ROBERT STEMMLER ®
If there’s one thing that can be said for the 2020 growing season, it’s that it was anything but dull. A lack of winter rain led to our first ever winter irrigations, which helped manage our water deficit. Frost in late March decreased yields, however, this increased the concentration of flavor in the fruit. We also had a very unusual late spring hailstorm, although it was not severe enough to damage the vines. The summer progressed quite nicely with even weather for ripening. It looked like we were set up for a perfect vintage until an August heatwave hit with accompanying lightning that set off wildfires across California. To avoid smoke damage, we began harvesting immediately and nearly completed our harvest within just a few days. The resulting wines are therefore a little bit lighter than usual, but with plenty of bright fruit and wonderful concentration.
The Nugent vineyard was planted in 1997 and features three distinct clones of pinot noir: Calera, Pommard, and Dijon 667, each of which brings unique elements to the Stemmler Pinot Noir. Each vineyard block is hand-harvested early in the morning, sorted, and fermented separately in stainless steel tank, undergoing a five-day cold soak before primary fermentation. During fermentation the cap is punched down two to three times per day, and the wine is pressed as soon as it is dry. The wine then undergoes malolactic fermentation in barrel—all French oak, about 15% new—and then ages on its lees for 10 months. We taste through all the barrels and select the best, blending these to make our Nugent Vineyard Pinot Noir.
The 2020 Nugent Pinot is ruby to purple in color, with complete saturation. The nose shows aromas of black cherry, blackberry, flint, and Asian spice. On the palate dark berry flavors dominate, with a undertones of vanilla, grilled bread, and briar. The long finish is elevated, with beautiful balanced and freshness.
Drinking window: 2021-2026
ROBERT STEMMLER ®
If there’s one thing that can be said for the 2020 growing season, it’s that it was anything but dull. A lack of winter rain led to our first ever winter irrigations, which helped manage our water deficit. Frost in late March decreased yields, however, this increased the concentration of flavor in the fruit. We also had a very unusual late spring hailstorm, although it was not severe enough to damage the vines. The summer progressed quite nicely with even weather for ripening. It looked like we were set up for a perfect vintage until an August heatwave hit with accompanying lightning that set off wildfires across California. To avoid smoke damage, we began harvesting immediately and nearly completed our harvest within just a few days. The resulting wines are therefore a little bit lighter than usual, but with plenty of bright fruit and wonderful concentration.
The BZ Vineyard sits at the deep end of the Anderson Valley and provides varying elevations, soil composition and sun exposure with proximity to the Navarro river, and just a few miles from where the valley opens up to the Pacific Ocean. This makes it one of the coldest sites we work with, and always one of the last to harvest. The fruit is hand-harvested, and sorted before being fully de-stemmed.
The vineyard is planted to a wide array of clones, so we usually co-ferment two to three clones in each tank, resulting in about five finished lots from which to choose for our final blend. The wine undergoes malolactic fermentation in French oak barrels, about 10% new, and then ages another ten months. We then rack it to tank for bottling.
The 2020 BZ Vineyard Pinot Noir is pale ruby in the glass, with aromas of cranberry, cherry, forest floor, and a hint of mint. The palate is beautifully balanced between fruit and savory flaovrs, with blueberry and Bing cherry joined by iron and fresh cut flowers. The finish is delicate, with fine-grained tannin lingering.
Drinking window: 2021-2025
ROBERT STEMMLER ®
If there’s one thing that can be said for the 2020 growing season, it’s that it was anything but dull. A lack of winter rain led to our first ever winter irrigations, which helped manage our water deficit. Frost in late March decreased yields, however, this increased the concentration of flavor in the fruit. We also had a very unusual late spring hailstorm, although it was not severe enough to damage the vines. The summer progressed quite nicely with even weather for ripening. It looked like we were set up for a perfect vintage until an August heatwave hit with accompanying lightning that set off wildfires across California. To avoid smoke damage, we began harvesting immediately and nearly completed our harvest within just a few days. The resulting wines are therefore a little bit lighter than usual, but with plenty of bright fruit and wonderful concentration.
The Lawler Vineyard sits just a few miles from the Pacific Coast, where morning fog and afternoon maritime wind result in a cool climate perfect for slowly ripening Pinot Noir. The heart of the Lawler vineyard lies in the Freestone area, a sheltered, pastoral valley where hillside vineyards bask in sun when it breaks through the fog.
Blended from several different blocks within the vineyard, we take care to harvest each block separately at its optimum ripeness, and ferment and age each block separately until blending. After 10 months of ageing, we carefully sort through each lot, making sure to only select barrels that will lead to the most harmonious finished wine.
The 2020 Lawler Pinot Noir is deep ruby in color, with a purple core. The nose opens with aromas of strawberry, blackberry, and baking spice. The palate is focused and pure, with berry flavors joined by sassafras, lavender and a hint of vanilla. The finish is structured, with round tannins and a lingering impression of berry and spice.
Drinking window: 2021-2025
ROBERT STEMMLER ®
The Stemmler Rosé is sourced from two vineyards in the Sonoma Coast AVA, each in a uniquely cool microclimate perfect for growing pinot noir. The vines range in age from 6 to 23 years old, providing a broad palette from which to make the final blend. The juice comes from a combination of pinot noir picked and gently pressed, which provides depth and structure, and saignee juice which provides fresh fruit and intensity. These are blended together and fermented very cold in stainless steel to maintain aromatic freshness and keep the wine lean and focused on the palate. The finished wine is then aged for about three months on the fermentation lees with no stirring.
Pale salmon in color with a hint of copper at the rim, the 2020 Stemmler Rose boasts an expressive nose of strawberry, watermelon, and golden apple. The palate is bright and fresh, with apple, Key lime, and cherry joined by a hint of slate and rosewater. Beautiful acidity keeps the wine light yet structured on the finish.
ROBERT STEMMLER ®
The 2019 harvest started one to two weeks later than usual and February brought heavy rain to Sonoma County—but because the vines were in their winter dormancy, it did not affect the 2019 crop. Spring continued to be wet with some rain during flowering and there was just the right amount of heat early in the growing season to acclimate the grapes, followed by cool temperatures that allowed the grapes to mature gradually yielding full flavors, fresh acidity and superb balance.
The Nugent vineyard was planted in 1997, and contains three clones of pinot noir: Calera, Pommard, and Dijon 667, each of which brings unique elements to the Stemmler Pinot Noir. Each clone is hand-harvested, sorted, and fermented separately in stainless steel tank, undergoing a five-day cold soak before primary fermentation. During fermentation the cap is punched down three times daily, and the wine is pressed once it is dry. The wine then undergoes malolactic fermentation in barrel—all French oak, about 15% new—and then ages on its lees for 10 months. We taste through all the barrels and select the best, blending these to make our Nugent Vineyard Pinot Noir.
The 2019 Nugent Pinot is dark ruby in color, fully saturated to the rim. Aromas of blackberry, blueberry, and cola come to the fore, with a hint of briar.
The palate is rich and palate-coating, with intense dark berry and plum flavors joined by cherry and dried sage. The finish carries through the intensity, with a strong note of black fruit.
ROBERT STEMMLER ®
The 2019 winegrape harvest started one to two weeks later than usual and February brought heavy rain to Sonoma County—but because the vines were in their winter dormancy, it did not affect the 2019 crop. Spring continued to be wet with some rain during flowering and there was just the right amount of heat early in the growing season to acclimate the grapes, followed by cool temperatures that allowed the grapes to mature gradually yielding full flavors, fresh acidity and superb balance.
The BZ Vineyard sits at the “deep end” of the Anderson Valley and provides varying elevations, soil composition and sun exposure with proximity to the Navarro river, and just a few miles from where the valley opens up to the Pacific Ocean. This makes it one of the coldest sites we work with, and always one of the last to harvest. The fruit is hand-harvested, and sorted before being fully de-stemmed.
The vineyard is planted to a wide array of clones, so we usually co-ferment two to three clones in each tank, resulting in about five finished lots from which to choose for our final blend. The wine undergoes malolactic fermentation in French oak barrels, about 10% new, and then ages another ten months. We then rack it to tank for bottling.
The BZ vineyard is our coolest site, leading to a fresh, vibrant wine. The nose shows classic pinot fruit aromas of berry and cherry, along with a woodsy, almost minty character that is a signature of Anderson Valley.
The palate offers a complex mix of red and black fruit, along with lift from a hint of stonefruit. Vibrant acidity combines with fully developed tannin for a long, deeply concentrated finish.
ROBERT STEMMLER ®
The 2019 harvest started one to two weeks later than usual and February brought heavy rain to Sonoma County—but because the vines were in their winter dormancy, it did not affect the 2019 crop. Spring continued to be wet with some rain during flowering and there was just the right amount of heat early in the growing season to acclimate the grapes, followed by cool temperatures that allowed the grapes to mature gradually yielding full flavors, fresh acidity and superb balance.
The Lawler Vineyard sits just a few miles from the Pacific Coast, where morning fog and afternoon maritime wind result in a cool climate perfect for slowly ripening Pinot Noir. The heart of the Lawler vineyard lies in the Freestone area, a sheltered, pastoral valley where hillside vineyards bask in sun when it breaks through the fog.
Blended from several different blocks within the vineyard, we take care to harvest each block separately at its optimum ripeness, and ferment and age each block separately until blending. After 10 months of ageing, we carefully sort through each lot, making sure to only select barrels that will lead to the most harmonious finished wine.
The 2019 Lawler is light ruby in color, with a vibrant core. The nose shows aromas of strawberry, raspberry, baking spice, and a hint of vanilla.
On the palate the fruit is darker, with fresh plum and blackberry, along with subtle spice notes of licorice and dried sage. The finish is long and savory, with lingering freshness.
ROBERT STEMMLER ®
The Stemmler Rosé is sourced from two vineyards in the Sonoma Coast AVA, each in a uniquely cool microclimate perfect for growing pinot noir. The vines range in age from 6 to 23 years old, providing a broad palette from which to make the final blend. The juice comes from a combination of pinot noir picked and gently pressed, which provides depth and structure, and saignee juice which provides fresh fruit and intensity. These are blended together and fermented very cold in stainless steel to maintain aromatic freshness and keep the wine lean and focused on the palate. The finished wine is then aged for about three months on the fermentation lees with no stirring.
Tasting notes: Pale salmon in color with a beautiful radiant core, the Stemmler Rosé displays gorgeous aromas of peach, strawberry, cranberry, and jasmine. On the palate delicate red fruit flavors are joined by fresh apple and pear, with wonderful lift on the finish. The finish is totally dry, with vibrant acidity that makes this a versatile pairing for many styles of cuisine.
ROBERT STEMMLER ®
The Nugent vineyard was planted in 1997, and contains three clones of Pinot Noir: Calera, Pommard, and Dijon 667, each of which brings unique elements to the Stemmler Pinot Noir. Each clone is hand-harvested, sorted, and fermented separately in stainless steel tank, undergoing a five-day cold soak before primary fermentation. During fermentation the cap is punched down three times daily, and the wine is pressed once it is dry. The wine then undergoes malolactic fermentation in barrel—all French oak, about 15% new—and then ages on its lees for 14 months. We taste through all the barrels and select the best, blending these to make our Nugent Vineyard Pinot Noir.
Tasting notes: The 2018 Nugent Pinot Noir is deep ruby in color, with a fully saturated core and brilliant clarity. The nose offers classic Russian River aromas of black cherry and cola, along with subtle notes of sandalwood and plum. In the mouth the wine is rich and weighty, with dark berry and cherry, vanilla, and notes of baking spice and a hint of earthiness. Clean on the finish, pure dark fruit carries the day, with a gentle lift that keeps the wine fresh.
ROBERT STEMMLER ®
The BZ vineyard sits at the “deep end” of the Anderson Valley, north of the town of Philo and just a few miles from where the valley opens up to the pacific ocean. This makes it one of the coldest sites we work with, and always one of the last to harvest. The fruit is hand-harvested, and sorted before being fully de-stemmed. The vineyard is planted to a wide array of clones, so we usually co-ferment two to three clones in each tank, resulting in about five finished lots from which to choose for our final blend. The wine undergoes malolactic fermentation in French oak barrels, about 10% new, and then ages another ten months. We then decide on the final blend and rack it to tank for another four months of aging. This tank aging stage helps soften the tannins and integrate the components of the wine, while at the same time preserving freshness.
Tasting notes: Bright ruby in color, the 2018 BZ Vineyard Pinot opens with aromas of cranberry and bing cherry, accompanied by a minty note commonly attributed to the pennyroyal plants found throughout the Anderson Valley. An initial hit of ripe raspberry opens the palate, slowly morphing to darker blackberry and blueberry flavors as the wine opens up. Deftly balanced, the BZ pinot finishes with a combination of fruit and mineral notes, making it a quintessential Anderson Valley Pinot Noir.
If you would like to puchase any of our wines please get in touch with your requirements by phone or email.
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