The Stolpman family
planted an acre of Trousseau in 2013, after a striking courtship by Raj Parr,
sharing bottles of Trousseau he had brought back from the Jura region of
France. 2014 was the first vintage, in which they went 75% whole cluster
fermentation in open top concrete tanks, with 25% destemmed and fermented in
stainless steel, but then moved back to a sealed concrete tank for elevage. The
wine saw no oak or sulfur before bottling. They released 75 cases
and it was a knockout, restaurants all over the country clamored for a case. For the 2016 vintage they state, “In an effort for fruit purity, we
de-stemmed all of the Trousseau and allowed it to natively ferment in concrete.
The wine spent just over four months in neutral barrel before being bottled
early, for freshness.” The Trousseau block of Stolpman Vineyard in
Ballard Canyon increased to 2.3 acres and they released 300 cases this
year. Be on the lookout for these Combe
wines in coming years as Chenin Blanc and Gamay were planted by Stolpman. We
are all rubbing our mittens together here at Les Marchands in anticipation of
those releases. Pair with roast chicken, smoked sausages, and Morbier cheese.
Label I.Q.: ‘Combe’
refers to the French word for a small sheltered valley within a vineyard.