$18 for Angel Guild members
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.
80% Chardonnay and 20% Pinot
DIAM cork closure (guaranteed against cork taint)
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Part barrel ferment has given this cool climate wine layers of complexity, with guava, crisp pink lady apples and gooseberry notes.Mount Gambier is even cooler than Marlborough in New Zealand, so the long growing period allows the grapes to develop an abundance of flavours without losing the crisp freshness of a true cool-climate grape. This vineyard, and all our vineyards, only average four sprays per year for disease, using only organically certified products so as not to harm our delicate ecosystem. Download tasting notes PDF
100% Coonawarra | Single vineyard
Ezra is the angel that encourages writers, and helps unlock self expression.
A cooler vintage in Coonawarra has allowed pepper characteristics to creep into the 2009 Shiraz, which additional layer of complexity to an already elegant wine. A tiny 1 tonne per acre was grown, and aged in 100% new fine grain French Grand Reserve Hogshead (300 litre) barrels.
The 2009 Ezra’s has a huge length of flavour of toasty mocha, blackcurrants, cloves and smoked vanilla.
It will age well to 2023 and beyond.
90 Points James Halliday, Gold Limestone Coast Wine Show 2011, Silver Royal Melbourne 2011, Silver China Wine Awards, 4 stars Winestate MagazineDownload tasting notes PDF
No pesticides, and only 3 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).“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 Download tasting notes PDF