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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
The 2005 Stonier Chardonnay was 80% barrel fermented with lees stirring and complete malolactic fermentation, with 20% fermented in stainless steel maintaining the fresh, powerful fruit characters typical of this wine.
Currently, this wine is drinking excellently. It has a bright, succulent peach and citrus aroma with some nutty touches and nicely restrained oak. The palate is similarly fresh and fruity with a clean and zesty lemon signature.
In 1978, Brian Stonier and his wife Noel established the Stonier vineyard in the coastal town of Merricks,
one hour southeast of Melbourne and ten minutes from the challenging surf beaches of Bass Straight. Over 28 years later, the name Stonier is widely recognized as a producer of exceptional Chardonnay and
At the heart of Stonier lies a meticulous approach to...Read More About Stonier
From stickies to Pinot Noir, Victoria is varied in its wines. The southernmost state of Australia, Victoria is third in wine production, after South Australia and New South Wales. The state is home to Yarra Valley as well as other cool climate growing regions, and yet, it also houses the regions of Rutherglen & Glenrowan. These two areas are hot and dusty and famous for their...Read More About Victoria
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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