Introducing 360: A New Perspective on Wine

From the four points of the compass, 360 brings together a world of flavours crafted by two adventurous winemakers with a shared vision. This is more than just a wine; it's a celebration of connection, discovery, and the blending of traditions from across the globe.

The 360 Wines Story

Twenty-five years ago, Bordeaux-born winemaker Jacques Lurton fell in love with Kangaroo Island's wild beauty. He saw its potential as a unique winemaking region, blending French techniques with the island’s rugged charm.

A decade after founding The Islander Estate Vineyards, Jacques met Yale Norris, a like-minded adventurer from the USA, seeking a new life with his family. They joined forces to put Kangaroo Island on the global wine map. Among their vintage team was Spanish winemaker Manuel Carrizosa, who brought his passion and expertise to explore the island’s unique terroirs.

A New Direction in Wine

During many long nights in the heart of vintage, the idea for 360 was born—a celebration of how our lives are interconnected through people and places around the world. 360 is a collaboration between Yale and Manuel, inspired by shared experiences and a deep connection to their craft.

Two winemakers from opposite sides of the globe, brought together by a third, now craft wines that reflect the places that connect them. 360 is more than just a label; it's a tribute to the journey, the connections, and the shared passion for discovery.

Unlike the vineyards they come from, 360 Wines isn’t tied to one place or time. It’s the culmination of years of experiences shaped by global influences yet true to their origins.

Discover 360.  A Story in Every Bottle

Experience the world through 360. Discover the connection, taste the adventure, and share in the passion of a truly global wine journey. Join us in raising a glass to what unites us. 

360 is a journey of global flavours and wine styles, brought to life by two adventurous winemakers committed to honouring the places and traditions that inspire them. From the sun-soaked vineyards of Spain to the wild, untamed beauty of Kangaroo Island, each bottle tells a story of connection, discovery, and shared passion for crafting exceptional wine.

“We wanted to create something that transcends borders and celebrates the connections that bring people together—whether it’s through shared experiences or the love of wine,” says Yale Norris, co-creator of 360 Wines. “360 is about more than just great wine—it’s a tribute to the people and places that make it possible.”

 

The 360 Range

2022 Tempranillo, Torro Spain

Hand-picked from dry-grown bush vines, wild fermented in barrels & hand pressed. Aged two years in new French oak. Ripe red berries & candied plums. Plump and round in the middle with a rich, structured finish. A beautiful blend of the old & new worlds.

2022 Verdejo, Rueda, Spain

Grown at 700m above sea level. Hot dry days and cool nights add complexity. Handpicked, sorted, and pressed to barrel. Fermented and aged without racking off lees. Citrus & lime notes bring just the right amount of acidity. Texture across the palate with a long, elegant finish.

2023 Sauvignon Blanc, Kangaroo Island

A true Fume Blanc. Selective hand-harvested fruit. Barrel fermented in new and old puncheons. Hints of tropical fruits & passionfruit. Just a lick of acidity. Flinty & smoky from the barrel. Round and creamy in the middle. The texture and weight carrying through to the finish.

To experience the 360 range, visit The Islander Estate Tasting Room or shop online.

Discover A New Side to Shiraz: Kangaroo Island Cool Climate Elegance

As Shiraz lovers around Australia raise their glasses to toast National Shiraz Day, there's no better time to explore the distinctive charm of Kangaroo Island Shiraz.

Nestled off the coast of South Australia, Kangaroo Island is renowned for its pristine landscapes and unique maritime climate, which lends a special character to its wines, especially Shiraz.  Unique to those from any other Australian region, discover a new style of Shiraz.

Cool Climate Elegance: The Kangaroo Island Difference

While South Australia's traditional Shiraz-growing regions like Barossa Valley produce warmer-style wines known for their full-bodied, ripe fruit and robust tannins, Kangaroo Island enjoys a cooler climate, dominated by the maritime climate of its surrounding ocean.

This environment influences the growth of Shiraz grapes, which have a long, slow ripening period. The result is a more medium-bodied wine with beautifully balanced sugar and acidity. Kangaroo Island's Shiraz wines are lower in alcohol, elegant, and well-structured.

At The Islander Estate Vineyard, we employ wild fermentation for our Shiraz wines to fully express their terroir, along with our signature traditional French winemaking techniques. These methods accentuate the complexity and elegance of the mid-palate, making wines perfect for pairing with food.

Exploring Kangaroo Island Shiraz

Each of The Islander Estate Vineyard's ranges offers Shiraz wines for every kind of wine lover:

Varietal Range: Great value cool climate Shiraz

The Red Shiraz: We've just released Vintage 2022 of our classic cool-climate Shiraz, designed for everyday drinking. On the nose, notes of pepper, eucalyptus, and vanilla. Flavours of mulberry and red fruit, hints of toasty oak, and slightly gamey notes. A round, generous mouthfeel leads to a long finish. Winter Pairing: Mid-week casserole or Friday night pizza & footy. Drink now or cellar for up to 5 years.

Estate Range: Blending the Old World and New World of Wine

Our Estate range focuses on crafting unique & premium Shiraz blends, each with a nod to the regions of France.

• Bark Hut Road Shiraz/Cabernet Franc: Our signature elegant Bordeaux-style blend offers firm tannins, natural acidity, blackberry and sarsaparilla notes at the darker end of the fruit spectrum, and vanilla and coconut oak notes. Winter Pairing: Classic French steak frites or beef bourguignon.  This will age beautifully – up to 10 years and beyond.
• Old Rowley Shiraz/Grenache: Old Rowley is inspired by the Côtes du Rhône, a full-flavoured, medium-bodied wine about freshness rather than power. Supple raspberry and boysenberry flavours, fresh and soft lifted florals, balanced with vanilla oak and clove notes. Winter Pairing: Duck, Asian braised beef cheek. Drink now or cellar for up to 10 years.
• Boxing Bay Shiraz/Cab Sauv: We've added European style to this classic blend. It has notes of pepper, eucalyptus, vanilla, cedar, and baking spices. The flavours are cherry, blackberry, sweet oak, and leather. On the finish, power and structure abound in the Cab Sauv, with Shiraz adding softness and elegance. Winter Pairing: Slow-cooked brisket. Delicious now or in the cellar for up to 15 years.

Flagship Range:  Bringing to life Jacques Lurton's vision to put Kangaroo Island on the world map of fine wine.

The Cygnet 2017 is no ordinary Shiraz, crafted over six years before release to craft a wine that balances power and elegance. With dark cherries, baking spices, and a touch of earth on the nose, on the palate, it's like Christmas in a glass: steeped cherries and dried fruit, spices, and savoury tannins, all wrapped up with a composed structure across the palate and long fine tannins. Pair it with darker meats and spice-based dishes, such as braised short ribs, Middle Eastern lamb dishes, or slow-cooked pork shoulder. The Cygnet pays dividends if you can cellar it for up to 15 years.

For Discerning Palates: Our Commitment to Quality

At The Islander Estate Vineyards, we are committed to crafting wines that mirror their unique terroir and reveal the true potential of the Kangaroo Island wine region. By blending traditional French winemaking methods with the creative freedom of the New World, we ensure that each bottle of Shiraz is a testament to our dedication to quality and a fresh interpretation of this renowned variety.

If you're discovering Kangaroo Island's wine region, we invite you to explore the elegance and sophistication of our cool-climate Shiraz.  Visit our cellar door or explore our collection online.

Shop Our Shiraz Wines Now 

Our favourite vegan & vegetarian wine pairings

Wine lovers everywhere are seeking more sustainable and health-based eating methods. 

Whether you are vegan, vegetarian or just trying to eat more plant-based meals, matching your favourite wine with plant-based dishes can be a new challenge.

We're proud that all The Islander Estate Vineyards grapes are sustainably grown using organic principles. And our entire wine range is 100% vegan. So, we're sharing tips for matching our wines to vegetarian and vegan dishes.
 

What is vegan wine?

All wine combines grapes and yeast (wild/naturally occurring or added). However, animal-based products derived from eggs, fish, or dairy have traditionally been used to clarify and filter wine to create the clean, bright wines consumers love to drink. Vegan wine producers like us seek alternatives like bentonite clay to achieve the same result without using any animal products.

Some basic guidelines for pairing wine with plant-based dishes.

The fundamentals of wine pairings apply regardless of your diet. Here are some overarching guidelines we like to follow:

• Pair fresh foods like salads with bright wines with acidity or minerality;
• If you're having something fatty or fried, choose a wine with higher acid to help offset the richness & cleanse the palate;
• Spicy foods like curries pair well with lower alcohol, off-dry or sweeter wins (as alcohol highlights spice);
• Off-dry wines with a hint of sweetness can also work with sweet dishes when it comes to desserts;
• Umami-based foods work well with wines with texture;
• Grilled or BBQ dishes. Root vegetables & salty meals call for the tannins of red wine;
• The famous rule of thumb, "What grows together goes together", also works for vegan foods – think Tomatoes & Sangiovese, Pesto & Pinot Grigio.

Our favourite plant-based dishes to pair with The Islander Estate Vineyards range:

 

Estate Range Petiyante Sparkling Chardonnay/Pinot Noir

Tasting Notes: Classic champagne acidity & creamy texture. Brioche, pear, white peach & an elegant finish.

Petiyant's texture & acidity complement:
- Sushi with avocado & cucumber
- Spring Rolls with soy dipping sauce
- Crispy fried salt & pepper tofu

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Varietal Range Sauvignon Blanc

Tasting Notes: Tropical fruit, citrus, herbal notes & sea spray with middle palate texture.

Sauv Blanc's fresh citrus flavours & crisp acidity are delicious with:
- Asparagus & pea risotto
- Spring grilled vegetable skewers
- Spinach & feta stuffed mushrooms

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Varietal Range The White Chardonnay

Tasting Notes: Peach, nectarine, melon, toasted nuts with refreshing acidity & a long finish.

Pair Chardonnay's toasty notes with creamier dishes like:
- Creamy mushroom and garlic pasta
- Vegan Caesar salad with cashew dressing
- Butternut squash and sage pasta

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The Enigma Extended Skin Contact Sauvignon Blanc

Tasting Notes: Passionfruit, lime zest, ripe citrus, and herbal notes blend with savoury/sour secondary characteristics and tannins.

Skin contact white wine can carry more robust & umami flavours like:
- Vegan Thai green curry with tofu and vegetables
- Zucchini noodles with vegan pesto
- Vegan sushi bowls with marinated tofu and seaweed

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Varietal Range Semillon Sauvignon Blanc

Tasting Notes: Preserved lemon, apricot, citrus & tropical fruit with a textural palate.

More complex whites like Sem Sauv Blanc pair beautifully with:
- Quinoa salad with fresh herbs and citrus dressing
- Grilled corn on the cob with lime and chilli
- Marinated Tofu Poke Bowl

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Estate Range Wally White Oaked Semillon

Tasting Notes: Textural & elegant, lemon curd, vanilla custard & a mouth-watering natural acidity.

A sophisticated, textural white like Wally White complements dishes like:
- Cashew Alfredo pasta with roasted vegetables
- Bell peppers stuffed with wild rice
- Truffle-infused polenta

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Varietal Range The Rosé

Tasting Notes: Strawberries & cream, peach notes & a light leesy grip add complexity.

Elegant, delicate & fresh, The Rose is delicious with:
- Watermelon and mint salad
- Vegan Caprese salad with tomatoes, basil, and vegan mozzarella
- Strawberry and rocket salad with balsamic glaze
 

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Varietal Range Tempranillo

Tasting Notes: Black fruits, spice, vanilla, mocha, hints of liquorice & tobacco leaf. 

Pair our Tempranillo with Spanish-inspired dishes like:
- Vegan paella with assorted vegetables
- Eggplant and chickpea curry
- Vegan Tapas platter

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Varietal Range Sangiovese

Tasting Notes: Spicy cherries, vanilla oak & hints of leather. Mid-weight with fine-grained tannins.  

Sangiovese's tannins are stunning with tomato based & Italian dishes like:
- Vegan margherita pizza
- Ratatouille with polenta
- Spinach and vegan ricotta-stuffed shells
- Eggplant parmigiana

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Estate Range Old Rowley Shiraz/Grenache

Tasting Notes: Plush & elegant with raspberry, boysenberry, lifted florals, vanilla & clove oak.

Rich & elegant Old Rowley deserves dishes to match:
- Dolmade's stuffed with rice and herbs
- Roasted red pepper and walnut dip with pita bread
- Vegan lentil and vegetable curry
- Eggplant & Chickpea Tagine
 

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Varietal Range Cabernet Sauvignon

Tasting Notes: Red fruit, cherry, cranberry & raspberry with earthy notes, good acidity & a rounded palate.

Cabernet Sauvignon's tannins & earthy notes go well with:
- Ratatouille
- Vegetable Bolognese
- Mushroom red wine risotto with shaved parmesan
 

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Flagship Range The Investigator Cabernet Franc

Tasting Notes:  Blackcurrant, plum & mulberry, dried herbs & fennel. Lean with super fine tannins & a composed structure.

Pair elegant, lean Cabernet Franc with umami flavours like:
- Lentil and mushroom burgers
- Grilled portobello mushrooms with a balsamic glaze
- Vegan shepherd's pie with lentils and vegetables
 

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Flagship Range The Cygnet Shiraz

Tasting Notes: Blackberry, liquorice, anise, menthol, cedar & savoury tannins.

The more robust flavours of Shiraz go with:
- Spicy black bean & corn chilli
- Vegan dark chocolate mousse
- Vegan pasta puttanesca
 

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Flagship Range The Independence Malbec

Tasting Notes: Malbec's full-bodied structure & firm tannins with black plum, blackberry, cocoa & sweet tobacco.

Hark back to Malbec's home in South America, pair it with:
Vegan Argentine empanadas with vegetable filling
Black bean and corn salad with cilantro lime dressing
Vegan chilli con carne with kidney beans

Our vegan, sustainably grown wine range provides a host of options to bring out the best in your plant-based meals, from fresh, easy-drinking wines to the elegance of our Flagship range.

Choose a selection to have one wine for your next vegan or vegetarian dinner.
Shop The Islander Estate Vineyards now.

Kangaroo Island Must-Do's for Summer 2023

Summer holidays are here on Kangaroo Island. Its such a stunning time of year to experience our island home & we're sharing our favourite new things to see, do, taste & sip.  

Whether it’s your first visit or Kangaroo Island is your second home, our Cellar Door Trail guides help you plan a day with something for the whole gang to enjoy - click here to explore & download our handy trail maps.

 

We hope we'll see you for a tasting of our new-release wines on the Cygnet River Cellar Door Trail.  Treat yourself to a premium food & wine experience.  Book here.
 

New in Town

Penneshaw Beach Bar
A little piece of Greece islands in Penneshaw.  The Penneshaw Beach Bar pop-up team knows how to bring all the vibes.  It's the cafe, come ice-cream stand, and bar by the sea that the Dudley Peninsula needed.  Perfect for grabbing a bite before heading to the beach & an ice cream cone afterwards.  Open every day except Tues 7am-3pm.  Middle Terrace, Penneshaw 
 

Mooncake at Kangaroo Island Source
Local icon chef Kate Sumner has opened her private kitchen on a hill just outside Penneshaw with stunning views for her new summer venture, Mooncake.  Serving up modern Asian cuisine & cocktails, weekends over summer.  Whether you want to call in for an afternoon drink & a serving of spring rolls or stay for an Asian feast, it is the new must-do dining experience on the island's east end.  Bookings:  https://mooncake-1699484844.resos.com/booking
 

Kangaroo Island Wool at Cygnet River
After several years of hard work on their custom build facility, our newest neighbours on the Cygnet River Artisan Trail are open & running at full steam. They have been championing local wool for many years. Their new venture will bring visitors to KI in touch with our agricultural heritage with wool garments handcrafted on-island from the sheep to the lucky wearer. Book their fantastic immersive tour to really get under the skin (or wool) of our island's agricultural story:  https://kangarooislandwool.com/

Look Who’s Back for the Summer Season

The Enchanted Fig Tree
Gastronomo at The Enchanted Fig Tree experience at stunning Snellings Beach on Kangaroo Island’s North Coast. It is one of South Australia’s most memorable dining experiences from the moment you arrive. You will be invited to venture through the leafy entrance of a majestic old fig tree before it opens into a collection of natural ‘living’ rooms. Each space is decked out with stunning table settings ready for you to experience a magical feast of the senses. Open this season for lunch & starlit dinners, the season runs from 8 November 2023 until 4 April 2024. Bookings:  www.gastronomodining.com.au
 

Sunset Food & Wine 
Kangaroo Island foodies are doing a happy dance that Jack Ingram & Vanessa Chu are reopening the east end’s icon restaurant for the summer season. A modern bistro focusing on local produce, Sunset Food & Wine combines stunning views overlooking American Beach, a killer wine list & elegant dishes that are a work of art. The season runs from 15 December until early April.  Bookings: www.sunsetfoodandwine.com
 

Walk this Way
In a milestone in the recovery of Flinders Chase National Park from the devastating 2019/2020 bushfires, The Kangaroo Island Wilderness Trail and Kelly Hill Conservation Park have reopened their doors to visitors, offering a chance to rediscover the island’s stunning natural attractions.  Go for a visit this summer to experience the beauty of the island and learn about its ecology and geology. https://www.parks.sa.gov.au/parks/flinders-chase-national-park

Southern Ocean Lodge
We've been on a journey of recovery with our friends John & Allison, Managers of Southern Ocean Lodge 2.0 since the 2019/2020 bushfires.  It's been a privilege to assist them with planting & regeneration days. They, in turn, have helped us with our vineyard rebuild.  So, we were so excited to see their enormous task of rebuilding South Ocean Lodge completed with its reopening in early December 2023.  And we're proud to have our wines stocked in the guest suite mini-bars and served as the arrival bubbles. If you have the opportunity to treat yourself to a once-in-a-lifetime experience, this is it.  https://southernoceanlodge.com.au/

 

 

Delicious Spring Food & Wine Pairings

Image courtesy of Ecopia Retreat

Spring is in full fling here on Kangaroo Island. As the days get longer & warmer, we start to think about wines to match the season.
Our team have selected their favourite The Islander Estate Vineyards wine & food pairings for Spring.
 

Petiyante Sparkling Chardonnay/Pinot Noir & Kangaroo Island Oysters

All about it:  Our popular sparkling honours the wines of the Champagne region in France.  Made in the same 'Méthode Traditionnelle', we blend cool-climate Chardonnay & Pinot Noir with a 'liqueur de tirage' to generate a second fermentation in the bottle. We age the wine on the lees for seven months before disgorging to build texture, body and a super fine bead.

Tasting Notes:
On the nose: Lemon tart, baked apples, white floral and citrus zest
On the palate: Nashi pear, white peach, grapefruit, brioche
On the finish: Fine, elegant acidity and creamy texture.

We'll be drinking it with:  You can't beat sparkling with Kangaroo Island Oysters at their plump best after the cold winter oceans.  The yeast notes and acidity perfectly complement the rich, salty oysters.

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The White Chardonnay & Grilled Chicken

All about it:
The White Chardonnay is our 'House Style' wine created by Jacques Lurton to complement our Estate Range of premium wines. Leave behind all your perceptions of heavily oaked chardonnay. The White is a modern Australian style with just a touch of nuttiness to add complexity to the fresh & clean style.

Tasting Notes:
On the nose: Peach, apricot & melon
On the palate: Slightly toasty with peach, nectarine, melon & toasted nuts.
On the finish: Textural with fruit sweetness offset by subtle acidity, leading into a soft lingering finish.

We'll be drinking it with:
We love it with a roast or BBQ chicken cooked over flame. If you're heading outdoors, pair it with a Quiche Lorraine, a soft ripe brie or a picnic Caesar salad.
 

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Sauvignon Blanc & Asian Salads

All about it:
Who doesn't love a chilled glass of Sauvignon Blanc when the sun is shining? Like all our wines, we use a restrained winemaking hand with our varietal range Sauvignon Blanc. All the classic varietal characteristics with an elegant finish to complement rather than overwhelm your spring dishes.

Tasting Notes:
On the nose: Passionfruit, lime zest, citrus, sea spray.
On the palate: Ripe citrus, tropical fruit, a light herbal note & middle palate texture.
On the finish: Fresh, crisp acidity & a long finish. 

We'll be drinking it with:
A delicious match with fresh herbaceous Asian salads (or Vietnamese bahn mi), oysters, BBQ spring vegetables & soft goats' cheese.  

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Wally White Semillon & Pork Belly

All about it:
Wally White defines our old-world meets new-world wine style. Crafted from Semillon, fermented & aged in French oak, it is rich, textural & elegant.  

Tasting Notes:
On the nose: Lemon rind, white peach, vanilla & slight smokiness from the barrel fermentation.
On the palate: Rich & textural with notes of lemon curd & vanilla custard creaminess on the mid-palate, complemented by a zesty, mineral finish.
On the finish: An elegant finish with a hint of spruce from the oak and a cleansing lick from the natural acidity.

We'll be drinking it with:  Roast pork belly or creamy seafood dishes.

 

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Rose & French Charcuterie

All about it:
Our Rose has become our most popular wine, crafted in Southern France's Provence region style. Pale salmon in colour, elegant, delicate, dry & dangerously easy to drink.

Tasting Notes:
On the nose: Sherbet, strawberry, honeydew, rock melon.
On the palate: Strawberries & cream, peach notes with a light leesy grip adding complexity.
On the finish: Bright fruit gives way to a dry, clean finish with hints of acidity.

We'll be drinking it with:
A glass after work with French charcuterie like a pot of rillettes & a soft goat cheese would be heaven. Tuna or salmon sashimi, a classic Nicoise salad or fresh prawn all work beautifully.

 

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Sangiovese & Antipasto

All about it:
Italy's most planted wine variety and the pride of the Tuscan regional wine Chianti, Sangiovese is a sensitive soul, changing its character to reflect its growing conditions. It's a variety that genuinely expresses regionality.

Tasting Notes:
With all the hallmarks of a classic Italian Sangio, this wine has inviting vanilla oak notes supported by subtle red fruit & hints of leather. Medium weight on the palate, full of flavour & texture with spicy cherry, plum, mocha & fine-grained tannins on the finish.

On the nose: Red cherry, dried herbs, anise, dark chocolate, leather & vanilla.
On the palate: Medium weight, spicy cherries, plums, mocha & sweet oak notes.
On the finish: Classic varietal savouriness and fine-grained tannins.

We'll be drinking it with:
Sangiovese is our go-to for antipasto platters & pizza nights. It's also a perfect pair for vegetarian dishes, especially tomato, red peppers & grilled vegetables.

 

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Boxing Bay & Classic BBQ

All about it:
A European approach to this classic blend brings Shiraz & Cabernet Sauvignon together with elegant restraint.  Power and structure abound in the Cab Sauv, with Shiraz adding softness & elegance.

Tasting Notes:
On the nose: Notes of pepper, eucalyptus, toasted vanilla, cedar & baking spices.
On the palate: Cherry, blackberry, a hint of charry oak and leatherworking beautifully with the fleshy fruit.
On the finish: Classic varietal firm tannins are balanced with acidity by a deft winemaking hand.

We'll be drinking it with:
A classic pairing to chargrilled meats makes this your warm-weather BBQ companion.

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Majestic Plough & Argentinian BBQ

All about it:
The first release of our Estate Range Malbec since 2016 & it's worth the wait.

Tasting Notes:
On the nose: Toasty oak supported by aromas of leather, blackberry, dried herbs & spices.
Rich & layered.
On the palate: Dense & dry but rich with dark fruit flavours.
On the finish: Powerful tannic grip with natural acidity helping to retain elegance through the long finish.

We'll be drinking it with:
Slow-roasted beef rib or shoulder of lamb cooked over coals.

 

Want to try them all? 
Take advantage of our New Release Tasting Pack & save.

2024 Wine Companion - the Halliday Stars Keep Shining 🌟🌟🌟🌟🌟

The 2024 Halliday Wine Companion has just been released, reviewing over 3,500 Australian wineries & their wines. 
We are delighted to retain our 5-red-star winery rating, the highest awarded by the Halliday team. 
Plus, five new wines were awarded scores of 92 - 95 points. 
It's satisfying to see wines from all our ranges receiving high scores, from our affordable everyday Varietal range to our premium Flagship range.
We hope you enjoy exploring & tasting some of the Halliday team's favourites.

 

Newly rated in the 2024 Halliday Wine Companion

 

2021 Semillon Sauvignon Blanc
95/100 Gold

"A 60/40% blend from South Australia; hand-picked, destemmed, pumped to tank for settling, the semillon fermented in new French puncheons, the sauvignon blanc tank fermented, both parts using cultured yeast; matured for 12 months in barrel and tank, no mlf. Absolutely awash with flavour, ranging from citrus to exotic tropical notes. Yale Norris winemaker."  Reviewed by:  James Halliday, August 2023

Buy Now.  Limited stocks remain.

 

 

2021 Sangiovese
95/100 Gold
 

“Machine-harvested, hand-sorted; very good colour. Fragrant bouquet and a complex, medium-bodied palate with cherry all-sorts: red, black and spiced. Overall a very good wine. Finely milled tannins the icing on the cake.”  Reviewed by:  James Halliday, July 2023

Vintage now sold out.  Vintage 2022 pre-release is available to Discoverer's Wine Club Members.
General release 01 September 2023.

 

 

2022 Sauvignon Blanc
92/100 Silver

"Hand-picked Kangaroo Island fruit, destemmed, pumped to tank for 24-hour skin contact. A counter-intuitive wine, with Old World experience. Despite fearing the worst, it isn't phenolic, perhaps the cultured yeast is the sauvignon blanc clone isolated, not genetically manipulated. It's a wine with superior mouthfeel. Yale Norris winemaker." Reviewed by:  James Halliday, July 2023

Buy Now

 

 

2022 The Rose
94/100 Silver

"Ultra-pale partridge eye. Jacques Lurton had primary responsibility for this wine, underlining the skilled balance between wild strawberries and forest nuances sneaking up to a mouth-cleansing finish. Ideal for Chinese cuisine."
Reviewed by:  James Halliday, June 2023

Vintage now sold out.  Vintage 2022 pre-release is available to Discoverer's Wine Club Members.
General release 01 September 2023.

 

 

2023 Halliday Wine Companion-rated wines
 

2021 The Red Shiraz
94/100 Silver

“30% extended maceration post mechanical harvest late April. Matured 5 months in French puncheons (30% new). The crimson-magenta hue is striking. Positively juicy, with black cherry and plum fruit; tannin extract minimal. Altogether unusual wine, and it would be interesting to buy 6 or so bottles and track its development over the next 5 years or more.” Reviewed by:  James Halliday, December 2021

Buy Now

 

 

Petiyante Sparkling Chardonnay/Pinot Noir
92/100 Silver

"A playful sparkling in name and deed - Petiyante is a nod to the French word for bubbly. Lemon tart, baked apples, white florals and citrus zest is a good representation of the island's cooler climate. Bright on entry, the grapefruit and sherbety lift melds well with a sense of fresh-baked bread. Fine and steely."
Reviewed by:  Jenni Port, February 2020

Buy Now

 

2019 Old Rowley Shiraz Grenache
95/100 Gold

"A brilliant purple sheen is an enticing introduction to this smart, young Shiraz grenache. Softness is the key here together with a discreet, still emerging personality. It has a way to go. Pepper, spice, blackberries and red earth aromas. Deliciously ripe palate with dark cherry, black fruits and grenache violets and confection. Tannins are firm. Bottle age is a must."  Reviewed by:  Jenni Port, February 2020

Buy Now

 

 

2018 Boundary Track Shiraz
96/100 Gold

"Estate-grown bush vines, hand picked and sorted, berry by berry. Wild fermented in 1000L ceramic eggs; left on skins for 8 weeks for conclusion of mlf, thence matured in French demis (25% new) for 24 months. Still holding a crimson edge to the hue, it is a beautifully made wine with silky tannins and fruit freshness, the oak playing a nigh-on unseen hand. One glass insists on another."
Reviewed:  James Halliday, December 2021

Buy Now.  Very limited stocks remain.

 

 

2015 The Investigator Cabernet Franc
95/100 Gold

"Hand-picked, destemmed into demi-muids for wild fermentation, 20% skins return, maceration continued until mlf complete, the wine drained and the skins and stems passed through the hand basket press, matured for 2 years on lees in demi-muids. Jacques Lurton has always loved cabernet franc, and this spicy red-fruited wine, plus its diamond dust tannins, shows why." Reviewed by:  James Halliday, February 2019

Buy Now
 

 

2017 The Cygnet Shiraz
95/100 Gold

"Organically managed estate bush vines, hand picked, destemmed and and whole-berry table-sorted. Wild-yeast fermentation in used 600L demis, mlf completed before the must is basket pressed and gravity racked to new 600L French demis for 24 months' maturation. The quality of the oak is clearly good and is still to pull its head in, but will certainly do so as part of a long future. It's an elegant wine and already attractive, with more in store as the oak diminishes.”vReviewed by:  James Halliday, December 2021

Not yet released.  Discoverer's Wine Club Members receive advance access to all vintage releases.

 

2015 The Cygnet Shiraz
97/100 Gold

"Hand-picked bushvine vineyard, destemmed into demi-muids for wild fermentation and extended maceration on skins until mlf completed, the juice run off and the skins pressed in a hand-operated basket press, blended after 2 years in demi-muids. An extremely complex and powerful wine with black fruits, spices, oak, tannins, earth and sea spray moulded into a single flame of flavour."
Reviewed by:  James Halliday, February 2019

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2016 The Independence Malbec 
96/100 Gold

"Hand-picked fruit, destemmed, table-sorted then barrel fermented in seasoned 600L demi-muids; left 5 weeks on skins, matured 24 months in new 600L demis. Deep crimson-purple hue, showing no sign of age. An alluring, expressive bouquet with licorice, polished leather, eastern spices, dried plum and earth all calling out. The palate tucks in behind that array, giving substance and cedary oak tannins on the long, perfectly balanced finish.”
Reviewed by: James Halliday, December 2021

Not yet released.  Discoverer's Wine Club Members receive advance access to all vintage releases.

 

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Must-do Kangaroo Island Experiences: 5 reasons to explore our unique wine region on your Kangaroo Island holiday.

If you're planning a trip to Kangaroo Island & looking for unique experiences, don't miss exploring our Island's wine region. Here are our top five reasons why.

1.  A wine region unlike any other

Kangaroo Island is Australia’s only Geographically Indicated small island wine region.  Located off the coast of South Australia's Fleurieu Peninsula with the wild Southern Ocean to the south, Kangaroo Island combines a mediterranean climate with a strong maritime influence.

The dominating ocean influences moderate the temperature, making it significantly cooler in summer and warmer in winter than other South Australian wine regions. This allows for a long, even growing season and an excellent balance of sugar and acidity in the grapes. Being an Island wine region, these maritime conditions are unique to Kangaroo Island.
 

2.  Incredible Diversity

Kangaroo Island offers a diverse range of wine styles to explore. This wine region covers an enormous area of 4,400 km2 (10 times the size of McLaren Vale), with just seven wine labels producing across diverse sub-climate zones and soils. Unlike more intensely planted wine regions, vineyards on Kangaroo Island are surrounded by vast tracts of open farmland and native vegetation, each with its unique terroir.

As a young wine region, different approaches and winemaking experiences also drive diversity. Some of the region's labels were established by farming families with generations of agricultural experience on Kangaroo Island, who diversified into wine, learning and experimenting along the way.  Other wine labels were established by experienced winemakers bringing their expertise from other regions nationally and internationally.

When Jacques Lurton, a sixth-generation winemaker from the famous Lurton family in Bordeaux, visited Kangaroo Island in 1997, he instantly recognised the conditions similar to both Bordeaux and Languedoc regions where he had grown up in France. He decided Kangaroo Island would be the place to establish his own Australian wine label and found the perfect property to grow and handcraft wine that would put Kangaroo Island on the world wine map.

3. Unique Wine Varieties

The first grapes planted on Kangaroo Island were classic Australian varietals, such as shiraz, merlot, cabernet sauvignon, and chardonnay. As winemakers with different expertise gravitated to the region, more interesting varietals were planted, like savagnin, arinto, albariño and tempranillo.

Having worked with an array of varietals throughout Europe and South America, Jacques chose to introduce varietals like cabernet franc, malbec, semillon, viognier and sangiovese to his vineyards on Kangaroo Island to create unique cool-climate expressions unlike those he has produced elsewhere in the world.

The Islander Estate Vineyards blends European elegance and finesse with Australian creativity. Using European varietals, equipment imported from France and many traditional 'old-world' winemaking techniques, our hallmark is elegant cool-climate wines that take their inspiration from French heritage but are creatively crafted and uniquely Kangaroo Island.

4. Intimate Wine Experiences

The Kangaroo Island wine region offers a personal wine-tasting experience. There are no "mega" wine complexes. Each cellar door is small, rustic and unique. This allows for a customised experience where you can get to know the winemakers and learn more about the winemaking process.

The Islander Estate Vineyards Tasting Room was designed to be deliberately intimate and pared back.  It offers beautiful rural surroundings with decks and lawns to enjoy a platter and a bottle of wine. Our staff's personalised experience and knowledge will ensure that your wine tasting is an unforgettable experience.

5. Get to know the Kangaroo Island locals

One of the best ways to get a feel for a new place is to meet the locals, learn about their stories, and get insider tips on the best spots to visit. A hosted wine-tasting experience is a fantastic way to spend one-on-one time with locals.

Our team at The Islander Estate Vineyards love sharing their favourite spots to enjoy wine on the beach, at sunset, and where to picnic each season.

To sum it up, Kangaroo Island's wine region is a hidden gem that offers a unique and intimate experience. With its unique climate, diverse wine styles, and intimate cellar doors, a wine experience should be at the top of your list when planning your Kangaroo Island holiday. Don't miss out on this unforgettable experience.

Book your wine experience now at The Islander Estate Vineyards

Recipe: Smoked Fontina & Truffle Arancini

If you’re entertaining, this is a show-stopping finger-food or entree.  While there are a few steps, all the preparation can be done well in advance, with just a few minutes of cooking required before serving.

Pair this with our Petiyante sparkling Chardonnay/Pinot Noir for a cocktail party.  If you are serving a few arancini as a dinner party entree, our Semillon Sauvignon Blanc would complement the richness of the dish perfectly.

Thanks to our good friend Kate Sumner of Kangaroo Island Source for this recipe.

 

INGREDIENTS:
Makes approx 24 arancini

Arancini
This recipe is a great way to use leftover risotto if you have it on hand, if not, use the recipe below to make a simple risotto from scratch.
Simple Risotto
1.25 litres (5 cups) hot chicken or vegetable stock
1 tbsp extra-virgin olive oil
20 gm butter
1 onion, finely chopped
1 garlic clove, finely chopped
250 gm Arborio rice
150 ml dry white wine
100 gm finely grated parmesan (2/3 cup)

Truffle & Smoked Fontina Filling
100 gm Smoked Fontina Cheese cut into 1cm cubes 
15 gm fresh black truffle, finely grated

For Assembly
3 eggs, lightly beaten
75 gm plain flour, seasoned (½ cup)
100 gm fine dried breadcrumbs (1 cup)
Vegetable oil for deep frying

To serve
Aioli (homemade or store bought)
Shaved fresh truffle

METHOD

Simple Risotto

1. Heat oil and butter in a saucepan over medium heat
2. Gently fry onion and garlic until translucent
3. Add rice, stir to coat in oil & allow to toast lightly
4. Pour in the wine and stir until evaporated (1-2 minutes).
5. Add hot stock a little at a time, adding more as it’s absorbed.  Continue stirring until rice is cooked & risotto is creamy.
6. Stir through grated parmesan, season to taste with salt & pepper & finely grate over 10gm of fresh truffle.
7. Pour risotto onto a tray, cool & refrigerate until chilled (20-30 minutes).

Arancini

1. With damp hands, place 1 tbsp of risotto mixture in your palm and flatten.
2. Place a cube of smoked Fontina cheese in the centre of the rice and gently form the rice mixture around the filling to create a ball.
3. Transfer arancini to a large plate. Repeat with the remaining rice mixture and filling.
4. Place flour, egg & breadcrumbs each in separate bowls.
5. Roll each arancini gently in flour, dip in egg, roll in breadcrumbs and place on a tray. Refrigerate until needed.
6. Heat vegetable oil in a deep saucepan or deep fryer to 180C.
7. Deep-fry arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve at once.

To serve
Pipe half a teaspoon of aioli on each arancino & top with a fine shaving of fresh truffle

Recipe: Potato Gnocchi with White Castello & Truffles

We are so excited that our neighbour Enzo, owner of Kangaroo Island Truffle Co, is approaching his first truffle harvest after many years of hard work & perseverance.  He recently opened his gate to give our guests a tour of his Truffiere. Afterwards, chef Kate Sumner served a menu of dishes featuring French black truffles.

This gnocchi dish is a signature of Kate’s Kangaroo Island Source catering business, so we were very lucky to have her share it with us.

To take this delicious rich dish to a whole new level, serve it with our barrel-aged Semillon, Wally White.  It has all the richness to match the dish, balanced with plenty of acidity to cleanse the palate.

 

INGREDIENTS
Serves 4 as a main course or 6 as an entree

Gnocchi
1.1 kg floury potatoes (Desiree are a good choice)
1 ½ cups plain flour
1 teaspoon (5 ml) salt

White Castello & Truffle Sauce
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) butter, divided
2 shallots, finely diced
1 garlic clove, minced
1 cup (240 ml) dry white wine
1 cup (240 ml) whipping cream
1 cup finely grated Parmesan
150g White Castello cheese, cut into small pieces
1 x 45-50 gram
1 x 45-50gm French black truffle (or substitute with preserved truffles in oil)

To assemble
Gnocchi
Sauce
Salt and pepper
Fresh chives, chopped, for garnish

METHOD:

Gnocchi

1. Preheat oven to 375 F (190 C).
2. Pierce the skins of the potatoes with a fork and bake for 40-45 minutes or until fork tender. Set aside to cool.
3. When cool to the touch, peel potatoes, then press flesh through a potato ricer.
4. Transfer riced potato to the work surface and sprinkle with flour and salt.
5. Incorporate flour with the potato until the dough just comes together. Be careful not to overwork. Lightly dust the work surface with flour as you go.
6. To form the gnocchi, pull roughly 1 cup (240 ml) of dough off from the rest and roll into a ¾- to 1-inch (2-2.5 cm) cylinder. Slice the cylinder into 3/4-inch (2 cm) pieces. Repeat until you have used up all the dough.
7. Place the gnocchi on a lightly floured baking sheet and chill in the refrigerator until ready to cook.

Sauce

1. Heat olive oil and 1 tablespoon (15 ml) butter in a skillet over medium heat. Add shallots and cook until translucent.
2. Add garlic and cook for another 2-3 minutes.
3. Add dry white wine and simmer until reduced by half.
4. Add cream and cook until sauce coats the back of a spoon.
5. Reduce heat and stir in grated parmesan and the white Castello cheese.
6. Stir until white Castello has melted & the sauce is silky.
7. Finely grate half the truffle into the sauce.
8. Remove sauce from heat and stir in remaining butter.

To Assemble

1. Bring a large pot of salted water to a boil.
2. Reduce heat to medium and add gnocchi, simmering just until they rise to the surface.
3. Meanwhile, return the sauce to the heat and warm through.
4. Remove gnocchi with a slotted spoon and transfer directly into the skillet with the sauce. Season with salt and pepper. Toss to coat.
5. Divide portions between serving plates. Garnish with chopped chives.
6. Shave the remaining half of the truffle over the dishes. If desired, drizzle black truffle oil over gnocchi. Serve immediate

 

 

Gutsy 2023 Festival is here. Start planning your cool season visit.

Join us for the Gusty 2023 Festival on Kangaroo Island

In its second year, the Gutsy Kangaroo Island 2023 festival will take place from June 8 to June 12.  A winter celebration of the determination and brilliance of the Island’s producers. With nineteen events scheduled over five days, including the June long weekend, the Island is set to be bustling.

Kangaroo Islanders defy the odds, always, whether that be the distance, the weather, or the isolation, to craft their product, and the stories to be told about how they achieve this, are incredible.”

The Islander Estate Vineyards is excited to be holding a unique event
"From the Source.  A Cabernet Franc and Truffle Sensory Experience".
Saturday 10th June at The Islander Estate Vineyards Tasting Room.

Join us for a unique experience exploring two of the world's luxury products Cabernet Franc and Truffles, with the beauty of Kangaroo Island as the backdrop.

This intimate event begins at our Tasting Room with an educational masterclass on Cabernet Franc, one of the world's most elegant wine varietals. Enjoy a museum tasting of The Islander Estate Vineyard's flagship wine, The Investigator and discover what inspired Bordeaux winemaker Jacques Lurton to grow it on Kangaroo Island.

Then stroll to Kangaroo Island's first fledgling truffle orchard & meet owner Enzo Di Lalla for an exclusive insight into the dedication required to grow and harvest this coveted luxury food.  

To wrap up the event, we will pair the two delicacies with a selection of rustic truffle dishes prepared by Kangaroo Island Source served stand-up fireside at the Tasting Room.

General Public Ticket price is $150.00 per person
Our Discoverer's Wine Club Members are offered a special ticket price of $99.00 for themselves & 1 guest.  

Book your ticket now

Download the Gutsy 2023 Festival Program