Spring 2024

CHALONE UNCORKS CARMEL’S NEWEST TASTING ROOM In 1919, Charles Tamm was scouring Cali- fornia looking for soil akin to that of his native BurKundy findinK it on the eastern slope 7alinas :alley hills ,e planted 'halone the oldest pro - ducing vineyard in Monterey County. More than a century later 'halone opened the doors to Carmel’s newest tasting room, showcasing the suFliQe wines produced there 8his coQJortaFle inZitinKly eleKant space is located on the lower level of Carmel Plaza and is open to additional seatinK in the outdoor courtyard, where live music is offered occasion- ally -ts casual ZiFe is a perJect fit and welcoQe addition to Carmel’s wine tasting scene. ±%ll the wines poured here are per - cent grown, made and bottled at the estate,” says Chalone’s winemaker Greg Freeman. Varietals range from whites such as Chenin Blanc planted Fy 8aQQ 'hardonnay and Pinot Blanc to reds like Pinot Noir, Grenache and 7yrah on a Qenu that chanKes weekly *reeQan says 'halone´s annual production is Kallons “Our tasting staff is highly knowledge- aFle and coQpletely enKaKinK ² *reeQan says “They have great energy and make everyone feel at home.” 'oQQunity enKaKeQent and relationships are top oJ Qind here e\hiFited Fy collaForations Jor caZiar and cheese pairinKs JroQ 4atisserie Boissiere and the 'heese 7hop respectiZely For more information, call 831/223-0120 or visit www.chalonevineyard.com . 164 C A R M E L M A G A Z I N E • S P R I N G 2 0 2 4 Greg Freeman, winemaker for Chalone Vineyards, is excited about the wines being poured in the new Chalone tasting room at the Carmel Plaza. With food pairings from plaza neighbors, there is something to delight every palette. Photo: Kelli Uldall food for thought 3ldest :ineyard 3pens 2ewest 8ast inK 6ooQ Montr io´ s 2ew 'heJ to the 7tars and 8ap 8ruck Br inKs the 4arty to =ou B = M - ',% ) 0 ',%8 * - ) 0(