Citrus Fruit, Herbaceous, and Red Fruit,
BODY: Medium -
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%):
Origin: California (Napa, Sonoma, Russian River Valley & More), United States of America
Grape Varietals:
Gamay, Grenache (Garnacha, Cannonau), and Trousseau (Bastardo, Toursseau Noir)
Winemaking:
Maturation: 0-6 Months Oak Barrels, Stainless Steel Tanks, and Concrete Tanks
Awards:
WESTERN FOOD PAIRING
Pizza, BBQ, burgers
ASIAN FOOD PAIRING
Stolpman So Fresh Grenache Gamay Trousseau bonds three varietals. Super pure red cherry nose with a bright punch of pomegranate. The aromas follow through to the palate, creating a youthful and tart mouth that has an overarching hint of orange citrus. Trousseau lends a savoury hint of tea leaves, and Gamay adds depth and crunch. Its tannic backbone and juicy acidity creates a structure that makes this wine more serious than just a delicious day-time sip.
Fun Fact: Stolpman Vineyards began experimenting with fermenting whole grape Grenache in 2018 for their Rooted Field Blend cuvee. Since the Grenache fermented with other varietals, they could not taste it alone but loved the red fruit purity the Grenache lent to the blend. In 2020, they isolated the Grenache carbonic tanks and it was incredibly pure and delicious, but almost too so! To lend nuance and complexity, they added a little Gamay and Trousseau as these light bodied varietals wouldn’t add weight to the feathery, chill-able profile. The tiny 2020 production was allocated to the Stolpman team’s favourite local restaurant, Full of Life Flatbread in Los Alamos, and they frequently found themselves drinking multiple bottles over pizza in the restaurant’s garden! The next vintage, they decided to make this blend an official SO FRESH wine, and here it is for you to try!
76% Grenache, 12% Gamay and 12% Trousseau. All the fruit comes from Stolpman Vineyard’s estate vineyards, which are sustainable: Grenache predominantly from Block 3 Massal selection, Trousseau from Block 3, Gamay from Block 10.
100% whole-cluster carbonic fermentation for Gamay and Grenache. Destemming the Trousseau before it is foot trod and pumped over. No sulfur added through primary fermentation. Grenache and Gamay go through a 9-day native carbonic fermentation in stainless steel, pressing to tank to finish fermentation. Trousseau goes through a 12-day crushing, then fermentation with native yeasts in open top concrete. After blending, the wine ages in 500L neutral French Ermitage Oak puncheons for 4 months.
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
