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Chamisal Vineyards

Chamisal Vineyards have been hand crafting wines since 1973 in a tranquil setting close to San Luis Obispo in the beautiful Edna Valley.

Chamisal vineyards have been hand crafting wines since 1973. Consider them artisans, coaxing wines from the earth and honing each vintage into an expression of the wild and inspiring beauty of their home in the Central Coast. Their vision to craft something authentic to the land guides their winemaking philosophy and their commitment to sustainable and regenerative agriculture. Their vineyard is located in a tranquil setting just 10 minutes from downtown San Luis Obispo in the beautiful Edna Valley.

The Chamisal Backstory

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, their 82-acre estate vineyard.

The Vineyard and Winemaking Philosophy

They take a “less is more” approach in the cellar to amplify the voice of the vineyard. 

Chamisal Vineyards has become one of the most renowned producers of Chardonnay and Pinot Noir on California’s Central Coast. Their 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, their estate vineyard thrives in one of the coolest cool-climate regions across the winegrowing world. The maritime influence of their proximity to the Pacific Ocean has a huge influence on the quality and character of their wines. Their vineyard receives the benefit of a longer and more temperate growing season, allowing for the development of complexity and intensity in their wines, balanced by a coastal freshness that has become a hallmark of their wines. They are constantly learning from their vineyard and adapting and evolving their farming methods and the way they make their 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.

Fresh from the Winery


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The estate consists of 14 hectares of vines within 31 lieu-dits of Pinot Noir(50%), Chardonnay (30%) and Pinot Meunier(20%), along with small amounts of Champagne’s “forgotten”grapes” – Pinot Blanc, Arbane and Petit Meslier. From empirical observation, Benoît and Mélanie have singled out 63 parcels that they vinify individually each vintage, permitting unparalled precision in blending decisions for base and reserve wines, but also letting them highlight single vineyard expressions of their land.

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