This dark garnet wine opens with deep aromas of toasted nutmeg, clove and cinnamon interlaced with fresh picked black raspberry and a hint of candied ginger. The palate is intense with crushed cranberry, black cherry, firm tannins and a strong acidic backbone. Built to age, this wine would be best enjoyed between 2018 and 2026, but if you find you can’t wait to try it, we recommend decanting first.
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.
2014 began with a very warm, dry winter, leading to an early bud break in mid-February. A warm spring and summer combined to give us our earliest harvest ever, which is beneficial for this style of wine because of the acidity retention. Furthermore, a lack of heat spikes allowed us to pick the grapes at peak maturity, resulting in a beautiful Pinot Noir.
The Morrito bottling is a barrel selection of the best Pinot Noir at Chamisal. Harvested in the early morning from Morrito Hill, these small lots are fermented separately in small open-top fermenters. A pre-fermentation cold soak of three 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. Minimal pump-overs prevent extracting harsh tannins and bitterness from what we consider some of the most concentrated fruit on our ranch.
Comprised of Clones 2A and Archery Summit, this wine is more about expression of the site than the clones. Morrito is a small hill situated right behind the winery. The vineyard site has gravelly soils of Chamise Shaley Loam. These soils are very free draining and calcareous, creating low yields and intensely concentrated wines.