2025 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Viognier
Classification Ballard Canyon AVA
Region California
Harvest Dates October 13, 2025 (Great Places Ruben); October 29, 2025 (Block 4)
Sites Block 4 Estate Viognier and the own-rooted planting below Great Places Ruben Solorzano
Fermentation Vessels 50% neutral white-wine 500 L Ermitage Vache Forest puncheons; 50% stainless steel
Indigenous Yeast Yes
Barrel Size 500
Production Details The juice was settled before native fermentation at 60°F for two weeks and then racked. Élevage used neutral white-wine 500 L Ermitage Vache Forest puncheons. Farming was CCOF-organic and Demeter-biodynamic certified; 520 cases were produced.
Certifications CCOF; Demeter
Tasting Notes Deep straw yellow; poached pear, toasty oak and white flowers; crisp pear, firm peach, peach skin and honeydew melon; mouth-filling texture with a taut, high-toned finish.
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Viognier
Classification Ballard Canyon AVA
Region California
Harvest Dates September 19, 2024 (listed harvest date; the same sheet's narrative refers to two separate harvest dates but supplies no second date)
Sites Block 4 Viognier, planted in 1999
Fermentation Vessels 50% stainless steel; 50% neutral 500 L French Vache Forest Ermitage puncheon
Pressing Method Immediately Pressed
Oak Types Neutral French oak
Barrel Size 500
Production Details The wine underwent 10 months of élevage in neutral 500 L French Vache Forest Ermitage puncheons. The vineyard was dry-farmed for a second consecutive year, farming was CCOF-organic and Demeter-biodynamic certified, and 410 cases were produced. The sheet lists September 19 as the harvest date but elsewhere refers to two separate harvest dates without identifying the second.
Certifications CCOF; Demeter
Tasting Notes White-fleshed pear, jasmine and firm nectarine; toasty mid-palate structure; fresh stone fruit through the finish; ripe yet elegant and energetic.
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Viognier
Classification Ballard Canyon AVA
Region California
Harvest Dates September 28 and October 5, 2023
Sites Block 4, planted in 1999
Fermentation Vessels 50% neutral 500 L French Vache Forest Ermitage puncheons; 50% stainless steel
Pressing Method Cold Pressed Before Fermentation
Oak Types Neutral French oak
Barrel Size 500
Production Details The wine underwent four months of élevage in neutral 500 L French Vache Forest Ermitage puncheons. The fruit was certified organic and biodynamic; 350 cases were produced. Two harvest passes were made one week apart, the first for fresher acidity and the second for riper fruit concentration.
Tasting Notes White and yellow flowers, ripe apple, peach and poached pear; lingering pear with bright, racing acidity.
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Viognier
Classification Ballard Canyon AVA
Region California
Harvest Dates September 13 and September 28, 2022
Sites Block 4 Viognier
Fermentation Vessels 100% stainless-steel tank
Pressing Method Crushed And Pressed Immediately
Oak Types Neutral French oak
Barrel Size 500
Production Details Fermentation took place in a stainless-steel tank held at 58°F, with no sulfur added through fermentation. The wine then underwent eight months of élevage in neutral French-oak 500 L puncheons. Production was 398 cases.
Tasting Notes Focused pear and peach; toast and hay; crisp, concentrated stone fruit with linear acidity and lasting fruit.
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Viognier
Classification Ballard Canyon AVA
Region California
Harvest Dates September 14 and September 24, 2021
Sites Block 4 Viognier
Fermentation Vessels Neutral white-wine Ermitage 500 L barrels
Pressing Method Crushed And Pressed Immediately
Oak Types Neutral French oak
Barrel Size 500
Production Details Two-thirds of the fruit was picked September 14 and the final third, at greater ripeness, on September 24. No sulfur was added through fermentation. The wine underwent eight months of élevage in neutral French-oak 500 L puncheons; 510 cases were produced.
Tasting Notes Ripe peach, nectarine, citrus and sweet-sour candy; significant depth and body balanced by crisp acidity.
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage