Vineyards and Winemaking


All Kooyong and Port Phillip Estate wines are entirely domain grown, vinified and bottled. The wines in the Quartier stable are produced from estate grown fruit and fruit from neighbouring vineyards.

The Port Phillip Estate vineyard was planted in 1987 and acquired by the Gjergja family in 2000. Located in Red Hill, the ten hectare site is planted to Pinot Noir, Chardonnay, Shiraz and Sauvignon Blanc, all on northerly and easterly-facing slopes.

The Kooyong vineyard and winery, established in 1996, was acquired by the Gjergja family in 2004. Kooyong is located in Tuerong, towards the northern end of the Mornington Peninsula. The majority of the forty hectare site is planted to Pinot Noir, with a substantial area of Chardonnay and several small sections of Pinot Gris.

In 2007, the twelve hectare Ballewindi vineyard near Balnarring was acquired. This vineyard is planted predominantly to Pinot Noir with a small area of Chardonnay. Ballewindi was established in 1997.

The viticulture and winemaking activities we practise are guided by a series of fundamental principles. Every Kooyong, Port Phillip Estate and Quartier wine has been made from fruit that has been hand pruned, shoot thinned and hand harvested. Wherever possible, the use of chemicals in the vineyard has been replaced with a mechanical or cultural control method and we believe that continually improving our vine nutrition, vintage by vintage will continue to lessen our reliance on external inputs.

In the winery, all of our wines are wild fermented and a minimum of additions made. Our white wines are bottled without fining, our red wines are bottled without fining or filtration.

All of our wines are made to reflect their site attributes and varieties such as Chardonnay and Pinot Noir amplify small differences in soil and aspect into significant differences in wine.



Glen Hayley – Chief Winemaker


Glen Hayley’s winemaking philosophy is driven by authenticity; wine that speaks of place, preserving the character of the fruit and celebrating the vineyard in which it was grown. It is the fine balance between scrupulous attention to detail and minimal intervention that allows wine to fully express provenance. Glen’s passion for natural fermentation techniques extends beyond wine to sour beer, cider and fermented food.

Serendipity saw Glen discover the world of wine. A job in the industry on a gap year in Vancouver offered an addictive glimpse of his future vocation. Returning to Melbourne, Glen completed a Bachelor of Viticultural Science and Wine Production, while working in cool and warm climate wineries across Australia, France, Germany, New Zealand and the USA. His time with premium new world Chardonnay and Pinot Noir producers in Central Otago and Sonoma County, along with a concentration on white wines in the Loire Valley and the Mosel, helped shape his thinking.

His desire to focus on Pinot Noir and Chardonnay saw Glen join Kooyong Wines in 2009 and he has been an integral part of the winemaking team since. Following six years working alongside predecessor Sandro Mosele, in 2015 Glen became Chief Winemaker.