Tasting notes - Kangarilla Road

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Kangarilla Road, McLaren Vale, South Australia

Kangarilla Road, McLaren Vale, South Australia

Kangarilla Road, McLaren Vale, South Australia

Kangarilla Road is an internationally sucessful wine brand from McLaren Vale in South Australia. Not only making some of the wines you'd expect from this region, Kangarilla are also producing some unusual varietes such as primitivo and zinfandel.

The 2008 vintage was another challenging one with the continuance of Australia’s worst drought in recent history.

2008 Kangarilla Road Chardonnay

 Chardonnay which came on earlier in the season benefited from some cooler climatic conditions early in the season. The chardonnay is a fresh citrus driven style complemented by the light use of oak with 30% of the wine fermented in new French oak Barriques. This wine was matured for 100 days in oak with daily barrel stirring. The oak component is unobtrusive yet critical to the overall aroma and flavour balance.

The 2007 vintage was one of the most difficult for many years with the vines and subsequent yields suffering severely from Australia’s worst drought in recent history.

2007 Kangarilla Road Cabernet Sauvignon

Despite the extreme conditions the summer of 2007 still gave us typical cool nights so characteristic of McLaren Vale creating perfect conditions for elegance and finesse not normally associated with a drought situation. The wine was fermented in traditional open fermenters with heading board systems and in static open fermenters using gentle cap management techniques. The pressed wine was aged in a combination of new French and American oak complemented with an even mix of 1, 2, 3 and 4 year old oak.

2007 Kangarilla Road Viognier

 Whilst vine health and canopies wilted under the extreme conditions these wines from smaller crops show great finesse of aroma and flavour. The viognier is a fresh aromatic and citrus driven modern style complimented by a balanced use of oak with 30% of the wine fermented in new French oak Barriques. The wine matured for 9 months with occasional barrel stirring. This oak component is unobtrusive yet critical to the overall aroma and flavour of the final wine. 

 2007 Kangarilla Road Sangiovese

 Despite the extreme conditions the summer of 2007 still gave us typical cool nights so characteristic of McLaren Vale creating perfect conditions for elegance and  finesse not normally associated with a drought situation. This wine was fermented in traditional submerged cap fermenters using gentle management techniques and followed by an extended maceration on skins. The wine was aged in a combination of French and American oak for 12 months.

2006 vintage

2006 The Devil’s Whiskers Shiraz

The Devil’s Whiskers are the two little marks that appear around the top lips of some people when they drink red wine – even just one glass. 2006 vintage was a season of challenges with mixed weather conditions. Heavy Spring rains set the vines up well for the growing season however an early onset of a mild Summer followed. A cooler normal February led to a bout of warm weather in early March resulting in excellent ripening conditions for these two complimentary varieties. This Shiraz (accompanied by a very small percentage of Viognier) was fermented in an open fermenter with eading down cap management and four cap treatments per day. The wine was gently pressed at dryness and aged for 14 months in new French oak Barriques.

  2006 Kangarilla Road Fleurieu Primitivo

Primitivo is found growing on the heel of the boot of Italy in a region called Puglia. Originally a native of Croatia, Primitivo eventually travelled west to the USA where it mysteriously became known as Zinfandel. We have used the Primitivo synonym with this wine to reflect its exuberant Mediterranean style. 2006 vintage was a season of challenges with mixed weather conditions. A cooler than normal February led to a bout of warm weather in early March resulting in excellent ripening conditions for Primitivo. The Primitivo was fermented employing gentle cap management techniques. It was fermented to dryness after which it macerated on skins for a further 4 weeks. The pressed wine was aged in French and American oak for 12 months.

 

 

Regions

  • McLaren Vale (SA)

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June 01st, 2009
 
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