Meet The Winemaker – Brianne Engles
It is a great honor to be appointed as the Chamisal Vineyards and Malene Wines head winemaker during our 50th anniversary as wine growers. I joined the winemaking team back in 2020 after falling in love with the quality of the wines as well as the heart and soul of Chamisal and Malene. As a Cal Poly alumni, I always admired the Chamisal and Malene brands and what they stood for, not only for wine quality but also as pioneers and leaders in the region. Now coming full circle, I feel as though I have truly found my home here and are proud of the wines we are making. We will continue to celebrate our terroir and what makes San Luis Obispo such a special place to grow and produce great wines. We will continue to push for advances in sustainability as we are doing with our adoption of organic and regenerative farming practices. And, we will continue to make world class wines, as we have since day one, now fifty years ago.
As warmer weather approaches, I am ready for some fresher and lighter style wines and I have a feeling, that you might be too. My team and I are thrilled to showcase these unique expressions of rosé wines, each one different from the next not only from a vineyard sourcing perspective but also in personality and taste. We source and make each Malene rosé with intent, picking at the very opportune time to deliver great fruit expression and vibrant acidity. I hope you enjoy them as much I do. Cheers!
The 2022 harvest is one of triumph amidst adversity, as we faced the challenges of scarcity and accelerated ripening brought on by drought conditions and unseasonably warm temperatures. Yields were significantly lower than usual, and the intense heat spell that swept across the region during Labor Day weekend further hastened the ripening process. However, Rhone varieties demonstrated their resilience, thriving in the warm conditions and producing outstanding grapes. The remainder of the harvest season was marked by mild, sunny Autumn days, which proved to be a saving grace for the winemakers.
This temperate weather allowed our team to carefully time the picking of grapes, ensuring that each cluster reached its full potential. These exceptional rosés boast concentrated flavors, bright acidity, and an overall sense of harmony that can only be achieved through meticulous care and attention to detail. It serves as a reminder that even in the face of adversity, dedication and passion can yield truly extraordinary results.
A star is born: Camp 4 Rosé of Carignan
When Life hands you Carignan, you make spectacular rosé! We were expecting to receive Mourvèdre from a vineyard in Santa Ynez, but much to our surprise, they sent us Carignan by mistake. The grapes looked so similar that we didn’t even realize the mix-up until after the juice was pressed. At first, we were a little disheartened, but then we saw the potential for something truly magical. Instead of throwing in the towel, we made the best of the situation. We put our skills to the test and created a deliciously available and forward rosé of Carignan. This wine is a little riper and rounder than our other roses, but it is oh-so-pleasing to the palate. The unexpected twist turned out to be a real blessing in disguise and a definite crowd pleaser last season. So, we brought it back for all our devoted fans to savor in its second vintage and we look forward to sharing it all who join us at the Malene Scene this season.
Malene Scene Update
Attention all rosé lovers! It’s time to bask in the sun and savor the flavors of our newest lineup of pink perfection at Malene Scene. We’re thrilled to welcome you back and share our, brand new, freshly bottled 2022 rose line up: Camp 4 Mourvèdre, Camp 4 Carignan (two bottles), and Estate Grenache Rosé with you.
Our club-only lawn area, adjacent to Chamisal Vineyards, is primed and ready for your first visit of the season, complete with perfectly placed Adirondack chairs and umbrellas for ultimate relaxation. Our weekend-focused hours of operation are Saturday and Sunday from 12 noon- 5 pm, so be sure to make a reservation to secure your spot. But don’t worry, we will welcome our members with open arms and accommodate as best we can.
And as if that weren’t enough, we have a little something extra for our members. Did you know that our sister property, Chamisal Vineyards, is also waiting to welcome you? As a Malene club member, you can enjoy two complimentary tastings and a 10% savings on any on-site purchases. Book your reservation to take in their stunning views on their estate patio and help them celebrate their 50th Anniversary all year long. Reservations are recommended but not required, and members will always be accommodated with love. So come on down to Malene Scene and let’s toast to the return of Rosé Season in style!
Life is getting back to normal, and we’re excited to announce our upcoming events at Malene! Pink Parties with Mallory, Vino+Vinyasa with lululemon, food trucks, and Malene Scene Markets + live music with Wildflower Women’s Boutique are all on the calendar.
Visit our website for the latest event info and stay tuned for updates in newsletters and pre-shipment notifications. And if you love lobster, mark your calendars for Chamisal Vineyard’s annual Lobsterfest on May 19th and 20th. As a Malene member, you’ll receive two tickets at a special price. For more information, please reach out to our Hospitality Manger, Brooke Serafine at Brooke.email@example.com
Join us for some serious fun in the sun at these amazing events. We can’t wait to celebrate with you!
Our Duck and Peach recipe is the perfect dish to bring along to your upcoming Spring get together. We recommend you pair it with a bottle of our 2022 Carignan. The crispness of this rosé wine leaves a fresh and invigorating sensation, making it a perfect accompaniment.
Duck and Peach Skewers
1/4 teaspoon ground cloves
1 tablespoon ground white peppercorns
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly ground nutmeg
4 skinless, boneless duck breasts
Sea or kosher salt
4 peaches (or substitute 6–12 fresh figs depending on what is in season)
6–8 slices of serrano ham or prosciutto
Wildflower honey for drizzling
Rosemary skewers or bamboo skewers
If you are using bamboo skewers, soak them in cold water for 8 hours before grilling.
Mix the cloves, pepper, cinnamon, ginger, and nutmeg in a small bowl.
Cut each duck breast into six equal pieces. In a nonreactive bowl, liberally season the duck with salt and the spice mixture; do not use all of the spice mixture if the breasts are small. Loosely wrap with plastic wrap, and refrigerate for at least 3 hours or up to overnight.
About 30 minutes before you are ready to grill, remove the duck from the refrigerator.
Slice peaches into six pieces, halve or quarter the figs, depending on their size. Cut each slice of ham in half lengthwise and cut each of those pieces in half. Wrap each fruit portion with a piece of ham.
Using rosemary or soaked bamboo skewers, alternate pieces of duck with ham-wrapped fruit. Take care to leave a little space between them so they grill more evenly. The skewers can be made small for an appetizer or larger for an entrée.
Preheat the grill or a grill pan to high. When the grill is hot, reduce the heat to medium-high.
Lightly brush the skewers with olive oil and place on the grill. Cook for approximately 2 minutes per side for medium-rare. Remove the skewers from the heat, and drizzle with wildflower honey.