From the talented hand of Tod Dexter - whom was instrumental in making Stonier such a highly regarded Mornington Peninsula name - this is a very classically styled (and classically awesome) Mornington Pinot in a plain stylish package. The Peninsula are producing some of the most outstanding wines in this country - if not the world - they are elegant, lean and our so moreish. Dexter has again and again continued to impress wine lovers and critics and no doubt with the phenomenal vintage from Mornington, this will be yet another stakes clearer.
The wine is similar to the 2012 and 2013, perhaps a little more elegant. The complex flavours are of blackberries, plums, spices and hints of oak. It has a soft entry with mid palate fruit sweetness and lovely texture. The finish is long with balanced acid and fine tannins.
Expressively perfumed with ripe maraschino cherries, plums and distinctive blueberries accompanied by a sheen of savoury, cedar oak and a lick of chocolate. Pert acidity and grippy tannins carry the plush fruit. Intense and spice laden. By the second day it has developed even more complexity and savoury dimensions emerge. The oak (23% new French barriques) will continue in time to settle, but regardless this is a remarkable drop now.
Past Awards and Accolades:
2015 Vintage: 95 Points - Mike Bennie, The Wine Front "It’s a pure, waifish pinot noir of immense flavour and perfume, yet finesse. Sets itself up with red cherry, sweet spice, sandalwood oak influence and a sniff of briar and undergrowth. The palate is pretty, trimmed with a fine web of suede tannin, sits in fine sheets of sappy red fruit, offers a lick more of sweet spice and rolls supple with faint game meat savouriness finishing mouthwatering and soft. Big glasses, lavish swirls, lots of time and pinot fanciers will go wild. An excellent release."
2014 Vintage: 96 Points, Special Value Wine - James Halliday, WIne Companion "A wine of immediate impact and yet it's not overdone. It's perfumed, plum-rich, gently foresty and deliciously boysenberried. Smoky/spicy oak characters are entirely positive, if not downright seductive. Tobacco-like herb characters keep the sense of engrossing complexity rolling on."
From the Winery
After a winter of moderate rain and temperatures the vines moved steadily to flowering some 4-5 days earlier than average. Rainfall throughout the growing season was lower than average and there were no extended heat events. The ripening period resulted in the grapes maturing smoothly to sugar and flavour ripeness. Harvest was 7-9 days earlier than the average of recent seasons, even with a larger than average crop load. In summary the season has produced ripeness early but with bright fruit flavours, nice structure and good acid balance.
Hand picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°c and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak bariques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in January for bottling in February, 10 months after harvest.
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