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
Mid gold, vivid green hue: the highly expressive and savoury bouquet offers fresh grapefruit, nectarine, charcuterie and struck match in equal measure: the palate is racy and fresh, with the concentration of fruit offering generosity and providing the framework for the diligent winemaking on display: long and harmonious, and good value. 95 points
Ben EdwardsJames Halliday Australian Wine Companion 2014
Such a reliable performer over the years but the last three vintages of Kooyong’s Clonale Chardonnay really have offered amazing value for money. Actually, they’re just really good wines – regardless of what you pay for them. I think the 2011 is a better wine than the 2010 and the 2012 but I’m partial to leaner Chardonnays with the emphasis on detail and extension. The 2010 and 2012 offer greater generosity and width on the palate. Many will enjoy them more. Anyway, to this release…
The bouquet is of white peach and toasted sourdough, accompanied by the expected lime and grapefruit which forms the focal point of the wine. A touch of struck match and almond meal make their presence known as well. Spiced nougat oak is subtle and in the background. Despite my mention of generosity, this is still an impressively focused wine with a long quartz and flint coda. Purchase with confidence.
Jeremy PringleWine Will Eat Itself, 2013
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.