Hailing from the oldest parcels of Syrah in all of Ballard Canyon, Stolpman’s fruit ferments in open concrete tanks, with about half of the stems included. Gentle pump overs are preferred to rough punch downs; wine is bottled using only free run juice. The final wine is dark and alive, brimming with spicy flavors of sappy black fruit. Pair with juicy burgers, ribeye, or filet mignon.
Not available in New York. Check stock in San Francisco