We love sharing our wines and our favourite parts of our beautiful Kangaroo 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!
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
Almost three years ago, during the Black Summer bushfires on Kangaroo Island, an unstoppable firestorm destroyed our 280-hectare estate & 20 years of work in a matter of minutes. We were not alone. Bushfires devastated not just our region but also a number of wine regions around Australia.
While it is a chapter of our story that will never be erased, our latest chapters are all about reaping the rewards of facing the challenge head-on with hard work & determination. And recognising the silver linings.
Our thanks to The Weekend Australian & journalist Ricky French for continuing to tell the story of our rebound from life's challenges.
Subscribers can view the full story here: Read the story
THE ISLANDER ESTATE VINEYARDS
How could we not invite you to visit our intimate Tasting Room first & foremost? We pride ourselves in providing personally hosted tastings, showcasing our handcrafted wines which blend the best of old-world French winemaking techniques with the creative freedom & stunning environment Kangaroo Island offers.
The Islander Estate Vineyards is both Kangaroo Island's only Halliday Wine Companion 5-star rated winery & Australian Gourmet Traveller Wines Star Cellar Door 2022.
Visit us 6 days a week (closed Wednesday), noon to 5pm
78 Gum Creek Road, Cygnet River, Kangaroo Island
SPRINGS ROAD WINES
Our neighbours and friends Joch Bosworth & Louise Hemsley-Smith grow classic Australian varietals at their Springs Road vineyard (orignally a sheep farm). They also own the respected McLaren Vale winery Battle of Bosworth which has been accredited organic for almost thirty years, so they have great credentials. Drop into their cellar door for a tasting.
Don't miss: The Terre Napolean Shiraz.
761 Playford Hwy, Cygnet River, Kangaroo Island
www.springsroad.com.au
KANGAROO ISLAND SPIRITS
Have you even been to Kangaroo Island if you haven't had a cocktail in the KI Spirits gin garden? Their recent expansion means they offer fantastic gin blending & cocktail classes.
Don't miss: We love the Mulberry Gin
856 Playford Hwy, Cygnet River, Kangaroo Island
www.kangarooislandspirits.com.au
BAY OF SHOALS WINES
Just a few minutes outside of the town of Kingscote, visit to take in the wonderful views across the vineyard to the sea over a tasting or a picnic hamper.
Don't miss: Alternative white varietals from Spain like Albarino & Arinto.
749 Cordes Rd, Kingscote, Kangaroo Island
wwww.bayofshoalswines.com.au
EMU BAY LAVENDER
Set amongst commercial lavender groves which yield a wonderful variety of lavender products, Emu Bay Lavender offers some of the best breakfasts on Kangaroo Island & great lunches to boot.
Don't miss: For brunch - Eggs Benedict with a glass of bubbles. At lunch the Johl Momo Dumplings are fantastic.
205 Emu Bay Rd, Wisanger, Kangaroo Island
www.emubaylavenderfarm.com
THE ODD PLATE - Temporarily closed due to fire, stay tuned for reopening info.
Kingscote's hottest dining venue, created by team Dylan & Yolandi in a 1927 heritage guesthouse, The Odd Plate has set the town abuzz.
Don't miss: Sit back & experience the sharing menu (& the cocktails are amazing)
51 Chapman Tce, Kingscote, Kangaroo Island
www.theoddplate.com.au
CAFE BELLA
If a long day of touring has you craving an easy dinner, Cafe Bella pumps out delicious pizza and pasta from their tiny cafe in Dauncey Street, Kingscote. Dine in or get take-away to enjoy on the seafront lawns with a delicious glass or three of local Sangiovese.
64 Dauncey Street, Kingscote, Kangaroo Island
www.bellacafekangarooisland.com.au
OZONE HOTEL
As well as being the primary hotel in Kingscote for accommodation, the Ozone Hotel has a bistro restaurant serving great quality modern Australian & pub food. If you're planning to eat in, the bottle shop has a lovely selection of Kangaroo Island wines.
67 Chapman Terrace, Kingscote, Kangaroo Island
www.ozonehotelki.com.au
DUCK LAGOON NATURE RESERVE
Just a few minutes from The Islander Estate Vineyards' tasting room, Duck Lagoon Nature Reserve is a secret picnic spot alive with native wildlife. It has bird hides, picnic tables, BBQs & toilets onsite.
Don't miss: Look up as well; there are koalas to find!
Duck Lagoon Road, Cygnet River, Kangaroo Island
EMU BAY BEACH
With calm waters and stunning white sand, Em Bay is the local beach for many Kangaroo Islanders for after-work swims with a cold wine in hand.
Don't miss: Dolphins cruising by.
Emu Bay Road, Emu Bay, Kangaroo Island
KANGAROO ISLAND E-BIKE TOURS
A new way to experience Kangaroo Island from our friends at Exceptional Kangaroo Island. Put yourself in the hands of a local expert on the Gin, Wine & Wildlife E-Bike Tour. It's an easy ride on their modern e-bikes along back roads & to visit secret spots while you take in a cellar door trail of the Cygnet River area.
Don't miss: A fully catered lunch in a secluded private bush setting alongside the Cygnet River. www.exceptionalkangarooisland.com.au
HAMILTON & DUNE
Two of the most luxurious homes on Emu Bay & our favourite place to deliver a private wine masterclass.
Don't miss: A private catered degustation dinner overlooking the ocean.
Dune Road, Emu Bay, Kangaroo Island
www.hamiltondune.com.au
STOWAWAY
If you're seeking luxury couples' accommodation, Stowaway has luxury covered to the very last detail. From a private sauna, double-sided wood fire, huge bath & outdoor hot tub with the ocean, farm-scape and native bushland views where the only visitors might be local kangaroos.
Don't miss: A glass of champagne in the bath watching the sunset.
3923 North Coast Road, Stokes Bay, Kangaroo Island
www.stowawayki.com.au
THE CAPE
Stunning self contained accommodation for 8 people with paonormic views across Emu Bay beach. If you're holidays with friends or family, The Cape is a great option.
Don't Miss: Cocktails on the deck at sunset
61 Bayview Road, Emy Bay
www.airbnb.com.au/rooms/31193629
MILLIE MAE' S PANTRY
An overnight cafe icon in Penneshaw, the garden setting is as good as the delicious food for breakfast or lunch.
Don't miss: Mimosa for breakfast? Don't mind if we do!
Nat Thomas Street, Penneshaw, Kangaroo Island
www.milliemaespantry.com
PENNESHAW PUB
This historic pub has been keeping locals & visitors fed & watered since 1886. It's been renovated many times since & today the place to spend an afternoon is on their outdoor terrace with spectacular views overlooking backstairs passage. You may even spot a whale while you sip on a glass of wine. The food is also delicious for lunch & dinner.
Don't miss: Live music afternoons on the terrace
North Terrace, Penneshaw
www.penneshawpub.com.au
DUDLEY WINES
Dudley Wines is run by one of the oldest farming families on the Dudley Peninsula. Their Cellar Door at Cuttlefish Bay has spectacular views back to mainland Australia that can't be beaten.
Don't miss: A tasting paddle over lunch & a hit of golf
1153 Cape Willoughby Road, Cuttlefish Bay, Kangaroo Island
www.dudleywines.com.au
KANGAROO ISLAND SCULPTURE TRAIL
This 4.5-hectare art trail nestled amongst the sand dunes of Penneshaw is a testament to a group of dedicated community volunteers. The Kangaroo Island Sculpture trail is a must-do experience featuring a growing collection of art from local, national & international artists.
Don't miss: Scan the QR codes on each installation to hear directly from the artist
Frenchmans Tce, Penneshaw, Kangaroo Island
www.kangarooislandsculpturetrail.com
BOOMERBANK
Found object sculptor Indiana James has been a favourite KI artist for many years. Stop at his Pelican Lagoon gallery for an authentically Kangaroo Island experience.
Don't miss: Wife Linda's handmade hats.
3196 Hog Bay Rd, Pelican Lagoon, Kangaroo Island
www.indianajames.com.au
BROWN BEACH
Two adjacent beaches offer stunning sunset views across the bay to American River & fantastic facilities like warm showers, bbq facilities & toilets make this a favourite spot for an evening wine.
Don't miss: A walk along the beach for coveted Cowrie shells
Brown Beach Campground, Hog Bay Road, Brown Beach, Kangaroo Island
www.tourkangarooisland.com.au/experiences/brown-beach
ANTECHAMBER BAY
Chapman River flows down to the spectacular Antechamber Bay beach providing a huge array of sheltered picnic spots alongside the river & with beach access.
Don't miss: Fishing for bream in the river mouth.
Cape Willoughby Road, Antechamber Bay, Kangaroo Island
www.southaustralia.com/products/kangaroo-island/attraction/antechamber-bay
CAPE WILLOUGHBY LIGHTHOUSE
The most easterly point of the island, Cape Willoughby Lighthouse, has stood guard here since 1852 to protect passing ships from danger.
Don't miss: A guided tour with local experts or an overnight stay in the lighthouse keeper's cottages.
Cape Willoughby Rd, Cape Willoughby, Kangaroo Island
www.parks.sa.gov.au/parks/cape-willoughby-conservation-park
MERCURE LODGE AMERICAN RIVER
American River is a stunningly peaceful place to end the day & the Mercure Lodge team will make you very comfortable.
Don't miss: Dinner at the Reflections Restaurant & a visit to the local oyster farm
Scenic Drive, American River, Kangaroo Island
www.kilodge.com.au
ONE KANGAROO ISLAND
Our friends Corrina & Hugh have created one the most spectacular luxury accommodation on Kangaroo Island, so splurge!
Don't miss: A soak with a glass of champagne in one of South Australia's most stunning outdoor baths.
Hog Bay Road, Brown Beach, Kangaroo Island
www.onekangarooisland.com.au
THORN PARK B&B
For an intimate & fully hosted accommodation option we recommend staying with David & Michael at Thorn Park. With decades of experience hosting luxury B&B guests you'll be well looked after. Their beautifully appointed property has spectacular views overlooking Penneshaw. A stay includes indulging in David's delicious catering paired with some phenomenal wines.
Don't miss: Booking in for a private cooking class
50 Wright Street, Penneshaw
www.thornpark.com.au/thorn-park-on-kangaroo-island/
Thanks to the influence of the Southern Ocean & its prevailing south-easterly breezes, Kangaroo Island has a maritime environment significantly different to the rest of Australia, even to nearby McLaren Vale. These ocean breezes mean an even climate without extremes. They cool the vineyards in summer and keep it a few degrees warmer and wetter during winter, offering some protection from disease and frosts caused by extreme cold.
A vineyard's reliable annual growth rhythm is a reminder that nature will continue, no matter what variation or disasters might occur in a single year.
Kangaroo Island’s native vegetation is perennially green. Its grasslands & crops thrive in winter, becoming a dry Mediterranean landscape in summer. Conversely, our vineyard works on an opposite calendar, becoming dormant in winter & bursting to life in Spring as much of the Island begins to dry and turn brown and is at its most productive at the end of a long dry summer.
Budburst is the first sign of life in the dormant vines. The roots and wood of the vine release a surge of energy, the sap rises and the buds begin to break through.
The woolly buds are extremely delicate during this time, so viticulturalist's pray for Spring frost to stay away. Luckily, our vineyard favours elevation & ocean breezes which largely protect cold air from settling & becoming frost.
Three factors impact the arrival of budburst. Firstly, the air temperature dictates the timing and pace of bud formation. Secondly, the variety, with each variety classified as early, mid, or late budding. Early budding varieties like Chardonnay tend to be more frost tolerant and often early ripening. Finally, the temperature of the soil plays a role in bud development.
Once budburst is underway, growth starts to speed up, with shoots growing and leaves forming almost before our eyes.
Shoots are initially fuelled by the carbohydrate reserves fed up from the roots, but photosynthesis kicks into gear as leaves start to unfurl and mature.
At this early stage of the growing season, it's important to ensure the vines have a good water supply and nutrients, employing organic principles.
Our vineyard team gets busy thinning shoots to ensure we have optimal selections and training the shoots where needed. Shoot thinning ensures the vine concentrates its energy into the shoots selected for fruit production in line with our high-density, low-yield growing principles.
Next, flower buds will begin to form on the new growth in tiny clusters, also known as inflorescence. Also known as ‘perfect flowers’, the grapevine flowers self-pollinate. Bees are not required!
This is the time of the growing season when we pray for warm sunny days, moderate frost-free nights, gentle breezes and little or no rain.
These are the conditions for maximum self-pollination and pave the way for fruit set, the formation of tiny bunches of fledgeling grapes.
Once fruit set is complete, grapes begin to form, and this provides us with the first indication of the vintage to come.
Fruit-set provides us with the vintage potential, but challenges come as Summer approaches!
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
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.
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 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.
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
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.
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.
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.
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.
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).
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
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
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
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.
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.
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.
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.
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
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).
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
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
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).
2021 Pinot Gris
“While the back label shows South Australia as the GI (and the front label is silent), the information supplied by the winery says Adelaide Hills is the region, and the wine in the mouth is emphatically cool grown. Its exceptional power and texture is derived from wild ferment of the pressings in used French oak, the balance cool fermented in stainless steel. This throws down another challenge explaining to young wine students that the grape skins are purple.
Reviewed by: James Halliday, December 2021
Rating: SILVER, 94/100
2021 Sauvignon Blanc
“From an estate vineyard, managed organically though not certified. Machine harvested at night. Pale quartz green. Classic sauvignon blanc flavours, ranging from snow pea to wild herbs to gooseberry. No compromises needed – nor used. Revels in the exceptional vintage, flawless mouthfeel and balance.”
Reviewed by: James Halliday, December 2021
Rating: SILVER, 94/100
2021 The Red Shiraz
“30% extended maceration post mechanical harvest late April. Matured 5 months in French puncheons (30% new). The crimson magenta hue is striking. Positively juicy, with black cherry and plum fruit; tannin extract minimal. Altogether unusual wine, and it would be interesting to buy 6 or so bottles and track its development over the next 5 years or more.”
Reviewed by: James Halliday, December 2021
Rating: SILVER, 94/100
Petiyante Sparkling Chardonnay/Pinot Noir
A playful sparkling in name and deed - Petiyante is a nod to the French word for bubbly. Lemon tart, baked apples, white florals and citrus zest is a good representation of the island's cooler climate. Bright on entry, the grapefruit and sherbety lift melds well with a sense of fresh-baked bread. Fine and steely.
Reviewed by: Jenni Port, February 2020
Rating: SILVER, 92/100
2019 Wally White Semillon
Going the extra step in the semillon department, fermented in barrel and bringing something extra to its already on-point ripe fruit. Creamy and complex, rather than austere and bracing like many semillons. With a couple of years of initial development, the structural foundations of acidity and a light pithiness carry this wine with the future in mind.
Reviewed by: Tony Love, August 2021
Rated: SILVER, 94/100
2019 Bark Hut Road Shiraz Cabernet Franc
Kangaroo Island's maritime climate is a dominating presence in the wines produced at The Islander. That, and the role of the native bush lands of old-growth eucalyptus and mallee. Both are evident here. Sea spray, red currant, raspberry and spice with an earthy savouriness, reveal a sense of place. A tad reductive on the palate, but it blows away with some swishing to reveal a savoury-infused palate, charcuterie and game with a rising pepper imprint. A complex lovely just starting out.
Reviewed by: Jenni Port, February 2020
Rating: SILVER, 93/100
2019 Old Rowley Shiraz Grenache
A brilliant purple sheen is an enticing introduction to this smart, young shiraz grenache. Softness is the key here together with a discreet, still emerging personality. It has a way to go. Pepper, spice, blackberries and red earth aromas. Deliciously ripe palate with dark cherry, black fruits and grenache violets and confection. Tannins are firm. Bottle age is a must.
Reviewed by: Jenni Port, February 2020
Rating: GOLD, 95/100
2018 Boxing Bay Shiraz Cabernet Sauvignon
This blend can come in so many stylistic variations, but rarely is it as bright-eyed, lifted and crunchy as this. Fragrant with bush florals, dusted with sumac-like spice, tinted with background eucalypt, while the varieties find a delicious harmony of flavours and mouth-teasing structures.
Reviewed by: Tony Love, February 2021
Rated: SILVER, 94/100
2015 The Investigator Cabernet Franc
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.
Reviewed by: James Halliday, February 2019
Rating: GOLD, 95/100
2017 The Cygnet Shiraz (not yet released)
Organically managed estate bush vines, hand picked, destemmed and and whole-berry table-sorted. Wild-yeast fermentation in used 600L demis, mlf completed before the must is basket pressed and gravity racked to new 600L French demis for 24 months' maturation. The quality of the oak is clearly good and is still to pull its head in, but will certainly do so as part of a long future. It's an elegant wine and already attractive, with more in store as the oak diminishes.”
Reviewed by: James Halliday, December 2021
Rating: GOLD 95/100
2015 The Cygnet Shiraz
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.
Reviewed by: James Halliday, February 2019
Rating: GOLD 97/100
2016 The Independence Malbec (not yet released)
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.”
Reviewed by: James Halliday, December 2021
Rating: GOLD 96/100
2015 The Independence Malbec
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.
Reviewed by: James Halliday, July 2018
Rating: GOLD 96/100
2018 Boundary Track Shiraz:
"Estate-grown bush vines, hand picked and sorted, berry by berry. Wild fermented in 1000L ceramic eggs; left on skins for 8 weeks for conclusion of mlf, thence matured in French demis (25% new) for 24 months. Still holding a crimson edge to the hue, it is a beautifully made wine with silky tannins and fruit freshness, the oak playing a nigh-on unseen hand. One glass insists on another."
Reviewed: James Halliday, December 2021
Rating: GOLD 96/100
Spectacular windswept coastline, deserted beaches, stunning green fields full of winter lambs and wildlife in abundance. And the best part? You can join the locals in feeling like you have Kangaroo Island almost to yourself.
Winter is a stunning time to visit Kangaroo Island. The Islander Estate Vineyards team is sharing our favourite things to see and do during these cool months.
Where else could we start but with the opportunity to spend time with our fantastic local artisan producers?
Our cellar doors and farm gates are more relaxed in winter. Producers are always happy to see you and they have plenty of time to stop for a chat to share their stories - and to learn yours.
Central to the Island, the Cygnet River Cellar Door Trail offers two cellar doors (The Islander Estate Vineyards and our neighbours Springs Road Wines), award-winning spirits at Kangaroo Island Spirits and an immersive experience into our agricultural story at Kangaroo Island Wool.
If you enjoy a brew as much as wine, then Kangaroo Island Brewery is a fantastic spot a little further afield on the way to Emu Bay. Stop for a paddle of their fantastic hand-built beers and a platter by the fire. A little along the road, Emu Bay Lavender is super popular for its lavender products and their café fare – its lavender scones are legendary, and its curries and burgers are favourites for lunch.
Back a little towards Kingscote, the wine-tasting trail continues at Bay of Shoals wines just five minutes outside of Kingscote. You can’t visit Kangaroo Island without experiencing our famous Ligurian honey – both Island Beehive and Cliffords Honey Farm are worth a stop.
Head east and stop in at The Oyster Farm Shop in American River – oysters are at their prime in winter. Continue the tasting trail at Dudley Wines for wines with a view and great pizza. In Penneshaw, The Penneshaw Pub is a great spot for a meal by the fire.
Kangaroo Island has over 260 bird species and they abound in winter in many sheltered spots.
Just minutes from The Islander Estate Tasting Room, Duck Lagoon fills with winter rains and attracts a huge array of birdlife (you might see more than one Koala sharing the trees with the birds). Stop in for a visit at our Tasting Room, grab a bottle of wine, cheeses, and French charcuterie, then spend a peaceful hour or two picnicking and bird watching. If you're with the family, the kids will have fun spotting koalas in the treetops.
Stormy southerlies from the Southern Ocean often bring in albatross and other pelagic species – Cape du Couedic is a favourite location for local birders. Endangered Glossy Black-cockatoo are nesting at this time of year and feeding near Penneshaw, American River and Stokes Bay, as are Yellow-tailed Cockatoos. Cape Barren Geese are also seen in abundance with their young during winter. Be sure to view nesting areas from afar to avoid disturbing nesting pairs.
In the quiet of winter evenings (the stars on Kangaroo Island are definitely worth an evening venture), you may hear Cuckoos calling – hearing their distinctive “mo-poke... mo-poke” call is something special.
Nothing is as refreshing as a beach walk during a winter storm to restore the soul – and, of course, to give you a good excuse to recover with an afternoon curled up with a wine by the fire.
For spectacular rolling surf, visit the south coast beaches like D’Estrees Bay, Vivonne Bay and Hanson Bay. Kangaroo Island's north coast offers more protected beach walks, washed clean by the rain. Our favourites include Western River Cove, Snellings Beach and Stokes Bay.
On the east of the Island, Antechamber Bay is truly spectacular and you can follow up a beach walk with a sheltered picnic by the nearby Chapman River.
Nothing represents the renewal that winter brings to our region, like vibrant green fields full of bounding baby lambs, bright white with their new wool. They represent the promise of future prosperity for our region’s farmers, and they simply make you smile. It's worth keeping an eye out in paddocks all over the Island and stopping the car to watch their antics.
At this time of year, Echidnas begin breeding. If you see an Echidna train, it’s a very lucky day indeed, so keep an eye out on roadside verges and wherever you are hiking. Baby joeys have begun venturing from their mother’s pouch to feed all over the Island, but they are often visible at Duck Lagoon.
Kangaroo Islanders often say the best meal you can have is fish, freshly caught yourself, cooked and shared with friends (with a local wine, of course).
The weather may be a little wilder, but the fishing can be at its best during winter, especially in the calm that follows a storm, when the fish often bite the hardest. Whether you are fishing from a beach, a jetty or a boat, bringing home your bag limit of our famous King George Whiting is a satisfying way to spend a day. They are at their plump best in winter and extra active as they breed.
Salmon Trout can be caught from beaches like Hanson Bay (our tip, cooked super fresh in a beer batter perfect with Pinot Gris) and squid from jetties. If you have a boat, Nannygai is great for catching and eating.
Make sure you’re familiar with Kangaroo Island’s protected by Marine Parks and Marine Park Sanctuary Zones and bag and size limits before you head out fishing. Or, for a guaranteed catch, hook up with one of Kangaroo Island’s fishing charters and let the experts find the fish.
And if you can't catch them yourself, stock up in American River at The Oyster Farm Shop or KI Fresh Seafoods in Kingscote for the freshest local fish.
There are over 80 whale species in the world, 29 of these species visit our South Australian waters each year.
The Southern Right Whale, one of the largest, weighs up to 80 tons and grows to 18 metres in length. They are the most frequent whale visitors to Kangaroo Island waters and often travel past between May and September before they return to Antarctic waters in October. Look for them close inshore, right around the coast. Mothers may rest with the young in more sheltered bays.
Blue Whales and Humpback Whales also visit, and Killer Whales (Orcas) sometimes drop by for a seal meal.
With such amazing vistas and coastlines, it can be easy to focus on the wider landscape when taking a winter hike on Kangaroo Island.
But for a mindfulness exercise that will have you reconnecting with the details, there is no better activity than hunting for our native orchids. With over 80 native species, hunting these tiny but spectacular flowers really slows you down to meander and absorb the beauty to be found on a micro-level. Whether it’s these tiny flowers, lichens, and fungi, flowering native ground shrubs, or the spectacular Wattle, it’s worth slowing down.
One of our favourite spots is American River’s Cannery Walk. Find out more here
Gather your mates, light a fire, have a few wines while you wait for the coals to burn low, and then nestle a camp oven on the coals. It takes a while to cook, but there's nothing better than passing the time with good conversation, plenty of red wine and a jam if you have a guitar on hand.
Spending an afternoon this way is iconic of Kangaroo Island. There’s nothing better than slow-cooked local lamb, vegetables, and red wine simmered for hours.
Kangaroo Island experienced a wet winter in 2021, followed by a challenging flowering during November. These same conditions were experienced across much of South Australia, resulting in widespread lower fruit-set.
As always in viticulture, every challenge has a silver lining. As a result of the below-average flowering, our vines concentrated their energy on a smaller amount of fruit. Summer 2021/2022 has been mild, creating a long slow ripening period resulting in red varieties with an outstanding balance of fruit & acidity.
Harvest kicked off on the 10th of March with a small crew hand-picking an excellent crop of Sauvignon Blanc at the Haines vineyard. Over the next 5 weeks, we processed around 70 tonnes of grapes concluding with a hand-pick of our signature variety Cabernet Franc on the 14th of April. We celebrated our first harvest from our Kohinoor Hills vineyard with two volunteer picking days where we were joined by friends, community members & loyal customers.
It was exciting & energising to be harvesting from our estate just two years post bushfire. Our yield was small compared to pre-bushfire levels, but we are confident our recovery rate will improve significantly over the next two years.
As always in a small wine business, vintage means all hands on deck. The entire Norris family jumped in for long days & even longer nights. Yale's son Wynn became the #1 vintage hand. A next-generation winemaker in the making! And it was wonderful to have Jacques' wife Natalie Lurton join our picking team.
It is energising to have our winery close to full capacity again with delicious wines in concrete, steel & oak. While it is still early days, we are excited about our 2022 whites, including Sauvignon Blanc, Semillon, Viognier & Rose. In our red varietals, Cabernet Sauvignon is the early standout & we cannot wait to see how our Cabernet Franc develops in its first post-fire yield.
We are preparing to bottle & release several new wines in the coming months. We can't wait to share them with you.
Chardonnay’s birthplace is the Burgundy region of France, in a small village of the same name. Chardon is the French name for a thistle, chardonnay’s name originates from “place of thistles”. Believed to be from the Noirien family of grapes, chardonnay is descended from Pinot Noir and the ancient variety Gouais Blanc.
In Burgundy, where chardonnay is known simply as white Burgundy, it is the most prized white grape variety, seen as truly capturing the region’s incredible terroir. Although it originated in France, chardonnay is now grown in almost every wine region on Earth, mostly because of its ability to adapt to different environments and grow almost anywhere.
Chardonnay was first bought to Australia by James Busby (widely known as the ‘father of Australian wine’) who planted the first cuttings in Australia in the 1830s. It didn’t become a core Australian variety for almost a hundred years, but by the 1980s chardonnay became one of the most recognised Australian white wine varieties; flourishing in our climate and mainly produced in robust, rich, ripe, and buttery styles.
Over the next several decade Australian wine consumers' palates changed as they moved towards the zesty, higher acidity alternatives like Marlborough sauvignon blanc. Australian winemakers began to adapt, taking advantage of Chardonnay's ability to take on many different characters guided by the winemaker’s technique.
Today chardonnay accounts for more than half of Australia’s white wine production, having a renaissance in a lighter style closer to the Chablis style of France. This contemporary style has inspired The Islander Estate Vineyard’s The White Chardonnay.
Located in the Burgundy region of France (also famous for Pinot Noir), the Chablis appellation lies in the north, alongside the River Serein with the best vineyards planted along the south-facing slopes. Chardonnay here is all about the terroir.
Forget all your preconceptions of oaky, buttery Chardonnay. The Chablis style is entirely different, some say this style is the purest form of Chardonnay, fermented in steel, usually with little or no oak so the Chardonnay grapes' taste and aroma can shine. The Chablis wine style is dry, lean, and light-bodied with higher acidity and green apple, citrus, and mineral notes.
At our Tasting Room, two of our most common guest comments are "I don't usually really like chardonnay but this is really nice" or "Sauvignon Blanc is my go-to white wine, but this is really delicious".
Chardonnay is the main component of most champagne (blended with its mother variety, Pinot Noir as it is in our Petiyante sparkling). And if you’re a fan of Blanc de Blancs you’re drinking champagne made entirely of chardonnay.
Our The White Chardonnay is designed for everyday drinking, we think it makes a phenomenal sunset glass of wine with friends or with a simple soft cheese, but there are loads of cool weather matches with chardonnay. Simply, Chardonnay prefers subtle spices and creamy or buttery flavours with seafood, chicken, or even pork. Try it with a few of these classic Autumn dishes:
Vegetable Risotto
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Classic Roast Chicken
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Garlic Prawns | Vegetable Soups |
Contemporary unoaked styles just like our The White Chardonnay is made in an everyday drink now style but can happily hang out in your wine rack for two years. More heavily oaked examples offer more cellaring potential.
Priced for everyday drinking, now is a great time to get your hands on The White. Click on the image below to add some to your shopping cart now.