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Kooyong Farrago Chardonnay 2015

Chardonnay from Mornington Peninsula, Australia
  • JH95
  • D90
13% ABV
  • JH96
  • RP91
  • WS90
  • WE90
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13% ABV

Winemaker Notes

This single-block wine is sourced from just 1.02 ha of a 17-year-old gently sloping 2.76 ha Chardonnay vineyard. The mottled appearance of the clay soil is caused by a high percentage of ironstone pebbles, much like the Ferrous vineyard. This siliceous influence helps infuse the resulting wines with linearity and minerality. The grapes were gently whole-bunch pressed directly into French oak barriques (15% new), where fermentation occurred spontaneously with ambient yeasts. After fermentation the wine was aged on lees (without battonage) for 12 months, with the only racking occurring directly prior to bottling. The wine was bottled without fining and with minimal filtration.

The nose of the 2015 Farrago is initially dominated by flint and wet rocks with other typical Farrago notes following: mandarin, tangerine and orange blossom. Subtle fennel and bran aromas come and go. Intense ruby grapefruit and lime flavors dominate, with penetrating acidity flowing through the palate. There is an underlying fleshiness that also helps drive the wine along. Long, seamless and powerful, this is a Farrago destined for a long life.

Critical Acclaim

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JH 95
Australian Wine Companion
Tangy stone fruit flavours cut a swathe across one's first impressions. The high quality oak sits in there, too, merely an adjunct to guide the unwinding flavours, rather than a shout above the wine's inherent complexity. The intensity of flavour, rapier-like initially before expanding to a broader blade, is impressive. The finish exceptionally long. A wine to drift off to.
D 90
A teasing, slightly shy nose with hints of honeysuckle and waxy lemons. The palate is also showing promise with a lean streak of acidity, bringing freshness, but also flavours of clementine marmalade and ginger spice!
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Kooyong, Mornington Peninsula, Australia
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Chris and Gail Aylward established Kooyong in 1995. The Aylwards were introduced to the wine industry when purchasing a farm at Shoreham, on the Mornington Peninsula. The site contained three acres of Chardonnay vines.

At this time the Peninsula was rapidly expanding, establishing itself as a premium Pinot Noir and Chardonnay grape-growing region of Australia. Both of these varieties were suited to this cool maritime climate. The Aylwards were inspired to develop a second site, specifically selected for its potential to produce top quality fruit. Wine released under the Kooyong label comes exclusively from this site.

Mornington Peninsula

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Extending into the sea from just south of the city of Melbourne to form Port Philip Bay in the southern state of Victoria, the Mornington Peninsula growing region naturally has a cool, maritime climate. A wide range of soils and topographic variations support a large diversity of wine styles within the small peninsula.


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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

HNYKOOFGC15C_2015 Item# 364414