Stonier has long been a stalwart of the Mornington Peninsula, with its bottles gracing dining tables in restaurants, homes, and more than a few trophy tables at wine shows. Recently, though, change is underfoot and under vine.
The estate ownership has returned to local family hands, with three families—Drummond, McLeod, and Thickins—joining forces to care for this historic property. They acquired the winery, vineyard, and brand at the end of 2022, and have appointed Julian Grounds as Technical Director and Tim Brown as viticulturist.
These developments mark the beginning of an exciting new chapter for Stonier, with more growth and innovation on the horizon.
2023 Stonier Chardonnay
$40 | 93 Points
Aged in 500L puncheons of which approximately 10% were new with partial malolactic fermentation. Granny Smith apple, white nectarine and greengage plums. Lime sorbet and fennel bulb. A hint of custard apple fruit and cold butter. Young almond nuttiness on the palate with sea succulent salinity and shards of oyster shell. There is a slight olive oil viscosity with oak cradling the fruit without pressing down upon it. This is drinking well now and will cellar another 2-3 years. A wine for soft boiled eggs, asparagus and bottarga shavings. A boujee breakfast perhaps.
2023 Stonier KBS Chardonnay
$70 | 95 Points
All P58 clone on the exposed Lyre trellis block. Aged in 500L puncheons of which approximately 10% were new with partial malolactic fermentation. The KBS shows a lifted white floral composition; jasmine, white cherry blossom and lime leaf. On the palate it’s a lemon lime splice kind of delight. Chewy ginger root, cashew cream and a long echoing note of white peach and pomelo citrus. It’s driven by richly coiled acidity whilst the fruit plays equal fiddle. An exotic zest of lime skin and a wonderfully long flavour line. Drink now or it will cellar well for another 3-6 years. Serve with a perfect Mojo cuban pork roast.
2023 Stonier Reserve Chardonnay
$70 | 96 Points
The Reserve wine will now only be made from Estate fruit. Here from the 1988 and 1982 plantings. Additional 5 months spent on full lees. There is an energy here that’s immediate and compelling. Strawberry blossom, white peach and custard apple flesh. A used sparkler flint, honeycomb and bee pollen note. The wine storms down the palate with powerful inertia and yet maintains a natural elegance to the acidity. There is galangal, turmeric and grated nutmeg spice to the savoury oak. It’s muscular but taut like a high diver in a pike position. A very memorable wine and will age like a dream. Think 8 -10 years onwards with careful cellaring. Share this with only the best company alongside a superb bowl of Tonkotsu ramen. Pure indulgence.
2023 Stonier Pinot Noir
$45 | 93 Points
Over 30 separate parcels. Fermented in 2.5 tonne open fermenters. On skins for 14 days, plunged and matured in 500L puncheons. This is one of the first Pinot Noirs I purchased as a case in my early wine appreciation days because it was affordable and pulled the intensity of fruit with freshness into one moreish drink. Over the years I have followed its journey. So you can imagine how thrilled I am when I hear that someone like Julian Grounds see’s the importance of both the Estate wines. Welcome to the gateway drug of the Mornington Peninsula. Rosehip, Morello cherries, pomegranate and rhubarb stem. Plum preserve, autumn leaf litter and chewing tobacco. Tannins are sooty and fine. Fruit pools in the mid palate and acidity snakes around the edges. There is five spice and cumin on the finish. Drink now with a spiced turkish meat pastry (Talas Kebabi).
2023 Stonier Reserve Pinot Noir
$100 | 95 Points
Fruit will be solely from Estate and in this vintage is predominately sourced from the Windmill block. Destemmed fruit with extended maturation in 500L French puncheons, around 20% was new. Cranberry and raspberry leaf. Red cherries and rosella florals. Cassia bark and caraway seed. The palate is slinky with slippery acidity and fine, svelte like tannins. A raw cocoa nib savouriness on the finish with cherry bitters too. Showing the cool vintage, it’s a pretty, perfumed, young thing that will continue to develop with time in bottle. Drink now or cellar for 3-6 years further. This is a wine for delicate roast meats like spatchcock or quail.
