2024 Kooyong Beurrot Pinot Gris, Mornington Peninsula

While there’s texture here, this is a tight, leaner rendition; still pleasing, though. Aromas and flavours are light on with some nashi and barely ripe Packham pears, lemon curd and lemon meringue. There’s a slip of texture and cleansing acidity; best not to chill this down too much. Drink 2024 to 2027.

91 points Jane Faulkner for Halliday Wine Companion, July 2025

Kooyong Estate is an old hand at Pinot Gris choosing to look to the grape’s serious side where texture rules, no doubt thanks to the role of old French barriques for fermentation. It’s a lovely, restrained style delving into some delicious apple, pear, honeysuckle aromatics and spice with a touch of guava, kiwi fruit. Moves with an understated delicacy flowing through on a smooth texture delivering pear and apple fruit threaded in spice. A fine partner with food. Drink 2025 to 2028

91 points Jeni Port for Wine Pilot, May 2025

Fresh, bright and lively in the glass. Lifted aromas of pear drop, just-ripe white stone fruit, sweet spice and tangello pith. Crunchy, pithy, textured and long, with a drive of citrus, nectarine and a decent lick of grip. Drink 2025 to 2030.

90 points Arron Brasher for The Real Review, July 2025

Kooyong is a specialist Pinot Noir and Chardonnay producer based at Tuerong on the Mornington Peninsula, where the Gjergja family has farmed 40 hectares of estate vines since 1996.

Beurrot is the traditional Burgundian name for Pinot Gris and signals the style Kooyong pursues with the variety: textural and restrained rather than the more aromatic, off-dry styles the grape is perhaps better known for. The Beurrot block at the Kooyong estate is planted at a high density of 5600 vines per hectare.

The 2024 growing season presented a wet and challenging spring before stabilising in early February, with warm and dry late summer conditions delivering pristine, optimally ripe fruit at slightly below average yields. Fruit was handpicked and whole bunch pressed directly into old French oak barriques, fermented spontaneously with ambient yeasts and aged on lees for six months before a single racking prior to bottling. No fining, minimal filtration.

Fresh pear, pink lady apple and subtle citrus on the nose, with spice and white florals adding quiet complexity. The palate is bright and textural — creamy mid-palate sweetness from barrel fermentation balanced by a clean, driving line of acidity that carries through to a fresh, persistent finish. Serve without excessive chilling to allow the texture to show.

A natural food wine. Try alongside pan-roasted chicken, grilled white fish or a mild Asian dish with ginger and citrus.

Drink now through 2028.