2015 Morrito Pinot Noir
This garnet-colored wine opens with deep aromas of cherry cola, hyacinth and cinnamon interlaced with ripe red cherry and sweet cranberry. The palate is mouthwatering with red plum, black cherry, firm tannins and a strong acidic backbone. Built to age, this wine would be best enjoyed between 2019 and 2027, 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.
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.
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.