Reimagining the Clare Valley
Damon and Jono Koerner grew up on their parents' vineyard in Watervale, Clare Valley — but they didn't stay home. Damon worked in Chablis at Château de Beru and Alsace at Hugel. Jono worked in Corsica. They fell in love with a different style of wine — lighter, fresher, more textural. When they returned to Australia in 2014, they started Koerner Wine with a simple mission: to make good honest wines that are true to the vineyard, the varieties, and them as producers. "We try to do as little as possible in the winery, and just help it through to bottle," Damon says. "We try to make wines that reflect place." The Koerners pick early — "If we can taste one-in-four grapes that is ripe we pick the next day" — retaining vibrant fruit freshness and crunchy structures. They use ceramic eggs, concrete tanks, oval foudres, and Slavonian oak alongside neutral barrels. The only addition is as little sulphur as necessary. The result is a range that has turned the Clare Valley on its head: Riesling with texture and malolactic fermentation, Vermentino with 20 days on skins, Mammolo (Sciacarello) — the only planting in Australia — and La Korse, a Corsican-inspired red blend that won them the 2019 Young Gun of Wine award. They also produce LEKO (Adelaide Hills) and Brothers Koerner (avant-garde cross-regional blends). This is not your father's Clare Valley. This is something new, something exciting, and something deeply honest.
From Watervale to the World & Back
The Koerner family began growing grapes in Watervale, in the Clare Valley, in the mid-1970s. Christine and Anthony Koerner have farmed the substantial Gullyview Vineyard for nearly 40 years, selling fruit to other winemakers. Their sons, Damon and Jono, grew up among the vines — but they didn't stay. Both went travelling, working and studying around Australia and overseas. Damon worked in Chablis at Château de Beru and Alsace at Hugel. Jono worked in Corsica. "We fell in love with the lifestyle, and a different style of wine," Jono says. "Lighter, fresher, more textural — wines that were made to drink, not to cellar for decades."
In 2014, the brothers decided to start Koerner Wine together. They sourced the majority of their fruit from their parents' vineyard in Watervale, but also bought grapes from two neighbouring vineyards — Vivian Vineyard in Leasingham and Parish Vineyard nearby. "We grew up on the vineyards, and mum and dad have always sold grapes to other winemakers," says Damon. "So there was always that intrigue to see what happens after the growing." It is a 60-hectare vineyard, and they use around 6 hectares of it. "Luckily dad lets us use the best blocks on the vineyard," says Damon, "but it took us a while to get these because there were contracts on them. We had to start with the shitty sites and work our way up."
Damon studied oenology at the University of Adelaide. Jono worked in cellars and did vintages around the world. Together, they brought a European sensibility to an Australian region that had become somewhat isolated and traditional. Their wines — early-picked, textural, low-alcohol, and transparent — were unlike anything the Clare Valley had seen. In 2019, they were named Young Gun of Wine, lauded for the 'La Korse' — a light, bright, easy-drinking red with layers of interest in the glass. They had become, as one reviewer put it, "a new producer from the Clare Valley now making some of Australia's most exciting wines."
"Jono and I have always said our aim is to produce good honest wines that are true to the vineyard, varietals and us as the producer."
— Damon Koerner
Gullyview, Vivian & Parish — Terra Rossa & Limestone
The Koerner wines are produced from fruit grown within a 500-metre radius of the Watervale area in the Clare Valley, with the majority coming from the family vineyard, Gullyview. Gullyview has been owned and managed by Damon and Jono's parents, Christine and Anthony Koerner, for over 40 years. The vineyard is planted to terra rossa soils — red clay over limestone — in the southern part of Watervale. Riesling is the principal variety, with the oldest plantings being Grenache from the 1970s. Most of the site was planted in the 1980s, with Vermentino arriving later. Only 5% of the home-vineyard fruit is used by Koerner — specifically from the 90-year-old Grenache and 45-year-old Riesling vines.
The Vivian Vineyard in Leasingham provides some of the most exciting fruit in the range — including the rare Mammolo (or Sciacarello), Sangiovese (also known as Nielluccio), and Malbec. Planted in 1998 on clay and limestone, the Vivian blocks give wines of remarkable freshness and minerality. The Parish Vineyard, with a tiny band of slate running through red clay, was planted in 1923 and is one of the oldest Riesling vineyards in the Clare Valley. "Even though it is 200 metres away from our vineyard, it is completely different," Damon notes. The brothers also source fruit from the Adelaide Hills for their LEKO and Brothers Koerner labels — Chardonnay, Savagnin, Gamay, and Pinot Noir from cooler, higher-altitude sites.
The farming is moving towards organic practices across all vineyards. Early picking is the mantra — "If we can taste one-in-four grapes that is ripe we pick the next day." This retains vibrant fruit freshness, crunchy acidity, and lower alcohol levels. The reds are chosen for varieties with high natural acid — Grenache, Sangiovese, Cabernet — that can be picked early and still deliver structure. Shiraz, with its lower acidity, doesn't work in their model. The result is wines with an unusual focus and precision, a European sensibility, and the special characters of southern Watervale.
The family vineyard, farmed for nearly 40 years by Christine and Anthony Koerner. Terra rossa soils — red clay over limestone. Principal variety: Riesling. Oldest plantings: Grenache (1970s), Riesling (1973). Vermentino planted later. Only 5% of the fruit is used by Koerner Wine — the best blocks: 90-year-old Grenache and 45-year-old Riesling.
Neighbouring vineyard providing Mammolo/Sciacarello (1998), Sangiovese/Nielluccio (1998), and Malbec (1998). Clay and limestone soils. The only Mammolo/Sciacarello planting in Australia. Hugely important for the red blends and alternate varieties that define the Koerner range.
One of the oldest Riesling vineyards in the Clare Valley — planted in 1923. A tiny band of slate runs through red clay soils, giving wines of taut, linear, crystalline minerality. "Completely different" from Gullyview despite being only 200 metres away. A testament to the diversity of Watervale terroir.
Fruit sourced from the Adelaide Hills for the LEKO label (Chardonnay, Savagnin, Gamay, Sangiovese, Pinot Noir) and Brothers Koerner (cross-regional avant-garde blends). Cooler climate, higher altitude, granite soils — adding freshness and diversity to the portfolio.
Early Picking, Transparent Winemaking & Texture
The Koerner winemaking philosophy is simple: do as little as possible in the winery, and just help the wine through to bottle. The focus is on fruit quality, with early picking and transparent winemaking the driving forces. Approachability, texture, and drinkability are key to their style. "I love textures in white wine," Damon says. "Sometimes textures can mask other components of the wine, so I'm exploring how to fine-tune these so they complement the wine — through working with different vessels, time on lees, when to add sulphur, etc." The only addition made to the wines is as little sulphur as is necessary.
For Riesling — the Clare Valley's signature variety — the Koerners' approach is revolutionary. There is a mixture of fermenting in ceramic egg, stainless steel, and Slavonian oak. The wines go through full malolactic fermentation. There is no fining or filtration. "We are trying to build texture into the wines," says Jono, "and some interest." The result is Rieslings that are pithy, lively, and textured — not the pristine, linear, austere Rieslings typical of the region. The Pigato (Vermentino) is destemmed with 50% whole berries, spends 20 days on skins in open-top fermenters with twice-daily pigeage, then ages in stainless steel for 7 months. The Rolle (also Vermentino) sees 18 hours skin contact in the press, then ferments in Slavonian oak demi-muids for 9 months on full solids.
The reds are equally thoughtful. Fruit is picked early to retain vibrant freshness and crunchy structures. Fermentation is in open-top fermenters with 50% whole berry, hand-plunged twice daily. Ageing happens in ceramic amphorae, stainless steel, Slavonian oak foudres, and neutral French barrels. The emphasis is on building texture and early interest — wines that are delicious young but also benefit from ageing. The house style is unmistakable: light, fresh, precise, and deeply drinkable. "We try to make wines that reflect place," Damon says. And they do — but they also reflect the Koerners' restless curiosity and their refusal to accept that the Clare Valley can only make one kind of wine.
The Mammolo/Sciacarello — Australia's Only Planting
Koerner's most unique and celebrated wine is made from Mammolo — also known as Sciacarello — a Corsican/Tuscan variety that is the only planting of its kind in Australia. Sourced from the Vivian Vineyard in Leasingham, planted in 1998 on clay and limestone. The variety has huge berries and keeps good acidity, making it perfect for the Koerners' early-picking philosophy. Destemmed with 50% whole bunches, fermented in open-top steel, aged in 2,000-litre Slavonian oak foudres. The result is a pale-coloured, aromatic red wine with floral sweet red cherry and plum fruit, raspberry and cranberry, and a slight hint of rhubarb. "Beautifully textured with a smooth mouthfeel, hemmed by bright acidity and just a hint of tannic grip. Such a beautiful, expressive wine — this has smashability and purity, and I really love it." 95 points from Jamie Goode. "As an aside, everyone working in warm climates should try this variety!" This is not just a unique wine; it is a statement of intent — that the Clare Valley can grow varieties no one else has, and make wines that no one else can.
Three Labels, One Vision
Koerner Wine operates across three distinct labels, each with its own focus but all unified by the same philosophy. Koerner Wine is the flagship — Clare Valley wines from Gullyview, Vivian, and Parish vineyards, focusing on Riesling, Vermentino, Grenache, Sangiovese, Malbec, and the unique Mammolo/Sciacarello. LEKO is the Adelaide Hills project — Chardonnay, Savagnin, Gamay, Sangiovese, and Pinot Noir from cooler, higher-altitude sites. Brothers Koerner is the avant-garde, cross-regional label — experimental blends that push boundaries and defy easy categorisation. Together, they form one of the most exciting portfolios in Australian wine.
The names on the labels are deliberately playful and European-influenced. Vermentino appears as Pigato (the Ligurian variant) and Rolle (the French tag). Sciacarello and Mammolo — Corsican and Tuscan synonyms — share the same label. Nielluccio and Sangiovese are used interchangeably. Grenache takes on a Sardinian accent as Cannonau. This could read as smoke and mirrors, but in the hands of the Koerners, it is anything but. These are subtle indicators that these are wines of thoughtful difference, built with food and accessibility in mind. "Synonyms are somewhat the order of the day," one reviewer noted. "But not in the hands of Koerner Wine."
Damon is now the primary winemaker, with Jono focusing on the vineyard and the business. Maddy Koerner (Damon's partner) handles sales and administration. The family remains deeply involved — Christine and Anthony still farm Gullyview, and the next generation is growing up among the vines. The Koerners have become an emerging force and beacon for future creativity in the Clare Valley — a region perhaps somewhat isolated and traditional, but now home to one of Australia's most innovative young labels. "What they're doing, and how they're doing it, make them a poster child for new wine labels today."
"A light, bright, easy-drinking red, with layers of interest in the glass."
— Rory Kent, Young Gun of Wine, on 'La Korse'
The Koerner Range
Koerner Wine produces approximately 48,000 bottles annually across three labels: Koerner Wine (Clare Valley flagship), LEKO (Adelaide Hills), and Brothers Koerner (cross-regional avant-garde). The portfolio spans Riesling, Vermentino, Grenache, Sangiovese, Malbec, Mammolo/Sciacarello, Cabernet Sauvignon, and a range of alternate varieties from the Adelaide Hills. All are made with early picking, indigenous yeast, minimal sulfur, and a focus on texture, freshness, and drinkability. The wines are bottled unfined and unfiltered where possible, with no additions except a small amount of sulphur when necessary. This is the new Clare Valley — light, precise, textural, and deeply exciting.