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Stoneleigh Wild Valley Marlborough Pinot Noir 2019

Stoneleigh Wild Valley Marlborough Pinot Noir 2019

HIGHLY RATED MARLBOROUGH PINOT NOIR WHICH IS "VALUE AT THIS PRICE" BOB CAMPBELL THE REAL REVIEW

Don't Pay $25.00 EACH
$ 19.99 /bottle by the straight dozen
You save $5.01
Single bottle price $19.99
Customer reviews
Why to buy:

  • "VALUE AT THIS PRICE" BOB CAMPBELL THE REAL REVIEW 
  • SOURCED FROM COOL CLIMATE VINEYARDS IN MARLBOROUGH
  • MARLBOROUGH PINOT NOIR FROM TROPHY WINNING WINEMAKER
  • PRODUCED BY RENOWNED STONELEIGH WINES


Specifications:
Vintage: 2019
Source/Region:

Marlborough, New Zealand

Grape Variety: Pinot Noir
Cellaring: Drink now or cellar short term
Bottle Top: Stelvin
Alcohol Content: 13.00
Standard Drinks: 7.70
Rating: 0
Tasting Notes:

The wine is a deep ruby colour and opens with juicy black fruit aromas, and hints of warm vanilla. The palate is smooth with medium body and firm, ripe tannins. Blackberry and Doris plum flavours overlie hints of savoury mocha on the finish. 

Serve with grilled meats such as venison, roast turkey or game, or a rich cashew mushroom roast. A jus of plum or redcurrant will work well to accompany, and after mains, serve alongside Brie or mild blue cheese such as Dolcelatte.

Technical:

The season began with good soil moisture reserves. A late spring cold snap followed by a four-day long rainfall event restricted the crop potential of early flowering varieties. The weather pattern swung to hot and dry to finish December, and lead into January and February. This hot dry weather held the canopy growth in check leading into harvest. Irrigation systems were in well justified from late December onwards this season. March and April rainfall was marginally above the LTA but arrived in short sharp events. This prevented disease from dictating harvest priorities and fruit quality was optimized. Pinot noir, Chardonnay and Pinot Gris fruit quality was particularly pleasing with an early onset of ripening and harvest.

The fruit was machine harvested between 6th and 14th March. After arriving at the winery, it was crushed into a mixture of open top and closed top temperature-controlled fermenters. The ferment started spontaneously from yeast present in the vineyard. The caps were managed twice daily with pumpovers, plunging and Nitrogen rummage, to maintain warm, even temperature and maximum extraction. A further maceration on skins post-ferment was allowed, before pressing onto oak for malolactic. The wine was matured for 6 months before blending, stabilising and bottling.

Accolades & Awards:

Highly Rated - Bob Campbell The Real Review

"Bright, fresh pinot noir with restrained cherry, raspberry and fresh herb flavours. A hint of sweetness balances juicy acidity and fine, peppery tannins. A simple, fresh red offering value at this price."



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