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THE 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
The third year of a drought was combined with a cool spring and summer. A long, slow ripening curve followed by an early September heat wave created very concentrated flavors. October rains compressed our picking and saw us rush to try and beat the weather.

WINEMAKING
Picked at night and hand-sorted in the vineyard, the grapes were whole-cluster pressed before cold settling the juice overnight. Fermentation took place in a mixture of stainless steel tanks and French oak barrels using a combination of native and cultured yeasts. The tank fermentation produces a fresh, fruit driven Chardonnay while the barrel fermented portion has a fatter texture and greater complexity. Full malolactic fermentation and frequent lees stirring was used to build density and complexity further.

CLONAL SELECTION
This vintage, we've chosen two of our favorite clones to create this release. The spectacular Clone 352 is the core of this wine, providing fresh citrus character, subtle spiciness and density. Clone 5 adds lush tropical notes.

TASTING NOTES
Classic Chamisal Chardonnay characteristics of honeydew melon, grapefruit and hints of pineapple and five spice flourish on the nose. Bright, focused fruit on the palate melds into brioche and vanilla custard flavors resulting from the extended sur lie and barrel aging.