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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2010 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 89 pts. in 23 notes) - hiding notes with no text | | | Tasted by nrau on 1/28/2010 & rated 90 points: Well balanced, drinking well right now. (2509 views) | | | Tasted by dharlow on 11/9/2009 & rated 94 points: Outstanding Wine - a little heavy for a Sangiovese, but was enjoyed by all. Had with a very tasty Smoky Pulled Pork, and it paired very well. (2690 views) | | | Tasted by rogerr on 8/23/2009 & rated 91 points: Drinking much better than 2 years ago. (2835 views) | | | Tasted by rmodak on 9/23/2008 & rated 88 points: Smoke, intense roses and red cherry with a hint of cranberry lead this creamy textured wine with a slightly astringent finish. Tasted like Cali grenache. Still it is complex enough to lend pleasure. (2701 views) | | | Tasted by rwatkin on 9/4/2008 & rated 89 points: Beautiful fruit marked by acidity on finish...classic sangiovese, more fruit forward that your equivalent from Tuscany though still more a food wine.
Good focus/balance between fruit and acidity. Should last 3-4 years. Tasted 2 other sangioveses from Stolpman vineyards during a recent Solvang trip...Curran and D'Afonso. All had the fuller mouthfeel like the Stolpman which separates them from a Tuscan sangiovese (2099 views) | | | Tasted by Colima74 on 3/25/2008 & rated 92 points: With pasta and shrimp. Lovely red and boysenberry fruit, terrific balance and structure. Very good with the food and on its own. Right amount of acidity to carry thru. (1706 views) | | | Tasted by amoses on 10/28/2007 & rated 91 points: Red cherry and a touch of leather aromas; blackberry and tobacco, followed by spice and licorice in the middle, and a long sweet and citrusy finish. A fantastic food match (grilled chicken and roasted root veggies with a balsamic reduction). A-. (1767 views) | | | Tasted by JimE on 10/2/2007: Most dissapointing wine ive had from Stolpman, but still very drinkable. 85pts (1877 views) | | | Tasted by SacredCow on 5/6/2007 & rated 85 points: Very reticent nose of cherries and some spice. On the palate, thin-bodied with cherries dominant, and just a bit of spice on a short finish. Not very well structured, but an easy quaffer. (1980 views) | | | Tasted by EMichels on 3/30/2007 & rated 85 points: Deep crimson color; Solid fruit nose - not very intense; Strong fruit; Very tart; 5-10-14-6 (1871 views) |
| By Josh Raynolds
Vinous, November/December 2007, IWC Issue #135
(Stolpman Vineyards Sangiovese Santa Ynez Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Stolpman Producer website
Phone number: (805) 688-0400SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaSanta Ynez ValleyThe Santa Ynez Valley AVA is the largest wine sub-region of Santa Barbara County and has the highest concentration of vineyards. The valley runs from east to west, between the Purisima Hills and the San Rafael Mountains in the north, and the Santa Ynez Mountains in the south. Although the valley is open to the Pacific Ocean in the west, the fact that it is relatively narrow means that limited cool air and fog is funnelled in. Low average rainfall and a very long growing season make the region ideal for quality wine production.
The diverse climates of Santa Ynez Valley mean that a wide array of wines is produced. The cool, western part of the AVA is predominantly planted with Pinot Noir and Chardonnay, accompanied by other aromatic white varieties. Botrytis cinerea (noble rot) is able to flourish here, allowing some outstanding dessert wines to be produced in suitable vintages. Further east, the cooling effect of the ocean is lessened as both vineyard elevation and average temperatures increase. This warmer part of Santa Ynez Valley is more suited to fuller-bodied grape varieties, such as Syrah and Merlot.
more ...s expected, Chardonnay and Pinot Noir thrive, while the more inland zones lay claim to Bordeaux varietals and some Rhone blends. |
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