2013 Califa Pinot Noir
A magnificent aromatic blend of baked raspberry with and candied cherry swirl amongst layers of cinnamon, nutmeg and cranberry bog in this deep ruby wine. With plenty of classic “Chamisal” spice, the 2013 Califa Pinot Noir exhibits a complex and powerful palate with a deep balance of macerated fruit and toasted oak shavings. Firm tannins provide a robust structure that last throughout the graceful, lingering finish.
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.
2013 started with a dry winter resulting in only 8.5 inches of rain. A warm February initiated an early budbreak and continuous warmer than average temperatures culminated in an early harvest. Dry and consistently warm temperatures throughout summer and fall allowed grapes to hang until optimum ripeness. Overall, this was a stunning vintage with excellent balance.
From our ten clones and 28 lots of Pinot Noir, we selected four for this wine. After meticulous hand sorting, the grapes were predominantly destemmed with a small percentage left whole cluster. Each pick was fermented separately in small opentop fermentors. A pre-fermentation cold soak of three to seven days was used to increase color and density. Fermentation was achieved using a combination of both native and cultured yeasts with low fermentation temperatures giving soft phenolics and fresh aromatics over a total time of 10-14 days. The wines were then racked to French oak barrels for seven months before blending and an additional four months in the barrel.
About half of this blend came from the 2A section of our Morrito hill. The rest was assembled from small picks in our 777 block as well as the 114 and 113 blocks. We break up the picks in these blocks for North and South sections to get the most uniform ripeness for each fermentation.