Stirm Wine Co. Cabernet Pfeffer 2022
Location: United States, California
Winemaker: Ryan Stirm
Grape: Cabernet Pfeffer
Soil: Limestone, deep sandy loam
Winemaking: In this bottling, the grapes were given 15 days of whole-cluster maceration in redwood fermenters; about one third of the fruit was destemmed. After pressing, the wine was racked into old barrels for ten months’ élevage on fine lees. Racked to tank a month prior to bottling; unfined, unfiltered.
From Stirm Wine: There are less than 10 acres of Cabernet Pfeffer left in the world. Ryan believes it may be Bordeaux’s long forgotten Mourtaou/Mancin, but there are so many origin stories floating around in the literature, we’re not sure what to believe any more. Ron Siletto, a longtime icon of San Benito County viticulture, is the primary source of this highly rare grape variety—you’ll find it in this county, and as far as we know, nowhere else in the world. Ryan says this wine is like California’s Pelaverga: medium-bodied, light tannic structure, an intensely incense-y, red peppercorn nose. It has a silty, redwood-grain texture on the palate, too. Perfumed, singular wine—move over, Burlotto.
It's our belief that authentic wine is a direct reflection of the specific patch of earth it comes from. This ethos drives us to work with the most unique and rugged vineyards found on the central coast. These special sites have a story to tell unlike any other. We have two simple goals that direct every operation above all else: to present the narrative of the growing season in a delicious and transparent format, and to craft a wine with a strong foundation intended to age for decades. The fundamentals that we follow are old-school; we work with the seasons. We spend the majority of our time working in the vineyards, with our harvest season spent between monitoring natural fermentations to picking grapes and the overtime hours dedicated to fixing broken gear. Every year is unique, so the vineyard and cellar practices evolve annually to adapt to the changes each season brings forth. These simple methods require thoughtful, timely decision making, detailed work, and the patience to allow the wine to evolve at its own pace. The results are singular, authentic wines that represent a region, a site, and are a piece of living California history.
Location: United States, California
Winemaker: Ryan Stirm
Grape: Cabernet Pfeffer
Soil: Limestone, deep sandy loam
Winemaking: In this bottling, the grapes were given 15 days of whole-cluster maceration in redwood fermenters; about one third of the fruit was destemmed. After pressing, the wine was racked into old barrels for ten months’ élevage on fine lees. Racked to tank a month prior to bottling; unfined, unfiltered.
From Stirm Wine: There are less than 10 acres of Cabernet Pfeffer left in the world. Ryan believes it may be Bordeaux’s long forgotten Mourtaou/Mancin, but there are so many origin stories floating around in the literature, we’re not sure what to believe any more. Ron Siletto, a longtime icon of San Benito County viticulture, is the primary source of this highly rare grape variety—you’ll find it in this county, and as far as we know, nowhere else in the world. Ryan says this wine is like California’s Pelaverga: medium-bodied, light tannic structure, an intensely incense-y, red peppercorn nose. It has a silty, redwood-grain texture on the palate, too. Perfumed, singular wine—move over, Burlotto.
It's our belief that authentic wine is a direct reflection of the specific patch of earth it comes from. This ethos drives us to work with the most unique and rugged vineyards found on the central coast. These special sites have a story to tell unlike any other. We have two simple goals that direct every operation above all else: to present the narrative of the growing season in a delicious and transparent format, and to craft a wine with a strong foundation intended to age for decades. The fundamentals that we follow are old-school; we work with the seasons. We spend the majority of our time working in the vineyards, with our harvest season spent between monitoring natural fermentations to picking grapes and the overtime hours dedicated to fixing broken gear. Every year is unique, so the vineyard and cellar practices evolve annually to adapt to the changes each season brings forth. These simple methods require thoughtful, timely decision making, detailed work, and the patience to allow the wine to evolve at its own pace. The results are singular, authentic wines that represent a region, a site, and are a piece of living California history.
Location: United States, California
Winemaker: Ryan Stirm
Grape: Cabernet Pfeffer
Soil: Limestone, deep sandy loam
Winemaking: In this bottling, the grapes were given 15 days of whole-cluster maceration in redwood fermenters; about one third of the fruit was destemmed. After pressing, the wine was racked into old barrels for ten months’ élevage on fine lees. Racked to tank a month prior to bottling; unfined, unfiltered.
From Stirm Wine: There are less than 10 acres of Cabernet Pfeffer left in the world. Ryan believes it may be Bordeaux’s long forgotten Mourtaou/Mancin, but there are so many origin stories floating around in the literature, we’re not sure what to believe any more. Ron Siletto, a longtime icon of San Benito County viticulture, is the primary source of this highly rare grape variety—you’ll find it in this county, and as far as we know, nowhere else in the world. Ryan says this wine is like California’s Pelaverga: medium-bodied, light tannic structure, an intensely incense-y, red peppercorn nose. It has a silty, redwood-grain texture on the palate, too. Perfumed, singular wine—move over, Burlotto.
It's our belief that authentic wine is a direct reflection of the specific patch of earth it comes from. This ethos drives us to work with the most unique and rugged vineyards found on the central coast. These special sites have a story to tell unlike any other. We have two simple goals that direct every operation above all else: to present the narrative of the growing season in a delicious and transparent format, and to craft a wine with a strong foundation intended to age for decades. The fundamentals that we follow are old-school; we work with the seasons. We spend the majority of our time working in the vineyards, with our harvest season spent between monitoring natural fermentations to picking grapes and the overtime hours dedicated to fixing broken gear. Every year is unique, so the vineyard and cellar practices evolve annually to adapt to the changes each season brings forth. These simple methods require thoughtful, timely decision making, detailed work, and the patience to allow the wine to evolve at its own pace. The results are singular, authentic wines that represent a region, a site, and are a piece of living California history.