The 2019 debut vintage of Crunchy Rôastie represents the latest evolution in our pursuit to make fresh and delicate Syrah. The key is to pick Syrah early while still “crunchy”, with high acidity and low potential alcohol. Then, we 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 pure, luscious fruit profile we utilized the age-old Cote Rôtie method of co-fermenting a small percentage of viognier that heaps on pretty floral aromatics to the darker, brooding Syrah profile.
Stolpman Vineyards is located in Ballard Canyon, just 15 miles from the coast. The location lends to warm days with cool nights. Tom and Marilyn Stolpman planted their first grapes in 1992 and today have 120 planted acres. The vineyard continues to be a dynamic location for the planting of Syrah, Sangiovese and Rousanne. Jeff Newton and Larry Finkle, along with our Vineyard Manager, Ruben Solorzano, have recently planted high density vines and continue to explore the standards of what it takes to make the best quality grapes from southern exposed vines and limestone soil.