While the goal at Stolpman is to produce "Vineyard Crafted" wines, quite a bit of thought goes into winemaking, once our fruit is picked. 

All grapes are picked during the cold of the night, and enter our Cold Room prior to the heat of the day, usually just after dawn.  This ensures that focused, crisp flavor is locked within the grape skin as it insulates itself.  We maually "double sort" both clusters and indivudal grapes to keep any raisins or less-than-ideal fruit from entering the fermentors.

The definition of a boutique winery, the largest fermentor we own is 2 tons, while we also use individual open-topped 500 liter barrels (puncheons) to ferment.  Depending on the wine, we use up to 100% New French Oak, and up to 100% whole cluster fermentation (stem inclusion).  We pride ourselves on our experimenation, and Sashi Moorman keeps several separate lots of any cuvee.  We use exclusively French Ermitage 300 Liter Flutes and 500 Liter Puncheon and age wines up to 30 months in Oak prior to release.