Pete Stolpman our February Featured Winemaker

February 6, 2018

Meeting and interviewing Pete Stolpman of Stolpman Vineyards and Winery offered a rare glimpse into how winemakers are born. Pete is the subject of our Featured Local Winemaker series.

We asked Pete to sum up in ONE word an aspect of his personality that gets infused into Stolpman wine. Pete’s answer:  “Crazy”! He chose this word as he reflected on his father’s sheer determination to find a property with the same soil characteristics as the European wines he loved. Pete’s father, Tom Stolpman, knew that if he found the limestone soil he was looking for, the rest would fall into place. And… it did.

Pete’s parents, Tom and Marilyn Stolpman founded Stolpman Vineyard and Winery in 1990.

Tom Stolpman, Pete's father
Founder, Tom Stolpman

The senior Stolpmans envisioned winemaking as an investment worth pursuing because they could enjoy the fruits of their labor… together. And now, Pete and his wife, Jessica are partners in their family endeavor.

Their 220-acre property in Ballard Canyon— of which a whopping 153 acres are currently planted to grapes– lies on three major limestone ridgelines. By implementing revolutionary viticultural techniques, their mission is to push the dry-farmed limestone vines to unprecedented levels of quality.

Stolpman Vineyards produces Syrah, Roussanne, Grenache, and Sangiovese within the Ballard Canyon AVA.  Petite Sirah, Viognier, and Sauvignon Blanc are also grown and produced in limited quantities, as well as some more obscure native French varietals that promise some very interesting wines in the not-so-distant future.

One of the first business decisions the Stolpmans made– a decision that gives them a reputation for being mindful of their role in our community– was to give all their workers full-time employment; they made a commitment to them and their families by providing careers, instead of temporary work. Ruben Solorzano is one of the key players that gives Stolpman wines their stellar reputation. As a 20-year veteran vineyard manager and local viticultural superstar, Ruben organically dry farms the vines for balanced concentration and a healthy ecosystem. Kyle Knapp, head winemaker, and consulting winemaker, Sashi Moorman, round out the team’s talent. Kyle and Sashi work hand-in-hand with Ruben and Pete in timing the harvest of their taut, fresh fruit. Kyle proudly sees himself as the steward, rather than the creator, of Stolpman’s “vineyard crafted” wines.

Here’s Pete Stolpman’s unique ‘how-I-became-a-winemaker” story:

After graduating from Georgetown University, Pete took a management job in Los Angeles. He became increasingly involved in his family’s vineyard operation until it became apparent that jumping into the family business was what he was meant to do. He quit his job, and embarked on a three-year wine training program; he refers to this as the “Master’s Degree by Tom Stolpman.” Pete made wine in Australia and in Italy before returning home to sell wine for the Henry Wine Group, where he was awarded the title, Fine Wine Specialist of the Year in 2008.  AT 26 years old! He was the youngest salesman to receive this award (and still holds the record!).

Ready for THE challenge, Pete took over day-to-day management of Stolpman Vineyards in 1990 and hasn’t regretted his decision for one moment.

Pete’s time at Henry Wine Group was not only a great learning opportunity, it was also life- changing in terms of his personal life.

Jessica Stolpman, Pete's wife
Jessica Stolpman

During his training at Henry WineGroup, he met his wife, Jessica. She attended Cal Poly San Luis Obispo where she fell in love with the world of wine through her involvement in the Vines to Wines Club. Upon graduation, she joined the Henry Wine Group, where, she met Pete, AND won the award for Highest Sales Growth.  After two years at Henry Wine Group, Jessica moved on to become the Western Regional Sales Manager for Zaca Mesa Winery, just 10 miles north of Stolpman Vineyards on Foxen Canyon Road. Now fully emerged in the family business, Jessica manages the California wholesale market for Stolpman Vineyards.

A long-term vision

The Stolpmans are recognized for their pivotal role in developing the Ballard Canyon AVA. Upon publication of the AVA, Pete was elected President of the Ballard Canyon Wine Growers Alliance. Through his travels promoting Stolpman Vineyards around the world, Pete is also spreading the word about Ballard Canyon’s commitment to Syrah, leading the charge to establish the area as the benchmark Syrah appellation in the New World.

Ballard Canyon AVA Stolpman Vineyard
Stolpman’s Vineyard in Ballard Canyon AVA

The Stolpman Story is one very similar to many of the other local Santa Barbara Wine Country winemakers that we have interviewed. It started with a dream, that with hard work and determination has made our incredible niche in the world of wine something to be proud of. Having the legacy passed down to the next generation is a sign that our burgeoning wine country is here to stay!

If you enjoyed this blog, check out our current Featured Local Winemaker from this month!

 

Rock Solid Happy Canyon AVA

March 12, 2020

Happy Canyon of Santa Barbara Emerges

The 2004 Academy Award-winning movie, Sideways, tours its way through the Santa Ynez Valley but doesn’t mention Happy Canyon. Perhaps that’s a blessing, considering the damage done to Merlot from the meltdown Miles had in our alley in one of the pivotal scenes. The movie’s torrid love affair with “thin-skinned and temperamental” Pinot didn’t leave much room for Miles to praise Happy Canyon’s hearty reds with notes of polished leather saddles and Santa Maria steak seasoning. Even if Miles had planned a day at the newly emerging wineries, the way he’d drive the hills and twists of Happy Canyon Road would’ve sent his red Saab convertible careening into an oak tree much earlier in the film!

Thankfully, discerning drinkers have ensured that Happy Canyon Merlot is still part of the Wine Merchant’s top-selling and most age-worthy wines, but this was far from assured when the movie debuted in 2004. The “Sideways effect” was a blindside blow for the growers, since Happy Canyon’s vineyards were only in their fourth vintage. Formal recognition of the Happy Canyon of Santa Barbara AVA wouldn’t follow until 2009. Longtime fans may know the region got its name from hiding a secret distillery during Prohibition. However, an even more amusing aspect of the story is that the “of Santa Barbara” suffix had to be added because Prohibition moonshiners left ravines named Happy Canyon spangled all over the American West. The patriotic heart swells with pride.

The AVA spans 23,941 acres, but fewer than 1,000 are under vine.

Even today, Happy Canyon’s story is very much still being written. The AVA spans 23,941 acres, but fewer than 1,000 are under vine. Sauvignon Blanc has long threatened to steal the show, but Happy Canyon remains a red-dominated appellation led by powerhouse Cabernet Sauvignon alongside a vibrant showing from the Bordeaux supporting cast of Petit Verdot, Cabernet Franc, Merlot, and Malbec.

Aerial view of Happy Canyon of Santa Barbara
Photo Courtesy of Crown Point Winery

Nature dictates that thin-skinned and temperamental Pinot has no place there. Granted, Happy Canyon does enjoy sheltering mountains and generous sunshine which can boost the temperature up to thirty degrees warmer than the Sta. Rita Hills, but that’s where the easy road stops. Grapevines contend with massive nightly temperature swings, along with constant crosswinds whipping down the canyon and shearing between the carefully oriented vineyard rows. Vine growth is further harried by lean soils packed with cobblestones of serpentine and chert, whose added magnesium and calcium conspire to further reduce grape yields and pressure vines to put down deep roots.

Cabernet Sauvignon, in particular, is exalted by this crucible. The ripening grapes forge a thick skin and tannin-rich seeds with a snap pea’s crunch. Some winemakers walk through the vineyard chewing Cabernet’s tough hide like jerky for minutes at a time, hoping to coax out clues about the complexities of their finished wine. This expertise, supported by elite local vineyard management and occasionally by world-famous French vineyard sustainability consultants, means that the third decade of Happy Canyon vintages looks very promising indeed.

Try a never-jammy Happy Canyon red with grass-fed or aged steaks, dry rubs, hard-seared char crusts, and meats from the smoker. These pairings bring our staff and guests no end of joy, especially now that Chef Chris has his new wood-fired smoker up and running!

At the Los Olivos Wine Merchant, we provide an in-depth selection of California Central Coast wines. We will always provide the most sought after wines of Happy Canyon of Santa Barbara and the other stellar AVA’s in our wine region. Make yourself happy and pour Happy Canyon wines at your table. Here are some suggestions that are sure to bring a smile!

If you enjoyed reading this blog

If you enjoyed reading this blog about the Happy Canyon AVA, you’ll enjoy gaining more insight about Santa Barbara Wine Country after these fun reads:

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Matt Williams the Café’s New General Manager

June 14, 2023

The Los Olivos Wine Merchant & Café strives to provide an environment of hospitality to all our guests, which is why we are pleased to announce that Matt Williams is our new General Manager. Matt is no stranger to the café and you may have known him as a Wine Sales Associate and Wine Club Manager. He has been working here in various roles since 2007 with some gap periods that he spent pursuing other passions.

As a natural leader, he is stepping into this role to help drive our business operations forward. With this deep understanding of the ins and outs of the café, a love for wine, and a passion for leadership, he will seamlessly step into the position of General Manager.

Matt’s Goals as General Manager

Matt Williams at the entrance to the Los Olivos Wine Merchant & CafeMatt is a goal-centered individual who is constantly in pursuit of challenging himself and those around him, which is part of his motivation to take on the role of General Manager. To put it in his own words,  “I am looking forward to growing with a group of people and elevating our service and practices.” One of his goals is to learn new skills and explore ways to continue to bring the best quality service to our customers.

We have no doubt he will effectively handle any hurdles in this role because he steadfastly remained with us through the most difficult days of Covid-19 and has seen the ebb and flow of the business through the years. We have always been able to rely on Matt to assist where needed, taking on tasks that aren’t on his list of specified duties. When the restaurant is bustling and food needs brought to guests or dishes need to be bussed from tables, he is always there to help the team.

Matt was even our cellar rat (an affectionate term for those who love the art of making wine and don’t quickly burn out from the hard work involved during harvest) for our Bernat wines. After a long day at the Wine Merchant & Café, he would tend to the daily punch downs required before the wine is ready to go to barrel.

From His First Wine Tasting to Sommelier

” I tend to geek out on things, anything I am involved in, I tend to just take a deep dive.” – Matt

Matt’s persistence is how he came to the Los Olivos Wine Merchant & Café in 2007 and a reason why we know he will excel in his new role. Once his interest was sparked in a career at the café, he immediately applied and remained persistent for months until he joined our team. No one’s first day ever goes as smoothly as they would wish, but his first day ended at urgent care to get stitches on the tip of his thumb that he managed to nearly cut off. Although he believed that was where his career with us would end, we are happy that he and his thumb continue to be part of the café’s story.

Growing up in Orcutt, California, Matt developed a keen sense of the Santa Maria and Santa Ynez communities and naturally developed an affinity for wine and good food. Right before coming to the café in 2007, he went on his first wine-tasting trip to Paso Robles where he stumbled through the pronunciation of the varietals, specifically Sangiovese. Matt has now completed the first level (of 4) of the Court of Master Sommeliers. His knowledge of wine will propel our team to the next level to bring even more expertise to the service and products we provide.

We asked him how his passion for the world of wine grew and he shared, ” I tend to geek out on things, anything I am involved in, I tend to just take a deep dive.” He is most fascinated by how making wine has hardly changed for thousands of years; still taking the humble grape through a relatively similar process as it was from the start, to become the captivating beverage that is shared around dinner tables and amongst loved ones throughout the world.

Who is Matt outside of the Café?

He shared, “I missed the people — the regulars I have genuine relationships with and the camaraderie with team members.”

Matt’s journey often brought him back to the café although he is accomplished in more areas than just wine and restaurants. He dreamt of being the first in his family to attend college, so he ventured to UC Santa Cruz where he obtained his B.A. in Geology. His second stint away from the Wine Merchant & Café was to pursue his Ph.D. in Seismology at USC. We were happy to give him the space to pursue his dreams but even happier when he pivoted back to the restaurant business. He shared, “I missed the people — the regulars I have genuine relationships with and the camaraderie with team members.” And they all couldn’t be happier when he returned… again!

Apart from taking on the responsibilities of general manager, his greatest adventure is being a husband and father of three — with twins under two years old!

All of his life experiences and challenges have made Matt into a well-educated leader who can handle the issues du jour that happen in this industry and have the confidence to lead a front-of-the-house team to be the best that they can be. In return, we hope to provide Matt and his family the stability to grow with our business for many years to come.

– Owners, Sam and Shawnda Marmorstein

Meet our new Executive Chef Brooke Stockwell

November 9, 2021

After over a decade at the helm of our kitchen, Chef Chris Joslyn, has moved with his family to Nevada where he hopes to continue using his talents and expand on his passions. We are grateful for his dedication and the many dishes he created that nourished and delighted so many of us through the years. The timing couldn’t have been better for Chef Brooke Stockwell to move into this position.

We are excited to introduce you to Chef Brooke, our new Executive Chef at the Los Olivos Wine Merchant & Café!

Brooke grew up on the California Central Coast in a family where food was part of the conversation; the love that was baked into it nourished her appreciation for how food connects and fulfills us in a special way.  Her roots were at the essence of what drove her passion to not just be a really good at-home cook, but to pursue her love of cooking as a career.

Throughout the last 18 years as a professional chef, she has honed the style of her cuisine into what she describes as “simplistically elevating local ingredients.” Brooke shares, “the dishes I create highlight the bounties of the season and convey the labor of love generated from the farmers to the plate.” What better way could she elevate local ingredients than leading a kitchen at a restaurant with its own farm?
the tree in the tomato

Chef Brooke grew up locally with a large garden in her yard, raised hogs in the FFA, and is no stranger to hunting or fishing.  After graduating with honors from high school, she attended UCLA as a Communications Studies major intending to go into advertising or marketing.  However, while she was at UCLA Brooke heard the calling of her upbringing and took a U-turn back to Santa Barbara and navigated her path into the restaurant business through the formal studying of culinary arts.  While in culinary school, Chef Brooke worked as a private chef and was able to build confidence and establish a style of cooking that reflected her appreciation for the land and the flavors that seasonal freshness can express. This expression of the seasons is at the heart of what makes Chef Brooke’s cuisine an ideal fit for our establishment. (We hope you got to taste some of the lovely ways Chef Brooke made use of the abundance of organic Café Farm tomatoes recently! If not, no worries, she’s been busy canning them for marinara and more.)

After an intense and educational experience working for celebrity chef Rick Moonen in Las Vegas, Chef Brooke was elated to take what she learned and return to the Central Coast where she has gained more experience as Executive Chef at the Inn at Morro Bay, the 1880 Union Hotel & Saloon, K’Syrah Catering & Events, and Roblar Winery.  Now, as a highly regarded seasoned chef, we proudly welcome Chef Brooke as Executive Chef at the Los Olivos Wine Merchant & Café. Chef Brooke is the ideal person to continue our 26-year reputation for creating fresh, local, sustainable cuisine.

Chef Brooke in action

And now…
Chef Brooke shares her enthusiasm for this new position, “As the Executive Chef of Los Olivos Wine Merchant & Café, I am excited to share my passion for cooking by celebrating the Central Coast and our Café Farm with the dishes I create.”

It is not only important for a chef to be able to create an impressive menu but it is quintessential they lead the kitchen staff with integrity, and a sense of humor is always helpful. Spend a few minutes with Chef Brooke, and you will notice the twinkle in her eyes and her contagious delightful demeanor that we are grateful to have leading our team in the kitchen.

Chef Brooke enjoys meeting guests and getting personal feedback, we invite you to give Brooke a warm welcome next time you dine with us.

Lane Tanner, Pioneering Femininity

March 2, 2020

Lane Tanner, One of the First Female Winemakers of Santa Barbara Wine Country

Lane Tanner of Lumen remembers the old days. She remembers the early days of Central Coast winemaking when the process was a lot more laborious physically and femininity wasn’t a desirable trait in a wine—or a winemaker.

Frequently, Central Coast Syrahs are made big, bold, and in a style that Tanner calls “manly.” So she decided to make wines that were the antithesis of that: softer, gentle, elegant, or what she calls, “feminine” wines.

But don’t be fooled, Tanner is a heavy hitter, a pioneer in the wine industry.

She was one of the first female winemakers with her own label in Santa Barbara County. For 16 years, she was also the only winemaker who produced only Pinot Noir. Tanner said there’s a sensuality to Pinot Noir. For her Lumen label, she likes to produce Pinots with low tannin and velvety mouthfeel, and a long, lingering finish. She believes the Santa Maria Valley produces the ideal fruit for Pinots that reveal bright, strawberry, and cherry notes with herb over notes.

If there’s a sensuality to Pinot Noir, there’s just as much sensuality in the way that Tanner handles her production. For instance, for her Grenache, she does everything by taste. She does test Brix, but otherwise, taste rules. She likes to harvest when the grapes are just ripe, slightly past green. Then, it’s very little oak, and she doesn’t adulterate her Grenache with Syrah. It’s pure, vibrant, and youthful.

Though Tanner got her start almost by accident, it turns out she had a natural talent for winemaking. As proof of that, she’s worked with some of the most infamous names in winemaking. In the early ’80s, she worked at Firestone prior to being asked by Ken Brown to work at Zaca Mesa. From there, she began working with Frank Ostini who wanted something exclusive to his restaurant, The Hitching Post. She worked with him until 1989 when Ostini realized he wanted to make his own wine. They split barrels with Tanner starting her Lane Tanner label.

Still, Tanner hopes to see one more change in the near future…

Since those early days, Tanner has seen a lot change. Winemaking may still involve a lot of manual labor, but things have gotten easier, and females are now embraced by the winemaking community. Still, Tanner hopes to see one more change in the near future—she waits for the day when female winemakers are seen simply as “winemakers.”

Hear her full thoughts on women in winemaking and how the industry has evolved on the Central Coast in this month’s featured winemaker interview.

 

If you enjoyed reading this blog

If you enjoyed reading this blog, you’ll enjoy gaining more insight about Santa Barbara Wine Country winemakers after these fun reads:

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