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Kooyong Clonale Chardonnay Mornington Peninsula

Kooyong Clonale Chardonnay Mornington Peninsula 2013


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Product details

  • Winemaker

    Sandro Mosele
  • Variety

  • Bright limey-straw colour. An aromatic nose with fresh lime/ lemon and quartzy silica mineral characters, balanced with notes of grilled nuts, white peach and a soft creaminess. Palate is bright and again minerally with the same attractive balance of pert citrus zing and layers of texture.
  • Alcohol

  • When to drink

    Drink now or keep for 2-3 years
  • Bottle

  • Style

    Rich & Complex White
    • Screwcap

Press ReviewPress

From the Mornington Peninsula just outside Melbourne, try Kooyong's elegant, minerally Clonale Chardonnay which knocks spots off many comparably priced burgundies. (It was the bottle we finished after the tasting, which is always telling.)

Fiona BeckettThe Guardian

Rather Chablis-like in shape and profile, this fragrant, lightly spicy and subtly oaked young chardonnay has a bouquet of lemon, grapefruit, melon and vanilla backed by nuances of ginger, cinnamon and minerals. It’s fine and elegant, with a long, fresh and focused presence of gentle melon, lemon and peachy flavour culminating in a bright, tangy acidity.

Jeremy OliverThe Australian Wine Annual 2015

An intriguing mix of flint, toast and seashell aromas – the latter not as unusual as it sounds, often present in some burgundies. Stir these in with ripe stone fruit flavours and mouth-watering, grapefruit pith and acidity and you have a terrific drop.

Tony LoveSunday Herald Sun, My Top Drops, December 2014


The 2009 – 2010 growing season began with an early budburst. Rains came often through the spring and early summer. An unseasonal warm spell before flowering combined with the rains to induce high vegetative vigour in some blocks. This pulled back the yield potential slightly, through imperfect fruit set. Most blocks thus did not require thinning at veraison. Conditions from flowering and through the ripening period were a welcome moderate to cool and even though harvest was still early and in the pattern of the last four years, the 2010 vintage provided an exciting opportunity to make wines of beautifully balanced ripeness and excellent regional expression. The fruit is whole bunch pressed and barrel fermented in French oak (12% new) without yeast inoculation. The sur lie maturation period was 7 months in barrel and a further 5 months in tank before bottling.

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