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Wine Guide > Stephen’s Cellar Link to this page
Stephen’s Cellar
640 visitors

After more than thirty-three years of growing grapes and making wine, I have taken on a new venture. In August of 2002 Lori Stone and I were married and later that year we started construction on Stephen’s Cellar. On May 3, 2003 we celebrated the birth of our son Max Richard Goldman. Lori resigned from her seven-year position as Grower Programs Manager with the Paso Robles Vintners and Growers Association to be a full time mom to Max as well as an integral part of all wine and vineyard operations at Stephen’s Cellar. A new vineyard was planted spring 2002, devoted entirely to Pinot Noir. It is situated on a northerly slope 1,500’ above the Pacific in the York Mountain Viticultural Area. My father Max and I created the American Viticultural Area in 1983 to signify the uniqueness of this beautiful place. With its cool maritime (7 miles from the ocean) influence and sandstone soil, the vineyard is in an ideal location. Vineyard cultural practices are based on organic and biodynamic principles.
Templeton, CA
Phone: (805) 238-2412
Website: http://www.stephenscellar.com
Appellation: York Mountain
Tasting Room: By appointment only
Map to Stephen’s Cellar
Chardonnay
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2005 Chardonnay
McBride Vineyard

This vintage inaugurated a change in style for my Chardonnay. In the previous 32 years in making Chardonnay, traditional Burgundian techniques were used. I changed to a more modern ... more and personally preferred method. The fruit came from our neighboring MacBride Vineyard. After receiving the cool early morning picked grapes September 22, they were whole cluster pressed. Most of the juice was transferred to a tank and refrigerated down to 55*F with the balance transferred to new, one and two year old French and American barrels. In years past, all the juice went to barrel and no refrigeration was used. The tank and barreled juice was inoculated with CY3079 yeast. After 10 days in tank the 12* brix juice was then barreled. The barrels’ lees were stirred occasionally for a couple months then allowed to sit undisturbed until racking and fining in April. In August the wine was filtered and bottled. The change in technique retained more fruit aroma and crispness. I think this beverage is more food friendly rather than an oak, butter and alcohol concoction. This wine’s aroma of citrus and tropical fruits enhanced with a touch of toasty oak make this beverage wonderful for any occasion.
Claret
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2002 Claret
Central Coast

Claret, an old British term that can be used for a Bordeaux red wine is used by me for this fine blend of 65% Cabernet Sauvignon, 5% Cabernet Franc (both from the Carver Vineyard a ... moretop York Mountain) and 30% Merlot from the Radike Vineyard grown in the Templeton Gap. I harvested the Merlot in late September. The fruit was destemmed, transferred to an open-top fermenter via gravity and went it’s own course with indigenous yeast. The Cabernet Sauvignon and Franc were harvested in mid-October. This fruit was handled in the same manner. After fermentation to near dryness, the musts were lightly pressed, the wine transferred to new and one and two year old French and American barrels. The wines were racked 3 times and bottled unfined & unfiltered in August 2005. The rich aroma of ripe dark berries intermingled with toasty oak combine with full-bodied complex flavors and smooth tannins to make this beverage wonderful for any occasion.

Updated on October 10, 2007

CrazyAboutWine recommends contacting Stephen’s Cellar at http://www.stephenscellar.com or calling (805) 238-2412 to verify the winery's location.

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