2024 Wine Companion - the Halliday Stars Keep Shining 🌟🌟🌟🌟🌟

The 2024 Halliday Wine Companion has just been released, reviewing over 3,500 Australian wineries & their wines. 
We are delighted to retain our 5-red-star winery rating, the highest awarded by the Halliday team. 
Plus, five new wines were awarded scores of 92 - 95 points. 
It's satisfying to see wines from all our ranges receiving high scores, from our affordable everyday Varietal range to our premium Flagship range.
We hope you enjoy exploring & tasting some of the Halliday team's favourites.

 

Newly rated in the 2024 Halliday Wine Companion

 

2021 Semillon Sauvignon Blanc
95/100 Gold

"A 60/40% blend from South Australia; hand-picked, destemmed, pumped to tank for settling, the semillon fermented in new French puncheons, the sauvignon blanc tank fermented, both parts using cultured yeast; matured for 12 months in barrel and tank, no mlf. Absolutely awash with flavour, ranging from citrus to exotic tropical notes. Yale Norris winemaker."  Reviewed by:  James Halliday, August 2023

Buy Now.  Limited stocks remain.

 

 

2021 Sangiovese
95/100 Gold
 

“Machine-harvested, hand-sorted; very good colour. Fragrant bouquet and a complex, medium-bodied palate with cherry all-sorts: red, black and spiced. Overall a very good wine. Finely milled tannins the icing on the cake.”  Reviewed by:  James Halliday, July 2023

Vintage now sold out.  Vintage 2022 pre-release is available to Discoverer's Wine Club Members.
General release 01 September 2023.

 

 

2022 Sauvignon Blanc
92/100 Silver

"Hand-picked Kangaroo Island fruit, destemmed, pumped to tank for 24-hour skin contact. A counter-intuitive wine, with Old World experience. Despite fearing the worst, it isn't phenolic, perhaps the cultured yeast is the sauvignon blanc clone isolated, not genetically manipulated. It's a wine with superior mouthfeel. Yale Norris winemaker." Reviewed by:  James Halliday, July 2023

Buy Now

 

 

2022 The Rose
94/100 Silver

"Ultra-pale partridge eye. Jacques Lurton had primary responsibility for this wine, underlining the skilled balance between wild strawberries and forest nuances sneaking up to a mouth-cleansing finish. Ideal for Chinese cuisine."
Reviewed by:  James Halliday, June 2023

Vintage now sold out.  Vintage 2022 pre-release is available to Discoverer's Wine Club Members.
General release 01 September 2023.

 

 

2023 Halliday Wine Companion-rated wines
 

2021 The Red Shiraz
94/100 Silver

“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

Buy Now

 

 

Petiyante Sparkling Chardonnay/Pinot Noir
92/100 Silver

"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

Buy Now

 

2019 Old Rowley Shiraz Grenache
95/100 Gold

"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

Buy Now

 

 

2018 Boundary Track Shiraz
96/100 Gold

"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

Buy Now.  Very limited stocks remain.

 

 

2015 The Investigator Cabernet Franc
95/100 Gold

"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

Buy Now
 

 

2017 The Cygnet Shiraz
95/100 Gold

"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.”vReviewed by:  James Halliday, December 2021

Not yet released.  Discoverer's Wine Club Members receive advance access to all vintage releases.

 

2015 The Cygnet Shiraz
97/100 Gold

"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

Buy Now

 

 

2016 The Independence Malbec 
96/100 Gold

"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

Not yet released.  Discoverer's Wine Club Members receive advance access to all vintage releases.

 

Shop all available Halliday Favourites

Must-do Kangaroo Island Experiences: 5 reasons to explore our unique wine region on your Kangaroo Island holiday.

If you're planning a trip to Kangaroo Island & looking for unique experiences, don't miss exploring our Island's wine region. Here are our top five reasons why.

1.  A wine region unlike any other

Kangaroo Island is Australia’s only Geographically Indicated small island wine region.  Located off the coast of South Australia's Fleurieu Peninsula with the wild Southern Ocean to the south, Kangaroo Island combines a mediterranean climate with a strong maritime influence.

The dominating ocean influences moderate the temperature, making it significantly cooler in summer and warmer in winter than other South Australian wine regions. This allows for a long, even growing season and an excellent balance of sugar and acidity in the grapes. Being an Island wine region, these maritime conditions are unique to Kangaroo Island.
 

2.  Incredible Diversity

Kangaroo Island offers a diverse range of wine styles to explore. This wine region covers an enormous area of 4,400 km2 (10 times the size of McLaren Vale), with just seven wine labels producing across diverse sub-climate zones and soils. Unlike more intensely planted wine regions, vineyards on Kangaroo Island are surrounded by vast tracts of open farmland and native vegetation, each with its unique terroir.

As a young wine region, different approaches and winemaking experiences also drive diversity. Some of the region's labels were established by farming families with generations of agricultural experience on Kangaroo Island, who diversified into wine, learning and experimenting along the way.  Other wine labels were established by experienced winemakers bringing their expertise from other regions nationally and internationally.

When Jacques Lurton, a sixth-generation winemaker from the famous Lurton family in Bordeaux, visited Kangaroo Island in 1997, he instantly recognised the conditions similar to both Bordeaux and Languedoc regions where he had grown up in France. He decided Kangaroo Island would be the place to establish his own Australian wine label and found the perfect property to grow and handcraft wine that would put Kangaroo Island on the world wine map.

3. Unique Wine Varieties

The first grapes planted on Kangaroo Island were classic Australian varietals, such as shiraz, merlot, cabernet sauvignon, and chardonnay. As winemakers with different expertise gravitated to the region, more interesting varietals were planted, like savagnin, arinto, albariño and tempranillo.

Having worked with an array of varietals throughout Europe and South America, Jacques chose to introduce varietals like cabernet franc, malbec, semillon, viognier and sangiovese to his vineyards on Kangaroo Island to create unique cool-climate expressions unlike those he has produced elsewhere in the world.

The Islander Estate Vineyards blends European elegance and finesse with Australian creativity. Using European varietals, equipment imported from France and many traditional 'old-world' winemaking techniques, our hallmark is elegant cool-climate wines that take their inspiration from French heritage but are creatively crafted and uniquely Kangaroo Island.

4. Intimate Wine Experiences

The Kangaroo Island wine region offers a personal wine-tasting experience. There are no "mega" wine complexes. Each cellar door is small, rustic and unique. This allows for a customised experience where you can get to know the winemakers and learn more about the winemaking process.

The Islander Estate Vineyards Tasting Room was designed to be deliberately intimate and pared back.  It offers beautiful rural surroundings with decks and lawns to enjoy a platter and a bottle of wine. Our staff's personalised experience and knowledge will ensure that your wine tasting is an unforgettable experience.

5. Get to know the Kangaroo Island locals

One of the best ways to get a feel for a new place is to meet the locals, learn about their stories, and get insider tips on the best spots to visit. A hosted wine-tasting experience is a fantastic way to spend one-on-one time with locals.

Our team at The Islander Estate Vineyards love sharing their favourite spots to enjoy wine on the beach, at sunset, and where to picnic each season.

To sum it up, Kangaroo Island's wine region is a hidden gem that offers a unique and intimate experience. With its unique climate, diverse wine styles, and intimate cellar doors, a wine experience should be at the top of your list when planning your Kangaroo Island holiday. Don't miss out on this unforgettable experience.

Book your wine experience now at The Islander Estate Vineyards

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

 

 

Gutsy 2023 Festival is here. Start planning your cool season visit.

Join us for the Gusty 2023 Festival on Kangaroo Island

In its second year, the Gutsy Kangaroo Island 2023 festival will take place from June 8 to June 12.  A winter celebration of the determination and brilliance of the Island’s producers. With nineteen events scheduled over five days, including the June long weekend, the Island is set to be bustling.

Kangaroo Islanders defy the odds, always, whether that be the distance, the weather, or the isolation, to craft their product, and the stories to be told about how they achieve this, are incredible.”

The Islander Estate Vineyards is excited to be holding a unique event
"From the Source.  A Cabernet Franc and Truffle Sensory Experience".
Saturday 10th June at The Islander Estate Vineyards Tasting Room.

Join us for a unique experience exploring two of the world's luxury products Cabernet Franc and Truffles, with the beauty of Kangaroo Island as the backdrop.

This intimate event begins at our Tasting Room with an educational masterclass on Cabernet Franc, one of the world's most elegant wine varietals. Enjoy a museum tasting of The Islander Estate Vineyard's flagship wine, The Investigator and discover what inspired Bordeaux winemaker Jacques Lurton to grow it on Kangaroo Island.

Then stroll to Kangaroo Island's first fledgling truffle orchard & meet owner Enzo Di Lalla for an exclusive insight into the dedication required to grow and harvest this coveted luxury food.  

To wrap up the event, we will pair the two delicacies with a selection of rustic truffle dishes prepared by Kangaroo Island Source served stand-up fireside at the Tasting Room.

General Public Ticket price is $150.00 per person
Our Discoverer's Wine Club Members are offered a special ticket price of $99.00 for themselves & 1 guest.  

Book your ticket now

Download the Gutsy 2023 Festival Program

Festive Food and Wine Pairings for Every Celebration

The perfect wine can make the meal shine whether your festive entertaining style is traditional or contemporary.
We’re sharing our favourite festive recipes & wine pairings - if there’s ever been a year to indulge, it’s 2024!

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Pétiyante Sparkling & Gin Cured Salmon

The Food:  Cured 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 sparkling, Pétiyante is beautifully balanced with fine, elegant acidity and creamy texture. 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.  It's the ideal start to any celebration meal.

Stock up on Pétiyante for Party Season

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360 Sauvignon Blanc & Roast Pork

The Food:   Crispy pork crackling surrounding tender, juicy pork. Porcetta is a crowd-pleaser at Christmas.  Portennos Christmas Porchetta looks just stunning.  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:  Our new 360 range Sauvignon Blanc is a true Fume Blanc style, barrel fermented and aged to build stunning texture and complexity.  There is a hint of tropical fruit, passionfruit, a lick of acidity and flinty smokiness from the barrel. The middle is round and creamy with texture and a bit of weight carrying through to a long finish. Pork is a heavenly pairing for this small-batch wine.

Try 360 Sauvignon Blanc 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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Sauvignon Blanc & Australian Seafood

The Food:  If your Christmas tastes lean more towards seafood, then our Sauvignon Blanc will 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.  It's delicate and aromatic on the palate with a light herbal note, ripe citrus and tropical fruits, rounded off with just enough acidity to finish elegant, clean and crisp.

Discover the perfect Christmas seafood companion.

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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 our first wines 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: Only the best wine will do if you’re preparing a dish like this.  The Independence Malbec from our Flagship range is the perfect foil for Decadent Beef Wellington. With black plum, blackberry, cocoa and sweet tobacco, it's plush and full-bodied on the palate with Malbec's classic firm tannins, power and finesse in equal balance. The Independence Malbec pairs beautifully with the beef and also complements the mushroom and pate components in Beef Wellington.

Treat yourself to The Independence 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 the 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 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 a 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, Sangiovese, is ideal 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 2023 Sangiovese

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

On the Rebound: Three years on, how winemakers are recovering from the Black Summer bushfires

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

Our favourite things to see & do on Kangaroo Island

We love sharing our Kangaroo Island home with guests. Here are just a few of our team's favourite places to visit, things to do, and places to eat, drink & stay. So you can explore Kangaroo Island like a local.

Stay Central:  Cygnet River, Kingscote & Surrounds

The area encompassing Cygnet River, Kingscote & Emu Bay offers a fantastic half-day cellar door cruise (or add in breakfast & lunch for a full date saunter).  There are plenty of things to see & do between tastings.

TASTE:

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.

Book one of our premium food & wine experiences & save.  Or indulge in a private tasting experiences.

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, 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 without 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 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

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 takeaway 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 plan to eat in, the bottle shop has a lovely selection of Kangaroo Island wines.
67 Chapman Terrace, Kingscote, Kangaroo Island
www.ozonehotelki.com.au

EXPLORE

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

STAY

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, 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 panoramic views across Emu Bay beach.  The Cape is a great option if you're holidaying with friends or family.
Don't Miss:  Cocktails on the deck at sunset
61 Bayview Road, Emu Bay
www.airbnb.com.au/rooms/31193629

 

Go East:  Dudley Peninsula

Most people start & finish their Kangaroo Island holiday on the eastern end of Kangaroo Island.  While many of the main tourist attractions are on the western end, it's well worth allocating some time to exploring Kangaroo Island's Dudley Peninsula.

TASTE

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 sipping 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

EXPLORE

KANGAROO ISLAND SCULPTURE TRAIL
This 4.5-hectare art trail nestled amongst the 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

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

STAY

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 guest,s 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/

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A Year in Our Kangaroo Island Vineyard - Spring

 

A Year in Our Vineyard:  Spring

Our annual vintage may last just a few weeks, but it takes an entire year of hard work to ensure we are harvesting the best possible grapes.
Come with us for a guide to a year in our vineyard – one season at a time.

 

The growing season 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.

The annual cycle of a grapevine

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.

Spring in our Vineyard

Budburst (late Aug/early Sept) 

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.

Early Shoot & Leaf Growth (October/Nov)

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.

 

Flowering & Fruit Set (Nov/Dec)

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!

 

We look forward to continuing to share the journey to vintage as our growing season progresses.

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