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Stolpman La Coppa 750ML 2009
Sku: 17741
In 1992, the first vines were planted at Tom Stolpman's 220 acre estate in the hills of Ballard Canyon in Santa Ynez, California. The combination of climate which balances mid-day heat ...more
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Product Information
Country: United States
Region: California
Sub-Region: Santa Barbara
Appellation: Santa Ynez Valley
Grape Varietal: Syrah
Type: Still wine
Reg. $24.99
Buy Stolpman La Coppa
Silky dry tannins round out the finish of the wine. In a way, this cool climate Sangiovese possesses the best of both worlds: New World fruit intensity, but with a distinctively Italian finish.

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In 1992, the first vines were planted at Tom Stolpman's 220 acre estate in the hills of Ballard Canyon in Santa Ynez, California. The combination of climate which balances mid-day heat with cool foggy mornings and late afternoon ocean breezes, north-south exposure, and well drained limestone soils provides a terroir uniquely suited to growing Syrah, Sangiovese, and Roussanne. Out of 150 acres of vines planted, 100 are devoted to Syrah. Stolpman's alliance with Domaine Rostaing in Cote Rotie emphasizes their commitment to the varietal and bridges the gap between old and new world styles. Winemaker Sashi Moorman worked as a chef and later honed his winemaking skills at Ojai Vineyards for five years before joining Stolpman in 2001. Italian wine consultant Albert Antonini has advised the Stoplmans for the past decade and is credited with persuading the them to dry farm the vineyard, despite the risk of weakening the vines. Stolpman's climate-controlled winery in Lompoc is outfitted with state of the art winemaking equipment. White grapes are sorted and pressed, after which their juice goes straight into barrel for fermentation. Red grapes are subjected to a cryo-maceration and fermentation in either stainless steel tanks or upright French oak barrels. Cap management is conducted either by pumpovers or manual punchdowns to extract the desired color, tannin and fruit. After fermentation, the red wines are softly pressed from their skins and racked to a combination of new and neutral barrels. The wines then age to achieve the right balance of flavors and aromas. Stolpman’s Ballard Canyon Estate is 100% organically farmed.
Technical notes
La Coppa is Italian for "the cup”. The vines have been dry-farmed since 2001. Before the wine transfers into barrel, the ferments go through Delestage, draining the juice off of the skins, seed, and pulp. Aged 10 months in neutral French 500 liter puncheons and is quickly bottled to capture the fresh and lively nature of the grape.

In 1992, Tom and Marilyn Stolpman planted the first grapevines on their 220-acre ranch, with the goal of growing high-quality wine grapes in the promising new winemaking region of Santa Barbara County. Under the direction of Jeff Newton and Larry Finkle, the premier vineyard consulting team of the region, and with the assistance of vineyard manager Ruben Solorzano, Stolpman Vineyards has since expanded those first few blocks of Cabernet Franc and Merlot to 170 acres planted with over 30 clones of 15 varietals, including Cabernet Sauvignon, Merlot, Sangiovese, Nebbiolo, and the grape that has become the critic’s darling of Santa Barbara County: the Rhone varietal Syrah.

The present goals of Stolpman Vineyards are twofold: to continue to supply the best winemakers in the region with the best grapes possible, and to produce estate wines that reflect the unique character of this vineyard site. To these ends, we are dedicated to continued development and renovation of both the vineyard and the winery to improve the quality of our wines.

Beginning in 2001, Stolpman Vineyards took several quality-enhancing steps in developing our wine program: securing our own bonded winery space outfitted with customized winemaking equipment and a climate-controlled cellar; hiring Sashi Moorman, formerly of The Ojai Vineyard, to direct the wine program; expanding the winery team to include Peter Hunken as the assistant winemaker; and finally, retaining Alberto Antonini, of the Italian enological consulting group Matura, to advise on the estate’s vineyard and winery projects.To ensure the best grapes for our wines in the future, we have begun work to replant a 15-acre vineyard block with tighter plant spacing, optimal trellising, better-performing varietal clones, improved row direction and the accurate matching of soil types with sympathetic varietals. In the years ahead, Stolpman Vineyards will continue to look for new ways to further efforts to our commitment to quality, in the vineyard and in the winery.

At the time of that first planting at Stolpman Vineyards, California’s Central Coast was not yet a well-known viticultural region. Its vineyards and wines seemed full of promise to those who were acquainted with them, but its development and acclaim were nowhere near the level of those of Napa and Sonoma Counties. Santa Barbara County has since been recognized as one of the most exciting up-and-coming wine regions in the country. Indeed, wine critic Robert Parker recently wrote in his monthly publication The Wine Advocate, "If I were to plant a vineyard today, it would be either on the coast of Sonoma or in Santa Barbara County.”

The vineyards at Stolpman represent Santa Barbara County’s greatest viticultural promise; their southerly exposures and Linne and Chamise clay soils, underlain by limestone, grace the undulating terrain. The three ridge formations on the property offer varied microclimates that provide unique growing conditions from slope to slope, each adding its own earmark to the region’s tendency for warm, breezy days and cool nights.

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