The 2017 vintages of two red blends from dynamic Clare Valley producer Koerner have arrived at The Knotted Vine HQ.

The latest vintages of La Corse and The Clare are in stock and ready to brighten up your wine list. Don’t just take our word for it, here’s a snapshot of both wines from the winemaking team at Koerner.

‘La Corse’ 2017
50% Sangiovese, 25% Sciacarello, 15% Grenache & 10% Malbec

Numerous batches of fruit were sourced from Bass Hill, Vivian and Attunga Vineyards. The fruit was picked over various days throughout the vintage, and in the winery was 100% destemmed. Whole berry ferments occurred using indigenous yeasts; they were plunged once or twice a day and generally lasted two weeks. Following this the fruit was pressed to tank where it settled off large lees for a few days and then was transferred to ceramic egg and old oak for three months of maturation. The wine was then blended to tank where it sat on fine lees for a further six months. Following this, a small sulphur dioxide addition was made and the wine was bottled without fining or filtration.

‘The Clare’ 2017
30% Cabernet Sauvignon, 30% Petit Verdot, 20% Malbec & 20% Cabernet Franc

Numerous batches of fruit were sourced from Vivian, Attunga and Bass Hill Vineyards. The different batches were picked on various dates throughout the vintage. In the winery the fruit was 100% destemmed, retaining as many whole berries as possible. All fruit was fermented with indigenous yeast in open fermenters and hand-plunged once or twice a day. Time on skins generally lasted two weeks before being pressed, settled in tank for a few days and then racked to ceramic egg or old oak, where it matured for three months. The wine was then blended to tank where it sat on fine lees for a further six months. At this point a small sulphur dioxide addition was made and the wine was bottled without fining or filtration.