Stolpman Vineyards Love You Bunches 2022

Primarily Block 5 Sangiovese with our new own-rooted Block 6 Sangiovese.

Stolpman created Carbonic Sangiovese in 2013 in an effort to make a fresh, delicious version of Sangiovese.  Sangiovese as a grape, is both highly tannic and high in acid – a one-two combination that can deliver a whopping blow to the palate.  Carbonic Fermentation is where the grapes to ferment whole, uncrushed in a sealed tank. The primary benefit if this fermentation style is that it make a red wine that contains only a fraction of the tannins than one that was traditionally fermented.  

Whole-Cluster, Native Carbonic Fermentation
1-3 week whole-grape native fermentation in sealed, round
carbonic tanks and smaller 1.5 ton trans-store tanks.
80% stainless steel, 20% Neutral French Emeritage 500L Puncheons, 2-4 months

Recommended to be served chilled.

Bright red raspberry, red currant, rhubarb, and violet. Refreshing to the max but bone dry with just a kiss of fine tannin. Just enough of a riper profile behind the bright "ray of sunshine" energetic cut. Candied cherries and red jolly ranchers bring home the deliciousness quotient. A floaty, foamy layer bordering on frothed cappuccino milk marries to the zip and tang. Serve cold!

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.