|Analysis at Bottling||
3.68 pH, 5.6 g/l Total Acid
Stoney Range Pinot Noir
The fruit was harvested mid April in excellent condition. Upon arrival at the winery, the fruit was gently tipped into open top fermenters. After a three day cool soak period, yeast was added to the tanks to initiate ferment. The cap was hand plunged three times a day and the juice remained “on skins” for an average of 21 days. Malolactic fermentation and four months oak maturation were completed prior to blending and bottling.
The Stoney Range 2016 Pinot Noir was produced from selected parcels of grapes grown on five seperate vineyard sites throughout the Waipara Valley, North Canterbury.