COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Sangiovese
PRODUCER
Stolpman Vineyards
REGION
California
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Medium
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Stolpman Vineyards' 'Love You Bunches' 2023 is a 100% Sangiovese from Santa Barbara County, Central Coast, California. The wine's name originated from a wedding where a similar carbonic Sangiovese was served, and it also signifies the careful handling of grape bunches for carbonic fermentation. The label's distinctive penmanship belongs to vineyard manager Ruben Solorzano. Stolpman Vineyards is dedicated to natural farming, organic viticulture, and sustainable employment, with Pete Stolpman leading the family business. This wine is part of their 'So Fresh' project, emphasizing early harvesting for lighter wines with pure fruit profiles, often produced with minimal intervention.
ALCOHOL
12.5%
AVG. PRICE
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now
Ideal temperature
15-18°C
INTERESTING FACTS
Fact 01
The name 'Love You Bunches' was inspired by a wedding celebration.
Fact 02
The label features the unique handwriting of vineyard manager Ruben Solorzano.
Fact 03
This wine is part of Stolpman's 'So Fresh' natural wine project.
Fact 04
It's often recommended to be served chilled.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The 'Love You Bunches' 2023 is produced from 100% Sangiovese grapes grown organically at Stolpman Vineyards. The primary winemaking technique employed is carbonic maceration, where whole grape bunches are fermented in a sealed environment. This method helps to retain the wine's fresh fruit character and minimize tannin extraction. Following fermentation, the wine is aged for a brief period of 2 to 4 months, utilizing a combination of stainless steel tanks and neutral French puncheons. This approach prioritizes the preservation of fruit purity and a light-bodied style. The 2023 vintage conditions, marked by slow and even ripening, contributed to the development of optimal sugar and phenolic ripeness.
