97+ Points - Stuart McCloskey “The bouquet reveals itself with honey, beeswax, melted candle wax, orange blossom and a wonderful floral lift – Smoked minerals develop with more aeration. As expected from Stolpman, the palate feel is luxurious, but the flavours are not overworked. There’s a real northern Rhône feel to the flavour profile and structure with buttered citrus, honey, slight bitter marmalade, honeysuckle and quince laying ribbons of flavour across my palate. There is intensity, but the vineyard’s limestone soils and cold nights provide just the right dose of acidity for perfect control. I find the super long finish particularly interesting as subtle, spiced orchard fruits develop with the presence of fresh, grated ginger… Drinking beautifully today and will do so for at least 5-8 years. Do not overchill – cool, room temperature being ideal. Served using Zalto Bordeaux glassware.”
Winemaker “The 2017 Estate Syrah shows both perfumed fruit and savoury depth, beauty and brains. Gushing boysenberry juice seeps through the finish, complimented by an outward-stretching melange of fresh berry flavours. The wine is screamingly delicious and upfront fresh in its youth and I look forward to the coming development of secondary flavours with time in bottle.”
98+ Points - Stuart McCloskey “In the late summer, team Stolpman pull every leaf away from the fruit to allow for full sun penetration. A month prior to harvest, when the sun exposed side of each cluster tans, but the inside remains green, every grape cluster is gently hand rotated 180 degrees to facilitate an even suntan. The focus, determination and attention to detail provides one of the best new world Roussannes, in my opinion. Spiced pear, apple, buttered citrus, tangerine skin, orange blossom and honey unfold majestically from the glass. There’s theatre, with golden hues whilst the viscous intensity grips the side of my glass with all its life. The palate is concentrated, full bodied with waves of honey and buttered fruits covering every facet. There’s a spiciness (fresh ginger) which gently starts at the tip of my tongue and continues to lay a path of warmth all the way back. Intensity is the core of this wine, with minerality and acidity providing some welcome relief. With time, honeysuckle and peach emerge, but so too does the spiciness, which I love. Emphatically long; never-ending to be perfectly honest and will continue to provide an extraordinary wine experience for many years to come. Do not overchill. Served using Zalto Bordeaux glassware”.
Beginning with the 2009 vintage, the Cuadrilla program was expanded to blend in more wine from the vineyard in addition to the training Cuadra. Today, 10% of the vineyard's production goes into the blend. The profits are returned to the crew members, divided by seniority, in the form of year-end bonuses.
Winemaker “The wine shows deep, ripe red fruits, bold, expressive, and rotund all the while maintaining a nice kick of freshness and fun. This wine is not only a crowd pleaser it is a crowd stimulator to smile, toast and enjoy.”
Jeb Dunnuck (RobertParker.com)
What's becoming the flagship Syrah for the estate, the 2013 Syrah Originals Estate comes from the original planting of the estate from 1992. It offers more texture, depth, richness and elegance over the Estate Syrah and possesses beautiful notes of creme de cassis, barbecue smoke, crushed pepper and violets. Medium to full-bodied, ripe and textured, yet always pure and balanced, it will have a decade of longevity.
Winemaker “2017 Para Maria sees an increase in freshness and verve from the uptick (40%) in Carbonic Syrah. The traditional Syrah portion wound up opulent and rich to balance the bright energy of the Carbonic portion. An increase to 20% Petite Verdot augmented the deep purple and black fruit flavour and granted enveloping, coating textures on the finish. A pop of bright cherry makes its first impression on the nose while in the mouth an exciting high-toned floating texture accompanies the continued happy-red spray of flavour. The backbone of the wine comes off as succulent grilled Nopales (cactus) as the juiciness finishes with a splash of blueberry.”