The 2013 Stonier Chardonnay was fermented predominately in French oak barriques and puncheons (10% new) with just over 10% fermented in tank, promoting the lovely fresh style of Stonier Chardonnay. Approximately 40% was allowed to undergo the acid softening malo-lactic fermentation, with the remaining portion withheld to preserve the crispness provided by the high natural acidity.
- VIC - Mornington Peninsula
Stonier Chardonnay and Pinot Noir are "go to" wines for many people and given their current form, that's not a bad strategy. About 40% of this wine goes through malo; about 10% of it is fermented in a tank. It's a wine of freshness, richness and balance. It's still sorting itself out at this early stage but notes of nectarine, spice, toast and grapefruit are clear and positive. There's an energy to this wine. A crackle. It's dry and tight through the finish but it's bursting to tell you its new through the middle. Give it another 6-12 months in bottle and it will start to drink beautifully. Rating 91 - Drink by 2015 - 2019+, Campbell Mattinson, winefront.com.au (JUNE/2014).
Stonier can be relied on to produce excellent Mornington chardonnay. This latest vintage is fresh and delicate and features sherbet and citrus flavours. Rating 94 Peter Chapman Toowoomba Chronicle
Winery Tasting Notes
Pale straw in colour.
An abundance of citrus, with hints of grapefruit and spice.
Always very tight in the first 3 months post bottling, but the intensity, with line and length is very apparent. There are hints of sweet citrus, but the driving force of flavour is a lovely lemon and lemon- rind concentration, balanced by a sorbet- like lift. The barrel ferment and lees ageing adds a nice dimension to a very long and persistent finish.