A blend of Grenache, Gamay and Trousseau, carbonically fermented. A wine to savour while chilling!
100% from our own vineyards. Grenache is from block 1 and 3 Massa I selection, Trousseau from block 3, and Gamay from block 10.
"A cold, windy spring, followed by two consecutive years of drought, resulted in a small, concentrated harvest with bursts of flavor. We expected to delay harvest until the Labor Day heat wave accelerated ripening overall. The Gamay and Trousseau were picked before the heatwave, and the late-ripening Grenache was picked in early to mid-October after the vines had had a month to recover from the heat."
Carbonic fermentation for 9-10 days using 100% whole cluster wild yeast.
Pressed in a sealed stainless steel tank and undergoes primary fermentation.
Aged for 4 months in 500L French Vacheforest Hermitage Pensions.
Firm, crunchy strawberries and sour cherries, with layers of ripe fruit carved into a complex finish. The red fruits burst forth, and the rich mouthfeel reveals hints of riverbed rocks and red hard candy. Spices and blueberries are also faintly visible.
"If you want to make the best Syrah in California, use grapes from Stolpman" - Stolpman Vineyards is known for producing high-quality Syrah, so much so that this phrase has become a motto among winemakers aiming to make Rhone grapes.
Their Syrah, known for being used in Cine Qua Non, which has received 100 points from Parker 13 times in the past, is purchased by many well-known wineries, including local Ojai Vineyard, and continues to supply to other wineries even now that they have started producing their own wine.
25 years ago, founder Tom Stolpman found this land with calcareous soil in the Santa Ynez Valley, which he had been searching for for a long time, and has been practicing dry farming. In addition to the fog that keeps the humidity high and the temperature getting very low at night, the limestone layer that extends about 90 meters underground is covered with about 1 meter of clay on the surface, which are ideal conditions for dry farming. Irrigation is used to grow the trunks and roots for about 5 years after planting, but after a weaning period of 1 or 2 years, irrigation is stopped. This allows the roots to grow deep into the ground and to seek nutrients and water on their own. The grapes remember the size of the fruit they had before, and they mature on their own to reach the size of the bunches they had produced before, even if it means reducing the number of fruit.
Ballard Canyon
Ballard Canyon was officially recognized as an AVA in 2013, and many wineries, including Stolpman, grow Syrah. Currently, 60% of the AVA is planted with Syrah, and 20% with Rhone varieties such as Grenache and Roussanne.
The eight producers in the AVA who grow high-quality Syrah share a common bottle with the words "Ballard Canyon" engraved around the bottleneck. Soon, Ballard Canyon Syrah will be displayed around the world.
La Cuadrilla
La Cuadria is a joint venture between Ruben Solazano, who has been managing the Stolpman vineyards since 1994, his team, and the winery. Each crew member uses the grapes from the vineyards entrusted to them to make La Cuadria. The profits from this are used as part of their year-end bonuses, and are directly returned to them. The wines that each member produces with professionalism can be said to be wines made in the vineyards.
Combe
Combe is the project by Raja Parr and Peter Stolpman, which has created a new trend known as the "New California Style" and has been attracting attention in recent years.
Raja, who highly valued the grapes from Stolpman's vineyard, persuaded Peter to make a small-scale wine focusing on minor varieties in California. Raja Parr's innovative ideas, its rarity, and the high quality of the wine itself are highly praised by sommeliers around the world. Exciting projects are underway, including Trousseau, Chenin Blanc, and Gamay.
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