Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | $128.00≈ €113.90 · £96.22 | www.stolpmanvineyards.com ↗ |
2023 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Syrah
Classification Ballard Canyon AVA
Region California
Orientation East-Facing
Harvest Dates October 11 and October 18, 2023
Estate Grown Yes
Grape Clone pre-clonal Syrah
Fermentation Vessels Open-top concrete fermenting tanks
Oak Types Neutral French oak
Barrel Size 500
Used Oak Only Yes
Production Details 195 cases produced from a one-acre, east-facing Ruben Solorzano block planted in 2007 at 6,000 vines per acre and head-pruned. Fruit was 100% destemmed, fermented in open-top concrete tanks and matured in a neutral 500 L French oak Ermitage Mt. La Vache puncheon.
Certifications CCOF; Demeter
Tasting Notes Producer tasting note: steak smoke, peppercorn, coffee, sangre, dark wood, blueberry, mocha, cream, cocoa, tiramisu and fine-grained hardwood tannin.
Food Pairing Elk chops
2022 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Syrah
Classification Ballard Canyon AVA
Region California
Orientation East-Facing
Harvest Dates September 30 and October 4, 2022
Estate Grown Yes
Grape Clone pre-clonal Syrah
Fermentation Vessels Concrete fermenting tanks
Oak Types French oak
Barrel Size 500
Used Oak Only Yes
Production Details 100 cases produced from a one-acre, east-facing, pre-clonal block planted at 6,000 vines per acre and head-pruned. Fruit was 100% destemmed and barely crushed, then fermented in concrete tanks. The wine matured for 22 months in 500 L French oak Ermitage Mt. La Vache puncheons previously used only for white wine.
Certifications CCOF; Demeter
Tasting Notes Producer tasting note: boysenberry, chocolate, coffee bean, purple fruit, Earl Grey tea, thick cushioned texture, woody and dusty dry notes.
2021 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Syrah
Classification Ballard Canyon AVA
Region California
Harvest Dates September 29 and October 7, 2021
Estate Grown Yes
Grape Clone pre-clonal Syrah
Fermentation Vessels Concrete tanks
Natural Yeast Yes
Oak Types Neutral French oak
Barrel Size 500
Used Oak Only Yes
Production Details 102 cases produced. The vineyard is planted at 6,000 vines per acre with own-rooted, head-pruned, pre-clonal vines and is worked entirely by hand. Certified organic and biodynamic farming is stated, although the sheet does not name the certifying bodies. Native fermentation in concrete tanks lasted 11 days; maturation lasted 20 months in neutral 500 L French oak Ermitage Vache Forest puncheons.
Tasting Notes Producer tasting note: cocoa, coffee, forest, dark fruit, ripe red berries, chocolate, a large body and restrained tannins.
2019 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Syrah
Classification Ballard Canyon AVA
Region California
Estate Grown Yes
Grape Clone pre-clonal Syrah
Fermentation Vessels Open-top concrete tanks
Natural Yeast Yes
Oak Types Neutral French oak
Barrel Size 500
Used Oak Only Yes
Production Details Single-acre 2007 planting on Stolpman Vineyard's steepest hill above Ballard Creek, planted at 6,000 vines per acre and farmed own-rooted, head-pruned and by hand. Vinification used 50% whole clusters and no sulfur during primary or secondary fermentation. Native fermentation proceeded in open-top concrete tanks for 21 days; maturation was in neutral 500 L French Ermitage puncheons from the Vache Forest.
Tasting Notes Producer tasting note: red, purple and black fruit; plush body; smoky and savory notes; olive, sangre and persistent red perfume.
2018 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% pre-clonal Syrah
Classification Ballard Canyon AVA
Region California
Estate Grown Yes
Grape Clone pre-clonal Syrah
Fermentation Vessels Concrete
Natural Yeast Yes
Oak Types Neutral French oak
Barrel Size 500
Used Oak Only Yes
Production Details Single-acre block planted in 2007 at 6,000 vines per acre; own-rooted, head-pruned and worked by hand. Vinification used 30% whole clusters, two initial foot-treads and one pump-over per day; after reaching 10 Brix, one punch-down per day was performed for three days. Native fermentation in concrete lasted 3½ weeks, followed by 28 months in a neutral 500 L French Ermitage puncheon.
Tasting Notes Producer tasting note: blue-black fruit, fiery crimson notes, wild bloodiness, plush full body and a polished, harmonious finish.