This fresh Syrah is made using the carbonic method and is made early in the harvest. The winery recommends chilling it to around 12-13°C and then slowly allowing it to come to room temperature before drinking.
The cold and windy spring, followed by two consecutive years of drought, reduced yields but produced grapes with a bursting, concentrated flavor. The harvest was expected to be delayed, as the intense heat in early September accelerated overall ripening. The Syrah was relieved from the heat wave before the harvest, which began in late September, allowing it to ripen evenly.
10% whole bunches are fermented with wild yeast in sealed stainless steel tanks for 9 to 10 days, then pressed to complete primary fermentation.
65% (50 liters) is aged in French Vache Forest Hermitage puncheons for 5 months (35% in stainless steel tanks).
The glass is black with red sparks. Layers of olive and blackberry appear in the swirling fruit punch. When you put it in your mouth, it has a deep taste that combines a delightful pop with a guilty pleasure. The seductive energy is hidden in the overflowing juiciness of the ripe plum flesh. The taste is a perfect combination of both freshness and depth, making it an absolutely unbeatable Syrah.
"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 famous 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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