Today we processed Sangiovese from the Stolpman Vineyard. Sangiovese has a thicker skin than Pinot Noir and in the de-stemming the grapes are not crushed – they come out and stack like marbles. Some will be broken during fermentation, releasing juice, but many will not and the fermentation will occur within the grape.
The wine will not be pressed when fermentation is completed, but will be held for several weeks, juice and skins in contact, until the winemaker determines that the balance he is looking for is reached. The resulting wine is very complex and requires more time in barrel and bottle before release. We are just releasing the 2010 vintage under the Santa Barbara Winery label.