Chamisal Vineyards 2019 Pinot Noir San Luis Obispo County
For this wine, a combination of hand picked and fruit harvested with the very latest machine harvesting technology was used. The fruit was handled with care to maximize the whole-berry component and minimize oxidation. This technique allowed the process of carbonic maceration, where fermentation occurs in the absence of oxygen, to occur. The carbonic fermentation produces an abundance of fruit aroma and flavor which the winemaker tries to retain using a cooler fermentation temperature. Following fermentation, this wine was aged in stainless steel and oak with minimal new oak component to allow the focus to be on the fruit. Partial malolactic fermentation was used to round the acidity but maintain a bright, fresh-tasting Pinot Noir.