about us – our story
IN COONAWARRA SINCE 1906
In 1906, my great-grandfather Henry Albert and his wife Alice Jane Reschke bought a property to raise cattle. They named it ‘Koonara’, after the new name for the area. At the time, the region was known as the ‘Penola Fruit Blocks’ or‘ Penola Fruit Colony’, but many were keen to make the new name ‘Coonawarra’ stick.
Since 1988, our vineyards and wine have been our passion, and today, Nicole and the girls live in the family homestead surrounded by our vineyards. For this reason (and many others), we are creating a sustainable eco-system in our vineyards.
Dive into our history here.
organic viticulture
We’re certified to Australian Organic Standards in our Coonawarra vineyards, and we’ve been pesticide-free for over 15 years.
But here’s the thing about organic certification – it’s not just a badge we wear. It’s a completely different philosophy about how wine begins.
Most Australian vineyards spray chemicals every few weeks throughout the growing season.
We average just two organic sprays per year – a custom mineral mix that keeps vine nutrients balanced while letting nature do what it does best.
Instead of fighting our ecosystem, we work with it. We deliberately grow selected weeds throughout the vineyard to attract beneficial insects – the “good bugs” that feast on the pests trying to damage our vines.
No pesticides needed when you’ve got your own biological pest control team working around the clock.
Those same weeds we’re nurturing? They’re soil heroes. We let them grow long with deep root systems that aerate the soil and pack it with organic material.
This natural network holds water and nutrients beautifully, creating the healthy, balanced vines that produce our exceptional fruit.
Turns out weeds aren’t the enemy – they’re some of our hardest-working vineyard partners.
none of the bad stuff
We don’t cut corners in the winery, and we definitely don’t use shortcuts that compromise quality.
While 99% of Australian wines use oak chips, planks, or “oak dominos” (yes, that’s really what they’re called), we age every single red wine in 100% French oak barrels.
Not oak-flavoured wood bits floating in tanks, just actual fine-grain French Oak Hogsheads that cost upwards of $1,800 each.
Why spend that much? Because real barrel aging creates something chips simply can’t replicate.
You get those gorgeous vanilla hints, but more importantly, the micro-oxygenation process softens tannins naturally – similar to what happens when you decant a wine.
The result is a wine that’s more refined, more complex, and infinitely more enjoyable to drink.
Our reds have zero residual sugar. None. Our whites stay below 3g/L – though we make two delicious exceptions with our Moscato and just a touch in our sparkling white and red.
Everything else delivers that perfect sweet-fruit flavour from vine balance, not added sugar. It’s what makes our wines naturally keto-friendly without us even trying.
our pursuit of perfection
French Oak, Always
Every red wine we make spends time in 100% fine-grain French Oak Hogsheads.
These are the most expensive barrels you can buy – averaging $1,800 each – but the flavours they create are worth every cent.
There’s simply no substitute for real barrel aging.
Smaller Grapes, Bigger Flavour
We deliberately manage our vineyards for lower yields than most Coonawarra producers.
But here’s the secret: it’s not about growing fewer grapes – it’s about growing smaller grapes.
Our pea-sized beauties pack more skin per litre of juice, and since all the colour and flavour lives in those skins, our wines deliver dramatically more intensity.
Think pocket rockets, not show ponies.
talented people
Koonara has been blessed with exceptional winemaking talent, recently transitioning from the legendary Peter Douglas to the accomplished Peter Weinberg – ensuring the continued excellence and innovation we’re known for.
Peter Douglas is a true Coonawarra legend. As former head winemaker at Wynns Coonawarra Estate for 15 years, his experience is unmatched.
He’s crafted vintages at Chateau Leoville Barton in Bordeaux, Constellation in Napa Valley, and Casa Vinicola Calatrasi in Sicily and Tunisia.
A long-time family friend, Peter guided our winemaking for many years. His influence runs so deep that our super-premium The Head Honcho Cabernet Sauvignon is named in his honour.
Peter Weinberg has seamlessly taken the reins over the past two vintages, bringing his own decorated winemaking experience to Koonara.
Based in Coonawarra and originally from Newcastle, Peter started his career in the Hunter Valley at Mount Pleasant before making Coonawarra his home in 1999. Known for his hands-on approach and passion for the region, Peter led Brand’s Laira to award-winning success with Cabernet Sauvignon and Shiraz.
Now he brings that expertise and creative vision to our entire range, continuing our legacy of excellence while crafting wines that truly reflect Coonawarra’s unique terroir.
Meet the rest of our team
GREAT DIRT
Coonawarra: Famous terra rossa soil
All our Coonawarra vines are planted on the legendary red terra rossa soil right here on our property – land that’s been in the family for over 100 years.
This iron-rich soil over limestone is what makes Coonawarra Cabernet Sauvignon world-famous, and we’re lucky enough to have it under our feet every day.
Mt Gambier: The coolest region in mainland Australia
Our whites and Pinot Noir grapes come from Mt Gambier – even cooler than Marlborough in New Zealand.
This extended growing season lets the grapes develop incredible flavour complexity while maintaining that crisp, fresh acidity that makes great white wine sing.