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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. Stephen Goldman, winemaker
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This fine blend of Bordeaux varieties is made from 30% Merlot, 20% Cabernet Franc, and 20% Petite Verdot grown by the Anderson Family. This vineyard is located about 15 miles east of Stephen’s Cellar in the Templeton Gap. The balance of 30% Cabernet Sauvignon is from the Simpson Family Vineyard, located about 4 miles north of Stephen’s Cellar in the Santa Lucia Mountains. The grapes were harvested from mid September through late October. The fruit was destemmed, and then transferred to open top fermenters via gravity and enoculated with BDX yeast. After 6 to 9 days of initial fermentation with 2 to 4 manual daily punch downs the must was gently pressed to juice and transferred directly to new, 2nd & 3rd use French and American barrels. The wines were racked 3 times prior to assembly and bottled unfined & unfiltered, the summer of 2007. The rich aroma of dark berries, intermingled with toasty oak combine with full-bodied complex flavors and smooth tannins make this beverage wonderful for any occasion.
2003 Claret
The rich aroma of dark berries, intermingled with toasty oak combine with a full-bodied complex flavor and smooth tannins make this beverage wonderful for any occasion. I like it with mesquite grilled beef sirloin and poached fresh green beans.
Stephen Goldman, winemaker
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This Pinot, my sixth release, is a blend of two small vineyards, both located in the York Mountain Area. The Goldman and Carver vineyards combine about equally. After picking in mid-September, the grapes were destemmed and some whole clusters were added directly into small open-top fermenters via gravity. The must was cool soaked for three days prior to inoculation with Assmanshausen yeast. The must was manually punched down two to four times a day for ten days prior to pressing and then immediately transferred to two to four year old French barrels with lees. Three inert gas rackings were done prior to bottling without fining or filtering in August 2001. This Pinot, one of my finest, can be best described as a complete wine. The ripe cherry & violet aroma, balanced acid, soft tannins and medium body make this beverage wonderful for any occasion. I do recommend roasted lamb with sweet potatoes and carrots for a dinner treat. Stephen Goldman, winemaker
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This Pinot Noir is a blend of fruit from three small vineyards all within the York Mountain Viticulture Appellation. About 40% is from the Goldman vineyard, 30% from the Carver vineyard and the balance from the Harden vineyard. After a gentle desteming into open tanks with some whole clusters, the must was allowed to soak for two days prior to inoculation with Assmanshausen yeast. After eight days of fermentation and many punch downs, the must was pressed to French oak barrels sur lees. When malolactic fermentation was complete the wines were racked and sulfited and aged twenty-two month in barrel. With no fining or filtering the wine was bottled May 1999. Stephen Goldman, winemaker
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This Pinot, my second release under the Stephen’s brand is a blend from three small vineyards all within the York Mountain AVA. About 45% from the Goldman vineyard, 35% from the Carver and the rest from Mills vineyard. After desteming directly into small open top tanks with some whole clusters, the must was soaked for a couple of days before inoculation with Assmanshausen yeast. After nine days of fermentation with many punch downs, the must was pressed and barreled three weeks later sur lees. After malolactic fermentation the wines were racked and sulfited and aged about two years in barrel. With no fining or filtering the blend was bottled April 1998. Stephen Goldman, winemaker
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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.
Claret, an old British term that is used for a Bordeaux red wine is used by me for this fine blend of 40% Cabernet Sauvignon from the Simpson Vineyard, and 30% Merlot, 15% Cabernet Franc, 15% Petite Verdot from the Anderson Vineyard. These vineyards are located on the upper and lower slopes of the Santa Lucia Mountain Range respectively. The fruit was destemmed and transferred to open top fermenters via gravity and cool soaked for 3 days prior to inoculation with Bordeaux yeast. The must was punched down 2 to 4 times daily and pressed at near dryness. The wine was directly pumped to 2 and 3 year old French and American barrels. After 3 rackings during its’ barrel ageing cycle the wines were assembled and bottled June 2006 without filtration or fining.
Claret, an old British term that can be used for a Bordeaux red wine is used by me for this fine blend of 65% Cabernet Sauvignon, 5% Cabernet Franc (both from the Carver Vineyard atop York Mountain) and 30% Merlot from the Radike Vineyard grown in the Templeton Gap. I harvested the Merlot in late September. The fruit was destemmed, transferred to an open-top fermenter via gravity and went it’s own course with indigenous yeast. The Cabernet Sauvignon and Franc were harvested in mid-October. This fruit was handled in the same manner. After fermentation to near dryness, the musts were lightly pressed, the wine transferred to new and one and two year old French and American barrels. The wines were racked 3 times and bottled unfined & unfiltered in August 2005. The rich aroma of ripe dark berries intermingled with toasty oak combine with full-bodied complex flavors and smooth tannins to make this beverage wonderful for any occasion.
