<![CDATA[
<body>
<a href="menu.html">MENU</a><br><br>
<a href="contacts.html">contacts</a><br>
<a href="olive_oil.html">The Islander estate vineyards extra virgin olive oil</a><br>
<a href="estate.html">The Estate - History, Vineyard and Winery, Philosophy</a><br>
<p>PINK PENGUIN<br>
<a href="FT_Pink_Pinguin.pdf">technical sheet - Pink
Pinguin - A complex Rosé style, rich and savory pdf</a> <br>
A serious dry rosé style wine made with a blend of Grenache, Sangiovese,
Cabernet Franc and Malbec.The free run juice is extracted after a few hours
of skin contact and sent straight to fermentation with selected yeast. The wine
is then kept on lees for three months, clarified and very slightly filtered
before bottling. Screw cap closure has been chosen to allow easy opening and
perfect oxygen protection to retain all the freshness of the fruit. The wine
is floral and fruity, ripe and full on the mouth, with a soft, but not sweet,
finish. To enjoy on its own or with meals.<br></p>
<br>
<p>
OLD ROWLEY<br>
<a href="FT_Old_Rowley.pdf">technical sheet - Old
Rowley - grenache pdf</a><br>
Spicy, fresh and full flavoured Grenache style to commemorate Rowland Hill,
the man, thanks to whom, soldier settlers were allowed to establish themselves
on Kangaroo Island. Despite the cool conditions and the late ripening variety
bush vines allow Grenache to mature completely. Whole bunches of Grenache are
put into tank and undergo carbonic fermentation before macerating with the juice
over several weeks and fermenting through to dryness. The wine is then aged
in wooden vats where it matures for a few months before early bottling in order
to retain youthful fruitiness of this wine style. A big wine to enjoy with serious
drinkers.</p>
<p>BARK HUT ROAD<br>
<a href="FT_BarkHutRoad.pdf">technical sheet - BarkHutRoad pdf</a><br>
A classic cool climate style for this blend of Cabernet Sauvignon, Shiraz and
Viognier. Subtle nose with vanillin and delicate red berry aromas with hints
of pepperiness lead to a soft elegant and medium bodied wine. Kangaroo Island's
cool conditions allow us to produce wines with medium levels of alcohol, whilst
retaining fruit freshness and good acidity. Following fermentation, the skins
are left in contact with the juice for around 10-12 days, before being pressed
and returned to tank. Part of the wine is then aged in oak for more than a year
whilst the other part ages in concrete vats. Screwcap closure has been elected
to conserve the wine under best conditions. A wine to enjoy young but with great
ageing potential.<br></p>
</body>
]]>