Hailing from our estate vineyard five miles from the ocean, our newest vintage displays notes of violets, ripe red fruits and hints of strawberry rhubarb. Hints of white pepper and subtle savory spices offer up an added layer of complexity accompanied by a firm tannin and lush texture creating an elegant finish. Enjoy now through 2029.
Pair this wine with Wild Mushroom flatbread.
Our Estate Pinot Noir is sourced from blocks in our vineyard where the land flattens out and the soils are deeper and hold more moisture. The fruit from these blocks ripen slowly and are typically harvested 7-10 days later than other Pinot Noir blocks on the estate. Fermented with native yeasts and a higher percentage of whole cluster fruit, we are really turning up the volume on the fruit characteristics and overall complexity of this wine. The fruit for this wine was hand-picked at night using multiple small picks to ensure peak maturity, then meticulously hand-sorted. A combination of whole cluster (10%) and destemmed fruit (90%) was gravity fed into small open-top fermenters. After a five-day cold soak, we gently warm the fermenters, allowing the native yeasts to gradually ferment. We start the ferments warm then finish cool using gentle pump-overs to maximize skin extraction and minimize seed extraction. Following fermentation, the wine was racked to French oak barrels for 10 months with minimal racking.
Hailing from our estate vineyard five miles from the ocean, our newest vintage displays notes of violets, ripe red fruits and hints of strawberry rhubarb. Hints of white pepper and subtle savory spices offer up an added layer of complexity accompanied by a firm tannin and lush texture creating an elegant finish.
This pinot noir pairs perfectly with creamy brie or tender lamb shank.
Chamisal was the first vineyard planted in the region in 1973 and now encompasses 80 acres planted to 5 varieties across three distinct soil types. The nearby Pacific Ocean creates a long temperate growing season that, combined with the calcareous, clay-rich soils of our estate vineyards, produces ideal conditions for producing fruit of exceptional intensity and complexity.
Our Estate Pinot Noir is sourced from blocks in our vineyard where the land flattens out and the soils are deeper and hold more moisture. The fruit in these blocks ripens more slowly and is usually harvested 7-10 days later than other Pinot Noir blocks on the estate.
