Stefania Wines - Santa Cruz Mountain Syrah, Cabernet Sauvignon and Zinfandel

Wines & Vineyards...Our Wines

2006 Eaglepoint Ranch Syrah

  • 2.1 tons crushed on 10/11/06. Brix 25.0, pH 3.60
  • 100% destemmed and not crushed. The fruit was again excellent and we sorted in the field. No additions were made this year and no water was required. We fermented with two different yeast strains in 3 one ton bins. Fermentation completed on 10/24/06 and the must was lightly pressed with 80% of the wine being free run.
  • The must was transferred to a total of 20% new French Oak and a mix of 1 year old, two year old, and neutral French and American Oak. It completed Malolactic Fermentation in the Spring of 2007
  • The wine is showing great color and a very fruit forward nose. It seems more open and floral early on than the 2005, with lots of fruit and spice. Total of 5 1/2 barrels, @ 135 cases
  • Tasting Note: The finished wine is a deep rich red color. The nose is floral with hints of cherry and berry fruit. On the palate rich berry fruit is topped with notes of spice, pepper and smoke. The tannins are smooth and supple and carry the fruit through the long finish. We feel this wine should be best over the next few years and if you open it now, decant it for 20-30 minutes. Lamb is always a good pairing for this wine, and we've heard seared tuna goes well also! Paul really likes this wine with a good pizza.
  • Released: Spring of 2008.
  • Price: $35 per bottle.
  • Availability: SOLD OUT
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2006 Uvas Creek Vineyard Cabernet Sauvignon

  • 2 tons crushed on 10/21/06. Brix 24.5, pH 3.65
  • 100% destemmed and not crushed. The fruit was sorted in the field. No additions were made and a light sulfering of 25 ppm was added. We fermented in 3 one ton bins. This was a mix of clone 337 and clone 4. Fermentation completed on 11/7/06 and the must was lightly pressed with 80% of the wine being free run.
  • The must was transferred to a total of 40% new French Oak and a mix of 1 year old, two year old, and neutral French and American Oak. It completed Malolactic Fermentation in the Spring of 2007
  • This wine seemed a star from the very start with a gentle frementation and fantastic fruit. It's not being as difficult early on as the 2005 was. I believe not cold soaking benefited the color extraction this year, and this is a very dark wine with bold Cabernet fruit, good structure, and ample fruit. Total of 5 barrels, @ 125 cases
  • Tasting Note: The finished wine is deep red and ruby color. The nose shows red Bing cherries, summer berries and ripe plums with a hint of mocha and spice. The wine is layered on the palate, with multiple layers of fruit and spice and an underlay of vanilla and toast. Flavors are well balanced and the tannins are ripe and long, promising a good 8+ years of aging potential. The wine should pair very well with grilled foods as well as smoked meats, deep dish pizza , hearty stews and lamb shanks with fresh veggies.
  • Released: Fall of 2008.
  • Price: $38 per bottle.
  • Availability: 3 packs @ $114 email info@stefaniawine.com for information
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2006 Santa Cruz Mountains Cabernet Sauvignon

  • 1 3/4 tons crushed on 10/20/06. Brix 25.1, pH 4.00
  • 100% destemmed and not crushed. The fruit was sorted in the field and includes 1 1/2 tons of Cabernet Sauvignon from Martin Ranch and 1/4 ton Merlot from Elandrich Vineyard. Due to the small amount of Merlot, it was co-fermented with the Cabernet Sauvignon. We added Acid to adjust the pH and a small dose of French barrel dust to stabilize color and extraction due to the high pH. We fermented in two one ton bins. Fermentation went quickly and completed on 11/2/06 and the must was lightly pressed with 80% of the wine being free run.
  • The must was transferred to one new French Oak and a mix of 1 year old, two year old, and neutral French and American Oak. It completed Malolactic Fermentation in the Spring of 2007
  • This wine is showing very typical Santa Cruz Mountains profiles, with complex fruit and summer herbs, the tannins are very ripe. Super plush texture, with complex fruit and spice flavors. Total of 4 barrels, @ 100 cases
  • Tasting Note: The wine is dark ruby in color with a distinct nose of mint, eucalyptus, and crushed berries. Plush and long on the palate with currant, berry and dark ripe fruit. The wine shows a long and full finish with fully ripe tannins and spicy notes that compliment the deep, dark fruit. Promise a long life in bottle. Will pair well with hearty dishes, grilled meats and savory stews and vegetables.
  • Released: Winter of 2009.
  • Price: $40 per bottle.
  • Availability: 3 packs @ $120 email info@stefaniawine.com for information
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2006 Haut Tubee (named for the hot tub in our backyard)

  • 3/4 tons crushed between 10/6 and 10/29. Brix 24.6, pH 3.60
  • A little bit of everything includes, 55 % Uvas Creek Cabernet Sauvignon, foot stomped at our harvest party and fermented in a 1/2 ton bin. 20% Syrah, Grenache and 5 clusters of Mourvedre from our yard. 20% Zinfandel from the Elandrich Vineyard. 4% Cabernet Sauvignon from Chaine D 'Or. 2% Syrah and Mourvedre from the OttiGurr Vineyard in San Jose. The lots were mostly fermented separately unless there wasn't enough of something, then it got thrown in together, and everything was pressed in our old basket press as it finished, then was transfered to stainless steel until everything was complete and could be moved in to barrel.
  • The must was transferred to one old French Barrel and one old 1/2 barrell. Jerry threw a dose of Cabernet Sauvignon from Chaine D'Or to top off the barrels and start Malolactic Fermintation. It completed Malolactic Fermentation in January of 2007
  • To quote Stefania as we transfered it into barrel, "This isn't bad hooch". It's actually pretty good wine, with nice color and a sweet fruit nose, fun to drink. It will likely be a "Gratis" gift for our friends and customers. Total of 1 1/2 barrels, @ 35cases
  • Tasting Note: The finished wine is bright red, with a nose of herbs and summer red fruit. Juicy and full on the palate, the Grenache fruit shines even though it's just 20% of the blend. No new wood was used and the wine drinks like a warm red from the south of France or costal Spain. It's all juicy goodness! We think this will be best enjoyed in the late Summer afternoon as food comes off the grill, or in the hot tub with someone you love of course.
  • Released: Spring of 2008.
  • Price: $20 per bottle.
  • Availability: SOLD OUT
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2007 Eaglepoint Ranch Syrah Mendocino County

  • 3.2 tons crushed on 10/24/07 Brix 26.2 pH 3.72
  • 100% destemmed and not crushed, allowing for whole berry fermentation. Brix in one bin was high, we added some water and acid to bring it back in balance. Fermentation was done on 100% wild yeast this year and finished without problems and completed Malo in bin.
  • Very similar to the 05 and 06 early on, our unique practice of 100% destemming for this vineyard really seems to pay off with a very open and floral nose. A mix of the 05 and 06 early on, showing the 05's floral qualities with the 06's richness.
  • The wine spent a total of 15 months in barrel before bottling.
  • Tasting Note: The finished wine is a deep rich red color. The nose is floral with hints of cherry and berry fruit. On the palate rich berry fruit is topped with notes of spice, pepper and smoke. The tannins are smooth and supple and carry the fruit through the long finish. This wine will pair well with grilled and smoked meats as well as pasta dishes.
  • Released: Spring of 2009.
  • Price: $32 per bottle.
  • Availability: 3 packs @ $96 email info@stefaniawine.com for information
  • Download This Wine Label (JPG - 22K)

2007 Uvas Creek Vineyard Santa Clara Valley

  • 2 tons crushed on 10/29/07 Brix 26.3 pH 3.49
  • 100% destemmed and not crushed, allowing for whole berry fermentation. The must required some treading to encourage the wild yeast to start. Fermentation went smoothly and the must was flashy from the start.
  • The must was transferred to 5 barrels. All French Oak was used. Two new Seguin Moreau and three older barrels.
  • The wine is dark, with rich berry fruit and showing the cherry and red fruit of the vineyard. Showing great balance and really plush ripe tannins. This is like the 2005, tuned to 11!
  • Tasting Note: The wine is deep red with a pronounced nose of summer cherries and dark berry fruit. On the palate, there are powerful notes of ripe berries, spices and cherry fruit. The fruit is layered and complex with a classic Cabernet Sauvignon profile. This is a more serious and masculine Uvas Creek than the 05 and 06, but still retains the balance and red fruit profile of previous versions.
  • Release Scheduled: Fall of 2009.
  • Price: 3 pack for $114, 6 pack for $215
  • Download This Wine Label (JPG - 33K)

2007 Cabernet Sauvignon Santa Cruz Mountains

  • 2+ tons crushed on 10/13 (Elandrich Vineyard) and10/26 (Harvest Moon Vineyard. Final alcohol was 13.4%, pH 3.71
  • 100% destemmed and crushed into 1 ton bins for wild yeast fermentation and hand punched down. Fermentations were long and gentle, encouraging fruit development
  • The must was gently pressed and transferred to 5 French oak barrels, 4 of them new. One new barrel will be transferred out in March 2008, leaving about 65% new oak impact.
  • In May of 2008 one barrel of Chaine d'Or estate Cabernet Sauvignon was added to the blend to add structure and depth to the blend.
  • The wine was bottled after 18 months in barrel.
  • Tasting Note: The wine is dark ruby in color with a classic Cabernet nose of plums, berries, currants and a hint of mint. The wine is long and ripe on the palate with currant, berry and spicy notes with a hint of mocha. The tannins are fully ripe and round leading to a plush smooth finish. We expect this wine to evolve and continue to improve in bottle for some years to come.
  • Release Scheduled: Spring of 2010.
  • Estimated Price: 3 pack $120, 6 pack $225.
  • Download This Wine Label (JPG - 30K)

2007 Chaine d'Or Vineyard Santa Cruz Mountains

  • 3+ tons crushed on 10/27/07 Brix 24.6 pH 3.38
  • Picked into 30lb bins at the estate and 100% destemmed and crushed. Fermentation started quickly on wild yeast and held a nice cool temperature. The wine was very dark from the start.
  • The must was transferred to 9 barrels. All French Oak was used. Four new Seguin Moreau and five older barrels. The press wine was kept separate from the free run wine in an effort to moderate the tannins the estate fruit produces.
  • The wine is dark, with rich black fruit and spicy smoky notes. Showing excellent structure, depth and balance with tons of ripe fruit. Anne Anderson commented she thought it was the finest Cabernet the estate has yet made.
  • The press wine was not used in the final blend and one barrel was used in the Santa Cruz Mountains Blend. This left four new barrels and three neutral barrels in the final bottling.
  • Tasting Note: The wine is very dark in color with a classic 'old world' nose of currants, berries, tobacco, black pepper and cherry blossoms. The wine shows ample structure on the palate with fruit and spice notes in excellent balance. The finish is long and detailed. Enjoyable now, we expect this wine to evolve and continue to improve in bottle for many years and enter its prime drinking window by 2017-2020.
  • Release Scheduled: Fall of 2010.
  • Estimated Price: 3 pack for $90, 6 pack for $175
  • Download This Wine Label (JPG - 33K)

2007 Haut Tubee California

  • Each individual vineyard was processed on its own and the components blended in barrel. All lots were de-stemmed, crushed and allowed to ferment on native yeasts. Hand punch downs were done on all lots and fermentations lasted 14 to 22 days. The finished wine transferred to tank before being assembled and aged in one new Hermitage barrel and three neutral oak barrels.
  • The Haut Tubee program allows us to process grapes from the many micro vineyards we manage and produce a finished wine that expresses the dedication we show to these small vineyards.
  • The final belnd was just over 50% Syrah in 2007, with Cabernet Sauvignon, Merlot, Zinfandel, Grenache and Mourvedre also in the blend.
  • Tasting Note: The wine is deep red with a nose of spice, smoke, and ripe blackberry fruit. It is lush and soft with rich berry and summer fruit notes. The 2007 version of this wine is just over 50% Syrah and the wine shows the richness of the Syrah grape. The 25% new oak added notes of toast, smoke and rich spice.
  • Release Scheduled: Fall of 2009
  • Estimated Price: 3 pack for $60, 6 pack for $120.
  • Download This Wine Label (JPG - 21K)

2008 Chaine d'Or Vineyard Chardonnay

  • The grapes for our 2008 Chardonnay were harvested by hand on September 20th, 2008, from the Chaine d’Or vineyard, which we personally manage and tend. The grapes were immediately pressed and transferred to tank for fermentation on all native yeasts. Midway through fermentation the wine was transferred to French Oak barrels to complete alcohol and malolactic fermentations. Lees were stirred every 3 weeks to enrich the wine and a light Bentonite fining was done to clarify the final wine. The wine spent 8 months in barrel, and received 70% new oak.
  • 72 cases were produced.
  • Tasting Note: The finished wine is bright and crystal clear with a light golden hue. The nose is rich with peach and stone fruit notes. There are hints of the citrus fruit notes of lemon and lime that are typical of the Santa Cruz Mountains, and the wine is broad but refreshing. The oak notes are moderate and reflect the care we take in selecting our coopers.
  • Release Scheduled: Fall of 2009
  • Estimated Price: 3 pack for $72, 6 pack for $144.
  • Download This Wine Label (JPG - 32K)

2008 Pinot Noir Santa Cruz Mountains AVA

  • In 2008 the 30 year old Pinot Noir vineyard we sourced these grapes from was under our management and we took efforts to reduce yields and improve sun exposure to the vineyard. The vineyard is a mix of 'heritage clones' including Swan and Mount Eden. Located just a few miles from the Pacific outside of Corralitos CA this is a very cool site. The vineyard produced a total of just over 5 tons of grapes on 4 ½ acres or about 1 ¼ ton per acre. The thirty year old vines produced tiny clusters and intense small berries.
  • We harvested just over one ton for ourselves on the morning of October 3rd. The grapes were transferred to Chaine d’Or and 100% destemmed and crushed for fermentation in two T-bins. We used no whole clusters this year due to the very small cluster size and a desire to limit stem tannin.
  • Final numbers on the Pinot Noir were Brix 24.5 and pH of 3.39. We gently punched down the must 1-2 times daily and fermented on native yeasts. The fermentation was slow to start again this year, allowing some pre fermentation soak time. We added Malolactic starter on 10/13 while the wine was still in bin and pressed the wine on 10/21 after eighteen day fermentation. The wine was allowed to settle in tank for 3 days then transferred to 1 new Sequin Moreau barrel and one used French oak barrel.
  • No further rackings were done on the wine and it was allowed to age on its fine lees until racked for bottling after 17 months in barrel. We extend the barrel aging routine on all our 2008's in an effort to manage the large tannins that resulted from small berries and clusters.
  • Alcohol 13.5% pH 3.59
  • Tasting Note: Ruby red color, darker than the 2007. Raspberry, strawberry, rose and spice on the nose. The nose is very exciting on this wine. Soft velvety tannins carry red fruit, ripe berries and a hint of forest to a long finish with blackberry showing as the wine opened in the glass. The wine has ripe and ample tannins promising long life in bottle.
  • Release: Fall of 2010
  • Release Price: $135 per 3 pack, $250 per six pack

2008 Haut Tubee, California

  • The Haut Tubee blend began on September 13th with the harvest of the Home vineyard and the Ottigurr vineyard in San Jose. The grapes were picked in the early morning and transferred to Chaine d’Or for processing. They were destemmed and crushed into a 60 gallon tub and fermentation was on native yeast. The initial picking included about 450 pounds of grapes with 70% Syrah, 14% Grenache, 13% Zinfandel and 3 % Mourvedre. About 10 pounds of mystery pink grapes (likely Pinot Gris) from the Chaine d’Or Estate were added whole cluster on 9/20.
  • On September 27th 250 pounds of Zinfandel and 50 pounds of Cabernet Sauvignon from the 'Roxie’ vineyard, a neighbor of the Crimson Clover Vineyard were crushed and started in their own tub.
  • The initial blend was pressed in a wooded basket press on 9/30 and transferred to tank to wait for the other lots to complete. The Roxie completed on 10/15 and was blended into tank with the first lot.
  • On October 24th, 22 gallons of Elandrich vineyard was added to the tank and the entire blend transferred to a single new Sequin Moreau barrel. In May of 2009 the wine was racked into a used barrel as we felt it had achieved the level of new oak influence we were after.
  • On May 3rd 2010, the final blend was assembled. One barrel of 2008 Santa Cruz Mountains Cabernet Sauvignon was selected and blended in tank. In addition ½ barrel of new oak Eaglepoint Ranch Syrah was added as well.
  • Final breakdown at bottling:
    Merlot 15%
    Zinfandel 10%
    Syrah 36%
    Cabernet Sauvignon 37%
    Grenache 2%
    Mourvedre (trace)
    Cabernet Franc (trace)
    Petite Verdot (trace)
    Pinot Gris (trace)
  • Alcohol 13.8% pH 3.72
  • Tasting Note: Dark red the color of a ripe Bing cherry. Wow nose of cherries, plum, licorice and herbs. Very southern Rhone in the mouth with soft and ripe tannins. The wine seems to show Grenache even though that's a small part this year. Very ripe fruit and spice in the mouth with a long, fresh, juicy finish. Kind of a cross of the 06's juicy fruit and the 07's excellent structure.
  • Release: Fall of 2010
  • Release Price: $60 per 3 pack, $110 per six pack

2008 Syrah, Eaglepoint Ranch, Mendocino County

  • Our 4 rows from the 1989 block of Syrah at Eaglepoint Ranch yielded 2.6 tons in 2006 and 3 .2 tons in 2007. In 2008 severe weather would limit the yield to just 600 pounds, or .3 tons. We pulled grapes from 15 other rows to harvest just less than 1 ton total. The grapes were picked early in the morning of October 1st and transported to Big Basin Vineyards for processing. We sorted the grapes and 100% destemmed but did not crush the berries.
  • Final Brix was low for the site at 25.5 and pH was 3.84. We added a small amount of tartaric acid to preserve the pH through Malolactic fermentation. Only native yeast was used in the fermentation and we again started Malolactic Fermentation in bin. The wine finished primary fermentation on 10/13 and was pressed and transferred to one new Sequin Moreau barrel and one old French Oak barrel. We did two additional rackings of this wine in 2008 to manage the tannins from the smaller than normal berries this year produced.
  • In early April the wine was transferred to Chaine d’Or for bottling. On May 3rd 50% of the new barrel was transferred to the Haut Tubee Blend. The remaining wine will have 33% new oak influence. As we sampled we felt that a 50/50 blend of new/old oak was too high for our tastes.
  • Alcohol 14.5% pH 3.71
  • Tasting Note: Very dark and dense crimson color. Sweet floral nose with plums, berries and spice on the nose. More ripe plum, spice and pepper on the palate. With air the wine showed berry pie and pronounced black cherry flavors. The finish is lifted with a pepper note that carries the black cherry. This wine is as floral on the nose as past vintages with more cherry fruit. We've had no metallic notes in this wine and think the choice to wait until after the heavy rains around the 1st of October was key in removing smoke residue from the vineyard.
  • Release: Fall of 2010
  • Release Price: $99 per 3 pack, $180 per six pack

2008 Crimson Clover Vineyard Cabernet Sauvignon Santa Clara Valley

  • We dropped ~600 pounds of fruit in late August to balance out the plants and insure even ripening and then began a system of reverse deficit irrigation to slow down sugar levels to allow the flavors to mature.
  • Final numbers came in very ripe but with good acidity. Something we would see all year. Brix was 27.2 and pH came in at 3.53.
  • The grapes were small, and intensely flavored. We 100% destemmed the grapes, but did not crush the berries, opting for whole berry fermentation.
  • The must was foot treaded several times until fermentation started. We again used native yeast fermentation. Fermentation took 18 days to complete and the wine was gently pressed and transferred to two new Sequin Moreau barrels and one old French oak barrel for 67% new wood treatment.
  • Estimated Release: Fall of 2010
  • Estimated Price: 3 pack for $115, 6 pack for $220.

2008 Santa Cruz Mountains Cabernet Sauvignon

  • Our 2008 Cabernet Sauvignon is again a blend of the Harvest Moon, Elandrich and Chaine d'Or vineyards all on the Eastern side of the Santa Cruz Mountains.
  • Yields were greatly limited by natural conditions of the unusual season. The clusters and berries were very small and of intense flavor this season with complete ripeness coming in late October.
  • In May of 2009, we blended all three vineyards together to produce a total of just five barrels of wine. There will be no estate vineyard Chaine d'Or for 2008.
  • Punch downs were limited to one per day to minimize tannin extraction and in an effort to keep the wine from becoming too dark and intense.
  • All fermentation were on native yeasts in 2008.
  • The final blend includes 17% Merlot and 1% Cabernet Franc and was aged in three new Sequin Morea barrels and two neutral barrels.
  • Estimated Release: Spring of 2011
  • Estimated Price: 3 pack for $120, 6 pack for $225.