Cool growing conditions, rocky mineraly soils, and low-yielding vines have helped create a complex bouquet awash with true Pinot characters. It has hints of vanilla and fresh tobacco over spicy cherry notes.
Mount Gambier is the perfect spot to create really good Pinot. The temperatures between Mount Gambier and the most famous French Pinot Noir region – Burgundy are extremely similar. If you add all the temperatures of the growing season together (minus 10 degree base temp), it gives you the Biological Effective Degree Days (BEDD). For 1st Cru Areas of Burgundy, the BEDD is 1242 and 1245 for Mt Gambier.
Named after the Cape Banks Lighthouse, which is only 30mins drive from our vineyards, near Carpenter Rocks on South Australia’s rugged South East coastline.
“There is a buzz around pinot grown in Mount Gambier and there’s a good reason for it. Cool growing conditions, rocky, minerally soil, and low-yielding vines contribute to the hints of vanilla and fresh tobacco over spicy cheery notes. This is a more-ish tribute to the local landscape and begs for foggy evenings, an armchair and plenty of time to waste.” 4 Stars, Katie Spain, Wine Writer Adelaide Advertiser 2019
Food match: Tea smoked duck breast and roast potatoes with truffle salt.
When wine is aged in fine oak barrels, a portion of it evaporates - winemakers call this the ‘angel’s share’. It was on this sentiment the Koonara angel was born.
Mount Gambier is the coolest region in mainland Australia. This produces rich lemon and lime Chardonnay, and luscious Pinot Noir. This coupled with the minerality from the rocky flint under just 10cm of soil in our Mount Gambier vineyard, helps create a complexity of flavours and long finish.
Food match: Coconut crusted lobster medallions with chilli and lime zest on a bed of pear, rocket and mango.
Download tasting notes PDF - 2018 vintageDownload tasting notes PDF - 2016 vintage
Koonara is the name of our Coonawarra property, where our family have lived for 100 years. When wine is aged in fine oak barrels, a portion of it evaporates - winemakers call this the ‘Angel’s Share’ - the rest is their gift to us. It was on this sentiment the Koonara angel was born.
Ezra is the angel that encourages writers, and helps people unlock their abilities and self expression.
Grown at a tiny 1 tonne per acre, and aged in the finest French oak 300 litre Hogshead barrels for 18 months before bottling.
Strengthening our vines through nutritional balance and bringing in beneficial bugs means no pesticides or herbicides have been needed or used in our Coonawarra vineyards for over 10 years.
“Deep red colour with strong purple tints. The bouquet is mineral and metallic, with a stony crushed-rock note. It has chocolate and concentrated black fruits on the palate. Some warmth and afterglow from elevated alcohol. A big wine with lots of ripe flavour and richness. Satisfying! A very powerful Coonawarra shiraz.” - 96 points, Huon Hooke 2019
This wine will age well until 2030 and beyond. We are very proud of our wines - we hope you enjoy them.
Our 2016 vintage was awarded:
Ezra is the angel who encourages writers and helps people open doors to their ability and self expression.
James Halliday - Tasting notes
“Yielded only 2.5 tonnes per ha; matured for 24 months in French hogsheads. A complex medium to full-bodied wine with interlocking streams of fruit, oak and tannins.”
93 Points - James Halliday
The 2012 Coonawarra vintage is – in most winemakers opinion – one of the best Coonawarra has seen, along with good winter rains resulting in a full soil moisture profile and ample vine carbohydrate reserves.
No pesticides, and only 4 purely organic sprays for mildew prevention for the whole season.
100% new French oak barrels for 2 years, 0% residual sugar, and below organic levels of sulphur (89 parts per million only).
In our Shiraz vineyard lives the Golden Orb spider. During the summer they catch vineyard pests, which is one reason why we haven’t used pesticides in the vineyard for over ten years.
What Australia does best! Aged in French oak barrel’s for 2 years, this is a elegant cool climate Shiraz, that will age well until 2025. Our aim is to make a complex sparkling Shiraz. Cool climate Shiraz works great as a sparkling, as the mint notes make it refreshing on hot days when you still want a steak. The oak age has given some nice Christmas cake complexity, but still with fresh blackcurrants and liquorice.
Food match: Christmas turkey or braised chile-spiced short ribs with black beans
Download tasting notes PDF for 2015 vintage