Kooyong Clonale Chardonnay 2016

A blend of Chardonnay from Kooyong's Tuerong and Balnarring vineyards.
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  • $70.00

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Primary Notes: Apple / Pear Pineapple

Secondary Notes: Vanilla

Tertiary Notes:

Body: Medium

Dryness: Dry


Tannin: Light

Alcohol (%):

Origin: Mornington Peninsula, Melbourne, Australia

Maker: Kooyong

Grape: Chardonnay

Fermentation: Slight Wood

Awards: >90 pts


Serving Temperature: Best served between 8–10 degrees.

Asian Food Pairing: Sambal fried fish, yong tau foo, Fried bee hoon

Western Food Pairing: Pair with salads, canapes and slightly spicy fish dishes.


Kooyong Clonale Chardonnay 2016

Kooyong Clonale Chardonnay is made of 100% Chardonnay. Bright lemon colour. The bouquet opens with zesty grapefruit, crisp green apple, white nectarine and a whiff of white flowers. Hint of oak with a lovely balance of acidity and buttery creamy textures on the palate. Flavours of lime and grapefruit citrus, baked green apples, ripe pear and a dash of almond nuts round off in a long, persistent finish.

The Kooyong Clonale is a blend of Chardonnay from their Tuerong and Balnarring vineyards. Gently whole-bunch pressed directly into French oak barriques (of which 12% were new). Where fermentation commenced spontaneously with ambient yeasts. Following fermentation, the wine was aged on lees (without battonage) for 10 months. The wine was bottled without fining and with minimal filtration.

 - 92 POINTS

 Vibrant and stylish, with a creamy, faintly nutty bouquet of peach, bubblegum, and grapefruit lifted by scents of fresh white flowers. It’s long and gentle, with a lively, persistent core of stonefruit and citrus backed by creamy, nutty complexity and wrapped in a soft but refreshing ruby grapefruit acidity.


This is always a deliciously endearing wine of a bouncy, ample, creamy and curdy disposition, given thrust by a skein of bright acidity, keeping it all on the straight and narrow. There are allusions to stone fruits, more to baked apple, hay and pear; a whiff of white flower and fern. Some cinnamon oak cuts a gentle swathe across the wine mid-drift to its aft, providing gentle guidelines. A nice drink.


Back in my Best Cellars days, I had a colleague/mate who would pretty much go through a six pack of this a week as his staffies, let alone the beer that was always sitting in the ice chest, ready for his necking pleasure. He just loved this stuff. It’s been reliably good to drink over the years, even outside my buddy’s approach to it. On target for a comfortable mesh of chardonnay fruit flavour and a racier acid line running through the wine. Sits well in glass with its green apple, nectarine, sandalwood and faint fern-herbal character. The palate is edgy in its texture, like a starched sheet. Offers layers of fruit and gentle savouriness. Very pleasant stuff here.
 An interesting mix on the nose of charred greens, Band-Aid, tropical fruit and a good dollop of funk. The palate is creamy and slippery textured, with a charred oak finish. Drink now.

How about a red from KOOYONG?