Stonecrop Pinot Noir


In 2011 the Martinborough region experienced warm temperatures at flowering and a very even fruit set with good crop levels which, due to good summer temperatures, led to an early veraison. The fruit reached optimum ripeness with great flavor concentration and arrived at the winery in excellent condition. The good physiological and flavor development at lower sugar (brix) levels allowed the wine to show good flavor and Pinot texture.

Stonecrop is a member of the New Zealand Sustainable Winegrowing program and is an accredited SWNZ vineyard. The practice of Sustainable Winegrowing helps to improve the performance of our vineyard with a focus on the conservation of natural resources. We are committed to using natural methods to control pests and diseases, which means a reduction of chemicals and sprays, creating a healthy environment for soil and vines resulting in the production of the best quality grapes possible.


The fruit was 100% destemmed and fermented for 8 days in small fermenters by clone with hand plunging at six-hourly intervals, post ferment maceration and gentle pressing off. Careful barrel selection using French oak Damy and Cadus barrels to balance the tannins and 16 months maturation in 20% new oak resulted in a well balanced wine.

Nose:    Ripe intense classic aromas of soft plum and black cherry with developing gamy and earthy complexity.

Palate:  Rich fruit dominates the palate supported by soft tannins that have developed a silkiness with bottle age.  A concentrated, full-bodied Pinot Noir yet elegant and balanced, with mineral, fruit and oak flavors, showing classic Pinot Noir complexity and supple texture.

Stonecrop 2010 Pinot Noir

2010 Pinot Noir







Stonecrop 2008 Pinot Noir
New York Times Logo
Stonecrop 2008 Pinot Noir was rated the No.2 New Zealand Pinot Noir by The New York Times, read more……

Wine Enthusiast Logo“A terrific Pinot Noir value, Stonecrop’s 2008 exhibits smoky, cedary aromas, but balances the oak with a solid foundation of cherry fruit and savory, mushroomy complexity. It’s full bodied yet elegant, with a meaty finish”. Wine Enthusiast Magazine 2010, rated 91pts and Editor’s Choice.