Hit the tasting room in Los Olivos for an afternoon of Pinot drinking. Staff very friendly and fun to taste with. Pinot is solid and enjoyable. This place is nearby several tasting rooms. Upon entering, it was calm and quiet. Since it was a weekday, it was a much different ambiance from the busy weekends as mentioned by the staff. The tasting included three whites and three reds. It was three chardonnays, two pinot noirs, and one syrah.

The Parrish family has deep roots in the Paso Robles area. Earl Henderson is David Parrish’s grandfather and was one of the first people to plant in Atascadero during Prohibition. In fact, he had P.O. Box 1. Today, his home is the site of the Atascadero Historical Museum.

In the 1920s, Henderson planted 540 acres and managed approximately 740 acres of wine grapes including Alicante, Charbon, Petite Sirah, and Zinfandel. The Zinfandel cuttings were purchased from the famed Paderewski Ranch.  

Henderson grew grapes through the beginning of Prohibition and then got into the golf course business.

Inspired by his grandfather's stories, David Parrish set out to test his own green thumb. After graduating from U.C. Davis in 1974, he pursued his passion for grape growing by establishing A&P Ag Structures, a vineyard trellising company. His expertise caught the attention of Napa Valley's Robert Mondavi, leading to collaborations on trellising installations for Mondavi's vineyards and other renowned wineries like Beringer.

Nearly two decades later, Parrish returned to California's Central Coast, aiming to carry on his grandfather's legacy of grape growing. In 2004, he produced the first vintage under the Parrish Family label, now managing 70 acres in Paso Robles.

In 2018, marking another milestone, the Parrish family opened a wine and food destination on Adelaida Road. The tasting room offers vineyard walks, winery tours, food and wine pairings, tastings, bottle services, event spaces, and conference facilities. Indoors and outdoors, guests can explore their palate preferences, relax with wine, and find inspiration. The property even features a putting green with complimentary putters and golf balls for those looking to unwind.

Wine Tasting Experience: 
Open Daily 11am-5pm (last reservation at 4:15pm)  
Reservations for Visiting - They try to accommodate walk-ins when we can, but cannot guarantee.

You will find just outside San Luis Obispo on California's stunning Central Coast, Chamisal Vineyards holds a special place in the heart of wine lovers. Established in 1973, it was the first vineyard to plant in what would become the Edna Valley AVA. Specializing in the beloved Chardonnay and Pinot Noir, Chamisal Vineyards crafts wines that beautifully reflect the wild and breathtaking landscapes of this unique region, all from their enchanting 82-acre estate.

Chamisal has gained a reputation as one of the premier producers of Chardonnay and Pinot Noir in the Central Coast. The estate features 82 acres of vines, thriving in three distinct soil types: Chamise Shaly Loam, Tierra Sandy Loam, and Salinas Clay Loam. Just five miles from the Pacific Ocean, this vineyard benefits from one of the coolest climates in the wine world. The maritime breezes help create a long, temperate growing season, giving grapes ample time to develop rich, complex flavors while retaining that refreshing coastal crispness that wine enthusiasts adore.

Every vintage at Chamisal is a testament to patience and evolution. The winemaking team is always learning and adapting, fine-tuning their methods to bring out the very best in each bottle. It's a delightful dance of experimentation and careful adjustments, with each wine a step closer to capturing the vineyard's fullest expression.

As for the Edna Valley itself, its east-west orientation and proximity to the Pacific make it one of California's coolest appellations. This cooler climate allows grapes like Chardonnay to bask on the vine for weeks longer than those in warmer regions, resulting in wines bursting with deep, rich flavors and remarkable fruit intensity.

At the helm of Chamisal's winemaking is the talented Brianne Engles. Growing up in the charming seaside town of Pacific Grove, California, she got her first taste of the wine world while working at a high-end restaurant at just 15 years old. Her journey led her to Cal Poly State University, where she earned a Bachelor’s Degree in Wine and Viticulture, along with a Level 3 Advanced Certification from The Wine & Spirit Education Trust.

With 17 years of experience under her belt, Brianne has honed her skills at renowned wineries such as Two Hands in South Australia, Duckhorn and Quintessa in Napa Valley, and Adelaida Cellars in Paso Robles. Now at Chamisal Vineyards, she passionately honors the terroir of the grapes, striving to encapsulate the essence of the Central Coast's sunshine, soil, and each vintage's unique character. When she’s not in the winery, you can find her exploring local farmers markets, cooking up a feast for friends, hiking up scenic trails, or soaking up the sun at the beach. Cheers to the vibrant world of Chamisal Vineyards!