Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | $26.00≈ €23.14 · £19.54 | www.stolpmanvineyards.com ↗ |
| Producer priceRecommended retail price | 2022 / 750ml | $26.00≈ €23.14 · £19.54 | www.stolpmanvineyards.com ↗ |
2025 Technical Specifications
Alcohol 13.5%
Grape Varieties 75% Pinot Noir, 20% Gamay Noir, 5% Petite Sirah
Region Santa Barbara County
Harvest Dates Pinot Noir: eight picks throughout September 2025; Gamay Noir: September 18, 2025; Petite Sirah: October 30, 2025
Sites Pinot Noir from a single Ruben Solorzano-farmed vineyard in Sta. Rita Hills, with estate-grown Gamay Noir and Petite Sirah
Fermentation Vessels Pinot Noir in stainless steel; Gamay Noir and Petite Sirah in open-top concrete
Oak Types Neutral oak
Barrel Size 500
Production Details The Pinot Noir underwent native fermentation in stainless steel, while the Gamay Noir and Petite Sirah fermented in open-top concrete. The wine matured in neutral Ermitage La Vache Forest puncheons for 10 months. Production was 1,275 cases.
Tasting Notes Ripe cherry, juicy dark plum, blueberry compote, mocha and red fruit, with a soft, gliding texture and delicate finish
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 14.0%
Grape Varieties 75% Syrah, 25% Petit Verdot
Region Santa Barbara County
Harvest Dates Latter half of October 2023
Sites Syrah and Petit Verdot from Ruben Solorzano-managed vineyards throughout Santa Barbara County
Fermentation Vessels Stainless-steel fermentation tanks
Carbonic Maceration Yes
Oak Types Neutral French oak
Barrel Size 500
Production Details Half of the Syrah fermented whole-cluster and uncrushed using carbonic fermentation; the later-picked Syrah and Petit Verdot were fully destemmed and crushed. Fermentation used stainless-steel tanks, followed by 11 months in a neutral 500 L French-oak Ermitage Mt. La Vache puncheon. Production was 1,400 cases.
Tasting Notes High-toned red perfume, savory Syrah character and ripe red and purple fruit, with broad body and integrated tannin and acidity
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.0%
Grape Varieties 75% Syrah, 25% Petit Verdot
Region Santa Barbara County
Harvest Dates October through mid-November 2022
Sites Vineyards under Ruben Solorzano's management
Fermentation Vessels Stainless-steel tanks, sealed for carbonic fermentation and open-topped for crushed fermentation
Carbonic Maceration Yes
Oak Types Neutral oak
Production Details Forty percent of the Syrah underwent whole-cluster carbonic fermentation in sealed tank; 35% of the Syrah was destemmed for traditional fermentation, and the 25% Petit Verdot component was destemmed and fermented open-top. All fermentation vessels were stainless steel. The wine matured for 7 months in 100% neutral oak barrels. Production was 3,700 cases.
Tasting Notes Bright red fruit, wild berries and red apple, with medium body, concentrated mid-palate and a crisp finish
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
Grape Varieties 80% Syrah, 20% Petit Verdot
Region Santa Barbara County
Harvest Dates October 2021
Sites Syrah from Ruben Solorzano vineyards in Santa Barbara County; Petit Verdot from Templeton Gap AVA
Fermentation Vessels Stainless steel
Natural Yeast Yes
Carbonic Maceration Yes
Oak Types Neutral oak
Production Details Half of the Syrah underwent whole-cluster, uncrushed carbonic fermentation for 9 days; the other half of the Syrah and all Petit Verdot were destemmed. Native fermentation occurred in stainless steel, followed by 9 months in 100% neutral oak. Production was 2,450 cases.
Tasting Notes Lavender, crunchy dark berries, spice, mulberry, strawberry and rhubarb pie with cream; supple, soft and medium-bodied with lively acidity
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.1%
Grape Varieties 93% Syrah, 7% Petit Verdot
Region Santa Barbara County
Harvest Dates August 17 through September 8, 2015
Sites A combination of vineyards overseen by Ruben Solorzano, including 10% Block 5 Stolpman Vineyards Syrah
Fermentation Vessels Sealed tank for the carbonic Syrah portion; open-top stainless-steel tank for the destemmed portion
Carbonic Maceration Yes
Oak Types Neutral French oak
Production Details One-third of the Syrah underwent whole-cluster carbonic fermentation in a sealed tank; the remainder was destemmed and fermented in an open-top stainless-steel tank. The carbonic portion remained in tank, while all other components aged in neutral French barrels. Production was 1,850 cases.
Sources: www.stolpmanvineyards.com ↗ · Compare this vintage