2016 Stonier Pinot Noir
The hand-picked fruit was mostly de-stemmed into small open two and three tonne fermenters, with daily hand plunging and gentle pump overs during fermentation. Approximately 5% of the fruit was fermented in separate two tonne fermenters as whole bunches. After 12-22 days on skins, the wine was pressed to a mix of fine grain French oak puncheons and barriques (15% new) for malo-lactic fermentation and maturation. A portion of the final blend was also retained in stainless steel tanks, to promote the vibrant fruit profile we cherish with Stonier Pinot Noir.
This wine is held in check by a strong core of dark to red fruits, with hints of savoury dark chocolate and fennel spice. The tannins are well and truly built around the fruit flavours and have a firm savoury aura, including a nice degree of suppleness that makes this wine very appealing in its youth. An increasingly expansive palate will reveal itself 6-9 months after bottling, as the wine starts to come into its own.