The 2015 vintage on the Mornington Peninsula will be remembered for its very high quality, in particular for Pinot Noir. Conditions became very dry towards the end of the season, but they were also very mild, with maximum
temperatures during the majority of ripening rarely surpassing 25oC. The result was highly synchronised sugarflavour ripening, with each of our different vineyard sites scattered across the Peninsula ripening on cue, allowing an orderly harvest for our pickers.
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 7% of the fruit was fermented in separate fermenters as whole bunches. After 12-22 days on skins, the wine was pressed to a mix of fine grain French oak (15% new) for malo-lactic fermentation. 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.