CART
12.5.11
Q&A with Fintan du Fresne, Winemaker at Chamisal Vineyards
As the son of well-known New Zealand wine journalist Fintan du Fresne grew up with an appreciation for the wine industry. Originally from the southern end of New Zealand’s North Island, he graduated from Victoria University with a degree in geology and set about exploring the relationship between geology and how it affects terroir in wines. He became winemaker at the historic Chamisal property (the first vineyard planted in the Edna Valley, located in San Luis Obispo County) in 2006, where the focus is on Pinot Noir and Chardonnay.
Describe your winemaking philosophy.
My philosophy is that there is no right way or wrong way to make wine. I’ve worked for enough different wineries in different parts of the world to have seen the same thing done in totally different ways. One winemaker will tell you “you can’t do it that way” while another winemaker is having complete success doing it “that way.” My job is not to make MY favorite wines or wines in the style that I like. My job is to make wines that our consumers love. Too many winemakers are making wine for other winemakers. However, I do believe in the concept of Terroir. A vineyard is going to produce a certain style of wine and that is not something I can change. I can help steer it in a certain direction, but that is all I can do. If Mother Nature is a raging river, a wine is like a kayak on that river. All I can do is steer it through the rapids.
Much has been written and debated concerning the 100 point rating scale. Some say it has empowered consumers, others claim it has distorted wine prices, while still others say it has actually changed the quality of wines being produced. What do you see as being the long term impact of the 100 point rating system?
Well, the 100 point system is really a 25 point system, as it’s essentially impossible to score under 75 points. I think the 100 point scale is a bit ridiculous because, despite the fact that you have 100 points to grade with, there is a massive difference between an 89 point and a 90 point wine. However the problem is not with the rating scale or even the critics. The problem is the consumer not trusting their own judgment enough. The US is still a young wine market and I think that as consumers become more familiar with wine, they will begin to explore more, develop their own tastes and pay less attention to the critics.
Rising wine alcohol levels in U.S. and foreign wines are a hot topic these days in wine circles. What are your thoughts on the subject?
No winemaker wants to make a high-alcohol wine. However we do want nice, ripe, concentrated wines which typically come from high-brix grapes. If we could get the flavor profile we wanted with less alcohol we would all do it. I think if you gave some of the high alcohol haters an insipid, bell pepper flavored 12% alcohol Cabernet from the 80’s, they wouldn’t like that either. I am not a fan of out-of-balance alcohol, but you have to go beyond the number. You can have a wine at 15.8% that you don’t notice the alcohol on, and a wine at 13.2% that seems hot. It’s the balance that matters. One point that hasn’t yet come up in the alcohol debate is the addition of water (we call it rehydration). All winemakers can essentially adjust the eventual alcohol in our wines by adding water to the fermentor and lowering the brix. I think as higher alcohol wines lose favor, you will see more and more of this.
You make wine from a notable property, specifically the first vineyard planted in the Edna Valley. Does that sense of history weigh on you?
Yes. This vineyard has been producing grapes since well before I was born. One of my goals is to let the wines show their “Chamisal Spice” as we call the aspects of terroir that this historic vineyard gives to the wines.
You produce a variety of Pinot Noirs and Chardonnays. Aside from those wines, what varieties would you like to see the public embrace more fully and why?
Grenache is a wonderful varietal in many ways which, similar to Pinot Noir, can be made in so many different ways, from light and pretty almost Rose-like, to big, dense, spicy Reds. I plan on working more with Grenache in the future. I would love to see Californian’s drink more Riesling and Gewurztraminer, but unfortunately, apart from a couple of small regions, these don’t grow well here.
You are a New Zealander by birth and have worked harvests all over the world. Is the California Central Coast your home, or would you eventually like to return to New Zealand and make wine there on a long-term basis?
The Central Coast is certainly my home for now. My job of teaching Californian’s how to make un-oaked wines is not yet done. Once this is achieved I can go home to New Zealand.
What are the fundamental differences between U.S. wines and international wines in your experience?
I think U.S. wines are driven more by individual critics and not enough by the vineyard and the style of the producer. I think this is slowly changing though.
Are pesticides overused in today’s wine industry and is there ever a time when they are appropriate?
Pesticides certainly have their place in modern viticulture. Without them wine would not be as good and certainly would be far more expensive. I don’t think there is any other agricultural industry doing a better job of reducing their pesticide use than the wine industry. Chamisal recently became SIP Certified (“Sustainability In Practice” - a rigorous Central California farming protocol). We were already doing all the right things we just made it official.
Approximately how long does it take for a vineyard to become “mature,” meaning it truly expresses itself where it is planted, as opposed to trendy clones and rootstock used?
Young vines express their clonal characteristics very strongly, but over time they seem to adapt to their environment. The differences between clones lessen and terroir begins to have an overriding dominance on the wines. I would say a vineyard is mature at about 15 years of age and it is only after this that the best wines are made.
You have wines in your portfolio ranging from under $20 to over $80. Is wine just too expensive for a lot of people? And are the prices justified given the quality in the bottle?
It’s important to me to have a full spectrum of wines - those that can afford to be enjoyed regularly (like our $18 stainless Chardonnay), and those special occasion wines that go into the cellar for several years (like our $80 Morrito Pinot Noir). I think more than ever, almost everyone can afford to enjoy wine. There are some great wines available for under $10 a bottle.
http://www.intowine.com/qa-fintan-du-fresne-winemaker-chamisal-vineyards
10.31.11
Michael Cervin Winery Blog
Michael Cervin, one of the participants in last week's press trip, has already posted on the visit with a nice write upÂ
http://cervinscentralcoast.blogspot.com/2011/10/chamisal-vineyards-day-in-life.html?showComment=1317579559693#c3792339427869478456
Michael Cervin is a professional writer focusing on wine, food, and travel. Notable publications include Decanter, Wine Enthusiast, Wine & Spirits, The Tasting Panel, Food & Beverage World, Skywest, Westways and over 80 others. He is the restaurant critic, and contributing travel writer for the Santa Barbara News-Press. As a wine and food judge he has been invited to the Best of Vinho Verde Awards in Portugal, the Taste of Rum Festival in Puerto Rico, the Monterey Wine Competition, the Central Coast Wine Competition, the Paso Robles Winemakers Cook-Off, the El Dorado County Fair Wine Competition and many others.
He is the author of three national travel books including California Wine Country, published by Moon. He lives in Santa Barbara with his wife. To see more of his work visit www.michaelcervin.com.
09.26.11
Harvest Begins at Chamisal
Another Harvest begins at Chamisal. We pulled our first block of Pinot Noir yesterday, weeks earlier than expected given the cool year. So far quality appears very high. More color than we have ever seen! Crop load appears above average as well.
I am also excited about the custom made, 1200 gallon French Oak cask that arrived from France this week. We will use it for the fermentation and aging of Chardonnay and as far as we know are the only winery in California doing this. We had the Frenchmen racking their brains about how to add a port to allow us to stir this bad boy. Now we are the only winery in the world to have a specially positioned guth mixer port on their cask. More innovation at Chamisal!
Cheers!
Fin
Posted by Fintan du Fresne on 9.19.2011
9.10.11
2010 Stainess Chardonnay Scores
Fresh on the heels of a 90-point score from the Wine Enthusiast, our 2010 Stainless Chardonnay strikes again! This time Robert Parker has awarded the vintage 89 points, noting its "lemon butter and pineapple" notes, "followed by a richly fruity, medium-bodied, clean, naked Chardonnay." Get your hands on this award-winner today! Click here.
08.30.11
Harvest is Around the Corner
The grapes have gone through verasion, the cellar crew has doubled in size, and there is a feeling of excitement in the air. It must be time for Harvest here at Chamisal Vineyards! That also means that a Chamisal Classic and Rare Release Fall Wine Club Shipment is coming your way! This is one of our most exclusive shipments and includes wines that are made only for our wine club members and are unavailable anywhere outside of our Tasting Room including Grenache, Syrah and Pinot Gris
We would love for all Wine Club Members to join us at our pick up party on September 2nd, from 5-7pm in honor of the latest release of Cinq A Sept. We will pair the Fall releases with appetizers from Two Cooks Catering and kick off Labor Day weekend lounging on our outdoor patio. 2 Complimentary tickets per membership, additional guests are $15/each. If you are unable to attend the pick up party, you are welcome to pick up your wine daily anytime after September 2nd. Wine will be shipped on September 6th to members who choose to have the wine delivered.
Not a member of our wine club? Click here to learn more!
Posted by Brette Anne Womack on 8.30.11
02.07.11
Visit the “Happiest City in Americaâ€
The Oprah Show just named SLO the “Happiest City in Americaâ€! Oprah show correspondent Jenny McCarthy visited SLO and learned that from car-free streets to friendly faces to gorgeous scenery, it’s pretty easy to see why San Luis Obispo (and Chamisal) is the best place to be. Watch the video.
Posted by Brette Anne Womack on February 7, 2011
02.07.11
Last week the American Fine Wine Competition announced the 2008 Chamisal Estate Chardonnay – BEST OF SHOW and 2008 Chamisal Califa Pinot Noir – DOUBLE GOLD!
This ‘running of the wines’ has quietly and quickly become one of the largest and most respected contests in the country, fielding more than six hundred entries. This years’ competition was held at the Florida Culinary Institute. The competition was closed to the public.
One of the reasons for the esteem in which its winners are held is the design of the competition, dividing wines by varietal or style, and price point. Another is the process by which medals are awarded: Even numbers of judges at each table silently evaluate and rank the wines in that section, then discuss with the other judges the rationale for their scores, until a consensus is reached. This approach emphasizes the independence of the judges and the utility of reasoned debate. The judges are chosen for their reputations as ‘golden palates’, experienced tasters, and respected members of the wine community. To see a list of judges go to http://americanfinewinecompetition.com/The_Judges.html .
Buy the 2008 Estate Chardonnay and the 2008 Califa Pinot Noir in our store.
Posted by Brette Anne Womack on February 7, 2011
01.04.11
Happy New Year! 
We have had a great year here at Chamisal and have many of you to thank! The current vintages are all quite delicious and so hat’s off to Fin, Mike and the rest of the crew that make it happen. You all work very hard and we (along with all our guests) really appreciate it! We have finalized dates for our 2011 events and they will be posted very soon. Check out 2 new events, a Blending Seminar and Pigs ‘n Pinot. Lobsterfest will sell out very quickly, so be sure to get on the RSVP list as soon as possible! Thank you all so much for your continued support and cheers to a New Year filled with friends, family and great wine!
Posted by - Andrea and Brette January 1, 2011
08.23.10
Here's to an Indian Summer
If you've spent any time in SLO the last couple of months, you know that we haven't exactly had "beach" weather. This may be the longest, latest Harvest we've ever had. Don't despair: Some of our finest vintages have come from conditions like this, when the Indian summer of September and October arrives in full force to concentrate our fruit. We'll keep you posted!
- Fin
Posted by Fintan du Fresne on August 23, 2010.
Many, many thanks to all of our Chamisal friends (over 300!) who attended our 2nd Annual Lobster Fest on August 7. Our friend, Joseph Olesh, produced this fantastic video of the event. Click here to check out the video below (or go here to see on YouTube) and get a first-hand look at how fun cracking lobsters with good friends and a Chamisal wine can be! (Don't forget to "Like" this to share with your Facebook friends. )
If you took photos in our Lobster Fest photo booth, you can find them here. Use the password 3C3511B6. We're already taking reservations for next year's event. Email us at tastingroom@chamisalvineyards.com to save your spot now.
- Andrea and Brette
Posted by Brette Anne Womack on August 11, 2010
Spring has arrived and all the winter rain gave us beautiful shades of bright green on the surrounding hills, bright orange poppies and purple lupins all over the valley. We rang in the new season with our "Wake the Vines" winemaker dinner on March 7th, which was a great success! We had a fabulous time tasting library wines and indulging in a delicious meal. Mark your calendars for upcoming events, including the Roll Out the Barrels Weekend on April 29th, our winemaker dinner at Novo Restaurant on April 30th, and Passport Weekend on May 1st and 2nd. And no, it's not too early to start thinking about summer events as well. Chow down at our Farm Burgers at Chamisal event July 10th; it's fun for the whole family! Our 2nd annual Lobsterfest will be August 7th this year. We already have 100 guests on the list, so be sure to reserve your spot soon! Email tastingroom@chamisalvineyards.com with your request.
- Andrea and Brette
Posted by Andrea Chan on March 25, 2010.
After three years of drought, we are happy to have the rain that El Nino brings. So far we are at nearly 34 inches for the season, which is more than the previous two winters combined. We've never seen the hills so green, and this spring promises a bounty of wildflowers in the vineyard. Budbreak is upon us, so we are hoping that the rain abates soon and the frost holds off. Rain late in spring makes fungal diseases a real threat, and a frost at the wrong time can be devestating to young shoots. Of course, one of the reasons Chamisal makes such great wine is that we planted this vineyard in the magical Edna Valley, where the weather is close to perfect.
- Fin
Posted by Fintan du Fresne on March 19, 2010.
2.16.10
Transformation Nearly Complete
Now that our Tasting Room renovation is complete, we welcome everyone to spend some time on our new front patio. It's the perfect seating area to enjoy our wines! Relax among the rolling hills and vineyards and bring your own picnic if you like. Didn't bring your own? We're brainstorming ideas for a "foodie plate" that you'll be able to add to your tasting flight, featuring gourmet snacks to accompany our wines. Ideas welcome! We're also preparing a new VIP Tasting Room, where our club members can enjoy our Califa and Estate bottlings and a few select vintages from our sister wineries, Pine Ridge Vineyards in Napa Valley and Archery Summit in Willamette Valley, Oregon. This special room will open to club members March 13th.
- Andrea and Brette
Posted by Andrea Chan on February 16, 2010.
We hope you have enjoyed your summer as much as we have here at Chamisal. The Farm Burger and Lobsterfest events were lots of fun and are not to be missed next year! Upcoming events include the Harvest Celebration on November 6 through 8, and the Wine Club Holiday Party on December 18. Check our Events page for more details.
Many of you know that our tasting room has been under renovation for quite some time. We are thrilled with the changes; our Wine Club member room is finally near completion. The main tasting room has a gorgeous new paint job as well as a real air conditioner AND heater for the upcoming cold season! We're still making some finishing touches but hope that you'll stop by soon to see the new and improved Chamisal!
- Andrea and Brette
Posted by Andrea Chan on September 29, 2009.
09.28.09
Fall Club Shipments
After a long summer without any Classic Club shipments, we are pleased to release the fall wines to you! Harvest is upon us, and we can feel the magic of the vineyard in the air. As you can
imagine, this is the busiest time of year for the cellar crew, and we're plenty busy in the tasting room too. Don't worry, though -- we'll send updates on our 2009 harvest soon!
The fall shipment is comprised of some of our favorite wines. You'll see the latest release of our Rhone varietals, as well as the 2007 Califa Pinot Noir.
Fin believes the 2006 vintage of the Grenache is the best from our vineyard to date! It explodes with strawberries and white pepper, with layers of lavender and fresh mint. Thyme and sage blend with dried blueberries and our signature Chamisal spice. This exciting bottle will pair wonderfully with a big rack of lamb or pork tenderloin, and continue to develop even more elegance after a few years in the bottle.
The 2007 Estate Syrah does not disappoint the cool-climate Syrah lover. When we tasted this wine, the first thing Andrea said was, "dirty cowboy!" Anyone that graduated with a degree in Agriculture like we did will know that what she meant was hints of leather, pipe tobacco, earthy minerality and meaty notes! Don't get the wrong idea -- this is an elegant wine with vanilla and cinnamon on the nose, a wonderful mouthfeel on the mid-palate and a big finish. Firm tannins and high acidity will ensure this wine a long shelf life for up to 3 to 6 years.
Our 2007 Califa Pinot Noir is a powerhouse unlike any Pinot you've ever tasted! It showcases the best our Chamisal vineyard offers, with a complex nose of sweet berries and plums and a palate layered with big black fruit, chocolate and subtle oak spice. The rounded acidity and fine-grained tannins carry the seductive flavors through the lingering finish and add to the plush mouthfeel overall. Tightly focused, this is a hedonistic Pinot that wows the senses.
We hope you enjoy these beauties as much as we do! Not a club member? Why not join? If not, keep an eye on our store, as we'll release these wines to the public late fall.
- Andrea and Brette
Posted by Andrea Chan on September 28, 2009.
06.19.2009
Is Harvest Here Yet?
Half way through the year already! We’ve already got new French oak barrels arriving for the new harvest! It feels like we only just finished the last one.
Right now we have complete fruit set in Pinot Noir and Chardonnay and are undergoing fruit set in Syrah and Grenache. Fruit set is when the flowers on the vine open and if successfully pollinated, create an immature berry. It is one of the most important processes in determining our crop load. It looks like a good crop load this year, which means that we’ll cut off clusters to improve the ripening of the remaining fruit and increase quality. We are also shoot thinning, shoot positioning and leaf pulling like maniacs right now. It’s one of our busiest times in the vineyard.
In the winery, we have Chardonnay finishing up with malolactic fermentation. Pinot Noir is finished with malolactic fermentation, so I’m in my initial stages of blending, trying to determine which lots and barrels are going to make Califa. We’ve got some great wines on the way from the 2008 vintage; the Chardonnays are very powerful with a lot of tropical fruit. The Pinots are classically varietal, with loads of red fruit and incredible balance.
Cheers until my next post -
Fin
Posted by Fintan du Fresne on June 19, 2009.
