Aroma: An aromatic nose of melon and ginger, balanced by spicy oak
Palate: A full rich palate, punchy fruit flavours together with sweet spicy oak and a long finish
Vineyard: Kings of Kangaroo Ground
Harvest Date: 25 March 2017
pH at Harvest: 3.50
Sugars: 13.4 Baume
Yeast: CRU 31, barrel ferment
Malo: Partial, IT14
Oak: Three year old French oak
Time in Oak: 12 months
Bottling Date: 13 September 2018
Kings of Kangaroo Ground is an independently owned and operated boutique winery on the inner edge of the Yarra Valley, only a few minutes from Eltham.
Founder and winemaker Ken King planted the vineyard in 1990, selecting the early ripening Burgundy varieties Chardonnay and Pinot Noir. Contrary to conventional wisdom, the vineyard is planted on a south slope to deliberately delay the ripening of the fruit, which enables full varietal flavours to develop. The vines are vigorous but kept in balance by dry growing techniques and careful hand pruning each year onto a single fruiting wire.
Ken developed the business as a one-man band for over a decade, establishing a loyal band of local followers, in particular for Chardonnay and Pinot Noir. In 2013, Chris Ramsay partnered with Ken as co-owner and assistant winemaker. This partnership has allowed Ken and Chris to step up production and increase both wine volume and quality for the Kings of Kangaroo Ground brand.
As part of our business expansion, we were excited to establish a partnership with the Coliban Glen Vineyard in Heathcote, owned by Peter Raeburn, who provides Shiraz and Cabernet Sauvignon for our super premium red wines. We also source quality fruit from other local growers in Kangaroo Ground when available and where the variety complements our wine portfolio.
We make small batches of wine using fruit from our estate in Kangaroo Ground and the Coliban Glen vineyard in Heathcote. We focus on the noble varieties, hand crafting Chardonnay, Pinot Noir, Cabernet Sauvignon and Shiraz. All wines are made on site in our winery so we are a true “vine to bottle” operation. We believe in capturing the moment when the grapes are at their peak and transferring that instant into the wine. Our wine making techniques are highly traditional, with minimalist intervention in the process, but a touch of science to ensure the best result.
We use cultured yeasts and nutrients in our ferments, with only the minimal additional of preservative 220 (sulphur dioxide) during winemaking. We do not use egg, fish or animal products at all in our winemaking, all wines are clarified by natural settling and filtering, so all wines are vegan compliant.
|Price per Pack||$162 / pk|
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