"We haven't looked, but there may be a picture of the Kangarilla Road Winery under 'reliable' in the dictionary. They almost never make a dud red. Ok, so it's rich and port-like and at the upper end in terms of ripeness, but gosh it drinks beautifully. It tastes of licorice and spearmint, vanilla and tar, and it rushes smoothly across your tongue. This is a wine for those who love their reds big - though it's a quality wine in anyones terms."
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 25% new French and American oak complemented with an even mix of 1, 2, 3 and 4 year old oak.
Aromas of spicy dark cherries, cassis and plums followed by a savoury mix of earthy red and dark berry fruits on the mid and back palate with hints of mocha. They all combine beautifully with the abundance of soft tannins and integrated oak.
Biodynamic in Conversion
Biodynamic practice, not certified. Kevin O’Brien started conversion to BD in spring 2007 by applying 500 and 501 to 7ha of older vineyard near the winery and on two new, close-planted blocks of shiraz and albarinho. ‘We want to make sure that what we leave behind to the next generation is sustainable,’ he says. ‘I don’t know of another approach to viticulture at the moment that can deliver this."
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