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Chamisal Vineyards

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About Us

From making the best wines in the Edna Valley to extending a warm smile when you walk in our door, the entire Chamisal team is dedicated to making everyone part of our family.

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Fintan du Fresne
General Manager & Winemaker

Though a winemaker’s domain is sometimes limited to the cellar, Winemaker Fintan “Fin” du Fresne is committed to spending an equal if not greater amount of time in the vineyards of Chamisal. “Our vineyards define the wines we make,” says the New Zealand native, who earned a degree in geology before going on to earn his post-graduate degree in Viticulture and Enology at Lincoln University in Canterbury.

Fin spent the first two years of his career as a viticulturist at Martinborough Vineyards, one of New Zealand’s most respected Pinot Noir producers. A harvest job at Calera Wine Company in California introduced him to the Central Coast, and his work with legendary Pinot Noir producer Josh Jensen further shaped his love for Burgundian varietals. In 2003, Fin was named assistant winemaker at Adelaida Cellars in Paso Robles, and over the next three years, he worked harvests and consulted for wineries in both California and New Zealand. Fin was named winemaker for Chamisal in 2006.


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Andrea de Palo
Director of Consumer Sales

As director of consumer sales, Andrea de Palo’s ultimate goal is to make guests feel welcome at Chamisal. Whether it’s a wine club member, tasting room visitor or attendee at a special event, Andrea likes to build a relationship with each person who walks through the door. “I want to get to know people personally, to the point where I can ask them about their family members or even their dog.”

Andrea, who started working in Chamisal’s Tasting Room in 2005 just after graduating from California Polytechnic State University in San Luis Obispo, did several harvest internships while attending college, but ultimately decided that her heart was in hospitality. A native of Marin County, Andrea ― like many Cal Poly grads ― is an enthusiastic Central Coast transplant. At Chamisal, other than the wines and her 7-minute commute through vineyards, the thing Andrea loves best is the people ― those she works with and those she meets. “Everyone here is very passionate about what they do. It’s pretty infectious.”