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NOTES
The Kooyong vineyard and winery are located at Tuerong on the northern end of the Mornington Peninsula, 80km south of Melbourne, Victoria, Australia. In 1995, Kooyong 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’. 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.
TASTING NOTES
A vibrant ruby red; an opulent bouquet with juicy cherry and raspberry perfumed notes and supporting minerality. 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.
REVIEWS
Vivid crimson-purple; very pure varietal fruit expression throughout with black cherry, damson plum and fruit spices; long palate and finish. Will develop with aplomb through to 2012 and beyond. Diam.13% alc. Rating 94 Drink 2015, James Halliday, Australian Wine Companion 2010
It’s made to be a ‘bistro’ pinot noir, but it’s a more serious wine than that. Each release seems to outdo the previous one too. Very similar to the 2007 but with an extra dollop of fruit, rose-like sweetness fleshing it out. An excellent wine – we’re more than happy to wrap our chops around this. Lots of dry tannin with minerally, sophisticated edges. Good length. And a feeling that it’s all young and tight – this is a wine with a future. Drink 2010- 2014 92 Points Campbell Mattinson and Gary Walsh, THE BIG RED WINE BOOK 2009/2010
Lighter in style than Kooyong Estate’s other offerings, this is a delicious entry-level pinot noir that is drinking beautifully now. Smells include wild strawberry, red currant and dried woody herbs. In the mouth it’s clean, fresh and beautifully balanced. Matt Skinner, The Age Sunday Life Magazine July 12th, 2009
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