Stolpman Vineyards La Croce 2019

Viticulture

When consultant Alberto Antonini first came to the vineyard in January of 2001, he was shocked to hear that year in and year out that Stolpman enjoys the coincidence of Syrah and Sangiovese ripening together. Alberto had dreamt of such a parallel his entire career in Italy. More specifically, he thought co-fermenting red-hued, high-strung Sangiovese with dark, savory Syrah would create the benchmark for
all Super Tuscan blends to follow. But in Italy, Alberto found that Syrah ripened a month ahead of Sangiovese, rendering his dream impossible - until he arrived in Ballard Canyon.

Block A Hilltop Sangiovese (Rodino Clone) and Block A Hillside Syrah (Alban Clone) - both High Density 2,400 vine/acre

Vinification

50% Syrah + 50% Sangiovese (by weight)
Co-fermented together, destemmed; no sulfur added through fermentation
Open top Concrete Fermenting tanks for 17 days

Neutral French 500L oak Puncheons for 16 months

Tasting notes

Upon popping the cork, the first blush shows bright fresh pomegranate before La Croce's hallmark breadth of red-hued Sangiovese and darker Syrah notes begin to appear. Touches of oak, dried herbs, and forest hint at the evolution this great vintage will journey on with years in the bottle.

Winery Description

Leading Syrah Producer of Ballard Canyon AVA

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.