Stolpman Grenache

The Grenache I make from here is very unique both in color and aroma. The sandy soil over limestone and the naturally thicker skin of Grenache coupled with my gentle processing make for a carbonic ferment for the majority of the grapes time in the fermenter. This results in a fresh, fruity, and floral nose that’s echoed in the mouth, but with more tannin than the color suggests, however it is very well integrated tannin, not blocky and clumsy.


Central Coast
Soil Type
Loam over pure diatomaceous earth
Farming Practices
Annual Production
110 Cases
Vinification Method
100% Whole Cluster, hand sorted and foot tread. Open top ferment for 12 days, punched 1-2 times a day. Stored in Francois Freres Barrels used at least 6 times.