2018 Stone Well Mataro



This exceptional vintage shows broody fruit, dark spice with incredible vibrancy. The palate is well rounded and layered with red and black fruits, herbs, medium spice and savoury tannins. Careful cellaring will see this wine take on darker, savoury tones.

Vintage 2018
Vineyard Stone Well
Varieties 100% Mataro
Alcohol 14% / vol.
pH 3.67
Titratable Acidity 5.3g/L

Out of stock

Category: SKU: 9339955000836_2017-1-1


The 2018 growing season had a reasonable start with adequate rainfall through winter and early spring. Healthy canopies were established across all sites and the dry and warm conditions of late January and February kept weeds and disease pressures to a low. February proved to be a very warm month which stalled ripening and it wasn’t until the relief of a mild March that the outlook for a great harvest looked imminent.

The late Indian summer enhanced the quality of late picked varieties such as Mataro, Grenache, Montepulciano and Cabernet. 2018 came off the back of two big vintages so it was no surprise this harvest was likely to be down on average with most crops down by 20-25%. The wines produced were very balanced, had ripe phenolics and display vibrant mid palate weight, a spectacular vintage for good structure and elegance.

This Mataro vineyard was planted on our Stone Well property in 2001. Trained onto a single cordon wire, the vertical growth habit produces canopies that help shelter the fruit from the intense sun allowing enough dappled light to assist colour and flavor accumulation. The North Westerly facing aspect has moderately deep brown clay soils with underlying calcareous chalk. The late ripening vineyard is well suited to these soils retaining fresh canopies by harvest echoed by the balanced acid and fresh flavours under warm growing conditions.

The hand-harvested fruit is completely destemmed and crushed to a concrete fermenter. The must is inoculated and allowed to ferment between 22-25ºC until dry. The cap is managed by pumping over twice daily without splashing. Once primary fermentation has been completed the ferment is bag pressed and racked to seasoned French oak hogsheads. The wine was bottled 12 months after harvest.