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- Winemaker: Kyle Knapp & Matt Nocas
- Farming : Practicing Organic
- Variety(s): 90% Grenache, 10% Mourvedre
- Vinification:Held 12-24 hours for fermentation to kick of "carbonic" or whole cluster fermentation prior to pressing.
- Aging: Stainless steel for 3 months.
- Tasting Note: White blossom, acacia, and rose petal on the nose. Strawberry shortcake and peach on the palate.
FROM OUR 2023 BOTTLE CLUB NOTES:
Stolpman Vineyards Love You Bunches Rosé, Central Coast, CA 2022
Located in Los Olivos, in California's Central Coast wine region, Stolpman has been engaging in "conscious farming & sustainable employment" for nearly twenty years. The Stolpman’s vineyards are tended by their year-round team of vineyard hands, whom they fondly refer to as La Cuadrilla, Spanish for "the gang". Their full-time employment— uncommon as many California vineyards rely heavily on seasonal workforces)— means that every acre of their estate is tended to by the same group of individuals every vintage. The Stolpmans are also unique by offering a profit-sharing program, ensuring the longevity of their workforce and vineyards.
Headed by husband and wife vineyard managers Ruben & Maria Solorzano, La Cuadrilla is recognized around the state for their natural farming prowess. They have an acute understanding of each and every vine on the property as a living being, able to recognize when it's thriving or struggling, and knowing how best to care for it. Once these very loved, mature grapes hit the winery, winemaker Kyle Knapp favor a "naked fermentation" using natural yeast fermentations without sulfur or other additions.
The newly released 2022 So Fresh rosé immediately makes me itch for springtime. Even during this cool San Francisco February, there is something warming about the punchy concentration of watermelon and fresh grapefruit rind accented by zesty acidity and hints of chalky limestone on the dry finish. At 12% ABV, it was so easily gulpable that I forgot all about winter and immediately began thinking about which tinned fish I would crack open with it for lunch! Made from 90% Grenache and 10% Mourvedre, the wine is held for 12-24 hours for fermentation to kick off carbonic, whole-cluster fermentation, prior to pressing. It's fermented and aged in stainless steel, making it oh-so-fresh! Literally pair it with anything, but I think a yummy tinned fish lunch during the workday is a perfect accompaniment. —Simi Grewal
