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

Wines & Vineyards...Our Wines

Our 2006's are all in barrel now:

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: Dark ruby colored, with notes of fresh flowers, and ripe red and black fruit on the very expressive nose. Cherry and berry fruit on the palate with notes of fresh herbs and black pepper. Finishes with soft tannins and spice notes. Best enjoyed over the next 5-6 years.
  • Release Scheduled: Spring of 2008.
  • Estimated price: 3 pack for $105, 6 pack for $210.
  • Download This Wine Label (JPG - 40K)

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: Rich red color, with notes of red cherry fruit on the nose. Well balanced, with smooth integration of spicy oak, berry fruit, soft tannins and ripe cherries. Finishes smooth and long with lingering fruit notes. Best enjoyed over the next 10 years.
  • Release Scheduled: Fall of 2008.
  • Estimated price: 3 Pack $120, 6 Pack $225

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: Dark almost purple color. Nose of fresh mint, herbs, currants and black berries. Spice and dark fruit on the palate with complex Cabernet flavors. Well structured with ample ripe tannins and deep fruit flavors. Best enjoyed over the next 15 years, and may go on for years after that!
  • Release Scheduled: Fall of 2008 or Spring of 2009.
  • Estimated price: 3 pack for $135, 6 pack for $250.

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: Bright Red, with nose of herbs and summer red fruit. Juicy and full on the palate, the Grenache fruit shines through the Cabernet, making this wine more like a Cotes du Rhone, than a typical Cab. Finishes bright and full. Best enjoyed with friends in the hot tub this summer, or next summer if you must wait!
  • Release Scheduled: Spring of 2008.
  • Estimated price: 3 pack $60.
  • Download This Wine Label (JPG - 59K)

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.
  • The must was transferred to 9 barrels. All French Oak was used. Three new barrels where used, two Seguin Moreau and one Ermitage. We'll likely rack that down to 2 new barrels in the Spring.
  • 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.

  • Release Scheduled: Spring of 2009.
  • Estimated price: 3 pack for $105, 6 pack for $200.

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!

  • Release Scheduled: Fall of 2009.
  • Estimated price: 3 pack for $120, 6 pack for $225

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.
  • This wine is showing great complexity and depth. The Elandrich is bringing floral red fruit to the dark rich fruit and spice of Harvest Moon. A round and well balanced wine, this should evolve wonderfully in barrel

  • Release Scheduled: Spring of 2010.
  • Estimated price: 3 pack $135, 6 pack $250.

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.

  • Release Scheduled: Fall of 2010.
  • Estimated price: 3 pack for $165, 6 pack for $325

2007 Haut Tubee California

  • Containing grapes from our yard, some press wine from Chaine d'Or and a little bit of Cabernet Sauvignon from Harvest Moon.
  • Crushed by Stefania jumping in a fermentation bin and 'smooshing' around the grapes.
  • We'll have one barrel of this wine in 2007

  • Release Scheduled: When it taste good.
  • Estimated price: 3 pack for $60.

Plans for 2008:

Eaglepoint Ranch Syrah Mendocino County

  • 125-150 cases

Uvas Creek Vineyard Cabernet Sauvignon Santa Clara Valley

  • 125-150 cases

Santa Cruz Mountains Cabernet Blend

  • Fruit from Harvest Moon vineyard
  • Fruit from the Elandrich, Llama and Crimson & Clover Vineyard all managed by us.
  • 150-200 cases

Woodruff Family Vineyard Pinot Noir Santa Cruz Mountains

  • Vineyard under our management
  • 250 cases

Chaine d'Or Vineyard Cabernet Sauvignon

  • Vineyard under our management
  • 150-175 cases

Chaine d'Or Vineyard Chardonnay

  • Vineyard under our management
  • 200 cases

Haut Tubee Program

  • Anything left over, including our 'Home' Vineyard.
  • Usually 25-50 cases.