Alcohol: 13.5%
pH: 3.54
TA: 6.8 g/L
Residual sugar: Dry
Bottled: March 2006
Released: September 2006
The 2005 Stonier Pinot Noir was fermented in a combination of small open fermenters and larger Potter fermenters, with a small percentage of stalks and very little berry crushing. Pressed and transferred to French oak for malolactic fermentation, and allowed to mature for a further 11 months before bottling. The wine has great depth of fruit and will continue to develop complexity over the next few years.

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