Our favourite vegan & vegetarian wine pairings

Wine lovers everywhere are seeking more sustainable and health-based eating methods. 

Whether you are vegan, vegetarian or just trying to eat more plant-based meals, matching your favourite wine with plant-based dishes can be a new challenge.

We're proud that all The Islander Estate Vineyards grapes are sustainably grown using organic principles. And our entire wine range is 100% vegan. So, we're sharing tips for matching our wines to vegetarian and vegan dishes.
 

What is vegan wine?

All wine combines grapes and yeast (wild/naturally occurring or added). However, animal-based products derived from eggs, fish, or dairy have traditionally been used to clarify and filter wine to create the clean, bright wines consumers love to drink. Vegan wine producers like us seek alternatives like bentonite clay to achieve the same result without using any animal products.

Some basic guidelines for pairing wine with plant-based dishes.

The fundamentals of wine pairings apply regardless of your diet. Here are some overarching guidelines we like to follow:

• Pair fresh foods like salads with bright wines with acidity or minerality;
• If you're having something fatty or fried, choose a wine with higher acid to help offset the richness & cleanse the palate;
• Spicy foods like curries pair well with lower alcohol, off-dry or sweeter wins (as alcohol highlights spice);
• Off-dry wines with a hint of sweetness can also work with sweet dishes when it comes to desserts;
• Umami-based foods work well with wines with texture;
• Grilled or BBQ dishes. Root vegetables & salty meals call for the tannins of red wine;
• The famous rule of thumb, "What grows together goes together", also works for vegan foods – think Tomatoes & Sangiovese, Pesto & Pinot Grigio.

Our favourite plant-based dishes to pair with The Islander Estate Vineyards range:

 

Estate Range Petiyante Sparkling Chardonnay/Pinot Noir

Tasting Notes: Classic champagne acidity & creamy texture. Brioche, pear, white peach & an elegant finish.

Petiyant's texture & acidity complement:
- Sushi with avocado & cucumber
- Spring Rolls with soy dipping sauce
- Crispy fried salt & pepper tofu

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Varietal Range Sauvignon Blanc

Tasting Notes: Tropical fruit, citrus, herbal notes & sea spray with middle palate texture.

Sauv Blanc's fresh citrus flavours & crisp acidity are delicious with:
- Asparagus & pea risotto
- Spring grilled vegetable skewers
- Spinach & feta stuffed mushrooms

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Varietal Range The White Chardonnay

Tasting Notes: Peach, nectarine, melon, toasted nuts with refreshing acidity & a long finish.

Pair Chardonnay's toasty notes with creamier dishes like:
- Creamy mushroom and garlic pasta
- Vegan Caesar salad with cashew dressing
- Butternut squash and sage pasta

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The Enigma Extended Skin Contact Sauvignon Blanc

Tasting Notes: Passionfruit, lime zest, ripe citrus, and herbal notes blend with savoury/sour secondary characteristics and tannins.

Skin contact white wine can carry more robust & umami flavours like:
- Vegan Thai green curry with tofu and vegetables
- Zucchini noodles with vegan pesto
- Vegan sushi bowls with marinated tofu and seaweed

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Varietal Range Semillon Sauvignon Blanc

Tasting Notes: Preserved lemon, apricot, citrus & tropical fruit with a textural palate.

More complex whites like Sem Sauv Blanc pair beautifully with:
- Quinoa salad with fresh herbs and citrus dressing
- Grilled corn on the cob with lime and chilli
- Marinated Tofu Poke Bowl

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Estate Range Wally White Oaked Semillon

Tasting Notes: Textural & elegant, lemon curd, vanilla custard & a mouth-watering natural acidity.

A sophisticated, textural white like Wally White complements dishes like:
- Cashew Alfredo pasta with roasted vegetables
- Bell peppers stuffed with wild rice
- Truffle-infused polenta

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Varietal Range The Rosé

Tasting Notes: Strawberries & cream, peach notes & a light leesy grip add complexity.

Elegant, delicate & fresh, The Rose is delicious with:
- Watermelon and mint salad
- Vegan Caprese salad with tomatoes, basil, and vegan mozzarella
- Strawberry and rocket salad with balsamic glaze
 

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Varietal Range Tempranillo

Tasting Notes: Black fruits, spice, vanilla, mocha, hints of liquorice & tobacco leaf. 

Pair our Tempranillo with Spanish-inspired dishes like:
- Vegan paella with assorted vegetables
- Eggplant and chickpea curry
- Vegan Tapas platter

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Varietal Range Sangiovese

Tasting Notes: Spicy cherries, vanilla oak & hints of leather. Mid-weight with fine-grained tannins.  

Sangiovese's tannins are stunning with tomato based & Italian dishes like:
- Vegan margherita pizza
- Ratatouille with polenta
- Spinach and vegan ricotta-stuffed shells
- Eggplant parmigiana

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Estate Range Old Rowley Shiraz/Grenache

Tasting Notes: Plush & elegant with raspberry, boysenberry, lifted florals, vanilla & clove oak.

Rich & elegant Old Rowley deserves dishes to match:
- Dolmade's stuffed with rice and herbs
- Roasted red pepper and walnut dip with pita bread
- Vegan lentil and vegetable curry
- Eggplant & Chickpea Tagine
 

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Varietal Range Cabernet Sauvignon

Tasting Notes: Red fruit, cherry, cranberry & raspberry with earthy notes, good acidity & a rounded palate.

Cabernet Sauvignon's tannins & earthy notes go well with:
- Ratatouille
- Vegetable Bolognese
- Mushroom red wine risotto with shaved parmesan
 

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Flagship Range The Investigator Cabernet Franc

Tasting Notes:  Blackcurrant, plum & mulberry, dried herbs & fennel. Lean with super fine tannins & a composed structure.

Pair elegant, lean Cabernet Franc with umami flavours like:
- Lentil and mushroom burgers
- Grilled portobello mushrooms with a balsamic glaze
- Vegan shepherd's pie with lentils and vegetables
 

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Flagship Range The Cygnet Shiraz

Tasting Notes: Blackberry, liquorice, anise, menthol, cedar & savoury tannins.

The more robust flavours of Shiraz go with:
- Spicy black bean & corn chilli
- Vegan dark chocolate mousse
- Vegan pasta puttanesca
 

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Flagship Range The Independence Malbec

Tasting Notes: Malbec's full-bodied structure & firm tannins with black plum, blackberry, cocoa & sweet tobacco.

Hark back to Malbec's home in South America, pair it with:
Vegan Argentine empanadas with vegetable filling
Black bean and corn salad with cilantro lime dressing
Vegan chilli con carne with kidney beans

Our vegan, sustainably grown wine range provides a host of options to bring out the best in your plant-based meals, from fresh, easy-drinking wines to the elegance of our Flagship range.

Choose a selection to have one wine for your next vegan or vegetarian dinner.
Shop The Islander Estate Vineyards now.

Delicious Spring Food & Wine Pairings

Image courtesy of Ecopia Retreat

Spring is in full fling here on Kangaroo Island. As the days get longer & warmer, we start to think about wines to match the season.
Our team have selected their favourite The Islander Estate Vineyards wine & food pairings for Spring.
 

Petiyante Sparkling Chardonnay/Pinot Noir & Kangaroo Island Oysters

All about it:  Our popular sparkling honours the wines of the Champagne region in France.  Made in the same 'Méthode Traditionnelle', we blend cool-climate Chardonnay & Pinot Noir with a 'liqueur de tirage' to generate a second fermentation in the bottle. We age the wine on the lees for seven months before disgorging to build texture, body and a super fine bead.

Tasting Notes:
On the nose: Lemon tart, baked apples, white floral and citrus zest
On the palate: Nashi pear, white peach, grapefruit, brioche
On the finish: Fine, elegant acidity and creamy texture.

We'll be drinking it with:  You can't beat sparkling with Kangaroo Island Oysters at their plump best after the cold winter oceans.  The yeast notes and acidity perfectly complement the rich, salty oysters.

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The White Chardonnay & Grilled Chicken

All about it:
The White Chardonnay is our 'House Style' wine created by Jacques Lurton to complement our Estate Range of premium wines. Leave behind all your perceptions of heavily oaked chardonnay. The White is a modern Australian style with just a touch of nuttiness to add complexity to the fresh & clean style.

Tasting Notes:
On the nose: Peach, apricot & melon
On the palate: Slightly toasty with peach, nectarine, melon & toasted nuts.
On the finish: Textural with fruit sweetness offset by subtle acidity, leading into a soft lingering finish.

We'll be drinking it with:
We love it with a roast or BBQ chicken cooked over flame. If you're heading outdoors, pair it with a Quiche Lorraine, a soft ripe brie or a picnic Caesar salad.
 

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Sauvignon Blanc & Asian Salads

All about it:
Who doesn't love a chilled glass of Sauvignon Blanc when the sun is shining? Like all our wines, we use a restrained winemaking hand with our varietal range Sauvignon Blanc. All the classic varietal characteristics with an elegant finish to complement rather than overwhelm your spring dishes.

Tasting Notes:
On the nose: Passionfruit, lime zest, citrus, sea spray.
On the palate: Ripe citrus, tropical fruit, a light herbal note & middle palate texture.
On the finish: Fresh, crisp acidity & a long finish. 

We'll be drinking it with:
A delicious match with fresh herbaceous Asian salads (or Vietnamese bahn mi), oysters, BBQ spring vegetables & soft goats' cheese.  

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Wally White Semillon & Pork Belly

All about it:
Wally White defines our old-world meets new-world wine style. Crafted from Semillon, fermented & aged in French oak, it is rich, textural & elegant.  

Tasting Notes:
On the nose: Lemon rind, white peach, vanilla & slight smokiness from the barrel fermentation.
On the palate: Rich & textural with notes of lemon curd & vanilla custard creaminess on the mid-palate, complemented by a zesty, mineral finish.
On the finish: An elegant finish with a hint of spruce from the oak and a cleansing lick from the natural acidity.

We'll be drinking it with:  Roast pork belly or creamy seafood dishes.

 

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Rose & French Charcuterie

All about it:
Our Rose has become our most popular wine, crafted in Southern France's Provence region style. Pale salmon in colour, elegant, delicate, dry & dangerously easy to drink.

Tasting Notes:
On the nose: Sherbet, strawberry, honeydew, rock melon.
On the palate: Strawberries & cream, peach notes with a light leesy grip adding complexity.
On the finish: Bright fruit gives way to a dry, clean finish with hints of acidity.

We'll be drinking it with:
A glass after work with French charcuterie like a pot of rillettes & a soft goat cheese would be heaven. Tuna or salmon sashimi, a classic Nicoise salad or fresh prawn all work beautifully.

 

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Sangiovese & Antipasto

All about it:
Italy's most planted wine variety and the pride of the Tuscan regional wine Chianti, Sangiovese is a sensitive soul, changing its character to reflect its growing conditions. It's a variety that genuinely expresses regionality.

Tasting Notes:
With all the hallmarks of a classic Italian Sangio, this wine has inviting vanilla oak notes supported by subtle red fruit & hints of leather. Medium weight on the palate, full of flavour & texture with spicy cherry, plum, mocha & fine-grained tannins on the finish.

On the nose: Red cherry, dried herbs, anise, dark chocolate, leather & vanilla.
On the palate: Medium weight, spicy cherries, plums, mocha & sweet oak notes.
On the finish: Classic varietal savouriness and fine-grained tannins.

We'll be drinking it with:
Sangiovese is our go-to for antipasto platters & pizza nights. It's also a perfect pair for vegetarian dishes, especially tomato, red peppers & grilled vegetables.

 

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Boxing Bay & Classic BBQ

All about it:
A European approach to this classic blend brings Shiraz & Cabernet Sauvignon together with elegant restraint.  Power and structure abound in the Cab Sauv, with Shiraz adding softness & elegance.

Tasting Notes:
On the nose: Notes of pepper, eucalyptus, toasted vanilla, cedar & baking spices.
On the palate: Cherry, blackberry, a hint of charry oak and leatherworking beautifully with the fleshy fruit.
On the finish: Classic varietal firm tannins are balanced with acidity by a deft winemaking hand.

We'll be drinking it with:
A classic pairing to chargrilled meats makes this your warm-weather BBQ companion.

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Majestic Plough & Argentinian BBQ

All about it:
The first release of our Estate Range Malbec since 2016 & it's worth the wait.

Tasting Notes:
On the nose: Toasty oak supported by aromas of leather, blackberry, dried herbs & spices.
Rich & layered.
On the palate: Dense & dry but rich with dark fruit flavours.
On the finish: Powerful tannic grip with natural acidity helping to retain elegance through the long finish.

We'll be drinking it with:
Slow-roasted beef rib or shoulder of lamb cooked over coals.

 

Want to try them all? 
Take advantage of our New Release Tasting Pack & save.

Recipe: Smoked Fontina & Truffle Arancini

If you’re entertaining, this is a show-stopping finger-food or entree.  While there are a few steps, all the preparation can be done well in advance, with just a few minutes of cooking required before serving.

Pair this with our Petiyante sparkling Chardonnay/Pinot Noir for a cocktail party.  If you are serving a few arancini as a dinner party entree, our Semillon Sauvignon Blanc would complement the richness of the dish perfectly.

Thanks to our good friend Kate Sumner of Kangaroo Island Source for this recipe.

 

INGREDIENTS:
Makes approx 24 arancini

Arancini
This recipe is a great way to use leftover risotto if you have it on hand, if not, use the recipe below to make a simple risotto from scratch.
Simple Risotto
1.25 litres (5 cups) hot chicken or vegetable stock
1 tbsp extra-virgin olive oil
20 gm butter
1 onion, finely chopped
1 garlic clove, finely chopped
250 gm Arborio rice
150 ml dry white wine
100 gm finely grated parmesan (2/3 cup)

Truffle & Smoked Fontina Filling
100 gm Smoked Fontina Cheese cut into 1cm cubes 
15 gm fresh black truffle, finely grated

For Assembly
3 eggs, lightly beaten
75 gm plain flour, seasoned (½ cup)
100 gm fine dried breadcrumbs (1 cup)
Vegetable oil for deep frying

To serve
Aioli (homemade or store bought)
Shaved fresh truffle

METHOD

Simple Risotto

1. Heat oil and butter in a saucepan over medium heat
2. Gently fry onion and garlic until translucent
3. Add rice, stir to coat in oil & allow to toast lightly
4. Pour in the wine and stir until evaporated (1-2 minutes).
5. Add hot stock a little at a time, adding more as it’s absorbed.  Continue stirring until rice is cooked & risotto is creamy.
6. Stir through grated parmesan, season to taste with salt & pepper & finely grate over 10gm of fresh truffle.
7. Pour risotto onto a tray, cool & refrigerate until chilled (20-30 minutes).

Arancini

1. With damp hands, place 1 tbsp of risotto mixture in your palm and flatten.
2. Place a cube of smoked Fontina cheese in the centre of the rice and gently form the rice mixture around the filling to create a ball.
3. Transfer arancini to a large plate. Repeat with the remaining rice mixture and filling.
4. Place flour, egg & breadcrumbs each in separate bowls.
5. Roll each arancini gently in flour, dip in egg, roll in breadcrumbs and place on a tray. Refrigerate until needed.
6. Heat vegetable oil in a deep saucepan or deep fryer to 180C.
7. Deep-fry arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve at once.

To serve
Pipe half a teaspoon of aioli on each arancino & top with a fine shaving of fresh truffle

Recipe: Potato Gnocchi with White Castello & Truffles

We are so excited that our neighbour Enzo, owner of Kangaroo Island Truffle Co, is approaching his first truffle harvest after many years of hard work & perseverance.  He recently opened his gate to give our guests a tour of his Truffiere. Afterwards, chef Kate Sumner served a menu of dishes featuring French black truffles.

This gnocchi dish is a signature of Kate’s Kangaroo Island Source catering business, so we were very lucky to have her share it with us.

To take this delicious rich dish to a whole new level, serve it with our barrel-aged Semillon, Wally White.  It has all the richness to match the dish, balanced with plenty of acidity to cleanse the palate.

 

INGREDIENTS
Serves 4 as a main course or 6 as an entree

Gnocchi
1.1 kg floury potatoes (Desiree are a good choice)
1 ½ cups plain flour
1 teaspoon (5 ml) salt

White Castello & Truffle Sauce
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) butter, divided
2 shallots, finely diced
1 garlic clove, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) whipping cream
1 cup finely grated Parmesan
150g White Castello cheese, cut into small pieces
1 x 45-50 gram
1 x 45-50gm French black truffle (or substitute with preserved truffles in oil)

To assemble
Gnocchi
Sauce
Salt and pepper
Fresh chives, chopped, for garnish

METHOD:

Gnocchi

1. Preheat oven to 375 F (190 C).
2. Pierce the skins of the potatoes with a fork and bake for 40-45 minutes or until fork tender. Set aside to cool.
3. When cool to the touch, peel potatoes, then press flesh through a potato ricer.
4. Transfer riced potato to the work surface and sprinkle with flour and salt.
5. Incorporate flour with the potato until the dough just comes together. Be careful not to overwork. Lightly dust the work surface with flour as you go.
6. To form the gnocchi, pull roughly 1 cup (240 ml) of dough off from the rest and roll into a ¾- to 1-inch (2-2.5 cm) cylinder. Slice the cylinder into 3/4-inch (2 cm) pieces. Repeat until you have used up all the dough.
7. Place the gnocchi on a lightly floured baking sheet and chill in the refrigerator until ready to cook.

Sauce

1. Heat olive oil and 1 tablespoon (15 ml) butter in a skillet over medium heat. Add shallots and cook until translucent.
2. Add garlic and cook for another 2-3 minutes.
3. Add dry white wine and simmer until reduced by half.
4. Add cream and cook until sauce coats the back of a spoon.
5. Reduce heat and stir in grated parmesan and the white Castello cheese.
6. Stir until white Castello has melted & the sauce is silky.
7. Finely grate half the truffle into the sauce.
8. Remove sauce from heat and stir in remaining butter.

To Assemble

1. Bring a large pot of salted water to a boil.
2. Reduce heat to medium and add gnocchi, simmering just until they rise to the surface.
3. Meanwhile, return the sauce to the heat and warm through.
4. Remove gnocchi with a slotted spoon and transfer directly into the skillet with the sauce. Season with salt and pepper. Toss to coat.
5. Divide portions between serving plates. Garnish with chopped chives.
6. Shave the remaining half of the truffle over the dishes. If desired, drizzle black truffle oil over gnocchi. Serve immediate

 

 

Festive food and wine pairings for every celebration

Whether your festive entertaining style is traditional or contemporary, indoors or outdoors, there are so many delicious menu options, & wine can make the meal.
We’re sharing our festive recipes & wine pairings - if there’s ever been a year to indulge, it’s 2023!

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Pétiyante & Gin Cured Salmon

The Food:  Salmon is the perfect make-ahead entree or canape for any party.  The acidity in the Pétiyante pairs perfectly with the richness of salmon.  Of course, we recommend you cure it with the fabulous Kangaroo Island Spirits gin.  Try this recipe for Gin Cured Salmon with cucumber and lime.

The wine:  Our traditional method bottle-fermented sparkling Chardonnay/Pinot Noirs, Pétiyante is beautifully balanced with fine, elegant acidity and creamy texture, balancing the fruit flavours. Classic Champagne-like brioche notes on the nose and palate with a super fine bead with hints of nashi pear and white peach leading to a long, crisp, elegant finish.

Stock up on Sparkling for Party Season

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Wally White Semillon & Pork Belly

The Food:   Crispy pork crackling surrounding tender, juicy pork. Porcetta is a crowd-pleaser at Christmas.  How good does this Portennos Christmas Porcetta with Chimichurri via the Sydney Morning Herald look?  To really showcase this spectacular dish you need just the right wine, with enough richness to complement the pork but great acidity to cleanse the palate, luckily we have just the thing!

The Wine:  Wally White Semillon is our Flagship white wine with a cult following.  And for good reason.  Handpicked Semillon is barrel fermented & aged on lees to create a sophisticated, textural wine with notes of lemon rind, lemon curd, white peach, hints of vanilla, creaminess on the mid-palate, underscored by a zesty, mineral finish and mouth-watering natural acidity.  Pork is a heavenly pairing for this stunning wine.

Try Wally White Semillon Now

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The Rose with a Charcuterie Platter

The Food:  Elegant, delicious Christmas entertaining doesn’t always mean slaving over a hot stove.  Our friends at Les Deux Coq make the most delicious range of authentic French charcuterie we’ve come across outside France.  A quick stop at their Adelaide Central Market stall or website gives you everything you need for the most delicious meal that pairs perfectly with a chilled French-style Rose.

The Wine:  One of our fastest-selling wines, The Rose honours the classic Provence style of southern France. Light in colour with a focus on elegance but full of flavour and texture.  Flavours of strawberries and cream, even some peach notes with a light leesy grip add complexity to the delicious freshness.  It’s dry, fresh and dangerously easy to drink.

Get some Rose on ice in time for Christmas Eve

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Roast Christmas Turkey with Bark Hut Road Shiraz/Cabernet Franc

The Food:  Pairing wine with Turkey can be a tricky affair.  You have the white meat with some richness and gaminess, but often, wine matching is about the sides, which are more robust in flavour,  like stuffing, gravy and roast vegetables.  Red wine can be a delicious pairing if the tannins don’t overwhelm the dish.  That’s where the elegance and delicacy of Bordeaux-style blends Bark Hut Road hit the perfect note. A fantastic complement to the flavours in this Turkey with Sour Cherry stuffing and pickled cherries recipe.

The Wine:  A classic from our premium Estate range, Bark Hut Road is one of the first wines Jacques' released on Kangaroo Island. This elegant Bordeaux-style blend offers firm tannins, natural acidity, blackberry and sarsaparilla notes at the darker end of the fruit spectrum, and oak notes, vanilla, and coconut.

Pop some Bark Hut Road in your basket

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The Investigator Cabernet Franc & Beef Wellington

The Food:  The ultimate luxury dish for a special occasion, a rare beef fillet coated in pate & mushrooms, baked in pastry.  If there’s ever a time to dedicate this much love to a dish, it’s at Christmas.  Chef Gordon Ramsay has made Beef Wellington his signature dish, you can try his recipe here.

The Wine:  If you’re preparing a dish like this, then only the very best wine will do.  The Investigator Cabernet Franc from our Flagship range is the perfect foil for the richness of the dish.  With elegance and structure, the variety’s classic leanness and firm brooding tannins will complement perfectly. There are loads of savoury and herbaceous notes, with balance and a composed structure across the palate.

Treat yourself to The Investigator for Christmas Lunch

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The Cygnet Shiraz & Glazed Ham

The Food:  What’s Christmas without a Ham as the centrepiece?  After hours of tender-loving-basting, this showstopper should be served with a wine to match.  If you’re looking for new ham glazing ideas to spice it up this year, Australian Gourmet Traveller has collected glazing secrets of Australia's best Chefs.

The Wine:  When pairing a wine with ham, it's all about the glaze, which most often has a sweet element to counteract the saltiness of the ham.  Glazes tend to work well with medium-weight wines with plenty of acidity and bold fruit.  The Cygnet Shiraz from our Flagship range is often referred to as Christmas in a glass – steeped red and blackberries and baking spices complement the spice of the glaze.  This highly-rated shiraz shows just how elegant the variety can be.

Indulge in The Cygnet Shiraz this year

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Sangiovese & Boxing Day BBQ 

The food:  The day after Christmas is time to cog back and relax.  Backyard BBQ, thongs and sandy feet.  No need for a recipe here. Whatever you’re having on the BBQ, from steak to burgers to sausages, our cool climate Sangiovese is a great all-rounder.  Try it lightly chilled for a warm weather red.

The wine:  Our varietal range, 2022 Sangiovese, is the ideal wine for BBQ meats.  It's medium-weight with plush red fruit notes, spicy cherries, vanilla oak, hints of leather and fine-grained tannins on the finish.

Try our new release 2022 Sangiovese

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Sauvignon Blanc & Australian Seafood

The Food:  If your Christmas tastes lean more towards seafood, then our 2022 Sauvignon Blanc is going to be a winner at the table.  Pair it with shellfish like BBQ scallops, prawns or lobster with a rich homemade aioli.

The Wine: Our Sauvignon Blanc has classic passionfruit, lime zest, citrus & sea spray notes.  On the palate, it's delicate & aromatic with a light herbalness, ripe citrus & tropical fruits, rounded off with just enough acidity to finish elegant, clean and crisp.

Discover the perfect Christmas seafood companion

Wine Serving Temperatures: Getting the most from your wine

How much does the wine serving temperature really matter?  The answer is just as much as a cold beer & a hot cup of coffee!

Getting the serving temperature right will help you to get the best enjoyment from your wine. 

Serving white wine too cold will inhibit those beautiful delicate aromatics & flavours.  Serving red wine too warm will allow alcohol to mask subtle secondary & tertiary characters that the winemaker has put so much work into creating.

Especially in Australia, where ‘room temperature' is often significantly warmer (in the mid-20s celsius) than in Europe, where it might be 15-18c.
Generally, it's best to serve white wine a little warmer than we think & red wine a little cooler than you might assume.

Here are our best practice tips on wine serving temperatures for each of our wines.

Sparkling, Light Unoaked White Wines & Rose

Sparkling wine, light-bodied white wines & our crisp Provence-style Rose are best well chilled to match their crisp acidity.  Ideally, chill your wine in the fridge overnight, but if you're in a hurry, here's our top tip for quick chilling.  Fill an ice bucket three-quarters with ice and water so that the wine is entirely surrounded by cold water.  This method will allow the warmth of the wine to transfer to the ice bucket more easily.  Even faster?  Add salt to create a slurry.

Full Bodied White Wines & Light Bodied Red Wine

If the winemaker has fermented or aged white wine in oak or gone to the effort of lees or malolactic fermentation like our 'Wally White' Semillon, Viognier & Semillon Sauvignon Blanc, the wine will have delicious texture, secondary & tertiary characteristics that will shine at a slightly warmer temperature.  For these wines, we suggest a light chilling only.  Or remove the wine from the fridge an hour before serving.

We often think red wine should be served at ‘room temperature'.  This is true if you live in a century-old French chateau where the room temperature is likely closer to 13 degrees celsius. In Australia’s climate, red wine, especially light-medium-bodied reds like our Sangiovese & Tempranillo, benefit from a light chilling, especially when consumed in the warmer seasons.  Try chilling them for an hour in the fridge. Or if you’re headed for a picnic or party, pop them in your esky with your beers to enjoy when you arrive.

Medium & Full Bodied Red Wines

Depending on how you store your red wine, getting the best from the aromatics, structure & winemaking characteristics of medium and full-bodied red wines will be achieved by serving them at a cool room temperature of 14-18 degrees celsius.

So in Australia's warmer climate, it makes sense to give your reds some time to cool down in the fridge before service (20-25 min).  But if you store your wine in a wine fridge at cellaring temperature (12 degrees Celsius), take it out 15 minutes prior to serving to allow the temperature to come up a little.  If in doubt, it’s always better to serve your reds a little cooler, as it will warm as you consume it.

Explore our wine range now

Kangaroo Island Cellar Door trails with something for everyone

The Kangaroo Island wine region is a new discovery that's well worth setting aside some time to explore.  We’ve put together two one-day itineraries that blend cellar-door experiences with loads of things to see & do on Kangaroo Island to keep the entire crew entertained.
 

Start here: Book a Premium Wine & Food Experience at The Islander Estate Vineyards & save.  

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Itinerary 1: Cruise Cygnet River & surrounds. 
A great place to start if you are staying in Kingscote or Emu Bay.

Breakfast at Emu Bay Lavender Farm 

Start your day with a delicious breakfast at the Emu Bay Lavender Farm.  They’re famous for their lavender scones (legitimate breakfast food, we think), but there’s so much more on the menu.   They have a stunning setting, and when the scent of lavender is in the air, how can the morning be anything but relaxing?  
www.emubaylavenderfarm.com
 

Stroll along Emu Bay beach 

Work off breakfast with a stroll along this stunning 5km beach, one of the most popular on Kangaroo Island.  The sheltered north coast waters are mostly calm and clear, making it a great spot for a morning swim.  The main car park also has a playground where the kids can work off breakfast or explore the jetty for sea creatures.

Take the road less travelled 

From Emu Bay, head off the bitumen along Boxer Road for a shortcut to your first wine tasting at The Islander Estate Vineyards.  Stop en-route to check out the White Lagoon salt lake.  This road will take you past traditional farming properties, and at the right time of year, you’ll pass stunning fields of bright yellow canola.
 

Start your wine discovery at The Islander Estate Vineyards cellar door

Start your tasting day with an introduction to our world of wine at The Islander Estate Vineyards. Our team will welcome you for a hosted tasting of our French-influenced cool climate wines crafted by our owner, Jacques Lurton.

After a career spanning several decades making wine in his native Bordeaux and around the world, Jacques fell in love with Kangaroo Island in 2000, purchased a property and established a vineyard with a vision to showcase the true potential of our Island region on the world stage of wine.  On Kangaroo Island, Jacques combines his expertise and traditional French winemaking techniques with the freedom of winemaking offered in Australia.  The result is a range of wines that blend old and new-world wine styles. 

Treat yourself to one of our premium food and wine experiences.  Or, after your tasting, choose your favourite wine and let our team help you create a picnic hamper of French charcuterie, regional cheeses and local produce to match. 

 

Discover Slow Fashion at Kangaroo Island Wool

Kangaroo Island Wool's new custom-built facility, just a few minutes from the airport and The Islander Estate's tasting room, offers an immersive experience from farm to fashion.  Book one of their 45-minute tour experiences. Explore the history of wool on Kangaroo Island before taking a fully guided tour through their working mill. Then purchase a beautiful piece of hand-crafted woollen fashion you'll be wearing for decades. 
www.kangarooislandwool.com

Picnic immersed in nature at Duck Lagoon

Just a few minutes drive from The Islander Estate’s cellar door, you'll discover Duck Lagoon, a stunning natural lagoon.  It's home to a huge array of birds, echidnas and resident koalas.  With picnic facilities, BBQs, toilets and a bird hide, it's a fantastic spot to relax with a picnic while the kids explore and count how many different animal species they can spot.
 

Get in the spirit at Kangaroo Island Spirits 

Continue exploring the Cygnet River Artisan trail with a visit to Kangaroo Island Spirits for a paddle of their award-winning gins, or settle in the garden with a cocktail.  Their new cellar door development is truly stunning, and if you have the time, you can even join in a cocktail masterclass (book ahead).  www.kangarooislandspirits.com.au

Our pick: We can’t help but be partial to the Kangaroo Island Coastal Vodka, which features samphire hand-picked locally from the Island's shores.

Sip a new wine style at Springs Road Wines

Our neighbours and great friends, Joch and Louise Bosworth have a fantastic reputation for their organic wines in McLaren Vale under their labels Battle of Bosworth and Spring Seed Wine Co. So we were excited when they also fell in love with Kangaroo Island and purchased an established vineyard in Cygnet River in 2016.  Springs Road Wines bring a new dimension to the Kangaroo Island wine industry, and their intimate tasting room set overlooking the vineyard is a must-visit for any lover.  www.springsroad.com.au

Our wine pick:  James Halliday’s 2021 Wine Companion rates the Springs Road Wines Kangaroo Island Cabernet Sauvignon Shiraz 2018 at 94 points, and we can’t argue with that. 
 

Sundowners at Bay of Shoals 

Vineyards don’t get much closer to the ocean than at Bay of Shoals.  Their cellar door overlooking Reeves Point and the Bay of Shoals is a great place to wind up your tasting tour. Their wines are grown, harvested and made onsite alongside the Cellar Door, offering guided tastings and build-your-own platters to enjoy outdoors overlooking the bay. www.bayofshoalswines.com.au

Our wine pick:  We love Bay of Shoals' alternative varietal white wines like their Savagnin &  Arinto.

Wind up the day

Finish your day with dinner in Kingscote. Our favourite places to dine:
The Ozone Hotel for great quality pub fare (www.ozonehotelki.com.au/restaurant-bar),
Café Bella for Italian cuisine (www.bellacafekangarooisland.com.au). 

Stay

Get a good night’s rest because tomorrow has a whole new day of Cellar Door touring in store!   

There’s no shortage of unique luxury accommodation options within reach of today’s trail.  Some of our very favourite places to settle in are:
At Emu Bay, Hamilton and Dune www.hamiltondune.com.au and Copperstone Kangaroo Island www.copperstoneki.com
On the northwest coast,  Lifetime Private Retreats www.life-time.com.au and Top Deck at Snellings Beach www.topdeckatsnelling.com. New in the luxury market is Wander Kangaroo Island www.wander.com.au/locations/kangarooisland/
At Stokes Bay, Stow Away offers absolute luxury for couples. www.stowawayki.com.au

We’ve even created a Google map for our
Cruise the Cygnet River & Surrounds itinerary,
Click here, and you’re good to go!  

 

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Itinerary 2:  Explore the East End
 

Get nourished with breakfast at Millie Mae’s

Start your day in Penneshaw with breakfast at Millie Mae’s Pantry.  This café has become a star of the east end’s eating scene.  Treat yourself to local pastries, great coffee, fresh juices, or a cooked breakfast.  They’ll even wet your whistle with a mimosa made with The Islander Estate Vineyards Petiyante sparkling.www.milliemaespantry.com

Stretch your legs on the Kangaroo Island Sculpture Trail 

Just a few minutes walk along the Penneshaw foreshore from Millie Mae’s, this sculpture trail is a constant evolution, set amongst 4.5 hectares of dunes overlooking stunning Hog Bay beach with views back to the mainland. 

The 1.5 km trail winds through the dunes and features lookouts, steps, boardwalks, a swing bridge, seating, and scenic views with a surprise at every turn. Stunning sculptures are dotted along the trail, and new installations always appear, each one bringing to life an aspect of our Island’s culture, community, and natural environment. 
www.kangarooislandsculpturetrail.com

Look for surprises on the Wallaby Track 

If you have kids on board with some energy still to burn, the ‘locals secret’ Wallaby Track a little further along the foreshore is an entirely different trail for the little visitors to explore.  Look out for the signs at the start of this 3 km return hike which follows a spring-fed creek bed with naturally occurring waterfalls (in winter) into limestone features. Look out along the way for hidden animals, real and play. Find it here.  
 

Land at Dudley Wines for lunch with a view

Head out of Penneshaw on the road towards Cape Willoughby lighthouse, and you can’t miss Dudley Wines cellar door.  Relax on the deck with a pizza or platter and a wine paddle while you look back over the Backstairs Passage to mainland Australia and see if you can spot a whale.  They have a great nature playground for little kids and a golf tee for the big ones.  The Howards have a true family-run business incorporating wine and traditional farming on Kangaroo Island.  www.dudleywines.com.au

Our wine picks?  Dudley Wines have some great options for wine drinkers who enjoy fruit-forward wines.  Try Thirteen Sparkling Shiraz NV, Dudley Ripple or Glossy Black Sweet Red.

Explore where the river meets the sea at Antechamber Bay

After lunch, continue on the road towards Cape Willoughby lighthouse.  After about 10 minutes, you’ll spy the signs for Lashmar Conservation Park, which includes the vast Antechamber Bay and the Chapman River flowing to the sea.   A wonderland for kids, take the second Southern turn-off, and you’ll pass a great variety of picnic and camping spots dotted along the river.  Continue to the end of this trail, and you’ll come to a picnic area beyond with a magical grove of stringybark trees to play amongst and gently sloping riverbanks, perfect for paddling, feeding the fish or kayaking.

Make your way down onto the Antechamber Bay beach, where you can walk on white sand for miles.  Stunning views back to mainland Australia make this a tempting spot to stop for a play or an afternoon nap.  Explore more here.  

Step back in time at Cape Willoughby Lighthouse  

At the most easterly point of the island, Cape Willoughby Lighthouse has stood guard over this part of the Kangaroo Island coastline since 1852.  A guided tour offers the chance to walk in the shoes of the lighthouse keepers and their families who worked 24 hours a day to assist the safe journey of ships passing through the treacherous stretch of water known as Backstairs Passage. Explore here.  

Hint:  While you’re here, stop and explore Windmill Bay's stunning granite boulders and surf.

Stop for a sip at False Cape Wines

After leaving Cape Willoughby, head west along Willson River Road & stop in for a wine & a platter at False Cape Wines.  Their grapes are grown locally onsite & wine is made by the Follets of Lake Breeze Wines in Langhorne Creek.  With a lovely outlook & plenty to keep the kids happy, it's well worth a stop.  www.falsecapewines.com.au

Watch the sun sink into the sea at Brown Beach 

Head back along Cape Willoughby Road and turn left onto Willson River Road until you come to East-West Road. Within 10 minutes, you’ll roll down the hill towards the coastline, landing at Brown Beach campground. This is a stunning place to pop open a bottle of wine you’ve collected during the day for a sundowner while the kids play or swim in the safe waters. Explore more. 

If you’re equipped, take advantage of the excellent BBQ facilities here and stay for a casual dinner, head to American River to the Reflections Restaurant at the Mercure Hotel (see below) or otherwise complete your day's loop with a short drive back into Penneshaw for dinner at the Penneshaw Hotel (known as ‘The Penny’ by the locals).

Our favourite Dudley Peninsula dining options:

Sunset Food & Wine: Kangaroo Island foodies are doing a happy dance that Jack Ingram & Vanessa Chu are reopening the east end’s icon restaurant for the summer season. A modern bistro focusing on local produce, Sunset Food & Wine combines stunning views overlooking American Beach, a killer wine list & elegant dishes that are a work of art. Opening season - October to April (closed May to September).  Bookings: www.sunsetfoodandwine.com

Mooncake:  A new venture for Kangaroo Island Source's Kate Sumner and a favourite of Dudley Peninsula locals, Mooncake goes off on weekends when it offers cocktails and modern Asian cuisine on the deck with stunning views over the township of Penneshaw and Backstairs Passage to the mainland.  Bookings: www.mooncakekangarooisland.com.au

Stay

Two of our favourite places to stay on the eastern end of Kangaroo Island are:  American River, Mercure Kangaroo Island Lodge www.kilodge.com.au or Cape Willoughby, Sea Dragon Lodge:  www.seadragonlodge.com.au

We’ve even created a Google map for our
Explore the East End itinerary, click here you’re good to go! 

Don’t want to drive?

Let a local do the driving. A range of local guides now offer unique cellar door trail experiences. Two of our favourites are Exceptional Kangaroo Island (www.exceptionalkangarooisland.com) and Kangaroo Island Hire A Guide (www.kiguide.com.au).

Take a fresh look at Sauvignon Blanc

It's the white wine in almost every Australian wine fridge during the warmer months. Sauvignon Blanc may be popular but producing high-quality wine requires a skilled winemaker & impeccable timing.

With its huge rise in popularity in recent years, most Australian white wine drinkers have included Sauvignon Blanc in their wine repertoire. There is a lot to learn about this variety which can produce very varied characteristics with a careful winemaking hand.

Here are some facts about one of our favourite varieties you may not know:

1. It's no new kid on the wine block. Sauvignon Blanc originated in France in the 1500's the Loire Valley & Jacque Lurton's native Bordeaux, where it features in famous French wines like Sancerre and Pouilly-Fumé.
2. Sauvignon Blanc has a wild side. Its name comes from the French words' sauvage' meaning wild and 'blanc' meaning white.
3. Sauvignon Blanc in Bordeaux is most known as a major player in the sweet wine Sauternes.
4. Bordeaux's most famous white blend, Bordeaux Blanc, pairs Semillon & Sauvignon Blanc in the world's original Sem-Sauv-Blanc blends.
5. Believe it or not, Sauvignon Blanc is the mother of the robust tannic red wine variety Cabernet Sauvignon (Cabernet Franc is the father).
6. Sauvignon Blanc grows best in cool or maritime climates (both Bordeaux & Kangaroo Island feature maritime environments) where long, even growing conditions balance its crisp acidity with fresh fruit character. 
7. Sauvignon Blanc was one of the first varieties to be described in terms of one of its dominant flavour compounds, methoxypyrazines. This compound is responsible for the Sauvignon Blanc's herbaceous nature, including characteristics like asparagus, cut grass, capsicum, dried herbs and gooseberries. Next time you taste wine with friends, drop this term!
8. Not all Sauvignon Blancs are the same. It can vary wildly based on where it's grown & winemaking techniques, so try a wide range of regions & styles.
9. It has an alias. Fumé Blanc –coined in California in the 1960s and popularized by Robert Mondavi. Fumé Blanc is Sauvignon Blanc. Sometimes aged in oak, giving it smoky notes (fumé means smoke), definitely one to try if you are looking for a more textural & complex Sauvignon Blanc.

Looking for foods that pair beautifully with Sauvignon Blanc? Easy, if a squeeze of lemon would enhance the dish, you'll be onto a winner serving them together.

We have minimal quantities of our 2021 Sauvignon Blanc left online & at our Tasting Room, order yours now

Demystifying Malbec

Let's get intimate with stunning Malbec

Jacques Lurton has grown Malbec across three continents, including on Kangaroo Island. Get up close with this amazing varietal.

Malbec's Provenance
Malbec originated in Jacques Lurton's native Bordeaux (and also Cahors), where it plays a supporting role in classic Bordeaux blends, never really getting the chance to shine in the spotlight. In the late 19th century, phylloxera nearly destroyed all the Malbec vines in France. They eventually recovered before being later hit by deadly frosts in the mid-1950s. The variety struggled to return to France until the mid-1970s.

Luckily then, a French agronomist, Michel Aimé Pouget, had introduced the variety to South America in the mid-1800s, where the variety found its place in the sun in the hot high-altitude Argentinian climate around Mendoza.  Malbec finally found its place centre stage as a single varietal, becoming the shining star of Argentinian wine. 

In modern-day wine, Malbec has travelled all over the world, but Argentina still produces 75% of the world's Malbec and Cahors in France’s southwest the second-largest producer. 

Malbec's Australian story began in 1860 when it began growing particularly well in South Australia. Production is still selective, and Malbec represents less than 0.5% of Aussie grape and wine production. In Australia, Malbec’s beginnings were as a blending grape. These days, a small but growing number of producers are taking inspiration from South America and showing Malbec’s potential as a single varietal.

A Malbec love affair spanning three continents

Jacques Lurton’s relationship with Malbec began in his native France, where the variety originated. The love affair really took off when he spent extensive time in South America, establishing vineyards in partnership with his brother Francois in Argentina and Chile and experiencing Malbec as the powerhouse of the wine industry there.

As a flying winemaker, he had also spent time in Australia, seeing how well the variety transferred from Argentina's hot high-latitude climate to South Australia’s moderate Mediterranean climate. 

When Jacques set up his own Australian business, The Islander Estate Vineyards, on Kangaroo Island, he planted Malbec to blend with flagship varieties. 

Those plans changed almost from the first vintage when the quality of his Malbec on Kangaroo Island impressed Jacques so much that he saw it deserved to shine on its own. The Majestic Plough was born as the region’s only single-varietal Malbec.

The quality continued to increase from vintage to vintage.  Jacques was determined to show the true potential of Malbec on Kangaroo Island, so in 2015, The Islander Estate's flagship wine range was joined by The Independence Malbec – rated as one of the country’s best single variety Malbecs (96 points James Halliday's 2021 Wine Companion). 

"Hand-picked fruit, destemmed, table-sorted, then barrel fermented in seasoned 600L demi-muids; left 5 weeks on skins, matured 24 months in new 600L demis. Deep crimson-purple hue, showing no sign of age. An alluring, expressive bouquet with licorice, polished leather, eastern spices, dried plum and earth all calling out. The palate tucks in behind that array, giving substance and cedary oak tannins on the long, perfectly balanced finish."  James Halliday

The Islander Estate Vineyards is the only winery commercially producing Malbec on Kangaroo Island.

So, what's so special about Malbec anyway?

Often considered an alternative to Cabernet Sauvignon or Shiraz, Malbec is a powerhouse wine of its own accord, the most structured and tannic wine we produce on Kangaroo Island.

Malbec is a thick-skinned, purple grape variety with an inky red hue.  On Kangaroo Island, the vines are low-yielding and one of the first red varieties to be harvested.

In the glass, it has an intense deep red colour, magenta-tinged at the rim.  On the nose, you’ll find savoury aromas of leather, tobacco, blackberry, dried herbs and spices with plenty of toasty oak.

In the mouth expect big, juicy and plush flavours of dark fruit with a robust structure and moderately firm tannins with natural acidity and a longer finish than you expect from overseas examples.

Malbec’s best food friends

Malbec loves lean proteins like a good-quality steak barbecued over coals (even better with a herb or chimichurri sauce on the side), roast lamb with robust stuffing, and roast game like duck or pheasant. 

It also loves hard or blue cheeses and sits beautifully alongside charcuterie.

Drink now or wait?

Malbec has great cellaring potential for 15+ years if you have the patience!

 

Get up close to The Islander Estate’s Vineyards' Malbec

The Independence Malbec from our Flagship range has just been rated as one of the best in the country. The Australian Wine Companion team rated both the 2015 and 2016 vintage releases 96/100 points. Pop this one away and try not to think about it for a few years—it will pay off.

Shop 2016 The Independence Malbec

 

Our Estate range Majestic Plough Malbec is back in stock and in high demand. It is an example of just how good a cool-climate Malbec can be. Drink now or cellar for up to 10 years.

Shop 2021 Majestic Plough Malbec

 

Our Favourite Easter Food and Wine Pairings

No matter what's on your Easter menu, we have a wine to match. From the traditional to the unexpected.

To make it easy, take advantage of our Autumn Favourites wine pack, with complimentary bonus wine in every pack. 

To make an occasion of an Easter brunch with friends, serve our sparkling Chardonnay/Pinot Noir, Petiyante with scrambled eggs and smoked salmon - such a luxurious pairing. The creaminess of the eggs and the smoky flavour of the salmon complement the super fine bead, crispness & texture of the Petiyante. 

Cool climate Kangaroo Island Sauvignon Blanc at its best - elegant, clean and crisp. On the nose, passionfruit, lime zest, citrus and sea spray.  On the palate, delicate & aromatic with a light herbal note, ripe citrus and tropical fruits.  The crisp acidity of Sauv Blanc is the perfect foil for your favourite fish and chips.

The White is crafted in a contemporary Australian style to demonstrate Chardonnay's elegant varietal character. It is slightly toasty and has flavours of peach, nectarine, melon, and toasted nuts. The fruit sweetness is offset by steely, refreshing acidity and a long finish. The White has just the right amount of texture to match a moist roast chicken.

The richness and texture of Easter roast lamb needs the rich fruit flavour, savoury notes and fine, firm tannin structure of Shiraz and Cabernet Sauv. Boxing Bay is just the pairing, offering cherry, blackberry, pepper, eucalyptus, toasted vanilla, cedar, and baking spices. On the finish, power and structure abound in the Cab Sauv, balancing the softness and elegance of the Shiraz.

Our Burgundy style Shiraz/Grenache blend has spicy, earthy aromas supported by notes of confection from carbonic maceration.  The palate is robust but still delicate on the front palate. Full flavoured with supple raspberry & boysenberry flavours, lifted florals, vanilla oak & clove notes. Natural acidity supports a long finish, increasing the richness and length of flavours.  The fruit character and balanced tannins match beautifully with bitter dark chocolate.

When you're firing up the BBQ, you want a wine that goes with everything from sausages to vegetables. Our cool-climate Cab Sauv has a softer palate and higher acidity than warmer climate wines.  With red fruit, including red cherry, cranberry, and raspberry. Herbaceous and earthy notes are complemented by higher acidity and a plush, velvety mouthfeel to create a long, elegant, well-balanced finish.

Try our Autumn Wine packs, all our favourite Easter wines at phenomenal value