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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 89 pts. in 31 notes) - hiding notes with no text | | | Tasted by EvanJB on 12/27/2017 & rated 91 points: Wonderful (890 views) | | | Tasted by ddmhunter on 11/3/2016 & rated 90 points: Time in the bottle seems to have improved this one. (1085 views) | | | Tasted by D3S on 6/18/2016 & rated 91 points: Nice nose, fruit and integrated tannins. Drinking well now. (1219 views) | | | Tasted by drunkdago on 7/5/2014 & rated 90 points: Bouquet of freshly-picked roses (or rose water). Deep garnet in color. Perky. "Jumpy" mouthful that refuses to sit (This is a positive experience). Much closer to a Tuscan Sangiovese that many of the other Californias I've had. Good work on the restrained fruit. Surprisingly complex for a 2009. No comparison to Mosby's acid bomb. Perfect balance of fruit and tannin. I drank a second bottle and got a little heat going down. (1977 views) | | | Tasted by bbcc66 on 11/3/2013 & rated 88 points: Vinturi'ed & decanted for 2 hrs. Medium body. Nice dark fruit tastes throughout the bottle. Drank well with cheese & crackers. (1920 views) | | | Tasted by kosinski on 5/21/2013: Reserved nose of spicy cherry fruit. Silky texture on the palate with rich plum fruit, smoked meat and some sandalwood. Very nicely integrated with mellow tannin and acidity. (1512 views) | | | Tasted by Lee Fining on 4/23/2013 & rated 89 points: Medium bright red color. Dark red fruit and leather dominate the nose. Complex blend of red fruit supported with moderate acids. (1293 views) | | | Tasted by jlaws7lh on 3/10/2013 & rated 88 points: Definitely need to decant this wine at this point. Very acidic right out of the bottle, but given some time, say two hours, this becomes a much more enjoyable wine. (1337 views) | | | Tasted by VeniceCalif on 3/7/2013 & rated 82 points: Decanted 2 hrs. ahead (yes, 2 hrs). Very deep ruby-garnet color. Nice nose of earth, spice, and sweet oak. Fairly austere on the palate as dry spice flavors and woody tannins overshadow fruit. What little fruit there is takes the form of cherry and cassis, but it's faint. The finish is also pretty tight, as mouth-coating, greenish tannins dominate. How to rate this wine? There's no CellarTracker category for "Infuriating". This is my second bottle of this juice. Maybe it will be better in XX years, but I doubt that I have the patience and the cellar space for something that's so fruit-shy and forbidding. (823 views) | | | Tasted by EvanJB on 12/9/2012 & rated 89 points: Not to compare with 06 or 07. Still good with Italian food (684 views) | | | Tasted by VeniceCalif on 10/8/2012 & rated 83 points: Decanted 2 hrs. ahead. Very dark ruby color. Nose a bit shy with black pepper, plums, black cherries, smoky oak, cooked fruit. Rich and full on the palate, complicated by some toasted notes and metallic flavors. Acid balance is toward smoothness. Finishes with lots of grippy and mouth-coating tannins. This is one intense bottle of vino, its ripeness and tannins overpowering its sangiovese character. If you thought of sangiovese as a food-friendly wine, think again in this case. The tannins lead me to think that it will be much better in several years, but the acids don't augur equally well. This wine is a misser, especially anywhere near the $36 retail price point. (780 views) | | | Tasted by mmurry on 6/2/2012 & rated 86 points: Cherry and dirt on the nose, with some floral notes and spice. Rich and smooth on the palate, with some cherry, earth and floral notes. (830 views) | | | Tasted by ernie237 on 1/5/2012 & rated 85 points: Nice glass of wine for the cost. Not as balanced as I would prefer, but improves some with air. (795 views) | | | Tasted by cpsmith33 on 8/7/2011 & rated 89 points: Stolpman Dinner in the Vineyard: Tasted at dinner in the vineyards event at Stolpman. Nice fruity Sangiovese. Still had solid smoke, earth tones. Very nice bottle - needs time (1244 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2012, IWC Issue #165
(Stolpman Vineyards Sangiovese Estate Grown Santa Ynez Valley) Subscribe to see review text. | By Antonio Galloni
Vinous, California's Central Coast: Better than Ever (Aug 2012)
(Stolpman Sangiovese Estate 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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