notes with an earthy aftertaste. Hints of olive oil in the aromas

This wine is outrageously good. Cassis, green bell pepper, and ripe blackberry dominate on the nose. Palate is refined. Raspberry coulis, green peppercorn, and crushed rock. The wine needs a good 2 hour decant to just get started. Would not have been able to tell it was new world. Tastes like Cheval Blanc of a similar age. Many many good years ahead. A masterpiece of winemaking.

A bit hit with grilled veal. I love the brisk, vibrancy of this wine, the purity of fruit, and the insane complexity of spice, savory, herbal flavors. Such impressive stuff.

Same notes as earlier bottle. What a beaut. Such aromatic complexity with delicious red fruits, tons of savory and floral and earth tones. I love the crispness and elegance, but the flavors are so delicious. A lot of earthy, mushroom, savory spice elements come out with air.

Bunch of Samples : Deep ruby color. Such a pretty aromatic display: red plums and currants, so much dusty earth, leather, bay leaf, pepper, sage, violets, perhaps mistakable for a lighter-style Chateauneuf. Medium+ bodied (13.5% alcohol) with structured but lightly dusty tannins, crisp acidity throughout. Red currants mix with black cherries and dark plum skins, add in some cowhide, black pepper, sage, red clay, an underlying mineral presence. Just wow. Delicious now but should evolve nicely for three to six …

Bunch of Samples : Light purple. Aromas of smoky charcoal, scorched earth, herbal tea, eucalyptus, on top of tart red and black currants. Medium+ bodied with dry tannins and moderating acidity. Tart red and black currants and plums mix well with notes of loamy soil, fallen leaves, grilled mushroom, hints of coffee and cedar are hidden behind. Lots of depth but very alive and pretty. This should improve for three-to-five easily. 13.5% alcohol, 48% Merlot, 38% Cabernet Franc, 9% Cabernet …