Intense and oppulent notes of red cherry and spiced red plum mingle with hints of Mission fig and rose petal, showcasing the distinctive Chamisal spice. The pallet is rich and luscious with suggestions of cherry pie, strawberry preserves, and hints of anise, backed by fine and focused tannins that bring balance and length to the 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.
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.
Our Pinot Noir was hand harvested from our estate vineyards at optimum ripeness and physiological maturity. After meticulous hand sorting, the grapes were destemmed and each pick was fermented separately in small open-top fermentors. Fermentation was achieved using native yeast with low fermentation temperatures giving soft phenolics and fresh aromatics. After total fermentor time of 10 days, the wines were then racked to French oak barrels and aged for 10 months.
This diverse blend of clones gives this wine its unique character and serves to show the terroir of our wonderful vineyard very clearly.