Kingston Estates was established by the Moularadellis family. The winery was built in 1985 on the corner of the family property next to the original vineyard as well as the family home. Today the winery can be considered two wineries in one: the original winery and the modern extension.
The original winery is where they make their small batch super premium wines giving them the flexibility and control to develop parcels of wine into exciting styles that truly reflect the varieties and regions from which they come. State of the art tanks and winemaking equipment enhance their ability to produce commercial and larger volume wines to the highest standard.
Deep purple in colour with a ruby hue. On the nose, lifted aromas of blackcurrant, cassis and subtle stewed plum characters, along with a hint of spicy oak. The palate is elegant and full bodied revealing flavours of blackcurrant, quince and cassis fruit, enhanced by hints of mint and capsicum characters. A beautiful complex and smooth oak finish.
Perfect paired with hearty lamb shanks, strong flavoured cheese and chocolate.
The cool climate of Coonawarra contributes traditional dark fruit flavours and classic herbaceousness. Individual vineyard components were fermented separately in small static fermenters. Ferment temperatures started at 20°C then were allowed to peak at 28 -29°C. Wine was pressed off skins and the heavy pressings were omitted from the blend. Post fermentation, the parels were matured in American and French Oak to gain flavour, complexitiy and integration.
91/100 Points from Patrick Eckel at Wine Reviewer, 2018. Silver Medal, Sommelier Wine Awards, 2019: Adam Michocki of The Glasshouse spoke of 'an expressive wine, with cassis, bramble, eucalyptus, toast and oak', while Elena Serban of Hakkasan found additional 'graphite, ink and blackcurrant notes'. 'Round, fruity, balanced and classic,' concluded team leader Laurent Richet MS. Top 50 Reds, James Halliday Wine Companion Magazine 2020. Top 100 Reds, Ray Jordan’s Top 100 Reds 2020, 90 points. Double Gold Medal, Melbourne International Wine Competition, 2019. Clare Valley Cabernet Sauvignon Winery of the Year, Melbourne International Wine Competition 2019. Jeni Port, August 2020 "Machine-harvested, fermentation on skins for 5 days, pressed, mlf, maturation in French and American oak. Yes, it's super generous, ripe and plummy but with real dash. For the price, this is fab value. There is a wealth of fruit power - wild blackberry, bramble - with stewed rhubarb, earth, dark spices and chocolate. Smooth, supple with chewy tannins, smart oak. Plenty to enjoy here."