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theCompass mobile application is a winery, brewery, and distillery locator for North America. |
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Chimère Winery
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We love Pinot Noir, the most versatile of wines. It is a problem solver. You can serve it with just about any meal–such as fish, steak or vegetarian entrees. If you’re at a restaurant and you order salmon while your date orders eggplant parmesan, Pinot Noir provides a perfect complement to both meals. French consider Pinot Noir the wine of Love. Chimere Winery is an artisan winery that specializes in producing Pinot Noir. We take a Holistic Approach to winemaking using traditional methods. Filtration is avoided when ever possible. This means our wines spend more time in the barrel. To be more specific, our red wines are fermented using a Modified Carbonic Maceration technique and then pressed off. A basket press containing a bladder gently presses the wine from the skins. Next, the pressed juice and the free run juice are blended together and racked to the barrels after a 24 hour debourbage. When we need to move the wine, we employ delicate racking methods, such as gravity or gas pressure. Pumps are shunned. The result: Our wine rests 18 to 24 months prior to blending and bottling. While we’re proud of our Pinot Noir, Chimere Winery produces other wines as well. Customer favorites are Chardonnay, Pinot Blanc (a cousin to Pinot Noir), Petite Sirah (a massive wine for those special occasions), Merlot, Port (made from Pinot Noir), and Angelica (Orange Muscat). These grapes are sourced from local vineyards in the Central Coast Area. Winemaker, Gary Mosby established Chimere Winery in 1989. Previously, he worked with Ric Foreman at Sterling Vineyards during the Harvest of ’77 and two years with Dick Graff at Chalone Vineyard Inc. He established the company’s Edna Valley Vineyard Winery in San Luis Obispo. Gary has studied abroad enhancing his knowledge of traditional winemaking techniques in Europe. He is also an instructor in “Quality Wine Production” at Allan Hancock College.
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1994 Port Santa Barbara County
This port was made from very ripe Pinot Noir grapes, fermented and then fortified with a high-proof brandy to stop fermentation. Aged in wood for almost three years. Bottled unfined and unfiltered to retain natural richness of grapes.
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Angelica Santa Barbara County Vineyard
This wine will remind you of a bouquet of oranges. A few bunches were picked for the family to be eaten at home fresh. The fruit was put in the refrigerator to keep cool for brunch. The next day, the refrigerator door was opened up and the whole kitchen smelled like a bouquet of oranges.
Palate: Rich and sweet with refreshing orange flavors.
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Central Coast Chardonnay Central Coast Barrel Fermented
Bouquet: Pear, citrus, banana and coconut flavors mixed with butter. Rich complexity with yeasty notes due to the extended time on the lees. Palate: Complex core of citrus, pear and tropical flavors with butter and toast. The wine is medium bodied and refreshing. Chill and enjoy now. Finishes with a smooth, lingering aftertaste.
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Petite Sirah Carrari Vineyard, Santa Barbara County
Bouquet: Forward bouquet of raspberries, blueberries with toast and blackpepper.
Palate: Intense jammy flavors with toast, raspberries and cherries. Rich soft tannins which lingers on.
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Pinot Blanc Santa Maria Hill Vineyard, Santa Barbara County
Bouquet: Citrus, banana and coconut flavors mixed with butter. It reminds me of a banana nut bread cake.
Palate: Complex core of citrus, pear and tropical flavors with butter and toast. The wine is light and refreshing. Finishes with a smooth, lingering aftertaste.
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Pinot Noir Edna Valley
Complex core of cherries, raspberries, cinnamon and spice. It has Silky tannin structure and good acidity for age ability and paring with food. Ready to drink now. Finishes with a smooth, lingering aftertaste.
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Vintner's Reserve Merlot
Bouquet: Forward bouquet of red berries, blueberries and black pepper with a floral note. Palate: Intense jammy flavors with toast, raspberries and cherries. The wine offers rich, lingering tannins.
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