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 ruby red in colour with a bouquet of mint eucalyptus and ripe cherries. Ripe red fruit, blueberries and cocoa on the palate create a rich wine with a long full bodied finish.
Perfectly paired with barbecued foods, richly flavoured meats and game birds.
The fruit was fermented in 20t static fermenters and pumped over 3 times per day for the first 3 days, then reduced to twice a day. Fement temperatures were allowed to peak at 24 - 26°C. Only the light pressings were combined with the free run juice. The wines were left to settle for 7-14 days and then racked in American and French oak barrels for 18 months maturation.
Gold - 2016 New York International Wine Competition. 92 Points - James Halliday Wine Companion. Commended, Sommelier Wine Awards, 2019.