2024 Stonier Merricks Chardonnay, Mornington Peninsula

As with the Merricks pinot noir, this takes fruit off the three disparate sites along Thompsons Lane. It's highly perfumed with lavender, lemon blossom and ginger flower, too. The palate is layered, textural and feels flush with citrus and white stone fruit, ginger and cedary oak spice (not much, just enough as a seasoning). A light layer of lees adds a creaminess and the fine acidity drives this to a long finish.

95 points Jane Faulkner winecompanion.com.au

Stonier has been one of the flag-bearers for premium cool-climate wine on the Mornington Peninsula since its founding in 1978 by Brian Stonier. At a time when the region was better known for dairy farms than vineyards, Stonier’s vision was to craft elegant, terroir-driven Chardonnay and Pinot Noir that could stand alongside the world’s best. The Merricks Vineyard, planted on ancient volcanic soils close to the windswept southern coastline, has long been a jewel in the estate’s portfolio. Its maritime climate brings long, mild ripening seasons, allowing Chardonnay to develop fine citrus and stone fruit characters alongside bracing acidity and mineral structure. The winemaking team works with minimal intervention, using gentle pressing, wild yeast fermentation, and maturation in a mix of French oak barriques to preserve site expression and texture.

The Stonier Merricks Chardonnay pours pale gold with green flecks and opens with aromas of white nectarine, lemon curd, and grapefruit zest, layered with hints of cashew, flint, and subtle vanilla from oak. The palate is refined yet generous, showing vibrant citrus and stone fruit flavours wrapped in a creamy, textural mouthfeel, underpinned by fresh acidity and a lingering, mineral-laced finish. French oak adds spice and complexity without overshadowing the fruit purity. This is a wine that speaks clearly of its coastal origin, combining brightness with understated power.

It pairs beautifully with dishes such as pan-roasted snapper with lemon and herb butter, seared scallops, or chicken roasted with preserved lemon and thyme. For a vegetarian match, try grilled zucchini and halloumi with basil oil. With careful cellaring over six to eight years, it will develop richer, honeyed notes and deeper savoury complexity.