Organic. 100% Riesling. The vineyard site Kick-On Ranch sits about ten miles east of the Pacific in the gently rolling hills of the Los Alamos Valley. Wind and fog come into this site uninhibited by any mountain range, which keeps temperatures moderate throughout spring and summer. The soils are comprised of mostly sand, deposited via the wind, known as 'eolian' sand. The block of Riesling Stirm works with sits on a stream terrace, so there is also some clay and chirt cobbles at the lower elevations of the vineyard. This fruit was handpicked in October and given 36 hours of whole-cluster maceration, then it was pressed off. No sulfur was added, allowing the juice to oxidize slightly. After a 36 hour cold settle in tank, the clean juice was racked off the solids to stainless steel tanks for spontaneous fermentation. Racked to tank one week prior to bottling. Unfined and unfiltered, and no SO2 added. Bottled August '22.

Riesling (44%) Chardonnay (56%). Calcite is the predominate geologic parent material of the soils found in the Cienega Valley. It is an ancient type of limestone which is extremely rare in California. This wine represents the typicity of this region’s alkaline soils and the dynamic of the warm day/cold night diurnal shift climate that allow the grapes to ripen and retain freshness. It is made from the two most widely planted white varieties in the Cienega Valley from vines ranging in age from 25 to 60 years old. The grapes were picked by hand over several passes between three different vineyards. At the winery the grapes were given 24 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins (Riesling) and direct press (Chardonnay). No sulfur was added to allow the juice to oxidize. After a 36 hour cold settle in tank, the clean juice was racked off the solids to another barrels for spontaneous fermentation. The wine was sulfured post completion of secondary fermentation with elevage in barrel on fine lees. Racked off fine lees a month prior to bottling. Unfined and lightly filtered

100% pinot Noir. This Pinot Noir comes from a single vineyard in the heart of the Santa Cruz Mountains. Located at about 1000 ft. in elevation, this southeast-facing, two-acre block was planted in 1997 and has been farmed by Stirm since 2016: dry-farming, no-till, and organic practices. This unnamed block is tucked in a canyon near the old logging town of Glenwood, surrounded by second-growth redwoods, bay trees, and coastal live oaks. It is steep, with about 30% slopes, on clay-loam soils weathered from Purisima Mudstone. The grapes were hand-picked, then destemmed into a redwood fermenter. The wine was pumped over once daily, then pressed after a 14-day fermentation. Elevage in old puncheons for 18 months before bottling, then racked to stainless steel for a month before bottling. Unfined, unfiltered.

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.

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 '21. The grapes were given 15 days of 50% whole cluster, 50% destemmed maceration in redwood fermenters. About 1/3 was destemmed. After pressing and settling, the wine was racked into old barrels for 10 months' elevage on fine lees. Racked to tank a month prior to bottling. Unfined, unfiltered.

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 secondary fermentation, with elevage in barrels on fine lees. Racked off fine 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; per the Stirm team, 'This wine is a varietal ode to the holy trinity: Cabernet Pfeffer, Negrette, and Zinfandel, all of which have played an important part of San Benito County viticulture.'

100% Pinot Noir. Joaquinite 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 and Neptunite. Pinot Noir is sourced from the historic Gimelli Vineyard (aka El Gabilan) in the heart of the limestone (calcite) laden Cienega Valley. These alkaline soils, and strong diurnal shift from the warm day/cold night dynamic that allow the grapes to both ripen and retain freshness. This wine is made from 100% Pinot Noir from two different vineyard blocks planted in 1997. The grapes were picked and sorted by hand. At the winery the grapes were destemmed and fermented spontaneously in redwood vats. Once or twice daily pumpovers were done for a total of 8 days maceration before pressing to tank for settling. After a 24 hour settlement, the wines were racked to old barrels for elevage. Racked to tank a month prior to bottling283 cases produced. Unfined, unfiltered

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. Unfined, unfiltered. No added SO2. Undisgorged.