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 Chardonnay kept the natural acidity moderately high, resulting in a beautiful wine.
The fruit for this bottling was hand harvested at night and hand sorted before it was pressed, then cold settled prior to fermentation in French oak barrels, using native yeast. This wine was aged in barrel for 13 months and underwent full malolactic fermentation to add texture, then it was racked to tank and aged on the lees for one month prior to bottling.
Comprised mostly of Clone 76 and Clone 96, with a small amount of Clone 352, this blend shows the wonderful terroir of Chamisal Vineyard and the Edna Valley rather than the character of an individual clone.