This vintage of Stoney Rise Pinot Noir is beautiful. It has a deep nose with a great intensity of fruit. Stoney Rise Pinot Noir smells of crunchy, ripe purple and blue fruits. A bit of oak shows through and overall the wine gives the impression of savoury flavours. The juicy, mouth-filling aspect of Stoney Rise Pinot Noir is a highlight. Lovely acid and fragrant, long finish add to the charm of this wine.
[box]Stoney Rise Pinot Noir Tasmania 2019 and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.[/box]
Stoney Rise Pinot Noir is such a find; it is absolutely a wine drink soon and enjoy. The winemaker says it goes well with meatballs, big Macs and Trip Hop. I’ll pair my Stoney Rise Pinot Noir with poultry.
The fruit for this vintage of Stoney Rise Pinot Noir is 80% estate grown and 20% from local growers. There is 15% old vine Pinot in here to really spice it up and make it a super-impressive wine. There is 5% new oak, and the wine receives no fining or filtration.
Stoney Rise Pinot Noir Wine Review
Gary Walsh, The Wine Front
“Fragrant and rosy, red cherry and red fruit, spice, but really such perfume and brightness here. It’s medium-bodied at most, succulent and supple, with a little bit of tang, firm graphite tannin, feels so well-knit and lithe, but with bounce and energy of fruit to go. Length is excellent, indeed, even stoney. All rise. Tasted: April 2020; Alcohol: 12%; Price: $29; Closure: Screwcap; Drink: 2020-2029.”
Joe Holyman’s family are Tasmanian winemakers and grape growers since 1984. Their vineyard, planted in 1986, is now a mature and attractive resource for their wines. Joe comes from a wine sales background, and his wife Lou is from the vineyards, cellar door side. They have 4.2ha of vines which they tend with organic and biodynamic practices.The goal is to make amazing Tamar Valley wines. From my tasting experience, they are hitting the mark.
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.