Koerner Wine is a family-run producer founded by brothers Damon and Jono Koerner, with deep roots in South Australia’s Clare Valley.

Damon grew up on his family’s vineyard in Leasingham and returned to the region after working across Australia and overseas, establishing Koerner with Jono in 2014.

Today, Damon is the winemaker and viticulturist, while the family farms vineyards in both Clare Valley and the Adelaide Hills.

The winery focuses on producing wines that reflect their vineyards rather than conforming to traditional regional styles, with an emphasis on freshness, texture and drinkability.

In Clare, the family works with vineyards including Vivian, Parish and Gullyview, planted on the region’s distinctive red clay and limestone soils.

Clare Valley lies around 120 kilometres north of Adelaide and is one of Australia’s highest and coolest warm-climate regions, its vineyards strung along a series of hills and gullies between roughly 300 and 570 metres. The climate is Mediterranean with continental touches: warm, sunny days and notably cool nights produce large diurnal swings that lock in aroma and acidity. Elevation, aspect and southerly gully breezes add further nuance, while low rainfall and typically dry harvests help deliver pristine fruit.

Soils are diverse and strongly site-expressive—red and brown loams over clay, pockets of terra rossa over limestone around Watervale, and the slatey, meagre profiles of Polish Hill River. These differences translate directly into style. Clare’s calling card is Riesling: pure, dry and long-lived, often showing lime, lemon and white blossom with a talc or bath-salts edge; Watervale tends towards generous lime cordial florals, while Polish Hill River is tighter, steely and built to age.

Among reds, Shiraz and Cabernet Sauvignon lead, producing medium to full-bodied wines with black cherry, plum and blackberry, violet and spice, and a subtle mint/eucalypt lift. Old-vine Grenache, Mataro and Malbec thrive, and there’s growing interest in Mediterranean varieties such as Fiano and Tempranillo. Winemaking ranges from crisp, stainless-steel precision to measured oak and the use of concrete or large format for texture.

Overall, Clare Valley combines sun-ripened generosity with cool-night freshness, delivering whites of striking purity and reds with poise, fragrance and fine structure.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Carignan, also known as Mazuelo in Spain and Cariñena in its native Aragon, is a dark-skinned grape variety with a long history in the Mediterranean. Thought to have originated in the Cariñena region of northeastern Spain, it spread widely across southern France, where it became a key blending grape in Languedoc-Roussillon. The vine is vigorous and late-ripening, thriving in warm, dry climates. It is well-suited to poor, stony soils and exhibits a degree of drought resistance, but requires careful vineyard management to control yields and avoid overly rustic tannins.

Today, significant plantings are found in Spain (particularly Rioja, where it is known as Mazuelo), southern France, Sardinia (as Carignano), and parts of North and South America, notably Chile and California. Old-vine Carignan, often dry-farmed, can produce wines of remarkable depth and character.

Traditionally, Carignan was valued for its high acidity, deep colour, and firm tannins, making it ideal in blends with Grenache, Syrah, and Mourvèdre. In skilled hands, especially from older vines, varietal bottlings can display flavours of dark cherry, blackberry, plum, and spice, with herbal and earthy notes. Styles range from robust, rustic reds to fresher, more elegant expressions, often marked by vibrant acidity and a savoury, Mediterranean character.

Malbec is a dark-skinned grape variety originally from southwestern France, particularly Cahors, where it was historically known as “Côt.” Once widely grown throughout Bordeaux as a blending grape, its plantings in France declined due to susceptibility to frost, coulure, and disease. However, Malbec found a new home in Argentina, where it has become the country’s flagship variety.

Viticulturally, Malbec thrives in warm, sunny climates with significant diurnal temperature variation, which helps develop rich fruit flavours while preserving acidity. The grape is vigorous, with large berries and thin skins, making it prone to rot in humid conditions but capable of producing deeply coloured wines in dry environments.

Globally, Malbec is most famously planted in Argentina’s Mendoza region, where high-altitude vineyards produce intensely flavoured wines with smooth tannins. It is also cultivated in Cahors, Chile, the United States (notably California and Washington), Australia, and South Africa.

In style, Malbec ranges from the rustic, tannic, and earthy examples of Cahors to the plush, fruit-forward wines of Mendoza. Typical flavours include ripe black plum, blackberry, and blueberry, often accented by cocoa, violet, and spice notes. Well-made Malbecs are full-bodied, with deep colour, supple texture, and a crowd-pleasing balance of fruit richness and structure.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Carignan, also known as Mazuelo in Spain and Cariñena in its native Aragon, is a dark-skinned grape variety with a long history in the Mediterranean. Thought to have originated in the Cariñena region of northeastern Spain, it spread widely across southern France, where it became a key blending grape in Languedoc-Roussillon. The vine is vigorous and late-ripening, thriving in warm, dry climates. It is well-suited to poor, stony soils and exhibits a degree of drought resistance, but requires careful vineyard management to control yields and avoid overly rustic tannins.

Today, significant plantings are found in Spain (particularly Rioja, where it is known as Mazuelo), southern France, Sardinia (as Carignano), and parts of North and South America, notably Chile and California. Old-vine Carignan, often dry-farmed, can produce wines of remarkable depth and character.

Traditionally, Carignan was valued for its high acidity, deep colour, and firm tannins, making it ideal in blends with Grenache, Syrah, and Mourvèdre. In skilled hands, especially from older vines, varietal bottlings can display flavours of dark cherry, blackberry, plum, and spice, with herbal and earthy notes. Styles range from robust, rustic reds to fresher, more elegant expressions, often marked by vibrant acidity and a savoury, Mediterranean character.

Malbec is a dark-skinned grape variety originally from southwestern France, particularly Cahors, where it was historically known as “Côt.” Once widely grown throughout Bordeaux as a blending grape, its plantings in France declined due to susceptibility to frost, coulure, and disease. However, Malbec found a new home in Argentina, where it has become the country’s flagship variety.

Viticulturally, Malbec thrives in warm, sunny climates with significant diurnal temperature variation, which helps develop rich fruit flavours while preserving acidity. The grape is vigorous, with large berries and thin skins, making it prone to rot in humid conditions but capable of producing deeply coloured wines in dry environments.

Globally, Malbec is most famously planted in Argentina’s Mendoza region, where high-altitude vineyards produce intensely flavoured wines with smooth tannins. It is also cultivated in Cahors, Chile, the United States (notably California and Washington), Australia, and South Africa.

In style, Malbec ranges from the rustic, tannic, and earthy examples of Cahors to the plush, fruit-forward wines of Mendoza. Typical flavours include ripe black plum, blackberry, and blueberry, often accented by cocoa, violet, and spice notes. Well-made Malbecs are full-bodied, with deep colour, supple texture, and a crowd-pleasing balance of fruit richness and structure.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Carignan, also known as Mazuelo in Spain and Cariñena in its native Aragon, is a dark-skinned grape variety with a long history in the Mediterranean. Thought to have originated in the Cariñena region of northeastern Spain, it spread widely across southern France, where it became a key blending grape in Languedoc-Roussillon. The vine is vigorous and late-ripening, thriving in warm, dry climates. It is well-suited to poor, stony soils and exhibits a degree of drought resistance, but requires careful vineyard management to control yields and avoid overly rustic tannins.

Today, significant plantings are found in Spain (particularly Rioja, where it is known as Mazuelo), southern France, Sardinia (as Carignano), and parts of North and South America, notably Chile and California. Old-vine Carignan, often dry-farmed, can produce wines of remarkable depth and character.

Traditionally, Carignan was valued for its high acidity, deep colour, and firm tannins, making it ideal in blends with Grenache, Syrah, and Mourvèdre. In skilled hands, especially from older vines, varietal bottlings can display flavours of dark cherry, blackberry, plum, and spice, with herbal and earthy notes. Styles range from robust, rustic reds to fresher, more elegant expressions, often marked by vibrant acidity and a savoury, Mediterranean character.

Malbec is a dark-skinned grape variety originally from southwestern France, particularly Cahors, where it was historically known as “Côt.” Once widely grown throughout Bordeaux as a blending grape, its plantings in France declined due to susceptibility to frost, coulure, and disease. However, Malbec found a new home in Argentina, where it has become the country’s flagship variety.

Viticulturally, Malbec thrives in warm, sunny climates with significant diurnal temperature variation, which helps develop rich fruit flavours while preserving acidity. The grape is vigorous, with large berries and thin skins, making it prone to rot in humid conditions but capable of producing deeply coloured wines in dry environments.

Globally, Malbec is most famously planted in Argentina’s Mendoza region, where high-altitude vineyards produce intensely flavoured wines with smooth tannins. It is also cultivated in Cahors, Chile, the United States (notably California and Washington), Australia, and South Africa.

In style, Malbec ranges from the rustic, tannic, and earthy examples of Cahors to the plush, fruit-forward wines of Mendoza. Typical flavours include ripe black plum, blackberry, and blueberry, often accented by cocoa, violet, and spice notes. Well-made Malbecs are full-bodied, with deep colour, supple texture, and a crowd-pleasing balance of fruit richness and structure.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.

Carignan, also known as Mazuelo in Spain and Cariñena in its native Aragon, is a dark-skinned grape variety with a long history in the Mediterranean. Thought to have originated in the Cariñena region of northeastern Spain, it spread widely across southern France, where it became a key blending grape in Languedoc-Roussillon. The vine is vigorous and late-ripening, thriving in warm, dry climates. It is well-suited to poor, stony soils and exhibits a degree of drought resistance, but requires careful vineyard management to control yields and avoid overly rustic tannins.

Today, significant plantings are found in Spain (particularly Rioja, where it is known as Mazuelo), southern France, Sardinia (as Carignano), and parts of North and South America, notably Chile and California. Old-vine Carignan, often dry-farmed, can produce wines of remarkable depth and character.

Traditionally, Carignan was valued for its high acidity, deep colour, and firm tannins, making it ideal in blends with Grenache, Syrah, and Mourvèdre. In skilled hands, especially from older vines, varietal bottlings can display flavours of dark cherry, blackberry, plum, and spice, with herbal and earthy notes. Styles range from robust, rustic reds to fresher, more elegant expressions, often marked by vibrant acidity and a savoury, Mediterranean character.

Malbec is a dark-skinned grape variety originally from southwestern France, particularly Cahors, where it was historically known as “Côt.” Once widely grown throughout Bordeaux as a blending grape, its plantings in France declined due to susceptibility to frost, coulure, and disease. However, Malbec found a new home in Argentina, where it has become the country’s flagship variety.

Viticulturally, Malbec thrives in warm, sunny climates with significant diurnal temperature variation, which helps develop rich fruit flavours while preserving acidity. The grape is vigorous, with large berries and thin skins, making it prone to rot in humid conditions but capable of producing deeply coloured wines in dry environments.

Globally, Malbec is most famously planted in Argentina’s Mendoza region, where high-altitude vineyards produce intensely flavoured wines with smooth tannins. It is also cultivated in Cahors, Chile, the United States (notably California and Washington), Australia, and South Africa.

In style, Malbec ranges from the rustic, tannic, and earthy examples of Cahors to the plush, fruit-forward wines of Mendoza. Typical flavours include ripe black plum, blackberry, and blueberry, often accented by cocoa, violet, and spice notes. Well-made Malbecs are full-bodied, with deep colour, supple texture, and a crowd-pleasing balance of fruit richness and structure.