"Califa" is the Modoc Indian term for "prettiest one", and that's what these wines are to us. These bottlings are blended from the most opulent, seductive and powerful barrels of the vintage. The Califa wines are the result of stringent tastings and evaluations to ensure that these few bottles truly are the most intense and flavorful wines of the vintage.
Appellation: Chamisal Vineyard, Edna Valley
Varietal: 100% Pinot Noir
Clones: 113, 114, 115, 777 Pommard
Oak treatment: 13 months in 60% new French oak
Alcohol: 14.5%
Cases made: 630
Release date: June, 2008
Retail price: $60.
Buy
$60.
BuyTHE VINEYARD
Chamisal was the first vineyard planted in the Edna Valley in 1973 and now contains 80 acres planted to 5 varieties and 25 clonal selections. The nearby Pacific ocean creates a long temperate growing season for exceptional hang time, which combines with the calcareous, clay-rich soil to produce fruit with exceptional intensity and complex flavors.
VINTAGE
Global warming’s effects on grape growing can certainly make winemaking even more interesting…. The Central Coast endured a cold and wet spring in 2006, which gave us a late bud-break, followed by a long cool growing season, and capped by a very late harvest. Natural low yields coupled with slow, consistent ripening produced brilliant fruit of great intensity and exceptional balance.
WINEMAKING
We used Organic and Biodynamic farming, high density planting, VSP trellising, aggressive shoot, leaf and thinning. Grapes were night-picked and hand-sorted (70% de-stemmed and 30% whole cluster). We used Assmanhausen yeast and fermented via a 2 to 5 day cold soak followed by 7 to 10 day ferments in 4- and 7-ton, open-top fermenters and 2 to 3 punch-downs daily before aging for 13 months in 60% new, French oak.
CLONAL SELECTION
The 2006 Califa Pinot is a blend of 113, 114, 115, 777 and Pommard clones.
TASTING NOTES
Beginning with a bold display of fresh, ripe red and black raspberries and dark plums in the nose and on the palate, the focused fruits are deftly balanced by smoky oak notes and the hints of complexity gained by whole-cluster handling. The already lengthy finish will continue to develop, powered by fine-grain tannins.
