The first vineyard planted in 1973 in what would become the Edna Valley AVA, Chamisal Vineyards is located just outside the city of San Luis Obispo on California’s Central Coast. A specialist in Chardonnay and Pinot Noir, Chamisal Vineyards strives to produce wines that express the wild and inspiring beauty of California’s Central Coast and, more specifically, our 82-acre estate vineyard.
Chamisal Vineyards has become one of the most renowned producers of Chardonnay and Pinot Noir on California’s Central Coast. Our estate vineyard encompasses 82 acres planted across three distinct soil types: Chamise Shaly Loam, Tierra Sandy Loam, and Salinas Clay Loam. Located just five miles from the Pacific Ocean, our estate vineyard thrives in one of the coolest cool-climate regions across the winegrowing world. The maritime influence of our proximity to the Pacific Ocean has a huge influence on the quality and character of our wines. Our vineyard receives the benefit of a longer and more temperate growing season, allowing for the development of complexity and intensity in our wines, balanced by a coastal freshness that has become a hallmark of our wines. We are constantly learning from our vineyard and adapting and evolving our faming methods and the way we make our wines in the cellar. Each vintage is a culmination of the vintages before it, a patient and persistent progression of tinkering, experiments, and adjustments in the cellar to nudge each wine closer to its fullest and highest expression.
While some winemakers find their domain is limited mostly to the cellar, our winemaking team is committed to spending just as much time in the Chamisal vineyards. Estate Director Andrea de Palo is dedicated to making sure that guests have a memorable experience at Chamisal.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Alain de la Treille Rose d'Anjou is made from 50% Gamay, 50% Grolleau
The Rosé d'Anjou AOC, also known as Anjou Rosé AOC, produces medium-sweet rosés. Wines are made predominantly from Grolleau, with percentages of Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec and Pineau d'Aunis permitted. Anjou soils reflect the geological identity of its border position between Armorican and Parisian basins. The terroirs consist of metamorphic and crystalline rocks (schist, sandstone) known as Anjou Noir, and ‘Terres Blanches’ (white earth) limestone known as Anjou Blanc. The AOC covers 1,890 hectares (4,668 acres).
The Grolleau grape derives its name from the French word ‘grolle’, meaning crow – a reflection of the dark black color of the grapes.
Crisp and refreshing with vibrant aromas of strawberry and raspberry. Juicy and well-balanced with a long finish.
Selective juice extraction to preserve color & aromas. Temperature controlled fermentation is followed by aging on the fine lees. No malolactic fermentation; no oak.
To be served chilled (10°C/50°F) with barbecued meats, salads, any spicy food, poultry dishes and of course appetizers.