2016 il Campo Bianco, Paso Robles (50% Falanghina, 50% Pinot Grigio)
Harvested in late August/early September 2016, the components of our il Campo Bianco were crushed, destemmed, and soaked on their skins for a few hours. Small-basket pressed into stainless steel , and fermented naturally with no yeast or other additions to the process.
Our requisite springtime white, the 2016 Light and fresh, this wine is perfect as the weather warms. Falanghina adds a lightly floral note to Pinot Grigio’s bright fruit and mineral character. It’s known around here as Stephy’s “porch pounder”.
2015 Il campo Rosso, Paso Robles
Always blended to display a signature house style, the il Campo red marries bright fruit and fresh acidity with a richly textured, medium-weight body. Eschewing new oak or any other cellar intervention gives us an ideal representation of the vintage in a food-friendly, easy-drinking style.
A product of a very low-yielding vintage, the 2015 il campo rosso expresses intense and vibrant sangiovese, barbera and aglianico. While no variety overwhelms, it is anchored in Sangiovese’s tart-cherry and dried floral character. The bright fruit belies its sunny Paso origin, but its dry and structured finish echoes its Italian inspiration. Our everyday table red. Aroma - plum, dried flowers, peppercorns, sage; on the palate- cherry, sandalwood, thyme
2016 Fiano, Paso Robles
A sister grape to Aglianico from Italy's dry and sunny south, Fiano thrives in Paso Robles. Its generous texture and is balanced by finely structured acidity and vibrantly fresh flavors. Clean and stony, ours lended itself to a simple stainless-steel fermentation and maturation in the cellar. Destemmed and crushed in chilled morning air, it’s left to soak on its skins for a bit before a delicate basket pressing. It proceeds untouched through alcoholic and partial malolactic fermentation, then filtered and bottled in mid February.
Aromatics include fresh white peach with some citrus notes. On the palate there is honey, starfruit with stone fruit. While delicious now, this wine posses some stony minerality that should benefit from some aging.
2015 Ramato, San Luis Obispo
Ramato is an Italian term that represents Pinot Grigio fermented on its skins. Our version goes through a typical red wine fermentation with twice-daily punch- downs (followed by extended 90 day maceration) in our Italian amphorae. Not truly rosé, its pink hues veer towards the copper color that the name Ramato implies. Bottled unfiltered after 9 months in terra cotta. Bassi Ranch Vineyard is located in Avila Beach and owned by one of our dearest friends, Pinot Noir virtuoso Mike Sinor.
We picked a touch riper in 2015 to bring a little more generosity to our Ramato. Delicate notes of tea, orange rind and honeydew highlight its earth-toned aromatics. Fuller and richer than past iterations, the palate hints at complex fruit waiting to emerge and finishes with a refreshing burst of acidity and fresh fruit. Amphora fermented and aged skin contact Pinot Grigio. A wine for introspection. Aroma -- floral, strawberry, watermelon, wet earth; On the palate - suntea, orange peel
2016 Barbera, Paso Robles
Filled with zest and juiciness, Barbera satisfies much of northern Italy's thirst for a delicious daily drinker. Ours is sourced from two vineyards - one a 2.5-acre parcel in the hilly new Paso Robles Creston district AVA, and the other in Shandon. The wine was naturally fermented and matured in a 1000 liter Garbellotto cask and some old barrels. Webottled early to preserve the zest and zing that we love in Italian Barbera. It's perfect for lighter fare, summer BBQ, and works well slightly chilled. The last couple of vintages our Barbera has sold out shortly after release. The last vintage was featured in New York's Village Voice, The UK's Decanter, and Martha Stewart among others.
Effusive aromas iron, raspberry and mushroom. The palate tastes of the earth with wild strawbarry, anise, thai basil with a touch of fresh leather.
2014 Nebbiolo, Luna Matta Vineyard
Our Nebbiolo pays homage to the Great wines of Barolo and Barbaresco. It matures for about 24 months in oak and over 6 months in bottle prior to release. It is well structured and built to age. Utilizing a lengthy post-fermentation maceration on its skins, its formidable tannin is refined to a cellar-worthy, yet immediately approachable profile. Ten vintages in, our Nebbiolo at Luna Matta Vineyard has hit its stride. Constant attention to these vines over so many harvests gives Stephy a one-of-a-kind perspective on this rather unique location. The soils mirror those of great properties in Piedmont, and as the vines age we are seeing more and more Nebbiolo character emerge in our finished wine.
2014 was a gift. A beautiful growing season with nary a complaint in the vineyard led to our finest vintage yet. Classic, unmistakable Nebbiolo aromatics of dried flowers, earth, spice and tar compete with beautifully restrained fruit. Burgundy-like seductive cherry and fresh berry notes entice, followed by generous echoes of the same on the palate.
2014 Sangiovese, Luna Matta Vineyard
Organically-farmed Brunello clones of Sangiovese (Sangiovese Grosso) develop remarkably thick skins and color in the rocky calcareous soils of Luna Matta Vineyard. Cool fermentation and foot stomping facilitates the gentle extraction of color and tannin from these small-berried Sangiovese clones. Aged for 18 months in Gamba French-oak barrels, 25% of which were new.
Our Sangiovese is generally one of the most powerful and complex produced in California. This is clearly the case with 2014, perhaps the closest to our Tuscan ideal yet. Built like a traditonal, age-worthy Sangiovese, it has dusty notes of tobacco, leather, and red cherry. Structured tannin and acidity envelop the palate, calling for a serious meal to put it in its place and complement the unreserved nature of its youth. Comfort wine that’s perfect with grilled meats and rustic Tuscan ragus. Aroma - bay leaf, nutmeg, cherry, light leather; On the palate - dark cherry, oregano, graphite
2015 Aglianico, French Camp Vineyard
Our block of Aglianico at French Camp Vineyard thrives in one of the warmest sections of the Paso Robles AVA. Nevertheless, it is often the last fruit to be picked in any given harvest, it ripens slowly, and retains beautiful freshness and acidity at relatively low sugars. Thick-skinned and intense, its brooding dark fruit dominates flavors produced early in fermentation. As the intensity subsides, floral and nuanced spice aromas emerge.
More concentrated and powerful due to the low yielding vintage, our 2015 French Camp Aglianico displays its usual nose of violet, game, rosemary, and earthy, blackberry fruit. Its structured palate displays loads of blackberry, cocoa, hibiscus tea, tobacco and black pepper. This wine begs for grilled red meat – particularly Lamb.
2014 Aglianico, Luna Matta Vineyard
The darkest, thickest-skinned fruit we see in the winery each year, Aglianico from Luna Matta can be a tannic, unyielding beast. We temper the extraction of its coarse nature with a slow, cool native fermentation followed by weeks of post-fermentation maceration on skins encouraging tannin maturity and elegance.
A study in extremes, this year’s Luna Matta Aglianico is another blockbuster-styled westside Paso red. We’ve slightly shifted our winemaking technique (very delicate extraction, extended maceration, etc.) over the years to tame the beast inside this wine, yet it remains every bit the highlight of intensity in our lineup. Perfect with hearty winter fare. Aroma - pomegranate, tobacco, wet asphalt; On the palate - blackberry, anise, cedarbox, hambone
2014 Gemellaia, Paso Robles
Gemellaia is a barrel selection from our finest lots in the winery. Super Tuscan inspired, it melds Sangiovese’s acid and tannin structure with the soft, generous fruit of Merlot and Petit Verdot.
With Gemellaia, we draw from modern Italian wines for our inspiration, utilizing the highest percentage (roughly 60%) of new barriques in our lineup. The 2014, like the previous vintage, places two fantastic Merlot sites at the forefront, harnessing the richness and immediacy of the fruit while Sangiovese and Petit Verdotcreate ideal balance with acidity and tannin respectively. Modern Luxury. Aroma - dark raspberry, spearmint, vanilla; On the palate - rhubarb, coffee, cinnamon