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Awards, Ratings & Reviews
95/100 — Winepilot · 2024 Vintage (Tasted: May 2025)
“The adjectives get a real work out this little beauty, but suffice to say that it is one tightly layered, complex, energy-driven, totally delicious youngster. Brings together all the class you might expect from Mornington Peninsula’s signature red grape with a vibrancy that entices. Dusty red cherry, cranberry, leaf, potpourri, rose and gentle spices light up the scent. It’s a most welcoming introduction and from there, it moves into a beautifully expressive palate lit up in aromatics with a touch of violet and delivered with nicely judged oak. Acidity runs bright through the finish.”
About This Wine
Kooyong Estate Pinot Noir comprises fruit from the Meres, Haven, Ferrous and Nord blocks, offering an overall expression of the Kooyong vineyard. Parcels from different soils and mesoclimates are blended to create the Estate label, with the same parcels consistently chosen each year to give an underlying likeness across vintages.
The fruit was fermented in a combination of large-format oak vats, large-format concrete tanks and open-top stainless-steel fermenters. Fermentation commenced spontaneously with ambient yeasts, included a proportion of whole bunches and lasted 16 to 18 days. Following fermentation, the wine was pressed and racked into French oak barriques (14% new) and puncheons, undergoing indigenous malolactic fermentation. The maturation period was 12 months. The wine was bottled without fining and with minimal filtration.
Tasting Notes
The aroma offers an opulent expression of dark and red cherry fruit, followed by a touch of crushed strawberry and pomegranate. A hint of blood orange peel and earth spice provides complexity, with toasty oak gently framing the wine. The palate is awash with red spectrum fruits, cherry, raspberry and fruits of the forest, supported by fine tannins and a bright acid line that gives length and brightness to the finish.
Specifications
- Vintage: 2024
- Grape Variety: Pinot Noir
- Region: Mornington Peninsula / Victoria / Australia
- Fermentation: Spontaneous fermentation with ambient yeasts; 16–18 days
- Maturation: 12 months in French oak barriques and puncheons (14% new)
- Alcohol: 13.0%
- Closure: Screwcap
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