Stonier Mornington Peninsula Pinot Noir 2019

The hand-picked fruit was mostly de-stemmed into small open two and three tonne fermenters, with daily hand plunging and gentle pump overs during fermentation. Approximately 5% of the fruit was fermented in separate two tonne fermenters as whole bunches.
After 12-22 days on skins, the wine was pressed to a mix of fine grain French oak puncheons and barriques (15% new) for malo-lactic fermentation and maturation. A portion of the final blend was also retained in stainless steel tanks, to promote the vibrant fruit profile we cherish with Stonier Pinot Noir. Winery Notes