A magnificent aromatic blend of baked raspberry and candied cherry swirl amongst layers of clove, tobacco and bittersweet chocolate in this deep ruby wine. With plenty of classic “Chamisal” spice, the 2015 Califa Pinot Noir exhibits a complex and powerful palate with a deep balance of macerated red fruit and white pepper. Firm tannins provide a robust
structure that last throughout the graceful, lingering
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.
2015 began with another warm, dry winter. Rainy weather in the spring contributed to lower yields, further accelerating an already early harvest. Moderate temperatures in August allowed us to bring in fruit at a steady pace without any major heat spikes. Additionally, the early pick of the Pinot Noir kept the natural acidity moderately high, resulting in a beautiful wine.
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 open top 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 eight 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 667 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.