Stolpman Vineyards focuses on estate grown Syrah and Sangiovese among several other varietals. In addition to the classic Stolpman style, the lighter-bodied line of wines under the “Stolpman So Fresh” label are made without Sulfur using low-extraction Carbonic fermentation. The Combe label, our partnership with Rajat Parr, focuses on Trousseau and Chenin Blanc.
Grapes are grown in the Ballard Canyon AVA without herbidide and minimal organic fungicide. We strive to withhold irrigation from our vines for greater concentration of flavor and to allow the vines to balance themselves. Vineyard Manager Ruben Solorzano pushes the viticultural limits with many own-rooted plantings at extremely tight 6,000 vine per acre density.