The Camelot Pinot Noir and Merlot arrived as samples and each was tasted for two consecutive days with food, making use of the Vacu-Vin stoppers between days. The Camelot label is been in the market since 1993, the wines are made with fruit from various growing regions in California with no mention of their vintage year on the label.
The Winemaker for Camelot Wines is Mark Rasmussen, he has made wine at some of California’s leading wineries and worked with a wide range of grape varieties. "Mark and his team believe in the philosophy that every wine should be crafted to achieve pleasure and enjoyment. He is adamant that the consumer wine experience should always be fun rather than intimidating."
- Camelot Pinot Noir: This 100% California Pinot Noir is made with fruit from Lodi and Clarksburg. This very approachable Pinot Noir has aromas of red berries, orange jam and cinnamon with hints of earth. On the palate this wine feels low to medium-bodied with low tannins and fruit forward; showing red fruit flavors up front followed by brown spices and mushrooms notes. The first day we paired this wine with pan fried pork chops finished in the oven with a side of mashed young red potatoes, the second day we enjoyed it with simply seasoned (salt, pepper and oregano) boneless chicken thighs and saffron rice. The wine stood up great to the flavors of both dinners, great compliment of flavors. This wine is a great deal of flavor for under $10 a bottle.
- Camelot Merlot: This 100% California Merlot is made with fruit from Lodi, Central Coast and North Coast grape vine growing regions. This distinctive Merlot shows aromas of ripe dark and red fruits (plum, blackberry and cherry), vanilla and soft toasty oak. On the palate this wine feels medium-bodied with nice balance between fruit, tannins and acidity. Surprisingly at this price point, the Camelot Merlot delivers great structured flavors of ripe cherry, dark plum, red currants and oak with hints of herbs and smoke. The first day we tried this wine with a ground pork burger and a side of plantain chips; the second day we paired this flavorful Merlot with a ground bison lasagna along a simple salad of butter lettuce, Roma tomato, crimini mushrooms, baby carrots and walnuts, sprinkled with Parmesan cheese and a balsamic vinaigrette dressing. The wine complimented both dishes nicely letting the food flavors shine without over-powering. Great California Merlot under $10.
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