Wine Article
2005 Stonier Pinot Noir
Last edited on 8/2/2012 by Cesare
This is the only version of this article / View version history
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.
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.