|Analysis at Bottling||
3.68 pH, 5.6 g/l Total Acid
Stoney Range Pinot Noir
Perfect to enjoy with lighter red meat dishes or hearty pork and chicken meals.
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 2017 vintage had low heat accumulation but the usual vine hang time for the fruit allowing for fruit flavour development. In general the fruit was harvested with slightly lower sugar and higher acid resulting in wine with slightly lower alcohol. The finished wine is delicate displaying fine fruit flavours and bright acidity. The Stoney Range 2017 Pinot Noir was produced from fruit grown on our Pilgrim, Glasnevin, Church Rd, Stirling, Georges Rd and Terraces vineyards throughout the Waipara Valley, North Canterbury.