About
'We are a family run business led by Damon and Maddy Koerner, dedicated to crafting wines that showcase the unique characteristics of the Clare Valley and Adelaide Hills.
Damon is the Viticulturist and Winemaker, focusing on fruit quality, transparent practices, and producing wines that truly reflect their origins. Our wines are textural, approachable and fresh. They can be enjoyed young but also benefit from aging.
In the Clare Valley, all fruit is grown within a 750m radius. This includes our family’s vineyard and our vineyard, Vivian. We also source fruit from close neighbours, Parish. The varieties we focus on in Clare include Riesling, Vermentino, Sangiovese, and Cabernet.
In the Adelaide Hills, we source grapes from a few select vineyards, predominantly around Lenswood. At our home block in Lenswood, we grow Chardonnay, Savagnin, Gamay and Sangiovese. We have also recently planted 5 acres of Chardonnay at our second site at the top of Lesnwood in Forest Range. This sits 550m above sea level, with a variety of aspects.
We hope you enjoy our wines!' - Koerner Wines
2025 Watervale Riesling
Beautiful Old Vine Watervale Riesling - aromatic with texture and spice
Vineyard: Gullyview & Parish Vineyards, Watervale
Blocks: Grace, Parish & Gullyview
Planted: 1923 & 1973
Soil type: Red clay on limestone (Gullyview & Grace), Red clay on slate and iron stone (Parish)
Picking date: February 6, 10 & 20, 2025
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 10 months
Bottled: 28/01/2026
Filtration: No
Fining: No
Alc: 11.5
pH: 2.99
TA: 7.4
SO2: 26 free / 62 total
Production: 1000 dozen
Halliday Wine Companion review by Katrina Butler
Posted on 17 March 2026
'A challenging, warm, dry growing season saw the fruit picked earlier to retain natural acidity. The resultant rieslings of '25 are of richer realms, yet no less finessed, nor are they broad. This speaks to Pink Lady apple and bath salts, characteristic lime pithiness on show, but with some preserved lemon notes, too. There's a chew to the profile, the fruit expands and endures, threads of riverbed and petrichor sewn in.'
93 Points
The Winefront review by Mike Bennie
Posted on 9 April 2026
'Off Koerner and Parish Vineyards, plantings from 1920s and 1970s. Bit of history there. Wild ferment occurs in stainless and ceramic vessels.
Texture, vitality, length, drinkabilty. A good start when those four things collide. Scents and flavours of preserved lime, Indian pickled lime, Real Lemonade, green apple. Some crunch to texture but also a haze and little grippiness too. There’s a kind of sparkle to the wine, not a spritz, just a sense of prickle and pucker that suggests that. Really delicious.'
94 Points
2025 Old Vine Limestone Riesling
Vineyard: Koerner Vineyard, Watervale. Block - Gullyview
Planted: 1973
Soil type: Terra Rossa, red clay on limestone
Picking date: 20th February, 2025
Picking method: Hand harvested and sorted in vineyard
Processing: Crush and destem
Time on skins: 6 hrs 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 ceramic amphora 2 months
Aging vessel: Ceramic amphora for 5 months, then stainless steel on fine lees for 8 months
Filtration and Fining: no
Bottled: 04/06/2026
Alc / pH / TA / SO2: 11.7% / 3.1 / 6.5 / 35F, 65T
Production: 150 dozen
Halliday Wine Companion by Katrina Butler
Published on 10 June 2026
"Fermented in amphora, where it stayed for eight months before a further four months in steel; 100% mlf, unfiltered and unfined. With an emphasis on texture and a confluence of fruit purity and winemaking influence, this is a beautiful wine. It feels porous, with enveloping pockets of lemon sherbet, orchard blossom, green apple, ashed goat's cheese and almond in all forms. It's got excellent pace and, in that, tension, not easily achieved in a warm vintage."
95 Points
2024 Pigato
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: February 20, 2024
Picking method: Machine harvested
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 10 months
Filtration: No
Fining: No
Alc: 10.3%
pH: 3.25
TA: 5.7
SO2: 16 free / 41 total
Production: 890 dozen
Halliday Wine Companion review by Katrina Butler
Published on 11 March 2025
'This is how I like skin contact, as in, it's akin to fruit cordial. Low alcohol, refreshment at the fore, food-friendly and fancy-free. Pure delight, with heady florals, lychee, persimmon, almond nougat and plenty of spice. They've nailed the texture of this wine, the phenolic grip, just so. An excellent release of pigato.'
92 Points
The Wine Advocate review by Erin Larkin
Published on 19 September 2025
'The 2024 Pigato is 100% Vermentino and pours with a gentle haze in the glass. There are notes of lemon barley, white pepper, green apple skin, rose petals and musk oil and also cloves. In the mouth, the wine is driven by intense acidity; but totally on the rails and crunchy doesn't accurately describe its impact, because the wine has a sleek texture and is almost creamy. It's a beautiful thing, attractive to fans of acid and precision, but I really appreciate the texture here too. It's distinct, with notes of chalk. 10.3% alcohol, sealed under Diam.'
93 Points
The Winefront review by Mike Bennie
Published on 3 March 2025
"Vermentino from Gullyview Vineyard in Clare Valley. This one clocks in at 10.3%.
And the first point of conversation does revolve around that 10.3% alcohol – though if I guessing blind I’d be pushing towards 13.5% or so with the unctuous nature of the wine, the slosh of texture, the nectar stone fruit notes in the mix, lots of pungent florals, and the sluice of pretty spice that accompanies. There’s a sense of a wine that has ripeness and lots of texture and flavour even at that point of levity; indeed, I found the wine a little too loose knit and lacking a touch of energy, with a bit of cloying gumminess also in there. A good deal of character but somewhat watery. That being said, perfume is pretty, the flavours do have clarity, and though it’s long been a serious rendering of vermentino, this release felt way more ‘party wine’ in style, and good for a glass or two in that vein."
90 Points
2025 Blanc Savagnin
Crisp, fresh Savagnin - sea spray, stone-fruit, acidity
Vineyard: Deanery Vineyard, Balhannah
Planted: 2004
Soil type: Sandy loam on sandstone & ironstone
Picking date: February 12, 2025
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: Slavonian Oak demi muids for 1 month
Aging vessel: Slavonian Oak demi muids for 4 month & then stainless steelmfor 10 months
Filtration: No
Fining: No
Alc: 13.2%
pH: 3.07
TA: 9.0
SO2: 30F, 62T
Production: 150 dozen
Halliday Wine Companion by Katrina Butler
Published on 10 June 2026
"From the Dearney vineyard in Balhannah, a true-to-variety, briny, herbal and searing expression. Tarragon and thyme lead a heart of lemon zest, fennel, oyster shell and piercing acids. A dash of green olive, sea spray and Granny Smith, too. Generosity is not to be underestimated here. Chill and swill amongst multiple plates of salty snacks."
92 Points
2024 Hills Chardonnay
Chardonnay with it all- flinty, a bit of oak and powerful fruit
Vineyard: Lenswood & Gumeracha Vineyards
Planted: Late 90's
Soil type: A mix of Sandy iron stone / sandstone, Sandy loam on clay
Picking date: Febuary 23 & March 1 2024
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 oak puncheons for 3 weeks
Aging vessel: French puncheons for 10 months on lees, then stainless steel for 8 months on fine lees
Filtration: No
Fining: No
Bottled: September 2025
Alc: 12.5
pH: 3.39
TA: 6.0
SO2: 30F / 60T
Production: 900 dozen
Halliday Wine Companion review by Katrina Butler
Published on 17 March 2026
'From near-40-year-old vines planted to sandy loam over clay and ironstone soils. This is delightfully pithy, with grapefruit and pomelo. Salivating stuff. There too, lemon zest, almond husk, skeins of gingery spice, sea salt atop. A bright and prismatic chardonnay with an irresistible lick of nutty lees.'
93+ Points
The Winefront review by Mike Bennie
Published on 10 April 2026
"Two sites in them there Hills.
Crisp, refreshing, tart, juicy at once. Green apple, all the lime, almost a bit of a riesling profile. Talc, a touch of brine, mineral water, faint nougat notes. Fresh as – drink in vigorous youth. Easy and good times rendering of chardonnay, in a straightforward way. Go forth."
90 Points
2023 La Korse Red
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
Review by James Suckling
Published October 2024
'Fresh and vibrant aromas of raspberries, wild strawberries and dark cherries. The palate is medium-bodied with finely integrated tannins and bright acidity. Delicious blend of Italian varieties that can be taken seriously but is highly drinkable. Drink or hold.'
92 Points
2025 Hills Gamay
Vineyard: Deanery Vineyard, Balhannah
Planted: 2004
Soil type: Sandy loam on sandstone & ironstone
Picking date: February 19, 2025
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 6 months, then stainless steel for 6 months
Filtration: No
Fining: No
Alc: 13.4%
pH: 3.24
TA: 8.3
SO2: 22F, 45T
Production: 250 dozen
2024 Hills Sangiovese
Fresh, medium bodied red - red fruits, spice and long tannins
Vineyard: Deanery
Varietal: 100% Sangiovese
Planted: 2000, 1996 & 1998
Soil type: Clay & sandy loam on soft rock & deep clay
Picking date: March 13 & April 3, 2024
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 15 months, then stainless steel for 6 months on fine lees
Filtration: No
Fining: No
Bottled: November 2025
Alc: 13.2%
pH: 3.27
TA: 7.7
SO2: 26 F / 55 T
Production: 410 dozen
The Winefront review by Mike Bennie
Published on 10 April 2026
"From the Deanery Vineyard in Balhannah, Adelaide Hills. As an aside, the Koerner website is text book outstanding for information, layout, clarity of imagery, up-to-dateness. It’s a ripper.
This is a charmer. It’s quite a deep, rich sangiovese but manages to elevate on the promise of quality, silty tannin and orangey acidity. Dark cherry, touches of sarsaparilla, faint milk chocolate notes, hoisin sauce, sun dried tomato, cumin and nutmeg spice. All the things conspiring very well here. Mid-weight, sinewy and drying finish as per the variety, juicy upfront. It feels serious. And great drinking."
93 Points
2024 Vivian Sangiovese
Vineyard: Vivian Vineyard, Watervale. Organically farmed
Planted: 1998
Soil type: Terra Rossa, red clay on limestone
Picking date: 3rd March & 8th April, 2024
Picking method: Hand harvested and sorted in vineyard
Processing: Destemed, retaining whole berries, no whole bunch
Fermentation: Natural ferment in open top steel fermenters, hand plunged twice daily, pumped over during peak of ferment
Time on skins: 3 weeks
Pressing: Free run and pressings combined
Settling: Settled off gross lees for 7 days
Aging vessel: 2000 litre Slavonian Oak foudre for 12 months and steel for 6 months
Filtration / Fining: No
Alc / pH / TA / SO2: 13.2% / 3.32 / 7.2 / 28F, 60T
Production: 140 dozen
Halliday Wine Companion by Katrina Butler
Published on 10 June 2026
"Estate grown on the Vivian vineyard. Truly magnificent ruby hue. A smattering of Italian dried herbs, tomato leaf, red cherry and cranberry, a little char. The tannins are fine, lace-like, gently resinous and mouth-coating. Cherry pit, rose and subtle earth notes lead with great line and carry through to a bright, enduring finish. The acids enliven the palate, like sunshine through a pane of amaro bitters. Complete, whole and ready to go, though time will reward, too."
95 Points
The Winefront review by Campbell Mattinson
Published on 27 July 2026
"This is a light, frisky, juicy red wine with apple, cherry, pale strawberry and dust characters running into aromatic herbs and indeed steel. Refreshment is the go here, within a fluid, free-flowing context."
90 Points
2023 The Clare Red
Mid weight Aussie Claret - vibrant, bright fruits & soft tannins
Varieties: 71% Cab Sauv, 14% Cab Franc, 8% Carignan & 7% Malbec
Vineyard: Vivian, Parish & Gullyview Vineyards
Planted: 1980 - 2000
Soil type: Red clay on limestone, terra rossa
Picking method: Hand harvested and sorted in vineyard
Processing: Destem, 50% whole berries. No whole bunch
Fermentation: Open top steel, 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 foudre for 18 months, then racked to steel for 4 months
Fining / Filtration: No
Alc / pH / TA / SO2: 13.1% / 3.59 / 5.7 / 30 free / 60 total
Production: 1100 dozen
The Winefront Review by Campbell Mattinson
Published on 19 May 2026
"71% Cabernet Sauvignon, 7% Malbec, 14% Cabernet Franc, 8% Carignan.
Such a fluid red wine. Such a joy to drink too, though it’s joy in a serious and leaf-inflected kind of way. It tastes of boysenberry and blackcurrant, bay leaves, loganberry, violets and an array of well-placed (and pretty) herbs. It has lamb cutlets, or something similar, written all over it. Balance, flow, freshness and an astute level of ripeness are all highlights here."
93 Points
2023 Classic Cabernet Vivian Vineyard
A classic Clare Valley Red Wine – dark fruits, velvet, amazing length.
Planted in 1998, this block of Cabernet Sauvignon in our Vivian vineyard sits just above the Sangiovese. The soil is classic terra rosa soil with red clay over limestone.
Cabernet Malbec was the first red wine released under the Koerner brand, back in 2014. Inspired by the great Cabernet and Cabernet Malbec blends of Wendouree. Our style has been refined over the years and today it is predominately Cabernet Sauvignon, with a dash of Scaicarello for freshness.
This block always produces small berries, intensely flavoured fruit with great tannin. While still a medium bodied wine, this is the most full-flavoured red we produce. The wine spent around 2 weeks on skins, was hand plunged and then matured for 18 months in thick staved French Demi Muids. It then spent 3 months in stainless steel before bottling in December 2023, with 60ppm total SO2 added and no fining or filtration. The wine has been bottle aged for 18 months before release in July 2025.
Halliday Wine Companion by Katrina Butler
Published on 10 June 2026
"A beautiful wine that treads the line between expressions of now and then. There's a harmony and balance here that can't have been easily achieved given the challenges of the vintage, but the tannins are akin to velvet. They sit within a pool of cassis, mint, olive tapenade, blackcurrant, plum and cedar notes. It's mid-weight, fine and detailed, with a cooling mineral aspect to its acidity that revives and renews the palate. Sublime."
95 Points