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Stonier Pinot Noir Mornington Peninsula 2004

Winemaker's Notes:

This is the fourth release of a single parcel Pinot Noir from the KBS vineyard. This vineyard displays typicity and great quality year to year. Destemmed and fermented in small open fermenters with hand plunging, pressed after ten days maceration and transferred to French oak – 50 % of which was new – for malolactic fermentation, the wine was allowed to mature with minimal intervention for 15 months before racking and bottling the following winter. This wine displays the delicacy, mid-palate sweetness and fragrance which is typical of this vineyard, and will increase in complexity over the next few years. Colour Bright, deep garnet. Aroma Fragrant plum and cherry aromas overlay more complex savoury characters, with slight vanilla and smoke French oak complementing the bouquet. Palate The structure is typically generous and silky in the mid-palate, with intense red fruit flavours supported by fine, delicate tannins. Technical Analysis Alcohol 13.5% v/v pH 3.56 TA 6.6 g/L Bottled June 2005 Released October 2006 Winemaker Geraldine McFaul

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Member Reviews for Stonier Pinot Noir Mornington Peninsula

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Snooth User: WineFlyer
3494940
4.00 5
01/06/2008

1) Beautiful clear ruby red colour. 2) Fine Bouquet of red fruits with hints of oak. 3) Flavours of ripe Strawberries, cherries with hints of oak and cinnamon. 4) Excellent balance and length. 5) Very Smooth and silky finish. Fine Complexity which takes time to develop. 6) Excellent match with Chicken Steak


Snooth User: rachel22
8000719
5.00 5
07/29/2008

I would call this a dry pinot noir that is so smooth that there is a hint of sweetness. The nose is spicy but the flavors subtle. I'm very pleased with my first few sips, and it seems to be opening up.


Snooth User: smethock
3033714
5.00 5
02/05/2008

Nectar.



This is the fourth release of a single parcel Pinot Noir from the KBS vineyard. This vineyard displays typicity and great quality year to year. Destemmed and fermented in small open fermenters with hand plunging, pressed after ten days maceration and transferred to French oak – 50 % of which was new – for malolactic fermentation, the wine was allowed to mature with minimal intervention for 15 months before racking and bottling the following winter. This wine displays the delicacy, mid-palate sweetness and fragrance which is typical of this vineyard, and will increase in complexity over the next few years. Colour Bright, deep garnet. Aroma Fragrant plum and cherry aromas overlay more complex savoury characters, with slight vanilla and smoke French oak complementing the bouquet. Palate The structure is typically generous and silky in the mid-palate, with intense red fruit flavours supported by fine, delicate tannins. Technical Analysis Alcohol 13.5% v/v pH 3.56 TA 6.6 g/L Bottled June 2005 Released October 2006 Winemaker Geraldine McFaul

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