by Andrew Chalk
![Chamisal Vineyard’s Winemaker Fintan “Fin” du Fresne in the Vineyards in Edna Valley. No name on the dog right now.](https://static.wixstatic.com/media/452016_d922cb0955df40a5923e2d9978710deb~mv2.png/v1/fill/w_65,h_48,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/452016_d922cb0955df40a5923e2d9978710deb~mv2.png)
Chamisal, located in California’s ‘forgotten’ AVA of San Luis Obispo, is a master of unoaked chardonnay. This vintage is a good example. When so many unoaked chardonnays are advertised a
![](https://static.wixstatic.com/media/452016_da661379baea46cea41fc849b02e8e0a~mv2.jpg/v1/fill/w_197,h_650,al_c,q_80,blur_3,enc_auto/452016_da661379baea46cea41fc849b02e8e0a~mv2.jpg)
s unoaked just to achieve the cost-cutting measure of avoiding oak ageing Chamisal employs the technique for the noble reason of imparting a different taste to the resulting wine. One of the best unoaked chardonnays around.
TASTING NOTES
Appearance: Light gold color;
Nose: Pineapple, Meyer lemon, ripe peach;
Taste: Fresh, clean fruit. Especially the pineapple and apricot. Medium acid keeps the wine lively on the palate.
Sample