Expressive aromatics of white peach, fig and subtle coriander spice complement the viscous golden texture. Sweet, luscious stonefruit envelops the palate, the dense mouthfeel balanced by lingering acidity.
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.
In many parts of California, 2011 was an extremely difficult harvest. However, the Edna Valley missed both the crippling spring freeze and the cold weather and moisture of fall. A long, moderate summer with no significant weather events resulted in a a leisurely harvest with near perfect flavor and chemistry in the grapes. Late October rains hastened the development of Botrytis in the Pinot Gris, which pushed the sugars all the way to 42˚ brix and left this wine incredibly concentrated.
This late-Harvest Pinot Gris was picked in November after being significantly affected by Botrytis from the October rains. Sugar at Harvest was 42˚ Brix. Fermentation took place in stainless steel barrels and lasted 5 months, leaving 12% residual sugar. The wine was aged in stainless steel for a further 6 months to develop a lovely honeyed texture.
The Oregonian clone AH exhibits plenty of pretty floral and spice characters that make it perfect for this style of wine.