The Stonier Wines Story
Stonier is widely recognised as a leading Australian producer of exceptional Chardonnay and Pinot Noir from some of Mornington Peninsula’s oldest vines. The prevailing philosophy at Stonier is rooted in the Burgundian model of expression of the vineyard site. They take a meticulous approach to viticulture and winemaking in order to draw out a delicate imprint of provenance. Stonier's wines show seamless elegance with powerful varietal expression. Situated on Victoria’s Mornington Peninsula, Stonier was established in 1978 by Brian and Noel Stonier in the coastal town of Merricks. The first Chardonnay was planted in 1978, followed by Pinot Noir in 1982. A cool maritime climate has proved to be ideal for the traditionally early ripening varieties. The striking Stonier winery designed by architect Daryl Jackson, was completed in 1991. Stonier’s Mornington Peninsula vineyards are the foundation of their winemaking practice. Current Chief Winemaker Mike Symons crafts wines based around a single vineyard philosophy. Expressions of Pinot Noir and Chardonnay are bottled from various distinct vineyard sites: KBS vineyard, Windmill vineyard, Stonier Family vineyard, and Lyncroft vineyard, among others. Stonier’s vineyard portfolio boasts some of the region’s oldest vineyards, each one contributing nuances from within the different sub-regions of the peninsula.
Why's this wine for you?
Stonier Vineyard could be described as the workhorse of Mornington Peninsula. Year in year out, they produce reliably delicious wines that are authentic expressions of the beauty and terroir of Mornington Peninsula. Ever reliable, their wines offer both value and quality across the entire range. Their estate Chardonnay sits in the top tier of Chardonnay for under $30 in Australia. This is elegance in a glass, all the things we love about Mornington Peninsula chardonnay; ripe stone fruit and creamy texture combined with freshness and a hint of oak spice harmoniously balanced to create a wine that feels like taking a deep breath after a long day.
$41.99
(6 or more)
$42.99 per bottle


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The Brief
How's it taste?
As always with Gainsborough Park, this 2019 release is a very individual Chardonnay with a basket full of different characters, from creamy-smoky-earthy mushroom to intense pink grapefruit, lemon rind and honey, all within a framework of buoyant acidity and textural presence.
How was it made?
Dry grown since it was planted in 1991, the vines of Gainsborough Park vineyard adapted admirably to the dry conditions of the 2019 season, with a healthy canopy persisting throughout. With its higher elevation, Gainsborough Park always ripens one to two weeks later than KBS, though this was reduced to only 4 days in the condensed vintage of 2019. Hand-picked on March 9th, the modest crop of 4.5 tonnes/ha was whole bunch pressed, with the unclarified juice fermented and matured in a mix of French oak puncheons (25% new) for 8 months. The elevated acidity produced by the cool February meant that we decided to allow all barrels to undergo malo-lactic fermentation.
The Who
Critic Reviews
Expert Review
Expert Review
93 Points
Campbell Mattinson - The Wine Front
The Gainsborough Park vineyard is between Merricks and Red Hill. It was planted in 1992 by John Brockshop. 100% of this release went through MLF. 200 dozen made.I hate to think how this would have tasted pre MLF. It’s still sour-edge and bitey although, importantly, this acidity brings good lime-driven flavour with it. Lime, cream and steel with spots of oak-spice. It feels straight and upright; it has good line and length.
Expert Review
Expert Review
91 Points
Huon Hooke - The Real Review
Mid-yellow-straw colour. The bouquet is reserved and shy, dry straw and creamy lees, the palate reserved and taut, light-bodied and crisp, not very concentrated but not short, either. Have seen more nuanced, detailed wines from this maker. Merely good.
Expert Review
Expert Review
90 Points
James Halliday - Halliday's Wine Companion
The vineyard is dry-grown, the wine fermented in French puncheons (25% new) and matured on lees for 8 months, 100% mlf. Creamy and soft.
Customer Reviews
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