Organic. 100% Albariño. 28% of the grape come of C5 vineyard in Santa Ynez and the remaining 72% from Rorick Heritage vineyard in Calaveras County, Sierra Foothills. The grapes were picked over several passes between the two vineyards and all the fruit was directly pressed to tank for settling. All the separate lots fermented spontaneously in tank before getting racked and blended for 2 months. A tank of chilled reserve Albariño juice was added at bottling for 2nd fermentation in bottle. No added sulfites. Unfined and unfiltered, and non-disgorged.

Organic. 82% Negrette (Siletto Vineyard), 6% Zinfandel (Wirz Vineyard), 6% Cabernet Pfeffer (Siletto Vineyard), 6% Albarino (Rorick Heritage Vineyard). Negrette is a rare grape with scant acreage planted in California - less than 10 acres exist. Picked by hand and fermented whole cluster in a redwood fermenter. 3 weeks of once daily pumpovers during the maceration before pressing, with aging in old barrels for 10 months on the fine lees. Racked and blended with the other grapes a month prior to bottling. Bottled unfined & unfiltered with no additives, including SO2, of any kind.

Organic. 82% Sangiovese, 6% Zinfandel, 6% Cabernet Pfeffer, 6% Albariño. Sourced from three different vineyards (Sangiovese and Albariño: C5 Vineyard in the Santa Ynez Valley; Zinfandel: Wirz Vineyard in the Cienega Valley; Cab Pfeffer: Siletto Vineyard in Santa Benito). Sangiovese was harvested early October, then fermented carbonic in stainless steel for three weeks before pressing. Fruit wa settled in tank and racked to neutral barrel after primary ferment, aged fo rnine months after, then blended together with the other splashes of different varieties before bottling in June of '22. Unfined, unfiltered. A very limited mystery man of a red wine from the Chuchaquis geniuses: only 204 cases produced. Like Chianti went on a weird head trip in Santa Ynez and had a floral fruited Valley love child.

Organic. 100% Sangiovese taken from Gimelli Vineyard in the Cienega Valley, vines planted in 1960. Soils are fully limestone, and vines are all bush-trained. Harvested in early September; the fruit was crushed and macerated for six hours before being pressed off to tank for settling. Fermented spontaneously in tank before being racked; a tank of chilled reserve Sangiovese juice was added at bottling -- to the level of 16 g/L sugar -- to prompt a fully dry rifermentato-style bubbly (so that means this isn’t a pét-nat!) Unfined, unfiltered. No added SO2. Undisgorged.

Organic. 46% Cabernet Pfeffer, 31% Zinfandel, 23% Negrette. This wine is drawn from three different important vineyard sites with which the Stirm teams works, including the Siletto vineyard in San Benito County and the Gimelli and Wirz vineyards, both in the Cienega Valley. Fruit was hand-picked on six different harvest dates; each lot was fermented separately in redwood (overall 2/3 whole cluster, with different levels of cluster inclusion or destemming, depending on lot). Fruit is pressed off then settled in tank before racking into barrel. The wine was sulfured after completion of fermentation, with elevage in barrels on fine lees. Racked off lees a month prior to bottling and blended. Unfined and unfiltered. 26ppm total SO2 at bottling. This cuvée is named 'Benitoite' for California's state gem, which is found only in mines in San Benito County.

Riesling (44%) Chardonnay (56%). Calcite is the predominate geologic parent material of the soils found in the Cienega Valley; it’s an ancient type of limestone which is extremely rare in CA. This wine represents the typicity of the region’s alkaline soils and the dynamic of the warm day/cold night diurnal shift climate, which balances ripeness and retained freshness. Grapes were hand-harvested over several passes between three different vineyards, from vines 25 to 60 years old. 24 hours of whole cluster maceration for the Riesling; and direct-press Chardonnay. No sulfur was added to allow the juice to oxidize. After a 36 hour cold settle in tank, the juice was racked off solids to other barrels for spontaneous ferment. The wine was sulfured post-fermentation, with élevage in barrel on lees. Racked off lees a month prior to bottling. Unfined, lightly filtered.

Organic. 86% Riesling, 10% Chenin Blanc, 4% Zinfandel. Neptunite is a rare gemstone found in a remote mine deep in the rugged mountains of San Benito County. It is found often alongside the also extremely rare Benitoite. Just like its red wine counterpart Stirm produces, (Benitoite) the grapes that go into this rosé are found alongside the rarer varieties that inhabit San Benito County. The Stirm team utilizes Chenin Blanc from the historic Gimelli Vineyard (aka "El Gabilan"); the epic dry-farmed Riesling from a 1964 planting at the Wirz vineyard in Cienega Valley; as well as the 1902-planted, dry-farmed bush vine Zinfandel, also from Wirz. All fruit was hand-harvested. Riesling was given 24 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing. No SO2 was added to allow the juice to oxidize a bit. The Chenin Blanc was pressed directly after harvest. After a 36 hour cold settle in tank, the clean juice was racked off the solids to another tank for spontaneous ferment. The wine was sulfured after completion of secondary fermentation, with élevage in barrels on fine lees. Racked off lees a month prior to bottling and blended. This wine is lightly filtered (not sterile) for clarity; it is unfined. The only addition Stirm ever uses is SO2, 57ppm total at bottling.

Organic. 100% Cabernet Pfeffer. Ron Siletto, a longtime icon of San Benito viticulture, is the primary source of Cabernet Pfeffer in San Benito County, where the variety is grown (and nowhere else in the world). In France it was known as Mourtaou/Mancin, an old variety from Bordeaux. There are less than 10 acres of it currently grown. The fruit for this wine was hand-picked in Sept '22. The grapes were given roughly two weeks of 50% whole cluster, 50% destemmed maceration in redwood fermenters. After pressing and settling, the wine was racked into old barrels for 10 months' élevage on fine lees. Racked to tank a month prior to bottling. Unfined, unfiltered. One of the most fascinating wines in the Stirm lineup, something akin to a California mash-up of Nebbiolo minus the tannins, French Pinot Noir with more intense character, and poppy-red, smoky Pelaverga.