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The grapes were harvested mid September. Upon arrival at the winery, which is about 3 miles away from the vineyard, the grapes were whole-cluster pressed in a Wilmas bladder tank press to 1.5 bars or about 22 p.s.i. The juice was transferred to a cold tank and inoculated with T306 yeast. The fermentation was complete in mid November with a racking and sulfating done then. The wine was finned and filtered prior to bottling April 2008. A peachy aroma with a crisp finish makes this wonderful for any occasion. I enjoy this especially with fresh oysters. Winemaker’s gibberish by Stephen.
Notes by Stephen Goldman, winemaker.
Stephen Goldman, winemaker
2006 Pinot Noir
The grapes were harvested September 26 on a cool foggy morning. Upon arrival at the winery the grapes were chilled down with dry ice to about 45 degrees Fahrenheit. Most of the grapes were destemmed, with some whole clusters placed at the bottom of the fermenters. After 3 days of cold soaking the must was enoculated with Assmanhausen yeast. The must was manually punched down 2 to 4 times a day for 8 days, then gently pressed with 3 degrees brix sugar content with no more than 1.5 bar (about 22lbs. p.s.i.). The wine was directly transferred to 2 to 4 year old French oak barrels. After completion of the malo-lactic fermentation in the spring the wine was gently racked barrel-to-barrel via a nitrogen gas pressure device and sulfited. No handling except for barrel topping was used till the following spring. The barrels were once again racked and wine blended prior to bottling without filtration April 2008. This fine Pinot expresses the York Mountain AVA terroir with its deep aromas of dark cherry, raspberry and earth, along with smooth rich complex flavors of toasty oak, dark berry pie and vanilla. This wine would be wonderful for any occasion, but my paring would be grilled lamb with mashed sweet potatoes. Winemakers gibberish by Stephen.
2006 Pinot Noir
The grapes were harvested early September with ripeness determined by degrees brix, PH, total acid, seed and stem maturity, and flavor. Once the grapes were received at the winery, they were destemmed and transferred to open top fermenters along with some whole clusters. After a couple days of cool soaking (60*F), Assmanshausen yeast was added. The must cap was punched down 2 to 4 times daily with temperatures reaching 85*F. Once the must fermented out to 3* Brix it was pressed in a Wilmas tank press with pressures reaching 1.5 bar or about 22 p.s.i. The resulting wine was directly transferred to 2 to 4 year old French oak barrels. After completion of the malo-lactic fermentation the wine was nitrogen gas pressure racked barrel-to-barrel and sulfited. The finished wine was bottled April 2008 with no prior finning or filtering. This Pinot has the aroma of dark berries and an interesting mineral component, along with a bit of toasty oak and rich smooth complex flavors make it wonderful with grilled meats and sweet potatoes. Stephen Goldman, winemaker
2006 Pinot Noir
This medium bodied Pinot’s aroma of cherries and hints of eucalyptus, mint and other herbs with a smooth texture and complex finish make this beverage wonderful for any occasion. I like it with leg of lamb and sweet potatoes. Stephen Goldman, winemaker
2006 Pinot Noir
The grapes were harvested late September and early October. Blocks were picked separately based on ripeness with degrees brix, PH, total acid, seed and stem maturity, and flavor as the determining factors. Once the grapes were received at the winery, they were destemmed and transferred to open top fermentors with some whole clusters. After a couple days of cool soaking (60*F) Assmanhausen yeast was added. The must cap was punched down 2 to 4 times daily with temperatures reaching 85*F. Once the must fermented out to 3* brix, it was pressed in a Wilmas tank bladder press with pressures reaching 1.5 bar or about 22 pounds p.s.i. The wines were directly transferred to 2 to 4 year old French oak barrels. After completion of malo-lactic fermentation the wines were nitrogen gas pressure racked barrel-to-barrel and sulfited. The finished wine was bottled April 2008 with no prior finning or filtration. This fine Pinot has the aroma of cherries and strawberries, rose petals, and a touch of toasty oak. It’s medium full-bodied flavors of dark berry pie, vanilla and earth make this wine wonderful for any occasion, but my favorite paring would be grilled leg of lamb with mashed sweet potatoes. Winemaker’s gibberish by Stephen.
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Stephen Goldman, winemaker
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This refreshing beverage is made from grapes grown by the Stromsoe Family, located on a easterly facing slope, about 1,400 feet elevation in the Santa Lucia Mountains of the south central coast about 4 miles inland from the ocean. The soil is primarily volcanic with outcroppings of igneous rock. It is well drained and has a natural indigenous supply of nutrients. The climate is quit cool with average high temperatures reaching the mid 80’s. The U.C. Davis heat summation classification would be region 1. Rainfall averages about 50 inches per year. Vines are spaced 6 feet by 6 feet. The vineyard was planted in 2001.
About 3 miles away from Stephen’s Cellar sits the James Berry Smith Family vineyard, on Willow Creek Road, amidst the eastern foothills of the Santa Lucia Mountain Range. This 22-year-old hillside vineyard has a west- facing exposure with calcareous sandy-clay soil, with a region 2 heat classification. Clone 4 is on top of various rootstocks.
This vintage inaugurated a change in style for my Chardonnay. In the previous 32 years in making Chardonnay, traditional Burgundian techniques were used. I changed to a more modern and personally preferred method. The fruit came from our neighboring MacBride Vineyard. After receiving the cool early morning picked grapes September 22, they were whole cluster pressed. Most of the juice was transferred to a tank and refrigerated down to 55*F with the balance transferred to new, one and two year old French and American barrels. In years past, all the juice went to barrel and no refrigeration was used. The tank and barreled juice was inoculated with CY3079 yeast. After 10 days in tank the 12* brix juice was then barreled. The barrels’ lees were stirred occasionally for a couple months then allowed to sit undisturbed until racking and fining in April. In August the wine was filtered and bottled. The change in technique retained more fruit aroma and crispness. I think this beverage is more food friendly rather than an oak, butter and alcohol concoction. This wine’s aroma of citrus and tropical fruits enhanced with a touch of toasty oak make this beverage wonderful for any occasion.
This Pinot is the first grown, produced and bottled by Stephen’s Cellar & Vineyard. Released July 24, 2008 it promises to be one my best. The hillside vineyard was planted in the spring of 2001, devoted entirely to Pinot Noir. It is planted with clones 777 and 115 on 1103 rootstock with a north to south row orientation and 5 feet by 10 spacing. It sits next to the winery at about 1,500 above the ocean and 7 miles inland. With a very cool climate and sandstone soil, it’s wonderful for Pinot. Though a drip system is installed, it was only used to establish the young plants the first 2 years. Essentially it is non-irrigated. Crop levels are kept to 5 to 8 pounds per plant. Organic and Biodynamic principles are used for cultural farming technique.
The Encell Vineyard is located about 2 miles east of Stephen’s Cellar on an eastern slope of the Santa Lucia Mountain Range of the south central coast about 9 miles from the ocean at an elevation of about 1,200 feet. The rocky alluvial soil is composed of sandy clay, hard rock and is well drained. The vines are spaced 6 by 10 feet with most blocks having rows in an east to west orientation. The heritage of the vines is clone 115 on 5B rootstock, planted in 2000. Cool ocean breezes influence the growing season climate with daily temperatures reaching highs in the low 90’s. The U.C. Davis heat summation classification would be a region 2. Annual rainfall averages about 30 inches.
The Moore Vineyard is located on the eastern lower slope of the Santa Lucia Mountain Range about 2 miles south east of Stephen’s Cellar. Clone 115 on 5BB rootstock was planted in 1999. The grapes were picked and destemmed with some whole clusters and 35ppm SO2 added to the fermenter on September 7. The must was chilled to 60 degrees Fahrenheit with dry ice. After 2 days an inoculum of Assmanshausen yeast was added. Hand punch downs were done 2-4 times daily for 17 days of initial fermentation. The must was pressed at 3 brix and the juice was transferred to 2 to 4 year old French barrels with free run and press wine kept separate. The first racking with inert gas pressure was done the following spring with two more prior to assembling, filtration and bottling, June 2006.
The Stromsoe Vineyard is located almost 2 miles west of Stephen’s Cellar in the Santa Lucia Mountains of the California south central coast about 4 miles from the ocean at an elevation of about 1,400 feet. The soil is very unique in as so far it has several volcanic rock out-croppinps amidst it’s setting. With that in mind the soil around is quite rich in various minerals and elements that help nurture the well-drained soil. It is laid out on an eastern slope with small blocks planted to clones: 05, 115, 667, 777 on rootstocks: 3309 and 1103P. The growing season average daytime temperatures reach highs in the mid 80’s with many foggy mornings. The U.C. Davis heat summation classification would be a region 1.
This blend, third of a series of seven, was fun putting together. The concept of the series is to create a unique wine by blending, with each cuvee totally different. By the way, the brand Rocky is named after our dog, a boxer with a unique personality as does this fine wine. Rocky’s Lot 3 is comprised of about 50% Sangiovese, 25% Barbera, 15% Zinfandel, 10% Petite Sirah, and a spot of Alicante Bouchet. It is full-bodied, rich with ripe dark fruit aromas and a fulfilling flavor. One of my favorite choices to compliment this beverage is BBQ’d red meat along with spicy Pinto beans and red cabbage salad. Oh Boy!.