# La Cuadrilla (2023)

- **Producer:** Stolpman Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah 50%, Grenache 20%, Mourvèdre 15%, Sangiovese 15%
- **Region:** California, United States
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €25
- **When to drink:** Now or Later
- **Aromas & flavours:** red cherry, red plum, lavender, cloves, vanilla, smoke, chocolate, tobacco, earth, loamy earth, cigar box

## About this wine

La Cuadrilla, meaning 'the crew,' is a distinctive red blend from Stolpman Vineyards in Santa Barbara County's Ballard Canyon AVA. This wine is a unique profit-sharing initiative, with its proceeds directly supporting the vineyard workers who cultivate the grapes. The project involves the vineyard crew managing a specific estate block, fostering a deep connection between the land and the people. Stolpman Vineyards, established in 1990, is dedicated to producing terroir-driven wines through sustainable and organic farming practices, emphasizing the vital role of its people in crafting quality wines. The 2023 vintage showcases the character of the Ballard Canyon's limestone soils.

## Interesting facts

- La Cuadrilla means 'the crew' in Spanish, highlighting the wine's connection to vineyard workers.
- Profits from this wine directly benefit the full-time vineyard employees and their families.
- The vineyard crew actively manages a specific block of vines for this wine.
- The wine is farmed using organic and biodynamic principles.

## Food pairing

The wine's zippy acidity and medium body cut through the richness of grilled meats and fatty proteins. Its savory herbal notes complement dishes seasoned with similar aromatics, while the mild tannins provide a gentle counterpoint to protein without overwhelming lighter fare.

## Wine making process

The 2023 La Cuadrilla is crafted from a blend of Syrah, Grenache, Mourvèdre, and Sangiovese, sourced from Stolpman's organically and biodynamically farmed estate vineyards in Ballard Canyon. Fermentation is carried out using native yeasts in concrete tanks, with the inclusion of 20-33% whole clusters. Following fermentation, the wine undergoes a maturation period of 9 to 10 months in large, neutral 500-liter French oak puncheons. This process is designed to highlight the purity of the fruit and the unique character of the vineyard site, while the 'La Cuadrilla' project ensures that the profits from this wine directly support the vineyard workers.