Brianne Engles is the winemaker at Chamisal Vineyards in the SLO Coast, aka San Luis Obispo AVA in CA. Brianne grew up in Pacific Grove, California, and began working in a fine-dining restaurant at 15, where she developed an early appreciation for wine. She earned a Bachelor’s degree in Wine and Viticulture from Cal Poly State University and holds the WSET Level 3 Advanced Certification.
Over 17 years, she has worked at notable wineries including Two Hands (South Australia), Duckhorn and Quintessa (Napa Valley), and Adelaida Cellars (Paso Robles). She is currently Winemaker at Chamisal Vineyards in Edna Valley, crafting wines that reflect the terroir and distinct character of the Central Coast.
Media Inquiries: Kaylee DaLuz kdaluz@colangelopr.com | https://chamisalvineyards.com/
What’s the ONE THING most unique, authentic, & memorable about your brand?
Chamisal Vineyards is a pioneer of the Edna Valley, first planted in 1973 by the Goss Family—before the region had AVA status. Founder Norm Goss, inspired by the white wines of Burgundy, focused on Chardonnay, helping establish Edna Valley as a credible cool-climate growing region.
Today, Chamisal farms 50 estate acres in the SLO Coast AVA, just five miles from the Pacific Ocean. The maritime influence defines the style: vibrant, saline-driven Chardonnay, Pinot Noir, Grenache, and Syrah shaped by one of California’s coolest climates.
A sustainability leader for over 50 years, Chamisal was an early adopter of SIP Certification and recently achieved CCOF organic certification. The estate also emphasizes regenerative farming, habitat restoration, and planted the first Miyawaki forest at a U.S. winery to enhance biodiversity and carbon sequestration.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
If I had an endless budget, I would still be right here on the Central Coast of California, making coastal wines near the beach. I would start in the vineyard, using the freedom of unlimited resources to run bold trials like experimenting with trellis systems, exploring esoteric grape varieties suited to maritime environments, and pushing the boundaries of what coastal farming can achieve. I would transform our fallow land into vibrant gardens, orchards, and livestock spaces, and build a small, thoughtfully designed hotel to create unforgettable farm-stay experiences for guests. I would create a stunning farm where employees and visitors can experience the beauty of nature and wellbeing. But before any of that, I would bring together the most brilliant minds in the
business to collaborate on the project, because sharing a dream with a great team is much more rewarding than pursuing it alone.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
Our 2023 Chamise Chardonnay is a wine I’m very proud of. I feel like it truly reflects our Estate and our coastal terroir and showcases the energy of Chamisal. The wine offers charming lemon notes and white flower on the nose with layers of structure and texture. This wine was fermented and aged in French Oak – of which 60% were new barrels. The oak is very integrated, which speaks to the wine’s inherent structure and ability to support that oak without being covered up by it. Our goal is to always have the oak support the wine- not the other way around. I’m drawn to Chardonnay that can walk the fine line between vibrancy and lift but also has texture and length, and I feel like the 2023 Chamise does just that- It is coastal Chardonnay in its truest form. Stay tuned, this wine review is coming soon!
Bonus Question: What are your wholehearted convictions related to the wine business? Not about your wines!
The wine industry is fueled by an exceptionally passionate group of people. Many of us were first lured in by the romance and mystique of wine and grape growing, but we stay because the work is dynamic, challenging, and endlessly fascinating. Thriving in this business requires grit, determination, and insatiable curiosity. Crazy weather, shifting consumer markets, slim margins, and labor shortages are stressful and passion and perseverance are required to avoid burn out. While there is certainly money to be made, most of us choose to stay in the wine professions because of our passion and the gratification that comes from creating something beautiful, whether through hospitality, farming, or the wine itself.