Stonier
Stonier Chardonnay 2023 (Mornington Peninsula)
Stonier Chardonnay 2023 (Mornington Peninsula)
Dozen Price: $395.88
RRP: $40.00
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Stonier Chardonnay 2023 from Mornington Peninsula showcases stone fruit richness, vibrant citrus and fresh acidity from estate and high-elevation grower vineyards spanning Merricks to Red Hill. This exceptional cool-climate Australian Chardonnay captures the distinctive maritime character of the Peninsula.
Appearance
Bright straw colour with golden highlights, this Chardonnay presents brilliant clarity in the glass. The wine's luminous appearance hints at the vibrant fruit character and careful winemaking that defines the Stonier style.
Aroma
The bouquet opens with an enticing array of stone fruits, particularly ripe peach and white plum, complemented by creamy lemon notes. The cool maritime influence of the Peninsula's higher elevation vineyards contributes lovely citrus elements that add freshness and complexity to the aromatic profile.
Palate
Rich and full-bodied, the palate bursts with deliciously intense fruit flavours that lean predominantly towards the peach spectrum, whilst maintaining the fresh bright acidity characteristic of cool-climate Chardonnay. A creamy texture provides weight and mouthfeel, beautifully balanced by subtle oak spice that adds structure without overwhelming the fruit. The wine finishes long and satisfying, showcasing the distinctive expression that comes from blending estate fruit with carefully selected grower vineyards from the Peninsula's elevated sites.
Pairs With
This versatile Chardonnay pairs beautifully with roasted chicken, creamy pasta dishes, lobster and crab. It's equally at home alongside pan-fried fish, risotto, pork tenderloin, or mature hard cheeses. The wine's creamy texture and balanced acidity make it an excellent choice for richer seafood preparations and poultry dishes with cream-based sauces.
Wine Specifications
Wine Specifications
Variety: Chardonnay
Size: 750mL
Region: Mornington Peninsula
ABV: 13.5%
Vintage: 2023







Winery & Vintage Info
Fruit was hand-harvested, chilled overnight before being whole bunch pressed the next day. A long, slow pressing cycle ensure the white contains a structure that mirrors perfectly with food. The juice was transferred to 500 L French oak puncheons (10% of which were new) the following day with only heavy lees left behind. The wine was then fermented with a combination of native and cultured yeasts before a partial malolactic fermentation incurred during the winter.
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