Stoney Vineyard Pinot Noir is an old school Pinot. And I love it. At first, it is a bit salt and vinegar. But Stoney Vineyard Pinot Noir changes a lot in the glass. You can taste red fruits, rich flavours, dark earthy notes, smoke, and gritty, fine tannins.
Stoney Vineyard Pinot Noir is a wine that you need to give time to open up. Once you do, you’re in for a huge treat. Ideally that would mean giving Stoney Vineyard Pinot Noir another 5-10 years in bottle. But a long decant and a slow meal will also do the trick. Pair Stoney Vineyard Pinot Noir with Coq au Vin and open it when you start cooking.
Stoney Vineyard Pinot Noir Wine Notes
James Halliday Wine Companion 2021
“Hand-picked and bunch-sorted, crushed open-fermented, 11 days on skins, matured in used French oak for 8 months. An unexpectedly expressive bouquet of red flowers and warm baker’s spices: the long, juicy palate with layers of fruits ranging from pomegranate to plum.”
Domaine A established with one goal. To make Bordeaux in Tasmania. They have one outstanding estate, planted in 1973. The Stoney Vineyard site offers a cool, maritime climate with long sunshine hours. The vines sit in ancient 200-million-year-old Jurassic dolerite. The wines from Domaine A and their second label Stoney Vineyard are amazing. They do tend to appeal more to hard-core wine lovers. Casual sipping is better left for other brands.
The beautiful island south of the Australian mainland that has carved out a reputation for quality sparkling wine and Pinot Noir. Tasmania’s cooler climate regions and extended growing season make it perfect for aromatic styles of wine. A wealth of quality focussed producers has helped lift the status of the whole island. Interestingly, despite notable differences, there is only the one GI in Tassie.
This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one-trick pony. Apart from the best reds in the world, you can find world-class Pinot Noir rosé, sparkling. You can even find sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the distinctive terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is impressive. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.