Review: 2013 Chamisal Stainless Pinot Noir Unoaked Central Coast
If you ever wondered Beaujolais Nouveau would taste like if it was made in California, try this: Chamisal takes a Central Coast Pinot Noir and bottles it, completely unaged in oak.
For a red wine this is completely unheard of. I can probably count on one hand the number of unoaked reds I’ve had in my life.
And here’s why: Pretty much all red wines need the help of wood to reach their potential. Kudos to Chamisal for attempting to showcase the pure essence of the grape, but those aren’t always enticing qualities.
Here, Chamisal shows off the huge strawberry and raspberry fruit notes in the grape, but it’s tempered by bramble and wet earth notes, an unripeness that’s almost sour at times. But most of all, the body’s just not there. The wine is on the thin side, with a sharp finish that ultimately turns a little watery. Without the soothing vanilla punch that time in oak barrels brings, this comes off like a curious and incredibly instructive experiment but not something I’d want to serve at dinner.
C+ / $24 / chamisalvineyards.com
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