About
‘I am Damon Koerner and I grow grapes and make wine from the Clare Valley and Adelaide Hills. I focus on fruit quality and transparent winemaking and am passionate about producing great wine that reflects the place it is grown. Koerner wines are textural, approachable, light, fresh and can be enjoyed young but will also benefit from aging.
In the Clare Valley, all fruit is grown within a 750m radius. This includes our family’s vineyard, Gullyview and our vineyard, Vivian. We also source fruit from close neighbours, Parish. The varieties we focus on from Clare are Riesling, Vermentino, Sangiovese and Cabernet.
In the Adelaide Hills we source grapes from a few select vineyards, predominately around Lenswood. At our home block vineyard in Lenswood, we grow Chardonnay, Gamay and have recently planted Sangiovese and Savagnin. We have also just purchased a beautiful 45 acre property at the top of Lenswood, 600m above sea level, with multiple different aspects. We will begin planting Chardonnay here in 2024.’ - Damon Koerner
Adelaide Hills Releases
2023 Adelaide Hills Savagnin
Crisp, fresh Savagnin - sea spray, stone-fruit, acidity
Vineyard: Deanery Vineyard, Balhannah
Planted: 2004
Soil type: Sandy loam on sandstone & ironstone
Picking date: April 2, 2023
Picking method: Hand harvested and sorted in vineyard
Skin contact: No
Processing: Crush and destemmed
Pressing: Only take free run juice
Cooling / settling: Settled off dirt and heavy solids for 24 hours
Ferment & Aging vessel: Aged barrique for 2 months, steel for 14 months
Filtration: No
Fining: No
Alc: 13.1%
pH: 2.07
TA: 9.0
SO2: 30F, 62T
Production: 150 dozen
Winefront Review by Mike Bennie
Posted on 8 October 2024
'From Adelaide Hills and the Deanery Vineyard there. It sees a very short time in oak and then hangs out in stainless steel; an antithesis to Jura winemaking for a variety so steeped in tradition from that place. Rules to be broken, dreams to be made.
It holds good texture, nearly medium weight, somewhat neutral overall. A mix of things quietly going on. A clatter of limey acidity on green apple, fresh and dried. A touch of green pear. Some slate-like mineral characters. A sizzle of very bitter tonic water a pleasing reset of the palate as it corkscrews through the finish. It’s got a decent bit of pulpiness and interest, though it feels pretty neutral and safe for the variety despite the drinkability and refreshment factor on hand. Worth a look.'
91 Points
2023 Lenswood Chardonnay
Chardonnay with it all- flinty, a bit of oak and powerful fruit
Vineyard: Lenswood
Planted: 1998 & 2019
Soil type: A mix of Sandy iron stone / sandstone, Sandy loam on clay
Picking date: April 5 & 13, 2023
Picking method: Hand harvested and sorted in vineyard
Time on skins: No
Processing: Crush and destemmed
Pressing: Only take free run juice
Cooling / settling: Settled off dirt and heavy solids for 24 hours
Ferment vessel: French puncheons for 3 weeks
Aging vessel: French puncheons for 12 months on lees, then stainless steel for 6 weeks on fine lees
Filtration: No
Fining: No
Bottled: July 2024
Alc: 12.8
pH: 3.2
TA: 6.8
SO2: 30F / 60T
Production: 330 dozen
Winefront Review by Mike Bennie
Posted on 8 October 2024
'An unfined and unfiltered chardonnay of vim and pluck. This does the trick. It’s an Adelaide Hills excursion for the Clare-originating Koerners, though they know that turf well too.
It’s a tasty number. Rich in chardonnay’s best assets of stone fruit, dry melony notes, pear, gingery spice, cinnamon spice, a gentle kiss of well-judged toasty oak. Medium bodied, or just shy of it, tendrils of briny acidity through the core. It flows well, it has good energy, meat to the bones of texture, and feels vibrant as it trails off into the distance of each sip. Lots of charm.'
93 Points
2023 Adelaide Hills Gamay
Refined Gamay – bright, juicy & structured
Vineyard: Deanery Vineyard, Balhannah
Planted: 2004
Soil type: Sandy loam on sandstone & ironstone
Picking date: April 4, 2023
Picking method: Hand harvested and sorted in vineyard
Processing: Destemmed retaining some whole berries with no whole bunch
Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily
Time on skins: 14 days
Pressing: Free run and pressings combined
Settling: Settled off gross lees for 7 days
Aging vessel: 2000L Slovonian oak Foudre for 10 months, then stainless steel for 6 months
Filtration: No
Fining: No
Alc: 12.5%
pH: 3.24
TA: 8.3
SO2: 22F, 45T
Production: 210 dozen
Winefront Review by Mike Bennie
Posted on 8 October 2024
'From the Deanery Vineyard, Adelaide Hills. Koerner goes gamay. It hangs out in Slavonian foudre.
This is tightly wound and compact with a slight haze to texture and a pleasing balance of sweet-sour-bitter of red berry fruit and herbal elements. It’s quite zesty as a red wine, succulent in texture too, a refreshing, if not crisp finish. Tart cherries, rose hip tea, a faint ginger element, dried basil and cardamom spice are the quarry. It feels very modern and bright. It drinks well.'
92 Points
2023 Adelaide Hills Sangiovese
Medium bodied red - red fruits, spice and long tannins
Vineyard: Deanery
Varietal: 100% Sangiovese
Planted: 2000, 1996 & 1998
Soil type: Clay loam on shale soft rock and sandy loam on deep clay
Picking date: April 4 & 18, 2023
Picking method: Hand harvested and sorted in vineyard
Processing: Destemmed retaining some whole berries with no whole bunch
Fermentation: Natural ferment in open top steel fermenters, hand plunged and pumped over daily
Time on skins: 2 weeks
Pressing: Free run and pressings combined
Settling: Settled off gross lees for 7 days
Aging vessel: 2000L Slavonian oak Foudre for 12 months, then stainless steel for 6 months on fine lees
Filtration: No
Fining: No
Bottled: July 2024
Alc: 12.4
pH: 3.27
TA: 7.7
SO2: 26 F / 55 T
Production: 410 dozen
Winefront Review by Mike Bennie
Posted on 8 October 2024
'Naturally fermented sangiovese is matured in Slavonian oak foudre.
The wine edgy and energetic with its vivacious acid profile and general pluck and crunch. Red cherries galore at the crisper edge of their profile. Likewise strawberry where the flesh under the calyx and sepals is white – hence a bitter-tartness amongst that more recognisable flavour. There’s a faint slosh of cola, a faint lick of liquid cinnamon/clove spice too. Tannins are firming, stony and proper. It feels a bit on the leaner side where it gets a little too firm and dry, but there’s merit in that for the variety too. Get some red sauce pasta happening and watch it work better.'
92 Points
Clare Valley Releases
2023 Watervale Riesling
Riesling but not as you know it - aromatic with texture and spice
Vineyard: Gullyview & Parish Vineyards, Watervale
Blocks: Grace, Parish & Gullyview
Planted: 1973, 1923 & 1973
Soil type: Red clay on limestone (Gullyview & Grace), Red clay on slate and iron stone (Parish)
Picking date: March 10, 11 & 12, 2023
Picking method: Hand harvested and sorted in vineyard
Processing: Crush and destem
Time on skins: 6 hours in press
Pressing: Free run only, minimal press rotations
Cooling / settling: Cold settled off dirt and heavy solids for 3 days
Fermentation: Natural ferment in Steel & ceramic amphora for 2 months
Aging vessel: Stainless steel on fine lees for 6 months
Bottled: 14/12/2023
Filtration: Sterile
Fining: No
Alc: 11.6
pH: 3.11
TA: 7.1
SO2: 30 free / 65 total
Production: 1500 dozen
2023 Pigato Vermentino
Vermentino on skins - peach, iced tea and super refreshing
Vineyard: Gullyview Vineyard, Watervale
Planted: 2007
Soil type: Terra Rossa, red clay on limestone
Picking date: March 18 & 21, 2023
Picking method: Hand harvested and sorted in vineyard
Processing: Destem retaining ~ 50% whole berries. No whole bunch
Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily
Time on skins: 20 days
Pressing: Free run and pressings combined
Settling: Settled off gross lees for 7 days
Aging vessel: Steel for 7 months
Filtration: No
Fining: No
Alc: 10.1%
pH: 3.25
TA: 6.9
SO2: 25 free / 50 total
Production: 1380 dozen
Winefront Review by Mike Bennie
Posted on 25 October 2023
'Skin fermented vermentino (20 days maceration) from Clare Valley. This one feels more in the refreshing zone than orange wine zone, but does the latter justice in its texture and pleasing bitterness. The tenth release for this significant wine!
Like tonic water meets mandarin juice joined to alpine herbs meshed with green apple. What a delight! Lighter expression in a way, despite the ripple of powdery tannin through it all, a frisky, long, pink grapefruit finish laced with juniper berries a delight. Thirst-quenching stuff here. Tightly wound, lots going on, fine boned. Yummm.'
93 Points
2023 Tiver Rose
Classic dry Rose- savoury, crunchy and fine boned
Varietal: Sangiovese & Sciacarello
Vineyard: Vivian Vineyard, Leasingham, Clare Valley
Farming: Organic since 2016
Soil type: Red and Black clay on limestone
Picking date: March 25, April 3 & 14, 2023
Picking method: Hand harvested and sorted in vineyard
Time on skins: approx 3 hours
Processing: Crush and destemmed
Pressing: Take free run and pressings
Cooling / settling: Cold settled off dirt and heavy solids for 24 hours
Ferment vessel: Slavonian oak Foudre for 4 weeks
Aging vessel: Stainless steel on fine lees for 6 months
Filtration: Sterile
Fining: No
Alc: 11.6%
pH: 3.2
TA: 6.5
SO2: 25F, 50T
Production: 880 dozen
Winefront Review by Mike Bennie
Posted on 25 October 2023
'A blend of sangiovese and sciacarello from a single (Vivian) vineyard. We’re in rose land here.
Fragrant with sour cherries, cranberry, rose hip tea, sweet spice, a lick of minty herbs too. Palate and bouquet send similar vibes. The palate is juicy, has a little tug of fine, lacy tannin to finish, a hint of red berry sweetness but there’s spice and savouriness laid on deftly with blood orange tang to close. Finely done, well done rose of immense drinkability.'
93 Points
2023 La Korse Red Wine
Corsican inspired - red fruits, light and easy drinking
Vineyard: Vivian, Gullyview & Parish Vineyards, Watervale
Varieties: 53% Sangiovese, 19% Sciacarello, 13% Grenache, 12 Vermentino & 3% Carignan
Planted: 1998, 1935, 1998, 1998 & 1985 respectively
Farming: Organic
Soil type: Terra Rossa, red clay on limestone
Picking date: March 20, 21, & April 3 & 14, 2023
Picking method: Hand harvested and sorted in vineyard
Processing: Destem retaining ~ 50% whole berries, no whole bunch
Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily
Time on skins: 2 weeks
Pressing: free run and pressings combined
Settling: Settled off gross lees for 7 days
Aging vessel: Stainless steel for 11 months
Bottling Date: 15/01/2024
Filtration: No
Fining: No
Alc: 12.3
pH: 3.31
TA: 6.6
SO2: 30 free / 60 total
Production: 1300 dozen
Winefront Review by Mike Bennie
Posted on 16 April 2024
'A blend of mostly sangiovese with bits of sciacarello, grenache, vermentino (12%) and carignan. A good time. Sum of the parts. Great to see ‘Red Wine’ of a place pitching at interest and drinkability; it shifts the dial for a region bit by bit, this kind of thing.
It’s a meaty yet fresh and chewy red. Bright red berries, some game meat notes, touch of more earthy, salumi in there, sage leaf, a dusting of cardamom and cinnamon. Fresh feeling to taste, a tightening of tannins around a slosh of good times with a good, medium weight finish and a lick of pumice-like minerality and pucker to finish. Something different, and yet a familiarity in its drinkability and easy charm.'
92 Points
2022 The Clare Red Wine
Bordeaux varieties made in a Loire style - vibrant, bright fruits & soft tannins
Varieties: 65% Cabernet Sauvignon, 11% Cabernet Franc, 11% Grenache, 7% Malbec, 4% Carignan & 2% Sciacarello
Vineyard: Vivian, Parish & Gullyview Vineyards
Planted: 1998 & 1930
Soil type: Red clay on limestone, 'Terra Rossa'
Picking method: Hand harvested and sorted in vineyard
Processing: Destemm retaining ~ 50% whole berries, no whole bunch
Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily
Time on skins: 2 weeks
Pressing: Free run and pressings combined
Settling: Settled off gross lees for 7 days
Aging vessel: Slavonian foudre for 12 months, then racked to steel for 4 months
Filtration: No
Fining: No
Alc: 13.1%
pH: 3.59
TA: 5.7
SO2: 30F, 60T
Production: 1550 dozen
Winefront Review by Mike Bennie
Posted on 28 September 2023
'A tilt at a new breed of Clare red wine, though it has been since 2016, or at least since then for me. It’s cabernet, cabernet franc, grenache, malbec, carignan, sciacarello from three vineyards, drawn together to produce a regional red. Clever. Clare cabernet and shiraz solo can fall short at times, alone.
Medium weight, cinched with fine, powdery, graphite-laced tannins, perfume of dark berries, maraschino cherry, sweet herbs, cranberry, peanut brittle with similar flavours. Lots on. Lots to like. Quite ripe in its profile of fruit, primary fruited, lots of flavour, bright too. It’s easy drinking, a great load of pleasure with each glass. There’s a sense of hedonism here.'
92 Points
2023 Rolle Vermentino
Pure Vermentino – stone fruits, salinity & drive
Vineyard: Gullyview Vineyard, Watervale
Planted: 2007
Soil type: Terra Rossa, red clay on limestone
Picking date: March 18, 2023
Picking method: Hand harvested and sorted in vineyard
Processing: Crush and destemmed
Skin contact: 12 hours in press
Pressing: Free run only, minimal press rotations
Cooling / settling: Settled off dirt and heavy solids for 24 hours
Fermentation: Natural ferment in Slavonian oak Demi-muid
Aging vessel: Slavonian oak Demi-muid for 8 months on full solids, then stainless steel on fine lees for 3 months
Filtration: no
Fining: no
Bottled: March 16, 2024
Alc: 10.5
pH: 3.15
TA: 7.1
SO2: 30F / 60T
Production: 380 dozen
Winefront Review by Mike Bennie
Posted on 10 April 2024
'Wild fermented in large format Slavonian oak, left on lees. It sees 12 hours skin contact.
For such a light weight (10.5% alcohol) and modest skin contact, there’s so much flavour and texture here. It still sits at medium weight, or just shy, but ripples with the authority of powdery tannins, chewiness to texture, a burr of saline minerality and talc-like pucker to finish. Lemon myrtle, lemon-ginger tea, hazy green apple juice and faint white pepper, celery and tonic water characters combine here. A thirst-slaking nature, a true palate resetter, but wonderfully evocative of the variety, in its own unique and complex style. Bravo.'
94 Points
2023 Mammolo Sciacarello
Light and bright red – aromatic, spicy and super acidic
Vineyard: Vivian Vineyard, Watervale
Farming: Organic
Planted: 1998
Soil type: Black and red clay on limestone
Picking date: April 3 & 14, 2023
Picking method: Hand harvested and sorted in vineyard
Processing: Destemmed retaining 50% whole berries with no whole bunch
Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily
Time on skins: 2 weeks
Pressing: Free run and pressings combined
Settling: Settled off gross lees for 7 days
Aging vessel: Slavonian oak 2000L foudre for 8 months then racked to steel for 2 months
Bottled: February 16, 2024
Filtration: no
Fining: no
Alc: 13.3
pH: 3.25
TA: 7
SO2: 25 free / 50 total
Production: 430 dozen
Winefront Review by Mike Bennie
Posted on 10 April 2024
'The unique variety was planted in 1998. Quite the foresight. Recent releases have proved mighty successful. It’s a light yet structured red wine, typically a few rungs up the ladder from rosé styles, but wholly its own thing. Drunk with a chill it soars.
That shiny garnet colour in the glass. You don’t drink with your eyes, as I often say, but geez, this is inviting. It’s crisp red cherry, fresh and pickled, maraschino notes too, some tangy cranberry, rose hip tea, all bright, fresh and yet gently savoury with faint pepper, bay leaf and dried mint elements alongside. Tannins are ultra fine yet feel laced with crushed rock and brine-like mineral qualities. It stretches out taut and long, finishing very refreshing. Serious rosé or precise light red, you choose, but it’s a ripper any which way.'
94 Points
(Image: Damon Koerner - Koerner Wine / www.koernerwine.com.au)