Kooyong Estate Pinot Noir 2025
- 94
- $60
- Drink by: 2026-2034
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The Estate Pinot Noir is a combination of fruit from a number of blocks – Meres, Haven, Ferrous and Nord. A great example of the glories of Mornington Peninsula Pinot Noir. Fermentation was in a mix of vessels, including large format oak vats, concrete tanks and open top stainless steel fermenters. The team included a portion of whole bunches. Fermentation took around sixteen days and the wine was then pressed into a mix of French oak barriques, of which 15% were new, puncheons. Maturation was for a year. A pale but gleaming crimson, there is a slight sappy, briary opening to the wine and we have aromas weaving through cherries, fresh herbs, smoked meats, a touch of leather, raspberries and cold tea. The wine is of medium length, finely balanced with juicy acidity, and finishes with satiny tannins. Fresh and with good direction throughout, enjoy this over the next six to eight years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
