95 Points - Halliday Wine Companion 2021
A glorious wine! Stoney Vineyard Pinot Noir is crafted in small batches employing traditional techniques including open vat fermentation, regular racking and hand plunging. It is matured in seasoned French oak barriques for 18 months and rested in the cellar until ready for release. Ruby red in colour with bright aromatics of raspberry and spice along with hints of sage and mint. Expressive red cherry flavour and top notes of peppercorn on a harmonious palate with silken tannins and a long, fruitful finish.
Coal River Valley
Conor van der Reest
Stoney Vineyard by Domaine A
Domaine A is set in one of the most pristine natural environments in the world. Established in 1973, the historic Stoney Vineyard is the oldest in Tasmania’s Coal River Valley. Just half an hour's drive from the city of Hobart, the 11ha single vineyard Domaine is owned and operated by H. Peter and Ruth Althaus. It is the culmination of a long and exhaustive world-wide search for terroir ideally suited to cool-climate viticulture. Ancient soil and truly cool climate give rise to inspirational terroir founded on 200 million year old Jurassic Dolerite. Domaine A lies on a north facing slope that enjoys a temperate maritime climate and extended sunlight hours over a long, cool season. Domaine A experiences some of the longest sunshine hours in Australia, ensuring grapes ripen to develop the full spectrum of varietal character. The vineyard is close planted in the European tradition (1.9 x 0.9m,) with a density of 6000 vines per hectare. The sloping North-North Easterly aspect and foliage height of 1400mm enables vines to take full advantage of prolonged sunshine. Annual rainfall is often less than 500mm. Grapes ripen well into late April and early May, bringing flavours of great subtlety and intensity to the wines. Varieties grown include red grapes Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Pinot Noir and the white grape Sauvignon Blanc. Peter Althaus personally selects the fruit for harvesting. During the cool days of autumn when the fruit is at the point of optimum ripeness and flavour it is hand-picked and crafted with minimal intervention. The wines are made without compromise in the spirit of the finest traditions of winemaking.