Kooyong Clonale Chardonnay 2018

Kooyong Clonale Chardonnay2018


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Beautiful Chardonnay, creamy and open, flavoured with white peach and toasted nuts, all the exuberance held in check by fine acidity and pert citrus.

The grapes are gently whole-bunch pressed directly into French oak barriques (7% new) where fermentation commences spontaneously with ambient yeasts. After fermentation, the wine is aged on lees (without battonage) for 9 months. It is bottled without fining and with minimal filtration.

Why we love it: 

White, round and FRUITY

Drink with: 

Ceviche of sea bream, coriander, lime, pistachio and chilli dressing - a fancy one!


Mornington Peninsula
Blend Info.
Alcohol by Vol.
Bottle Vol.
Serving Temp.
7 - 12 degrees
Screw cap



Kooyong was established by the Aylward family in 1995, with vineyards being planted between 1996 and 1998, with Pinot Noir, Chardonnay and later on Pinot Gris. In 2004 the property was sold to Giorgio and Diana Gjergja, who also own the Port Phillip Estate; In fact, the wines for both labels are currently made at the Port Phillip winery.

Until 2015, the wines were made by Sandro Mosele, who left in order to pursue other avenues. Taking over from him was Glen Hayley, who’d worked for six years as an assistant to Sandro, and thus knew the vines and wines well. Glen had had much experience with winemaking beforehand, having worked vintages in Central Otago, the Loire Valley, Mosel, Sonoma, as well as in the Yarra and Barossa Valleys of Australia. For this reason, the passing of the torch from Sandro to Glen was no cause for alarm.

The fruit is sourced from three vineyards: Red Hill, planted in 1987, with 9ha of Pinot Noir and Chardonnay, and small plots of Sauvignon Blanc and Shiraz; Tuerong, planted in 1996, 40ha of mostly Pinot Noir, a large amount of Chardonnay, and Pinot Gris; and Balnarring, planted 1997, with 12ha of Pinot Noir and Chardonnay. The mature age of all the vineyards is thus reflected in the wines.

A number of wines are released under the Kooyong label, as well as Port Phillip Estate, where the wines are made on the Mornington Peninsula. The ‘Beurrot Pinot Gris’ features aromas of honey, apple and pear, with a zesty palate and oatmeal finish. The ‘Massale Pinot Noir’ has a perfume of cherries and rose, with a medium-bodied palate of cranberries and cherry, and a long length. The ‘Ferrous Pinot Noir’ is sumptuous, with plums, cherries and cedarwood on the nose and palate, and can be cellared for years.

For more information on Kooyong and their wines, head to their website.


Western Australia

Australia's western state, aptly named ‘Western Australia’, spans around a third of the continent. Although, while the state is huge, its grape output is minute, accounting for only 5% of Australia's output. But what the region lacks in numbers, it makes up for in quality - boasting some of Australia’s finest wineries.

Pretty much all of Western Australia’s wine regions are situated on the continents south western tip, taking advantage of the cooler climate and considering the size of the state, it’s no surprise that there’s nine of them; Swan District, Perth Hills, Peel, Geographe, Blackwood Valley, Pemberton, Manjimup, Great Southern and Margaret River.

Each region is unique and stands out in its own way, yet one sits head and shoulders above all others - Margaret River. The location and climate allows vintners in the region to achieve near perfect results with very little effort. In fact Margaret River has been turning heads since a little after 1967, the date the first vines were planted. Margaret river is renowned for many varieties, but we are particularly fond of its Chardonnay, Cabernet Sauvignon, Shiraz, Riesling and Semillon / Sauvignon Blanc blends.