2025 Stonier Pinot Noir, Mornington Peninsula

There’s volume, there’s flavour, there’s definition, there’s delight with every sip. Wonderful aromas of florals, autumn leaves, wood spices and warm earth filter through to the mid-weighted palate. In wait, dark cherries, pips, blood orange zest, chinotto and spicy oak, with textural tannins and lively acidity. There's much more detail coming through this vintage. Nice one. Drink 2026 to 2035.

95 points Jane Faulkner for Halliday Wine Companion, May 2026

Stonier is one of the oldest and most respected names on the Mornington Peninsula, with vines in the ground since 1978. Now back in local family hands after a period of corporate ownership, the winery has refocused on quality and site expression, converting its vineyards to organic farming and working with long-term grower relationships across the southern Peninsula.

The Pinot Noir is sourced from select mature vineyards around Merricks on the southern side of the Peninsula, where the maritime influence of Bass Strait keeps temperatures measured and acidity naturally bright.

Ideal spring conditions in 2025 led to excellent fruit set and beautifully balanced canopies. A warm summer provided optimal ripening and healthy crops rich in flavour. Hand-picked, chilled overnight, wild fermented 15% whole bunches with the balance as destemmed whole berries loaded on top in stainless steel vessels. Plunged once only each day, with the aim of extended time on skins.

Red fruit aromas of cherries, raspberries and dried strawberries are joined by floral blood orange and warm earthy notes. This follows through to the palate that is medium to full-bodied, with expansive, dense and lively flavours, supporting tannins and a long finish.

Stonier is back in the A-league with this wine. Save it for the weekend to enjoy with grilled agedashi eggplant with hatcho miso and toasted walnuts, slow-braised king abalone with charred spring onions or Korean style wok-tossed octopus with smoked gochugaru and toasted perilla seeds.