Starting August 6th, the Malene tasting experience will be moving to the idyllic Chamisal tasting room. This exciting transition allows us to extend tastings to seven days a week, giving you more opportunities to sip on our rosé and experience your club benefits, like sampling wines from our sister property Chamisal and indulge in delectable food items. Moreover, our Malene space will now be dedicated to hosting special events and pick-up parties, allowing us to accommodate larger groups for wine-inspired celebrations. For those interested in reserving the space for an upcoming event or seeking booking information, please don’t hesitate to contact us. We look forward to welcoming you to this exciting new chapter in our wine journey!
Camp 4 Vineyard: A Historical Rosé Journey
In the wide-ranging exploration of California’s fertile lands, we discovered a gem that resonated with our winemaking philosophy and passion. Immersed in the heart of the Santa Ynez Valley, the Camp 4 Vineyard emanated a historical depth and viticultural richness that was too compelling to ignore.
This vineyard, the source of the exceptional Mourvèdre and Carignan grapes for our Rosé, is a remarkable blend of the past and the present, the traditional and the innovative. Its allure lies not only in its productive soils but also in the heartening story it tells.
Previously the fourth stop on a stagecoach route in the 1800s, the Camp 4 Vineyard has witnessed the ebbs and flows of time. This treasured land, once owned by the Chumash tribe – a community deeply rooted in California’s cultural and historical fabric – found a new lease on life under the stewardship of the late Fess Parker, a man known for his passion for winemaking.
We were drawn to this land, not merely for its viticultural potential, but for the promise it held of creating wines that would be an honest representation of their origin. The vineyard’s rich, sandy loam soils, warmed by the Santa Ynez Valley sun, create an environment where our Mourvèdre grapes can thrive, developing deep colors and bold flavors.
Our Rosé of Mourvèdre, born from 100% Mourvèdre grapes, is a vibrant symphony of fruity notes and subtle, earthy complexity. It is a testament to the unique terroir of the Santa Ynez Valley, the skilled craftsmanship of our winemaker, Brianne Engles, and our commitment to respecting the legacy of the land. As pioneers of San Luis Obispo, we are honored to raise a glass to the history, the land, and the skill that converge in Camp 4 Vineyard, the proud source of our reserve Mourvèdre and Carignan Rosés.
Accolade: 2022 Malene Rosé – 91 points Wine & Spirits Magazine
Lean and herbal scents of lemon thyme match this wine’s lemony acids. What starts out zippy with fruit acids becomes mineral and dusty, with a silky grip. – Patrick J. Comiskey
Featured Wine: 2022 Camp 4 Rosé of Mourvèdre
Inspired by the exceptional Mourvèdre-based rosés of Bandol, a stunning coastal region of Provence, we present our 2022 Camp 4 Rosé of Mourvèdre. Hand-picked and whole cluster pressed in the early morning cool, it’s fermented using spontaneous native yeast in a blend of neutral puncheons and foudre. With six months of lees aging and periodic bâtonnage, this wine offers an ode to Bandol’s savory and exotic flavors. Its alluring guava aroma and pale salmon hue transport you to a tropical paradise. The palate is entranced by juicy guava balanced with gentle acidity and a touch of minerality. This versatile 100% Mourvèdre rosé pairs perfectly with a variety of dishes, from grilled seafood to spicy cuisines. Whether as a refreshing aperitif or savored slowly, our Camp 4 Rosé offers a luxurious escape with every sip.
Our Cilantro Lime Shrimp Tacos recipe is the perfect dish to make for those hot August nights. We recommend you pair it with a bottle of our Rosé of Mourvèdre.
Cilantro Lime Shrimp Tacos
1 pound large shrimp, peeled and deveined (~24 shrimp)
4 garlic cloves, finely minced, divided
1 avocado diced
½ cup white cabbage, sliced
¼ cup Cotija cheese crumbled
¼ cup crema (optional)
4 Roma tomatoes, diced
¼ cup chopped yellow onion
1 jalapeño cut in half, deseeded, finely minced
2 limes (juice of one lime, lime for garnish)
½ cup cilantro, finely chopped, divided, plus more to garnish
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon sea salt, divided
1/4 teaspoon black pepper
2 Tablespoon olive oil, divided
8 corn tortillas, warmed
Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, 1 tablespoon cilantro, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon lime juice and 1 tablespoon olive oil. Stir well to combine. Refrigerate for 2-4 hours.
In a large bowl, place diced tomatoes, chopped yellow onion, 2 minced garlic cloves, ¼ cup cilantro, half of a jalapeño minced, two tablespoons lime juice, and sea salt, to taste. Cover and place in refrigerator. Dice avocado and place in a small dish. Slice cabbage for the base of the tacos.
To prepare shrimp, heat a large heavy pan over medium/high heat with 1 tablespoon olive oil. Once oil is hot, add shrimp in a single layer and sauté two minutes per side or until cooked through. To grill, skewer the marinated shrimp and grill on each side for two minutes. Heat corn tortillas.
Assemble tacos with a pinch of cabbage on the base, 3 shrimp, tomato salsa, crema, cotija cheese and cilantro to garnish. Pour yourself a glass of our Rosê of Mourvèdre and enjoy!
By using our site without disabling cookies, you consent to our use of them.