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.
