Kooyong was established in 1995. At this time the Peninsula was rapidly expanding, establishing itself as a premium Pinot Noir and Chardonnay grape-growing region of Australia. Both these varieties are suited to this cool maritime climate.

In 1998, plans for a large and modern winery were devised and construction began. State of the art equipment was installed to give the winemaking team the best possible opportunity in processing, fermenting and storing top quality wine.

Kooyong lays claim to 52 acres of Pinot Noir and 27 acres of Chardonnay vines. Kooyong strives for complexity in its wines by exercising 8 different clones of Pinot and 10 clones of Chardonnay. Each clone has its own inherent characteristic. When blended together, they give the wine its many flavors and textures.

The Mornington Peninsula is 60km South-East of Melbourne, Victoria in Australia. The peninsula 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 vigor. Even so, Kooyong uses a variety of canopy management techniques to ensure high quality, concentrated grape production. Some of these include shoot thinning and fruit dropping. Kooyong is 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.

Kooyong is well equipped with an advanced irrigation system. This allows us 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 on 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.

VINEYARD

Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own on-site winery.

VINTAGE

The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields and more tannic reds. Overall it was a good vintage resulting in well structured wines.

VITICULTURE

Site - 100% estate grown
Vine Age - 13 years at time of harvest – mix of 6 clones
Trellis - Vertical Shoot Position (VSP)

WINEMAKING

100% destemmed and fermented in open vats without innoculation. Matured for 18 months in French oak (30% new)

ALCOHOL - 13.0 % vol
COLOUR - Vibrant ruby red
BOUQUET - Bright raspberry and cherry notes

PALATE

A rich, powerful, and complex palate. The richness and generosity are balanced by firm tannins that are typical of 2007, and a hint of rhubarb and a mineral (graphite) edge adds further interest on the finish. This has the density of fruit and the structure to age extremely well.

CELLARING

VINEYARD

Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own on-site winery.

VINTAGE

The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields. Overall it was a good vintage, resulting in well structured wines.

VITICULTURE

WINEMAKING

Whole bunch pressed and barrel fermented naturally without inoculation. Matured for 12 months in French oak (30% new)

PALATE

The palate shows real class, balance and intensity. Quite open and expressive, there is an opulence that reflects the warm year, but the balance is terrific. White peach, floral, orange peel, hazelnuts, cashews, and some mouth-coating richness. The intensity builds through the palate, which is reined in on the finish by the tight acid structure.

CELLARING

With careful cellaring, this wine has good potential for ageing

VINEYARD

Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate.

VINTAGE

The 2008 vintage was characterised by an early start and above average yields. A hot week experienced in March had a pronounced effect on the fruit yet to be picked. Fortunately, the vast majority of our fruit had already been harvested. The unseasonably cool February greatly enhanced the aromatic qualities of wines harvested prior to the heat, making these some of the most expressive and individualistic wines made yet.

VITICULTURE

Estate grown fruit is now supplemented by specially selected purchased parcels of fruit. The trellis type is Vertical Shoot Position (VSP).

WINEMAKING

Whole bunch pressed and barrel fermented naturally without inoculation. Matured for 10 months in French oak (15% new)

PALATE

Grapefruit mingling with lemon barley, brioche, and honeydew melon flavours. The palate mixes a thickness of texture with crisp acidity.

CELLARING

With careful cellaring, this wine has good potential for ageing

VINEYARD

Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate.

VINTAGE

The 2008 vintage was characterised by an early start and above average yields. A hot week experienced in March had a pronounced effect on the fruit yet to be picked. Fortunately, the vast majority of our fruit had already been harvested. The unseasonably cool February greatly enhanced the aromatic qualities of wines harvested prior to the heat, making these some of the most expressive and individualistic wines made yet.

VITICULTURE

Estate grown fruit is now supplemented by specially selected purchased parcels of fruit. The trellis type is Vertical Shoot Position (VSP).

WINEMAKING

100% destemmed and fermented in open vats without innoculation. Matured for 12 months in French oak (15% new)

PALATE

A finely structured palate supported by persistent acidity and tannin. This wine shows richness and depth supported by juicy fruits including raspberry and cherry. It has a good linear palate and is supported with subtle oak. An elegant wine which is both approachable when young, and showing potential for further improvement with age.

CELLARING

With careful cellaring, this wine has good potential for ageing.

VINEYARD

Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own on-site winery.

VINTAGE

The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields. Overall it was a good vintage, resulting in well structured wines.

VITICULTURE

Site - 100% estate grown
Vine Age - 12 years at time of harvest
Trellis - Vertical Shoot Position (VSP)

WINEMAKING

Whole bunch pressed and barrel fermented naturally without inoculation. Matured for 12 months in French oak (30% new)

PALATE

The fruit is restrained, and there is considerable strength and some thickness to the texture on the palate. Not at all fat, but rich - this richness is combined with a Riesling-like strictness. The wine flows across the palate with evenness and depth. Flavours of straw, almond, fennel, jelly crystals, and lime juice, with length and intensity that it is a hallmark of Faultline.

CELLARING

With careful cellaring, this wine has very good potential for ageing.

VINEYARD

Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own
on-site winery.

VINTAGE

The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields. Overall it was a good vintage, resulting in well structured wines.

VITICULTURE

Site - 100% estate grown
Vine Age - 12 years at time of harvest
Trellis - Vertical Shoot Position (VSP)

WINEMAKING

Whole bunch pressed and barrel fermented naturally without inoculation. Matured for 12 months in French oak (30% new)

PALATE

On the palate there is a very attractive tension to the wine, with a seam of crisp acid, and a range of restrained fruit and minerally flavours. River pebbles, cumquat, bay leaves, white peach, green apples, and honeydew melon are a few that come to mind, and there is just a touch of creaminess to the mid-palate that offsets the tautness. A very strong and pure expression of Farrago.

CELLARING

With careful cellaring, this wine has very good potential for ageing.

VINEYARD

Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own on-site winery.

VINTAGE

The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields and more tannic reds. Overall it was a good vintage resulting in well structured wines.

VITICULTURE

Site - 100% estate grown
Vine Age - 13 years at time of harvest
Trellis - Vertical Shoot Position (VSP)

WINEMAKING

100% destemmed and fermented in open vats without innoculation. Matured for 18 months in French oak (30% new)

PALATE

Softer than normal, but still has the density and richness of Ferrous – not as muscley though as some years. Still a little backward on the finish, but the texture is silky. The tannins are firm but ripe and round, and there is a generosity of fruit that makes the fresh acidity less apparent. Cherries, cedar, lemony oak, dry, grippy tannins on the finish and certainly great potential to age. But there is a nice silkiness already.

CELLARING

With careful cellaring, this wine has very good potential for ageing.

VINEYARD

Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own on-site winery.

VINTAGE

The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields and more tannic reds. Overall it was a good vintage resulting in well structured wines.

VITICULTURE

Site - 100% estate grown
Vine Age - 13 years at time of harvest
Trellis - Vertical Shoot Position (VSP)

WINEMAKING

100% destemmed and fermented in open vats without innoculation. Matured for 18 months in French oak (30% new)

PALATE

Fragrant as always, and dominated by red fruit, the 2007 Meres is a little more strict in its structure than it normally is at this age, with a combination of some firm tannins and crisp acidity. While red berries are most apparent there is also some blue fruit, some nutmeg and clove spice, and a savoury edge with a touch of earthiness and flavours reminiscent of wild olives. Oak is barely apparent, and the fragrance lasts through to the finish. Quite unevolved at this stage.

CELLARING

With careful cellaring, this wine has very good potential for ageing.

VINEYARD

Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own on-site winery.

VINTAGE

The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields and more tannic reds. Overall it was a good vintage resulting in well structured wines.

VITICULTURE

Site - 100% estate grown
Vine Age - 13 years at time of harvest
Trellis - Vertical Shoot Position (VSP)

WINEMAKING

100% destemmed and fermented in open vats without innoculation. Matured for 18 months in French oak (30% new)

PALATE

On the palate it is very elegant and silky, balanced and harmonious, not over extracted or dense. True Pinosity with a lightness of touch. The palate feels lighter than previous Havens, with slightly more red fruit than black. Oak again is imperceptible. There is a hint of meatiness, but fresh red fruit dominates. The acid is crisp, even bracing at this early age, but there is delicacy of fruit, elegance, balance and cool fruit to suggest it will be lovely in a couple of years.

CELLARING

With careful cellaring, this wine has very good potential for ageing.

Port Phillip Estate is situated at Red Hill in the heart of the Mornington Peninsula wine region 80km south of Melbourne, Victoria, Australia. The vineyard is part of the Gjergja family domain, which includes Kooyong vineyard and winery. The winemaker is Sandro Mosele.

The 20 hectare property has glorious views to Phillip Island and French Island in Westernport Bay. The estate is located at latitude 38 degrees South at an altitude of 160m above sea level. The maritime influences together with the natural amphitheatre formed by the the north and north-east facing blocks provide an ideal environment for cool climate viticulture.

The maritime influence at the vineyard is symbolised by the 'Blue Peter' logo, a blue flag pierced with white, the international maritime code for letter 'P'.

VINEYARD

Port Phillip Estate is planted to 8.7 hectares of Pinot Noir, Chardonnay, Shiraz and Sauvignon Blanc. It was established in 1987, and has rapidly gained a reputation in the industry for producing exceptional cool climate wines, brought about by attention to detail and the impeccably maintained vineyard.

In this regard, advantage is taken of the site's unique 'terroir' and the essential ingredients comprising the right soil, the right grapes for that soil, the right climate, and the know-how of the winegrower and winemaker. Good wine is the result of a balanced vine, controlled yields and quality fruit. Under the management of third generation viticulturist Doug Wood, the Port Phillip Estate viticulture program produces low yield, high quality crops that display the flavour intensity of this exceptional site.

The vines are all cane pruned and shoot thinned by hand.

VINTAGES

Vintage notes by Winemaker, Sandro Mosele

2008
Characterised by an early start and above average yields.  The unseasonably cool February greatly enhanced the aromatic qualities of the wines.  A hot week experienced in March had a pronounced effect on the fruit yet to be picked.  Fortunately, the vast majority of our fruit had already been harvested.  Wines from 2008 are some of the most expressive and individualistic wines we have made.

2007
Another early vintage. Drought conditions resulted in lower yields for all varieties.  The quality of the fruit was excellent, and has resulted in intense wines.

2006
One of the earliest seasons on record for the Mornington Peninsula. Overall it was a good vintage, resulting in aromatic and well structured wines.

Pinot Noir

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 between four to eight days later. Cap management is via hand plunging as well as a computer controlled mechanical plunger. Once the fermentation is complete (between days 14 to 20), the wine is pressed and transferred to French oak barrels. Up to 30 per cent new wood is used and the wine is bottled after 12 months. The Morillon Pinot Noir is a specially selected parcel of fruit. This wine is made exactly the same way, but it is allowed to mature in oak for another six months.

Shiraz

VINEYARD

Port Phillip Estate is located at Red Hill on the Mornington Peninsula. The maritime climate and southerly latitude combined with the estate’s deep red loam soils are ideal for cool climate viticulture. The vineyard is set in a sheltered natural amphitheatre with north and north-east facing slopes providing excellent drainage and exposure to sunlight.

VINTAGE

The 2007 vintage was one of the earliest on record. Pinot Noir grapes were picked in mid March 2007 after reaching optimum ripeness.

VITICULTURE

Site - 100% estate grown
Vine Age - 20 years at time of harvest – clone MV6
Trellis - Vertical Shoot Position (VSP)

WINEMAKING

21 day cuvaison (length of time on skins). Fermented in open stainless steel fermenters. Matured for 16 months in French oak barriques (30% new).

PALATE

The 2007 Morillon Pinot Noir shows the terroir of the cool, elevated site at Port Phillip Estate. There is edgy acidity on the palate, balanced by supple tannins, with more of the fragrant red fruits infusing the palate right through to the finish.

CELLARING

With careful cellaring, this wine has very good potential for ageing.

VINEYARD

Port Phillip Estate is located at Red Hill on the Mornington Peninsula. The maritime climate and southerly latitude combined with the estate’s deep red loam soils are ideal for cool climate viticulture. The vineyard is set in a sheltered natural amphitheatre with north and north-east facing slopes providing excellent drainage and exposure to sunlight.

VINTAGE

The 2006 vintage was one of the earliest on record. Shiraz grapes were picked in early April 2006 after reaching optimum ripeness.

VITICULTURE

Site - 100% estate grown
Vine Age - 11 years at time of harvest
Trellis - Vertical Shoot Position (VSP)

WINEMAKING

21 day cuvaison (length of time on skins). Fermented in open stainless steel fermenters. Matured for 16 months in French oak barriques.

PALATE

On the palate the clean, lemony acidity reflects the cool climate, and there is more pepper and a touch of rosemary and fennel. The tautness of acidity and bright, cool fruit, is balanced by some generous mulberry and Satsuma plum characters and a fleshy mid-palate. The finish is long, fresh, and spicy, with fine tannins, and barely perceptible oak in the background..

CELLARING

With careful cellaring, this wine has very good potential for ageing.

FOOD SUGGESTIONS

VINEYARD

Port Phillip Estate is located at Red Hill on the Mornington Peninsula. The maritime climate and southerly latitude combined with the estate’s deep red loam soils are ideal for cool climate viticulture. The vineyard is set in a sheltered natural amphitheatre with north and north-east facing slopes
providing excellent drainage and exposure to sunlight.

VINTAGE

The 2007 vintage was one of the earliest on record. Pinot Noir grapes were picked in mid March 2007 after reaching optimum ripeness.

VITICULTURE

Site - 100% estate grown
Vine Age - 19 years at time of harvest – clones MV6, G5V15
Trellis - Vertical Shoot Position (VSP)

WINEMAKING

Fermented in open stainless steel fermenters, hand plunged. Total cuvaison is about 20 days. Matured for 12 months in French oak (30% new).

PALATE

An aromatic, lively, fresh pinot noir. There is good acidity on the mid palate, with some light mouth coating tannins. Cherry and spices with a hint of oak follow through to a savoury finish. This wine will develop further complexity with age.

CELLARING

With careful cellaring, this wine has good potential for ageing.

FOOD SUGGESTIONS

Quail, Peking duck or pan fried Atlantic salmon.

VINEYARD

Quartier means neighbourhood. The fruit for this wine has been sourced from a neighbouring vineyard in the Red Hill area.

VINTAGE

The 2007 vintage was one of the earliest on record. Barbera grapes were picked in mid March after reaching optimum ripeness.

VARIETY

The Barbera grape variety originated in the Piedmont region of Italy. It is one of Italy’s most widely planted varieties.

WINEMAKING

Fermented in open stainless steel fermenters, hand plunged and left on skins for about 20 days. Matured for 12 months in new and used French oak

PALATE

The wine has an inviting freshness, with the textbook bright acidity of Barbera in evidence. An intriguing palate where savoury flavours reminiscent of jamon come into play, along with wet earth, soy, and angelina plum skins.

CELLARING

With careful cellaring, this wine has very good potential for ageing.

FOOD SUGGESTIONS