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Stoneleigh Pinot Noir 2006

    750ML / 0% ABV
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    • WS87
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    750ML / 0% ABV

    Winemaker Notes

    True to Stoneleigh style, this soft, supple Pinot Noir captures the essence of Marlborough, New Zealand's most acclaimed winemaking region. This fragrant, well-integrated Pinot Noir has been crafted from small, concentrated grapes with classic Marlborough Pinot Noir flavors.

    Color: Deep ruby red

    Aromas: Fragrant bouquet of black cherry, raspberry, red plums overlaid with savory toasty spice.

    Palate: Ripe dark red berry fruit flavors dominate the palate. This wine is soft and supple with lingering fruit sweetness balanced by fine integrated tannins.

    Best enjoyed with succulent red meat dishes such as spring lamb, duck, game or veal. Dishes featuring mushrooms and red berry fruit will also complement this Pinot Noir beautifully.

    This wine may be enjoyed now but will continue to develop with careful cellaring for up to five years.

    Critical Acclaim

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    Stoneleigh

    Stoneleigh

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    Stoneleigh, New Zealand
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    Since the launch of the Stoneleigh Vineyard range in 1986, wines from every vintage have won awards. The exceptional success and quality of the range is due to both the unique terroir of the area and the outstanding skills of its winemaker Jamie Marfell and Vineyard Manager Rod Brailsford. Stoneleigh Vineyard lies on the banks of the Wairau River in Marlborough. The low yielding stony soils, high hours of sunshine and cool winter months combine to produce a unique microclimate perfect for producing premium wine grapes.
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    Marlborough

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    An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

    The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

    Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

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    Pinot Noir

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    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

    SWS206019_2006 Item# 90255