Tasting Profile

The bouquet opens with aromas of grapefruit, fresh pear, and white nectarine skin. These fresh fruit notes are complemented by almond meal, nougat, and a hint of fresh cream, bringing added depth. Subtle accents of gunflint and delicate oak spice linger in the background. The palate is vibrant and textured, featuring a blend of grapefruit and lime citrus flavours that transition into juicy white stone fruits. Lees contact contributes a creamy texture while nuanced phenolic grip enhances complexity. A bright, focused acidity provides structure and balance, leading to a crisp and refreshing finish.

The Vintage

It was a growing season with challenges and opportunities, and our viticulture team demonstrated agility and adaptability. Above-average rainfall during Winter recharged the soil moisture, which was crucial for healthy vine growth. Budburst commenced in early September. The vines enjoyed stable weather and moderate temperatures throughout Spring. During this period, our primary focus was managing the vine canopy and monitoring for pests and diseases. While our vineyards benefited from above-average rainfall during December and January, extra vigilance was required, and we adapted our vineyard practices, particularly canopy management, to mitigate the risks of diseases that thrive in wet conditions. Each weather event required us to be nimble, adapt our practices, and rely on our experience to ensure the highest possible fruit quality. Entering late Summer, the weather stabilised. Early February enjoyed sunny and mild conditions. Harvest commenced on 20 February, slightly earlier than usual and concluded on 21 March. Warm and dry conditions condensed the season. Exceptional efforts from our viticulture and winery teams ensured the timely delivery and processing of fruit. While yields were below long-term averages, the conditions proved favourable for pristine and optimally ripe fruit.

The Vineyard

The 2019 Kooyong Clonale is a blend of Chardonnay from our Tuerong and Balnarring vineyards. The fruit was gently whole-bunch pressed directly into French oak barriques (of which 7% were new), where fermentation commenced spontaneously with ambient yeasts. Following fermentation, the wine was aged on lees (without battonage) for nine months. The wine was bottled without fining and with minimal filtration.