An amazing Santa Barbara Syrah done in a carbonic fermentation style to highlight the beautiful pure fruit aromas while retaining great acid and tannin structure.
Once again, growing conditions in 2017 allowed for a significant percentage of whole-grape carbonic fermentation. A Labor Day Weekend (September 2-4) Heat Wave became the defining climatic event for 2017 Para Maria Red Wine as all Syrah harvested prior to the heat came in at low enough sugars to employ Carbonic fermentation. All Syrah (and Petite Verdot) thereafter, was traditionally crushed and fermented.
After careful sorting, all Syrah harvested prior to Labor Day heat was fermented whole-cluster, carbonic. The vines were allowed to recover for a week following the heat spike and then harvesting resumed in the later-ripening vineyards. Because sugars had accumulated over the 10 day lapse, all remaining Syrah was destemmed and crushed, with multiple extracting pump-overs for enhanced color, richness, and texture. In order to maximize the juicy “yum” quotient of the Petite Verdot, it too was 100% destemmed and gently circulated with skins, seeds and pulp.
A pop of bright cherry makes its first impression on the nose while in the mouth an exciting high-toned floating texture accompanies the continued happy-red spray of flavor. The backbone of the wine comes off as succulent grilled Nopales (cactus) as the juiciness finishes with a splash of blueberry.
The nose on this extremely well-priced bottling, named after vineyard manager Ruben Solorzano's wife, is intense yet elegant, with crushed slate, black currant and charred pork aromas. The palate's chalky texture carries flavors of black plum, boysenberry, dark cocoa, fennel and marjoram.
Vinous: 92-95 points
Over 20 years ago, Thomas Stolpman, discovered what many might describe as one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare Limestone outcropping & unobstructed from the Pacific Ocean wind, this unique land is ideally suited to grow Syrah and Roussanne grapes. Stolpman is committed to preserving this natural environment for thier vines through natural farming, dry farming, & sustainable employment. In the winery, they prefer native fermentation & minimal manipulation.
Dedicated to sensible farming & winemaking, they believe that they can create natural, vibrant, site-specific wines, with a focus unique to Ballard Canyon AVA, California. Their 220-acre property, of which 153 acres are currently planted to grapes, lies on three major limestone ridgelines in Santa Barbara County. By implementing revolutionary viticultural techniques, they push the dry-farmed limestone vines to unprecedented levels of quality.
|Appellation||Santa Barbara County|
|Varietal(s)||80% Syrah, 20% Petit Verdot|