We love sharing our wines and our favourite parts of our beautiful Island. Our blog shares our team's favourite ways to get the most from your visit when you're exploring Kangaroo Island. And of course we like to share the latest news and wine reviews with you too!
James Halliday is an unmatched authority in Australia on every aspect of the wine industry, a respected wine critic and vigneron with a career that spans almost 50 years. His annual Halliday Wine Companion is recognised as Australia’s most comprehensive tasting note library.
It goes without saying that any winery is proud to have their wines featured in the Australian Wine Companion. And while, every wine lover's own palate is the most important judge of the wine they like to drink, many wine lovers also rely on the Wine Companion as a guide to the best of Australian wine.
Any wine that rates between 94 and 100 points in the Halliday Wine Companion is considered to be outstanding, of the highest quality, and often with a distinguished pedigree. So we're thrilled to share the wines rated 95+ points in this year's Wine Companion. See the Wine Companion team's tasting notes and ratings below.
2018 Bark Hut Rd
70% cabernet franc, 30% shiraz, wild-fermented, some whole bunches. Deep colour; unashamedly full-bodied, with velvety black fruits, the depth seeming to come from the shiraz licorice and tar. Not for us to argue - it is what it is. And beyond doubt decades away from its use-by date.
2018 Old Rowley
A hand-picked 60/40% grenache/shiraz blend, matured in a demi-muid for 7 months on heavy lees. A full-bodied wine with tannins part of the landscape, sultry red and black fruits the major part. Finishes with conviction, and a savoury farewell. Built to age
Hand-picked, destemmed into demi-muids for wild fermentation, 20% skins return, maceration continued until mlf complete, the wine drained and the skins and stems passed through the hand basket press, matured for 2 years on lees in demi-muids. Jacques Lurton has always loved cabernet franc, and this spicy red-fruited wine, plus its diamond dust tannins, shows why.
Hand-picked bushvine vineyard, destemmed into demi-muids for wild fermentation and extended maceration on skins until mlf completed, the juice run off and the skins pressed in a hand-operated basket press, blended after 2 years in demi-muids. An extremely complex and powerful wine with black fruits, spices, oak, tannins, earth and sea spray moulded into a single flame of flavour.
Barrel-fermented in specially adapted demi-muids, followed by 5-6 week post-fermentation maceration, then pressed to 50/50% new and used demis. It makes no apologies for its full-bodied palate, but the primary flavours are profoundly varietal, the tannins firm but ripe.
Kangaroo Island was featured extensively in Sports llustrated's 2019 Swimsuit issue. The SI Swimsuit team sat down with Islander Estate's General Manager Yale Norris to chat about what drew him across the world to Kangaroo Island and makes it the perfect place to make wine and a home. Check out the article here.
One of Australia's most respected wine critics, James Halliday's annual Wine Companion is the bible for Australian wine lovers and winemakers.
A big thanks to James for his articles featuring The Islander Estate Vineyards, in The Weekend Australian's Weekend magazine.
Featuring reviews of 2017 Sangiovease (92 points, sold out, click to find our 2018 vintage online), 2015 Majestic Plough Malbec (91 points, sold out, join our mailing list for our next release) and our latest Flagship range launch 2015 The Independence Malbec (96 points, available online and via our Tasting Room).
You can read the article online here.