Stephen Ross Stone Corral Vineyard Pinot Noir 2016 Red Wine

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  • Brand:Stephen Ross
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Stephen Ross Stone Corral Vineyard Pinot Noir 2016

Edna Valley AVA, California

93 pts. Wine Enthusiast, Cellar Selection

We’re big fans of Stephen Ross wines, especially their Pinot Noirs! It’s a hidden gem of a winery, tucked in the San Luis Obispo region of coastal central California. When we tasted this particular Pinot Noir, we looked at each other, smiled, and nodded – oh yeah, that’s a great Pinot! – we were all thinking the same thing. Pinot Noir lovers will LOVE this one!


What a great vintage! This wine is a deep ruby-black in color. It is already incredibly well-integrated. Aromas of dark cherry, cranberry, winter spices, with hints of caramel prepare you for youthful, finely-grippy tannins and an explosion of classic, clean pinot noir on the mouth.

Stone Corral Vineyard is our Estate vineyard, which we planted in 2001. The vineyard is planted exclusively to several Pinot Noir clones and rootstocks covering a rolling southeast facing hillside in the Edna Valley AVA. In 2016 we chose five of our best barrels for our Stone Corral Vineyard Pinot Noir.

The Edna Valley is located in the South Central Coast of California a few miles southeast of the town of San Luis Obispo. The valley spans in an East-West orientation and is open to the Pacific Ocean to the West; it lies in Southern California at 35 degrees latitude and therefore receives lots of intense sunlight from a “directly overhead” sun. The climate is strongly influenced by regular summertime afternoon cool breezes from the ocean.

The 2016 growing season was generally cool. Although the drought continued through 2016, there was a significant amount of rainfall prior to budbreak, 18 inches, and the vines responded positively with healthy shoot growth and moderate yields. Like 2015, this marks the earliest start of harvest, August 4, and an early finish of harvest on October 13. Yields were low in 2016, and at Stone Corral Vineyard the yields were just under 2 tons/acre.

VINEYARD: 56% block 4, clone 777, 27% block 1, clone 2A and 17% block 3, clone 777
HARVEST: Harvested and sorted by hand at night on August 19 & 24, 2016
FERMENTATION: 10% whole clusters, 90% de-stemmed into 4.5-ton open top refrigerated fermentation tanks.
ALCOHOL: 13.7%
pH: 3.68
BOTTLING: 124 Cases, February 22, 2018

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