Our Favourite Easter Food and Wine Pairings

 

Easter marks the beginning of the autumn holiday season and the celebrations they hold.  No matter what's on your menu, we have a wine to match.

Pétiyante Sparkling and Brunch

To make an occasion of an Easter brunch with friends, serve our sparkling Chardonnay/Pinot Noir, Pétiyante, alongside scrambled eggs and smoked salmon - such a luxurious pairing. The creaminess of the eggs and the smoky flavour of the salmon complement the super fine bead, crispness & texture of the Petiyante. 

Other great autumn pairings?  New seasons oysters or an oozy baked brie.

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Sauvignon Blanc and Easter Seafood

Our cool climate Kangaroo Island Sauvignon Blanc is elegant, clean and crisp. On the nose, passionfruit, lime zest, citrus and sea spray.  On the palate, it is delicate and aromatic with a light herbal note, ripe citrus and tropical fruits.  The crisp acidity of Sauv Blanc is the perfect foil for your Easter seafood.  We recommend new season's Kangaroo Island King George Whiting in a crisp beer batter.

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Chardonnay and Roast Chicken

The White is crafted in a contemporary Australian style to demonstrate Chardonnay's elegant varietal character. It is slightly toasty and has flavours of peach, nectarine, melon, and toasted nuts. The fruit sweetness is offset by steely, refreshing acidity and a long finish. The White has just the right amount of texture to match a moist roast chicken.

Other autumn pairings?  A classic quiche for an autumn picnic or an asparagus risotto.

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The Rose and Atlantic Salmon

Made in the Provence style, The Rosé is dry, fresh and dangerously easy to drink. On the nose, it offers sherbet, strawberry and melon. On the palate, strawberry and cream and peach notes with a light leesy grip add complexity to the delicious freshness.  Try it with fresh baked hot cross buns or baked Atlantic Salmon.

Other autumn pairings?  Try spicy Thai dishes or braised ratatouille.

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Tempranillo and Tapas

Our Tempranillo is light, fresh, and supple to honour the Rioja style, with drinkability the focus. On the nose, black fruits, baking spice, mocha and toasted vanilla. In the mouth, fresh berries, hints of liquorice & tobacco leaf. The finish has firm tannins & charcuterie savouriness. Take an easy route to entertaining with a platter of tapas in the sunshine or a party-sized Paella.

Other autumn parings? Spanish meatballs or Chirizo and white beans.
 

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Sangiovese and Roast Pork

With all the hallmarks of a classic Tuscan Sangio, this wine has inviting vanilla oak notes supported by subtle red fruit and hints of leather. Medium weight on the palate, full of flavour and texture with spicy cherry, plum, mocha and fine-grained tannins on the finish.  Mix it up and try Sangiovese with Easter roast pork.

Other autumn pairings? A delicious match to pizza and tomato-based pasta dishes.
 

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Bark Hut Road and Easter Roast Lamb

Our elegant Bordeaux-style blend is an Islander Estate Vineyards signature wine. With firm tannins, natural acidity, blackberry and sarsaparilla notes at the darker end of the fruit spectrum, vanilla & coconut oak notes.  Match it to: Roast lamb or beef bourguignon.

Other autumn pairings?  The umami flavours of a mushroom risotto or paired simply with an aged cheese by the fire.
 

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Boxing Bay and Brisket

Boxing Bay is our European take on the popular Shiraz / Cabernet Sauvignon blend, it offers cherry, blackberry, pepper, eucalyptus, toasted vanilla, cedar, and baking spices. Easter is a great time to break out the smoker for a brisket or beef ribs for a crowd. The richness and texture of smoked meat is stunning with the rich fruit flavour, savoury notes and fine, firm tannin structure of Shiraz and Cabernet Sauv. 

A Special Easter Gift  for You:
Purchase five bottles from our Easter Favourites selection and receive a complimentary bottle of Petiyante sparkling Chardonnay Pinot Noir.  But only until Thursday April 10th!

Kangaroo Island Wine: Australia's Best-Kept Secret (And Why You Need to Know About It)

Welcome to Kangaroo Island, a place where stunning natural beauty meets innovative winemaking.

This pristine island, known for its stunning landscapes and abundant wildlife, is also home to a boutique wine region producing exceptional cool-climate wines.

Learn about the unique terroir, the history of winemaking on Kangaroo Island, and why this region should be on every wine lover's radar.

 

Kangaroo Island: A Natural Sanctuary

Kangaroo Island, Australia’s third-largest island, is globally recognized for its untouched landscapes and native wildlife. Surrounded by the wild Southern Ocean and the Investigator Strait, access is by ferry, small boat, or plane, providing a natural biosecurity barrier ensuring the island remains free of many mainland pests and diseases.

Over 40% of the island is protected through government and private conservation efforts, and its small, environmentally minded community balances low-density tourism, conservation, and agriculture. Kangaroo Island is renowned for wool, lamb, seafood, honey, and, increasingly, its distinctive wines.

Kangaroo Island offers a truly unique wine experience. With over 4,500 square kilometres of pristine beaches, rugged coastlines, native bushland and open farmland, it's a vast and diverse landscape, perfect for crafting distinctive wines.

The island's isolation from mainland vineyard disease, ideal growing climate and undeveloped landscape create a unique environment that directly influences the quality and character of its wines.

A Journey Through Time: Historical Roots

Kangaroo Island's history is as rich as its wines. From its ancient Aboriginal heritage to the arrival of European explorers like Matthew Flinders and Nicolas Baudin, this island has a fascinating past. The early settlers, including those from the Soldier Settlement Scheme after World War II, laid the groundwork for the agriculture that thrives here today.

The island's isolation has helped preserve its unique character. This rich history is woven into the fabric of Kangaroo Island's wine culture, adding depth and character to every bottle.

Kangaroo Island Wine Region: A Unique Terroir

Registered as a Geographic Indication in 2000, Kangaroo Island is one of the five regions within the Fleurieu Zone. It stands as Australia’s only Geographically Indicated small island wine region.

What makes Kangaroo Island wine so unique? It's all about the terroir. The cool maritime climate, influenced by the Southern Ocean, creates ideal growing conditions for premium grapes. This results in wines with exceptional balance, elegance, and vibrant flavours.

Unlike warmer regions, Kangaroo Island's long, slow ripening season allows grapes to develop complex flavours while maintaining refreshing acidity. This means you'll find wines with purity and finesse, reflecting the island's pristine environment.

The diverse soils, ranging from acid duplex to alkaline sands, contribute to the variety of wine styles produced here. The region is ten times the size of McLaren Vale, with just seven wine labels growing vineyards across diverse sub-climate zones and soils. Vineyards are surrounded by vast tracts of native vegetation and open farmland, each with a unique terroir.

Key facts include:
Location: 15 km off South Australia's coast;
Vineyard size: Est. 140 hectares; Latitude: 35° 83’S;
Longitude: 137° 38’; Altitude: 0-316 meters;
Growing season rainfall: 199mm.
Climate: Cool-temperate, Mediterranean, maritime, with south-easterly winds from the Southern Ocean.
Average summer temperature: 25°C, 3-4°C cooler than mainland South Australia in summer, warmer in winter, low diurnal range.
Soils: Acid duplex to alkaline sands, loams, clays overlaying limestone, similar to Padthaway soils.
Harvest: Later than mainland, March to late April.
Grape varieties: Shiraz, Cabernet Sauvignon, Sauvignon Blanc, Cabernet Franc, Sémillon, Tempranillo, Viognier, Malbec, Grenache.

What Makes Kangaroo Island Wines Unique?

Kangaroo Island’s wines are a product of their remote, untouched environment, cool climate, and maritime influence. The cooler climate and slow ripening produce medium-weight wines with elegant structure, lower alcohol, and higher natural acidity. The island's isolation minimizes pests and diseases, allows for sustainable growing techniques using organic methods. The diverse terroir, with varied microclimates and soils, allows for a range of wine styles.

The Islander Estate Vineyards: A Benchmark for Quality

The Islander Estate Vineyards is a leading producer founded by Bordeaux-born winemaker Jacques Lurton. Inspired by the island's potential, reminiscent of Languedoc-Roussillon, Lurton established an 11-hectare vineyard with 5,000 vines per hectare, planting Semillon, Cabernet Franc, Malbec, Grenache, Viognier, and Shiraz. The estate employs organic and minimal intervention methods, with winemaking equipment imported from France. The wines blend French expertise with Kangaroo Island’s terroir, emphasizing elegance, balance, and terroir expression.

Jacques Lurton's vision to showcase Kangaroo Island's potential has resulted in wines that blend classic French winemaking techniques with the island's unique terroir. The focus on minimal intervention and organic practices ensures that the wines truly reflect their origin.

Experience the elegance and complexity of The Islander Estate Vineyards' wines, and discover why Kangaroo Island is a must-visit destination for wine enthusiasts.

Why Kangaroo Island Should Be on Your Wine Radar

Kangaroo Island's wine scene, still under the radar, offers boutique wineries, intimate cellar-door experiences, and exclusive small-batch wines. Its unique environment and winemaking approaches result in distinctive, high-quality wines.

Ready to explore the hidden gem of Kangaroo Island wine? Plan your visit and experience the beauty and flavours of this unique region. Whether you're a seasoned wine connoisseur or a curious traveller, Kangaroo Island offers an unforgettable wine adventure.

Visit our Tasting Room for an intimate hosted wine experience, or explore our online store to bring a taste of Kangaroo Island home.

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