2017 il Campo Bianco, Paso Robles (Pinot Grigio (60%,) with Falanghina (30%), Vermentino, and Verdelho)
Harvested in late August/early September 2017, 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, this wine is perfect as the weather warms. Falanghina adds a lightly floral note to Pinot Grigio’s bright fruit and mineral character. Orange blossom, citrus, quince and ginger highlight the aromatics with jasmine, mango, and almond notes framing the bright and refreshing palate. It’s known around here as Stephy’s “porch pounder.”
2017 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.
Our most approachable wine shows bright aromatic notes of cherry, balsamic and thyme. More cherry resides on the palate with fresh Italian herbs and a touch of spice. This everyday drinker is easy on the palate with good acidity and enough structure to hold up to any simple Italian meal.
nose of bright cherry, balsamic, and fresh thyme/palate of cherry, Italian herbs, and a light, enjoyable spice
2017 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.
The first wine to feature a tiny amount of fruit from our estate vineyard, the 2017 Fiano is a worthy successor to a string of very popular bottlings of this wine. Along with its red Campanian cousin Aglianico, Fiano is entirely suited to the southern Italian-like warm and dry climate of Paso Robles. Intense aromas of cantaloupe, baked apple and hazelnut are followed honey, persimmon and pear notes on the creamy/rich palate.
2017 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.
An enticing nose of melon, apricot and dried flowers highlight our sixth vintage of Ramato. The palate carries notes of plum, peach tea and ginger. Finely structured fruit and acidity are framed with just a hint of tannin.
2017 Vermentino, Paso Robles
This Vermentino was produced in the same fashion as the Ramato above. Fermented on its skins, it picks up a deeply golden sheen and exotic flavors to match. Bottled by hand, unfined and unfiltered in June of 2018, it expresses more tropical and honeyed fruit than the Pinot Grigio
Pretty, aromatically intense nose of passion fruit, lemon peel and orange blossoms. It’s complemented by fresh citrus, jasmine and lemongrass flavors on a lively, honeyed finish.
2017 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.
Glowing bright with aromatics of raspberry and maraschino cherries - almost gamay-like this vintage. The palate tastes more of the earth, with cranberry, boysenberry, and wild anise flavors flow through waves of brisk acidity.
2015 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. 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.
Classic, unmistakable Nebbiolo aromatics of tar, sasparilla root, fresh oregano, mushroom, cured meats weave through the aromatics with beautifully restrained cherry fruit. Tobacco and bay leaf echo on the palate.
2016 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. The 2016 is serious sangiovese, with aromas of blueberries, pencil lead, and sage. The palate turns toward black cherry, with bay leaf, nutmeg, and minerals. The texture is rich with substantial yet polished tannins and acidity. Should have very rewarding cellar potential.
2016 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.
Our 2016 French Camp Aglianico shows more classic Italian character this vintage, structured and nuanced with delicate hints of earth and spice. The nose has notes of dried violets, blackberry, and game. Leather, peppercorn, and wild berries brighten the vivid and lively palate.
2016 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. The 2016 version follows in the exotic and intense steps of its predecessors. It starts with nose of iron, roses, peppercorn, and sandalwood. The palate is dense with dark fruit - blackberry, cinnamon, oregano and leather. Rich, chewy, and stacked on the palate with loads of tannin and acidity.
2016 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 50%) of new barriques in our lineup. The 2016 places two fantastic Merlot sites at the forefront, harnessing the richness and immediacy of the fruit while Sangiovese adds balance with acidity and tannin. This new Gemellaia has very complex aromatics highlighted by amaretto, licorice, earth and light caramel. The palate is round with soft tannins and a long finish seeped in intense flavors of cherry, espresso, and sweet tobacco.