Over 20 years ago Tom Stolpman discovered what he believed to be 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 winds, this unique land is naturally suited for the growth of Syrah and Viognier. With commitment to preserving this beautiful and natural environment, they nurture their vines through consciously dry farming and creating sustainable viticulture, farming, and employment. In the winery, they prefer native fermentation & minimal manipulation.
First, they pick their syrah early while still “crunchy”, exhibiting high acidity and low potential alcohol. Then, they utilize whole-grape, un-crushed carbonic fermentation so as not to extract coarse, under-ripe tannin. Leaving the wine feathery and chill-able. To ensure a purely luscious profile, they utilize the age-old Côte-Rôtie “Roasted Slope” method of co-fermenting a small percentage of viognier into the blend. This technique helps to add pretty floral aromatics to the darker, brooding Syrah profile.
Tasting Notes: Invitingly fresh, with a nose and palate combining boysenberry wrapped with a thick coat of ripe raspberry. Rolling in along with the red fruits are genorous portions of green olive, surprisingly high mid-palate acidity ushered in by thick tertiary floral notes followed with minerality and tilled earth. The tannins barely emerge, ultrafine and almost not coming into play. Instead, pure but balanced acidity merges profiles of red fruit and earth, giving this wine wonderful approachability. Definitely something that can hold itself up in the cellar for years, but also an easy drinking wine with character and an ability to accompany many meals.