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welcome to

A much-loved band of labradors greet arrivals at the Cellar Door. The harmonic chimes of wildlife echo across the vineyard. Sun beams through lightly scattered clouds and bounces off the rim of a wine glass.

Coughlan Estate is a pristine trifecta of people, process and place.

Located just a stone's throw from the township of Donnybrook in the Geographe Wine Region, the family-owned vineyard produces hand-picked boutique wines from some of the region's most established vines.

Preeti and Brad Coughlan established their namesake estate in 2018. As the most recent custodian of the region’s oldest vines, Coughlan Estate is dedicated to celebrating the distinctive expressions of the site in every glass of wine.

Bruce Dukes and Remi Guise are the winemaking duo behind Coughlan Estate. Their expertise and collaborative approach to the label's development has produced a number of award-winning wines since its establishment.

Sustainability is a driving force behind the vineyard’s management, an approach wholeheartedly supported by the winemakers.

The Cellar Door is the heart of Coughlan Estate. From art classes and live concerts, to the restaurant’s locally sourced menu and textile displays - the Cellar Door offers so much more than tastings and has quickly become a much-loved eating spot for locals and a must-stop destination for visitors.

Wine Shop

2023 Semillon Sauvignon Blanc

from A$28.00

A pristine nose of white pear, lychee and jasmine, underpinned by rich tones of mango and gooseberries. Velure and coating textures are balanced by crisp natural acidity and a poised finish laced with flavours of lemon grass and nectarines.

Winemaking: Our fruit is hand-picked in the early hours of the morning, crushed and then left on skin for 4 hours before being pressed. The cloudy juice is racked after a day of settling and undergoes fermentation in stainless steel. After fermentation the wine is battonnaged on full solids fortnightly in order to introduce a deeper level of texture and flavour. The wine is blended and bottled in July of the vintage year.

Click here for Technical Tasting Notes

Awards & Reviews:

Wine Orbit
“It's fabulously aromatic on the nose, showing apricot, lemon/lime zest and green tea aromas, followed by a linear palate displaying lovely focus and persistency. Splendidly structured by lively acidity, making it mouth-watering and lingering. At its best: now to 2030.” SAM KIM, Jan 2024.
The Real Review
“Ultra pale, virtually water white in the glass. Lemon balm, lime leaf, and delicate florals on the nose. Supple and easy drinking on the palate, light fruits, hints of florals and a touch of pea shoot that adds another component. Reasonable length and acidity remains in the background. Lovely drinking right now.” (2024-2028) STUART KNOX, Dec 2023.

2022 Field Blend

from A$28.00

Lemon grass, rock melon, nectarines and lychee greet on the nose, slowly opening to reveal subtle eastern spices, slate and bread dough. A vibrant and textural palate, layered with green plums, violets, untoasted cashews and creamy French Oak, culminating in a puckering finish of green apples, pumice and sea-spray.

Winemaking: Each parcel of fruit is hand-picked picked in the cool hours of the morning, separately destemmed, crushed and pressed. The pristine juices are extracted and cold-settled for 12 hours, before racking to ferment in old French Oak Barriques. Gentle fortnightly bâttonage is followed by blending, light fining and filtration before bottling.

Click here for Technical Tasting Note

Awards & Reviews:

Halliday Wine Companion 2024
“This is 58/27/15% riesling/chardonnay/muscat. All vinified separately then blended. A really pleasing, easy-drinking white with distinct personality that elevates the experience. It feels a bit like a bitter lemon drink and shows some quince characters, a bit of sea spray and some green apple elements, all harmonious and pleasing in bouquet and palate. It's got a tight, lightly chalky texture and flavours extend long on briny acidity. All of this adds up to a delicious, refreshing, personality-imbued drink.”
92 points - MIKE BENNIE
The Real Review
“Notes of lemons and limes lead into a searingly dry core. Bitter phenolics add to its dryness. It's an unusual blend and leaves the palate very dry”.
GABRIELLE POY

SILVER - ANZ Boutique Wine Show 2022

SILVER - Labelmakers Group, WA Alternative Varieties Wine Show 2022

2024 Semillon

from A$34.00

Rich tones of peaches, mango and lemon curd introduce a palate of pristine natural acidity and impeccable balance. A textured and complex palate of nectarines and creamy tones finds itself laced with a viscous acid line and broad fruit tannin and length. A subtle minerality lends form to generous a lingering finish.

Winemaking: Fruit is hand-picked in the cool hours of the morning, gently destemmed and crushed, followed by 24 hours of skin-contact before pressing. The pristine juice is extracted and cold-settled for 12 hours, before racking the cloudy juice to ferment. A cool fermentation at 12°C in seasoned barriques ensures retention of aromatics and fruit clarity while building palate weight and intricacy. Gentle fortnightly bâttonage adds a depth of flavour and textural complexity.

2022 Zinfandel

from A$36.00

Poached pear, mango and black cherries, layered with dark chocolate, white pepper and freshly ground coffee. An opulent yet bristling palate of summer berries, red apple skin and cherry blossom flavours, underpinned by coating black tannin, persistent and mineral to the end.

Winemaking Notes by Remi Guise: Fruit was hand-picked and gently de-stemmed, with the berries left un-crushed to preserve the natural fruit perfumes and allow for slow and controlled tannin and flavour extraction. Fermentation took place in traditional open top fermenters with only 2 daily plunges in order to preserve the integrity of the skin and extract only the finest tannin and flavours. After 12 days of fermentation the wine was gently separated from the skin and transferred to French oak Barriques, where it remained for 9 months before blending, clarification and bottling.

Click here for Technical Tasting Note

Awards & Reviews:

SILVER - Sanector Wine Show of Western Australia 2023

SILVER - Australian Alternative Varieties Wine Show 2023

WA Wine Review - Ray Jordan Wine 2024:
“Zinfandel tends to polarize people, but if you sit on the fence then this wine might get you across the line. Beautifully scented aromas of black liqueur cherry with a choc mocha thing happening. The palate is brimming with ripe berry flavours cut with fine minerality. Well-balanced and poised.”
93 points - RAY JORDAN
Cellar 8 years

2022 Shiraz

from A$36.00

Rich aromas of glazed plums, spiced meats and black pepper on the nose, gently descending into a lively pallet of red fruits, cloves and hints of cinnamon. Fine tannin serve as a foundation for sheaths of powerful black fruit and an opulent core of poached pears and eastern spices. A finishing of red apples, white pepper a subtle oak tones.

Winemaking: Fruit was hand-picked and gently de-stemmed, with the berries left un-crushed to preserve the natural fruit perfumes and allow for slow and controlled tannin and flavour extraction. Fermentation took place in traditional open top fermenters with only 2 daily plunges in order to preserve the integrity of the skin and extract only the finest tannin and flavours. After 12 days of fermentation the wine was gently separated from the skin and transferred to French oak Puncheons, where it remained for 14 months before blending, clarification and bottling.

Click here for Technical Tasting Note

Awards & Reviews:

The Real Review:
“Bright, fresh and blue-fruit driven on the palate. There’s lively acidity, firm tannins and a textured mouth-feel. Easy drinking.”
STUART KNOX

2021 Cabernet Sauvignon

from A$36.00

A dense array of black fruits and lifted tones of violets greet on the rose, dotted with hints of allspice and dried thyme. Clear lines of red fruit tannin, cassis and red cherries guide the palate, bolstered by a coating core of graphite, blue berries and a persistent and mineral finish.

Winemaking Notes by Remi Guise: The fruit is hand-harvested, de-stemmed and lightly crushed so that each berry is just split. This ensures a slow release of sugar, tannin and flavour, and results in higher levels of aromatics and greater control of tannin extraction and sculpting. A cool ferment in traditional open top fermenters takes place over 18 days, with plunges 3 times daily in order to ensure full extraction of the coating Cabernet Sauvignon tannin. The wine was then separated from the skins and transferred to a selection of French oak Barriques, where it was aged for 14 months before blending, clarification and bottling.

Cane Cut Semillon

from A$28.00

Orange rind, sultana and cinnamon aromas introduce a velure palate, delivering poised acidity and a dense core of concentrated grape sweetness. Tones of crème caramel, poached pears, cloves and aniseed deliver a balanced and coating finish.

Winemaking: After achieving full flavour, sugar and textural ripeness on the vine, each cane is cut, allowing each bunch of fruit to slowly dry and concentrate flavour, acid and sugar. Once the fruit is completely raisined, the bunches are hand-picked, destemmed and pressed over many hours to extract the concentrated and viscous juice. A slow, cold fermentation over 22 days leaves the wine with low levels of alcohol and the perfect balance of sugar and acid.

Click here for Technical Tasting Note

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Latest News

News

18 June 2024

Good Food & Wine Show, Perth 2024

18 June 2024

This July we will be heading to the Good Food and Wine Show in Perth!

From Friday 19th July to Sunday 21st July the Perth Convention and Exhibition Centre will come alive with three jam packed days of good food, good wine, and good times!

18 June 2024

17 May 2024

Autumn Newsletter

17 May 2024

Exciting news! Our latest newsletter has reached you inboxes and we are thrilled to introduce two new wines available for tasting at our Cellar Door, paired with our delightful Winter menu.

17 May 2024

1 March 2024

Fast & Furious Vintage 2024

1 March 2024

We are exhausted, our heads are still spinning but we are stoked! This week marked the end of the vintage 2024. Read on for our 30% special offer.

1 March 2024

20 October 2023

Latest Newsletter

20 October 2023

We just cannot help but smile as we feel the days get warmer and enjoy more time outdoors. The dogs have been basking on the Cellar Door lawn, welcoming guests as we proudly serve our new, award-winning wines.

20 October 2023

6 October 2023

Come & UnWined with Coughlan

6 October 2023

Throughout the weekend of the 28th and 29th October, we will be heading up to Perth and joining the stellar lineup of wineries, breweries, cideries and distilleries at one of WA’s favourite wine and food festival - UnWined Subiaco.

6 October 2023

25 August 2023

Halliday Wine Companion 2024

25 August 2023

The much anticipated, and best-selling, Halliday Wine Companion 2024 by James Halliday has hit bookstores and we are over the moon to have three of our Coughlan Estate wines included in this year’s list.

25 August 2023