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2024 Dexter Mornington Peninsula Chardonnay

$55.00

Intense aromas of freshly cut white peach, white flowers and sea spray greet from first sniff.  Nougat and river pebbles make an appearance, and there is a fresh lift of Thai basil, fennel and wild mint to complement the fruit. An overall complex and intriguing set of aromas.


On the palate, layers of creamy white stone fruit, mint fudge and lime zest are carried along on a glass-like rod of tension and fresh acidity. It’s a very detailed wine, lacey and tightly coiled. Ultimately, depth, complexity and refreshment are its defining features.

Use ‘DOZEN10’ at checkout to receive 10% off 12 bottles

Free shipping on orders over $300*

Intense aromas of freshly cut white peach, white flowers and sea spray greet from first sniff.  Nougat and river pebbles make an appearance, and there is a fresh lift of Thai basil, fennel and wild mint to complement the fruit. An overall complex and intriguing set of aromas.


On the palate, layers of creamy white stone fruit, mint fudge and lime zest are carried along on a glass-like rod of tension and fresh acidity. It’s a very detailed wine, lacey and tightly coiled. Ultimately, depth, complexity and refreshment are its defining features.

Use ‘DOZEN10’ at checkout to receive 10% off 12 bottles

Free shipping on orders over $300*

  • Each clone on our single vineyard site was picked separately at optimal ripeness before whole-bunch pressing into separate tanks. Juice was then transferred to 500L French oak puncheons (20% New, 30% second use, 50% older) to undergo fermentation. During maturation, barrels were stirred occasionally depending on their flavour profile. Some barrels went through natural malolactic fermentation. For this vintage, 50% completed MLF. The wine was left on yeast lees until December to develop structure, then transferred to tank to prepare for bottling in early January 2025, 11 months after harvest.

  • The 2024 growing season began with mild temperatures during Spring. However, heavy rainfall from December to February presented challenges, with up to70mm of rain prior to the critical flowering period reducing berry size. Further rainfall in January meant disease pressure was high. Our site, being located at lower elevation and further north on the peninsula, proved crucial during this time as the Dexter vineyard retained clean, disease-free fruit. Cool temperatures during late summer produced ideal ripening and the grapes retained high levels of natural acidity along with great concentration.

  • Sugar: 21.7 to 22.5 Brix

    pH: 3.13 to 3.36

    Acid: 8.7 to 9.0 TA

    Harvest date: Last week of February

    Clones: P58 (43%), I10V5 (54%), Bernard 96, 277 (3%)

  • Alcohol: 13.2 %

    pH: 3.14

    Acid: 7.6g/l