"Sea Urchin" was inspired by the sea urchins caught by Stephanie Mutz, a female sea urchin diver in Santa Barbara. Stolpman's team created a Roussanne Chardonnay blend with a rich flavor and well-balanced acidity to match the rich flavor of the California sea urchins that Stephanie catches.
Roussanne is like a difficult child; it needs lots of love and affection to thrive. It is known for its slow and uneven ripening, so at Stolpman Vineyards, our staff turns every bunch by hand once the outer grapes are ripe to ensure the inner grapes ripen evenly. Early-picked Chardonnay adds lively acidity to this rich, hedonistic Roussanne.
Aromas of golden pineapple, white flowers and pear are complemented by the citrus depth of tangerine, creating a rich, nose-tickling flavor. Fresh, chewy acidity gives this wine an electrifying edge beneath its fleshy, cloudy texture. It's rare to find such vigor and energy in such a coated white wine.
The slight cloudiness of this unracked "nigori" style wine gives it a mysterious pear-like texture.
"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 use a common bottle with the words "Ballard Canyon" engraved around the bottleneck. Soon, these bottles will represent the deliciousness of Ballard Canyon Syrah to 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.