Intriguing aromas of tantalising saffron pears, just ripe apricots, nutty macadamias and zesty lemon sherbet dance around a quirky slightly saline nub. There are intense and textural citrus notes on the palate which try to dominate but glimpses of tropical fruit including pawpaw and champagne melon shine through and pineapple lingers and lingers.
The familiar aromas of rich fruit and nut cake laced with brandy and touches of marzipan. An intriguing flirtation of Cara Cara orange peel and sun warmed ripe apricots hint at what the palate holds. Intense dried apricots soaked in brown lime cordial delight the palate and toffeed apricots are carried to a seemingly never ending finish.
Dark richly perfumed cherries and intensely fragrant strawberry jelly greet you followed by the scent of perfumed dark roses with hints of tea and orange oil. The palate is spicy and reminiscent of chai tea. Evocative flavours of a rich tagine with expressions of orange oil and truffle notes all entwine with dark sweet berry fruit.
At first the delightful fragrance of rich dark blackcurrant jelly entice you then the more subtle notes of dried herbs and citrus oil appear. Hints of the exotic aroma of a deeply fragrant tagine add intrigue. There is a mouth filling almost creamy texture that carries sweet dark berry fruit with hints of marmalade. Cassis appears enrobed in a gossamer of 80% cocoa with glimpses of old slightly dusty cedary cigar boxes, The flavours linger combining with classic fine chalky tannins.
It was fermented in traditional open fermenters with heading board systems and in static open fermenters using gentle cap management techniques. Oak maturation was 16 months in 25% new French and American hogsheads, the balance aged in 1 to 4 year old barrels.
Expensive and delicious expressions of fragrant spice celebrate the dark stylishly elegant Single Vineyard fruit. Dark berry conserve takes central stage on your palate and there are suggestions of a slight citrus note reminiscent of dehydrated blood oranges. There is seemingly endless dark velvety fruit entwined with spice which linger carried by elegant fine tannins.
Aromatically there are bright red berry fruit, especially raspberries and the sweet fragrance of dark red roses and an enticing mix of dried herbs. On the palate bright red berry fruit lead into darker more nuanced berries which finish with persistent dark toasted Eastern spices.
There is a central core of the scent of dense black berry fruits surrounded by hints of chocolate and delicious dark fudge. The palate initially is all about the rich dark black berry fruits and high cocoa chocolate and espresso. These flavours combine evocatively and are encouraged to linger by the fine fruit tannins.
A beautifully perfumed bouquet including freesias and tuber roses entwine with the alluring fragrance of dark ripe cherries with glimpses of exotic anise. The palate is a seamless and perfectly lineal expression of dark rich and expensive fruit with a lasting slightly chocolate finish.
This is a classic Australian blend of two favourite varieties, Cabernet Sauvignon and Shiraz. The Cabernet is dominant with dark fragrant blackcurrrants and hints of spice and the palate is smooth and rich.
Our love of wine and our curiosity for alternative varieties is what made McLaren Vale our home on Kevins birthday in March 1997; the day we decided to purchase a site once known as the old Cambrai Vineyard.
This was the beginning of our journey to Kangarilla Road.
We were confident this was the site for us and the name Kangarilla Road was a natural fit.
Kangarilla is an aboriginal word from the local Kaurna people, which describes a place where something is nurtured and is also thought to mean a place with abundant resources.
The word Road simply enough signified the journey we were embarking on.
For us that journey begins by nurturing our vineyards.
We work with a number of grape growers across many different sites and ancient geologies, giving our wines another level of interest and complexity.
For us, we produce fruit in the most sustainable way appropriate to each vineyard.
We are active participants in the McLaren Vale Sustainability program, and a number of our wines are made from fruit grown in organic or bio-dynamically certified vineyards.
We favour small batch, hands-on techniques to make wine true to its natural fruit expression, reflective of each site and each season.
All of our wines show the true varietal characteristics you would expect with the subtle addition of Australian sunshine.
The temperate Mediterranean-style climate of McLaren Vale and the moderating influence of the sea on its western boundary enable us to bring a beautiful balance to our wines.
It is habitually cold and wet in winter and hot and dry in summer; producing the right conditions to experiment with a range of grape varieties, secure in the knowledge they are likely to prosper on the vineyard sites we own or access through our growers.
Our portfolio includes Italian varieties such as Fiano, Vermentino, Sangiovese, and Primitivo, and we enjoy regularly experimenting with different varieties and techniques.
We recognise the attributes of each variety in the Kangarilla Road brand design, which feature the individual character and appearance of each varietys leaf.
Leaf morphology is the study of a leafs structure and form, and each grape variety has a distinctive leaf morphology, including its rate of growth, flowering pattern and way in which it will react to soil types, weather conditions and disease pressures.
The respect we give to each vine, variety and vineyard is exactly what makes our wines our own.
Although we love our patch of dirt in McLaren Vale, we love nothing more than taking our wines to the world. Our wines are available Australia-wide and we export our wine to many different countries.
Kangarilla Road continues to evolve as we reach new markets, make new wines and continue to seek out exciting new opportunities.