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| Grove Estate became the go to vineyard for esteemed national brands on the hunt for stellar quality Hilltops Shiraz, some very choice parcels of Grove Estate found their way into the winner of the Finest Australian Shiraz Trophy. Immediately identified by early settlers who planted vineyards and made great wine, the Hilltops are renowned for a unique confluence of superior winegrowing aspects. Grove Estate» |
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| Named for the Chapel district of Lenton in Nottingham, Brae is Scottish for a small hill, which is what the Lenton Brae vineyard is situated on. Fortuitously placed within the very epicenter for superior Margaret River Cabernet, the site was planted after advisement from the proprietors of nearby Moss Wood, with which it shares a similar terroir and microclime. Lenton Brae» |
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| A passionate, family owned and operated winery who've been rewarded with highly coveted Royal Melbourne Gold for their impressive Langhorne Creek reds. Temple Bruer have been waving the magic wand with their brilliant efforts at Merlot, scoring further medals at the Small Winemakers and Rutherglen Wine Shows. Temple Bruer» |
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| There's a single block of Montepulciano along Bird In Hand Road at Woodside in the northern Adelaide Hills, a warmer site with rocky, well drained soils, perfectly suited for Italians. The seaside influence of Gulf of St. Bird In Hand» |
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| There are two superb high altitude sites in Carey Gully and Piccadilly Valley, which yield an extraordinary quality of Sauvignon Blanc. Knappstein take the top cut of each harvest, crushing the fruit for a long cool vinification, treating a batch to the added richness of oak barrel ferments for texture, complexity and weight. Riposte» |
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| Enthused by a consuming desire to make great wine, Andrew Nugent honed his craft as viticulturalist and winemaker amongst the vines of McLaren Vale before returning to the Adelaide Hills, where he established his very own wineworks at Woodside. Hand crafted from fruit grown to mineral rich soils above the historic Bird in Hand gold mine, a pure Pinot Noir with superb effervescence, dominated by red berry characters, adorned by a lift of stonefruits and floral.. Bird In Hand» |
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| Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crème caramel and baked fruits. Wicks» |
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| An auspicious construct of Barossa Shiraz, which has claimed significant awards throughout its illustrious history, including gold at the prestigious London International. Peter Scholz is one of the Barossa's most capable and respected winemakers with a heritage that dates back to early settlement. Willows» |
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| Paringa Estate has established an unassailable repute over the last twenty years as one of the leading small winery vineyards in the country, named Australian Winery of the Year by James Halliday. Paringa Shiraz won a total of six trophies including Best of Show at the 2006 Royal Sydney, sweeping the field with five Gold Medals and five Trophies, including the prestigious Best of Show and Best Shiraz at the 2009 Royal Sydney, as well as Best Shiraz Trophy Royal Melbourne. Paringa Estate» |
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| Mandoon are a Swan Valley operation of great provenance, their homestead vineyard being an ancient block established on the first rural grant in Western Australia, circa 1929 at a property named Sandalford. Always on the lookout for exceptional parcels of fruit, the highly decorated Mandoon team have focused on a northern block of Research Station Vineyard in Margaret River. Mandoon» |
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| Scotsdale was acquired by Howard Park as a pastoral property, specifically chosen and planted to make a single vineyard wine. Shiraz is harvested according to flavour with little regard for analytical data. Howard Park» |
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| This enduring flagship wine can boast twenty trophys and over seventy gold medals throughout its illustrious history. Penley Steyning captures and enhances the excellence in first growth Coonawarra Cabernet Sauvignon, highlighted by rich berry tones, superior length and layers of intense flavour, a wine which achieves perfect harmony between massive intensity of fruit, mouth filling grape tannins and elegant acids. Penley Estate» |
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About Kooyong Estate - the Winery
Kooyong Estate
The Kooyong Vineyard and winery are located at Tuerong on the northern end of the Mornington Peninsula
Kooyong Estate was established on a gently undulating 93 hectare property neighbouring Devilbend Reserve, home to many native water birds. The Kooyong name means where the wild fowl gather. The vineyard and winery are part of the Gjergja family domain which also includes Port Phillip Estate. Compared with more southerly vineyards on the Mornington Peninsula, Kooyong experiences a warmer, drier climate, and the light, sandy clay soil is also less vigorous than the more typical rich loam of the region. The winemaker is Sandro Mosele.
Chris and Gail Aytward established Kooyong in 1995 after being Introduced to the wine industry when purchasing a farm at Shoreham on the Mornington Peninsula. The site contained three acres of Chardonnay vines. At this time Mornington was rapidly establishing itself as a premium Pinot Noir and Chardonnay grape-growing region, as both these varieties were suited to Mornington's cool maritime climate. The Aytwards were inspired to develop a second site, specifically selected for its potential to produce top quality fruit, and today wines released under the Kooyong label comes exclusively from this site.
In 1998 plans for a large and modern winery were devised and construction began. Chris Aytward's experience as a property developer with the Grollo brothers helped immensely in the construction of an impressive winery for Kooyong's operations. State of the art equipment was installed to give the winemaking team the best possible opportunity in processing, fermenting and storing top quality wines. Kooyong Estate now lays claim to 52 acres of Pinot Noir and 27 acres of Chardonnay vines. Kooyong strives for complexity in its wines by exercising eight different clones of Pinot and ten clones of Chardonnay.
The Mornington terroir features an undulating ridge system, which receives considerable rainfall throughout the year. The soils vary from rich red clays, to lighter sandy loams depending on location. Kooyong's location was selected specifically to suit production of Pinot Noir and Chardonnay grape varieties. Many vineyards on the Mornington Peninsula struggle with excessive canopy production due to the rich fertile soils. This is often translated in the wine as green or lacking body. The sandy base of Kooyong's terroir helps reduce this vigour. Each clone has its own inherent characteristics which, when skillfully blended together by accomplished winemakers, give wine its many textures and complexity.
Kooyong uses a variety of canopy management techniques to ensure high quality, concentrated grape production. Some of these include shoot thinning and fruit dropping. The Kooyong Estate parcels are situated on the Moorooduc flats of the Mornington Peninsula. The land Is slightly graded facing a north direction. The vineyard has been planted with rows running from South to North, which ensures maximum sunlight exposure. The vines are planted using the vertical shoot position (VSP) trellising system. The vines have been spaced out to reduce shading and increase fruit exposure to sunlight.
Wines are made on site to techniques specifically designed to deal with numerous small batches. The philosophy is to preserve the vineyard characters exhibited by the fruit. Chardonnay is whole bunch pressed and transferred to new and used French oak. Fermentation occurs naturally without yeast additions. All of the Pinot Noir fruit is hand picked and 100 per cent de-stemmed into open vat fermenters. The fruit is chilled to approximately 8-10 degrees and then allowed to warm up ambiently. Spontaneous fermentation occurs about 4-8 days later. The Massale parcels use only 10 per cent to 15 per cent new French oak. The wine is then bottled after approximately 12 months. This shorter maturation period is designed to make this wine more approachable when young. Handpicked Pinot Gris and Viognier is whole bunch pressed and transferred to used French oak. By using only old oak, the Pinot Gris wines receive the benefit of added texture without any oak flavours being imparted.
Kooyong is well equipped with an advanced irrigation system. This allows the winemaking team to administer water to each vine depending on the stress levels expressed by the vines. Kooyong's site receives less rainfall per annum than surrounding vineyards an the Mornington ridge system. The use of an irrigation network enables a high degree of control over the development of both the Pinot Noir and Chardonnay vines.
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