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2008 Pinot Grigio 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. The grapes were harvested mid September. Upon arrival at the winery, which is about 2 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 finished wine was transferred to 5-year-old French oak barrels for 8 months. The wine was finned and filtered prior to bottling November 2009. A peachy aroma with a crisp finish makes this wonderful for any occasion. I enjoy this especially with fresh oysters. Stephen Goldman, winemaker
2007 Pinot Noir The Estate 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 6 miles inland. With a very cool climate and Gaviota 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. It is now non-irrigated. Crop levels are kept to 5 to 8 pounds per plant. Organic and Biodynamic principles are used for cultural farming technique. The grapes were harvested September 2 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 May 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 roasted duck with mashed sweet potatoes. 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. Stephen Goldman, winemaker
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2005 Claret This fine blend of traditional Bordeaux varieties is made from 45% Cabernet Sauvignon, 25% Merlot, 15% Cabernet Franc, and 15% Petite Verdot grown by the Anderson Family. This vineyard is located about 15 miles east of Stephen’s Cellar in the Templeton Gap. The Grapes were harvested from mid September through late October. The fruit was destemmed, and then transferred to open top fermenters via gravity and inoculated 3 days later with BDX yeast. After 7 to 9 days of initial fermentation with 2 to 4 manual daily punch downs of the cap, the must was gently pressed to juice and transferred directly to new, 2nd and 3rd use French and French-American hybrid barrels. The wines were racked 3 times prior to assembly and bottled unfined and unfiltered, the fall of 2009. The rich aroma of dark berries, intermingled with toasty oak combine with a medium-full bodied complex flavors and smooth tannins make this beverage wonderful for any occasion. I do like this wine paired with a grilled steak and sweet potatoes. Stephen Goldman, winemaker
2003 T & S This whimsical name is an acronym I created for a blend of Touriga & Souzao, two traditional Portuguese varieties used to make Port. The McGourty Family, located in the Adelaide area of the Central Coast, grew the grapes. This small block is on a north-facing slope of the eastern side of the Santa Lucia Mountain Range on calcareous soil. Stephen Goldman, winemaker
2003 Claret
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 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.
