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2011 Stone Corral Vineyard Pinot Noir
Wine Specs
Pinot Noir
Edna Valley
Vineyard Designation
Stone Corral Vineyard
Harvest Date
September 30- October 4, 2011
18 months in French oak barrels, 30% new
Fermented with native yeasts in 1.5 ton fermenters
Bottling Date
March, 2013
Stephen Tanzer's
Wine Advocate

2011 Stone Corral Vineyard Pinot Noir

This pinot noir best compliments pork tenderloin and rack of lamb.

93 Points by Antonio Galloni
This wine is no longer available.
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/ 750ml
This wine is no longer available.

Deep garnet in color, this wine has a vibrant bouquet layered with juicy notes of black cherry balanced by savory hints of nutmeg, sweet tobacco and cedar. This full-bodied pinot noir has plush flavors consistent with the aromas, as black fruits mingle with mineral and spice notes. On the palate, the texture is rich with medium tannins and a long, dusty finish. This pinot noir best compliments pork tenderloin and rack of lamb.

Wine Profile
93 Points. Venous, by Antonio Galloni, July 31, 2013. A deep, sensual wine, the 2011 Pinot Noir Stone Corral Vineyard wraps around the palate with serious density and depth. The style is one of richness and weight. Layers of dark red/blackish fruit inform the resonant finish. The Stone Corral will appeal most to readers who like more overt Pinots.

92 Points. Stephen Tanzer's international Wine Cellar, Oct/Nov 2013. Vivid ruby-red.  Vibrant raspberry and cherry-cola aromas are complicated by Asian spice and candied floral nuances.  Offers sweet red berry compote and bitter cherry flavors that are enlivened by white pepper and lavender.  The long, silky finish features fine-grained tannins and a suave floral pastille kick.  There's 30% new French oak here but I barely notice it.
Vineyard Notes
The 2011 year began with above average rainfall in Southern San Luis Obispo County. Though we were spared the late spring frost that affected other areas, fruit set was reduced by wet spring conditions and yields were about 30% below average. One of the coolest summers on record resulted in long hang time and grapes with high natural acidity. The resulting wines balance refreshing acidity with concentrated flavors due to the low yields.
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