2016 Kingston Estate Cabernet Sauvignon

$17.90 btl / $214.80 cs (case of 12 x 750ml)

Kingston Estate is quickly becoming one of our top selling estates, not only because the wines are delicious, but because they offer exceptional value. The new 2016 vintage of the Cabernet Sauvignon embodies accessible luxury that can be enjoyed at any occasion. For full-bodied red wine drinkers this is one we recommend having on hand for everyday enjoyment.

This single varietal wine is made from carefully selected Coonawarra Cabernet Sauvignon delivering a bouquet of intense dark fruits, complemented by rich cassis aromas, blackcurrant and layers of sweet vanillin oak. Expect a matching palate of elegant full-bodied flavours of blackcurrant, quince and cassis that are enhanced by classic undertones of mint and tobacco characters.

Located in south-west Australia, Coonawarra’s Terra Rossa soils are Australian’s most famous terroir and are synonymous for producing rich, firmly structured red wines that are renowned around the world. The soils help contribute to the concentration of flavour and distinctiveness of the wines. Coonawarra is often referred to as Australia’s answer to Bordeaux with a similar climate of hot, dry and dusty summers, bracingly crisp winters and abundant sunshine provide ideal conditions for slow, even grape ripening. The focus for many winemakers is quality over quantity with the objective of delivering vibrant yet elegant wines.

Price: Case of 12 at $214.80 ($17.90 per bottle)

Drink: Now or over the next 5 years

Blend/Body: 100% Cabernet Sauvignon, Full-bodied

GOLD 2017 Sydney International Wine Competition
GOLD 2017 New Zealand International Wine Show

Food Pairing: Grilled steak with rosemary potatoes, roast leg of lamb with garlic and herbs, cured meats, hard cheeses, dark chocolate

More about Kingston Estate
Bill Moularadellis emigrated from Greece to Australia in the 1960s and started Kingston Estate in the Riverland district shortly thereafter. Production grew steadily thanks to Bill’s business acumen and keen sense of the wine market. Today it is the largest family-owned winery in Australia, though most of what they produce is wine for the bulk market, the Riverland being a source of ripe and clean, but not necessarily complex or interesting, fruit.

However, Bill’s activity in the bulk wine market subsidized his passion for premium wine making, which he undertakes through his small-production Kingston Estate label. Initially these wines were made from the best grapes grown on the family’s Riverland vineyards, but as he sought to improve quality he began to acquire vineyards in cooler climate areas. The wines began to show increasing complexity and structure. And best of all they stayed almost the same price.

The financial crisis of 2008, coupled with a long term increase in the value of the Australian dollar, had a devastating impact on the wine industry in Australia. An industry built on low cost exports to North America had serious existential challenges, and Bill, ever the canny businessman, bought up as much in the well-known Coonawarra region as he could. Coonawarra ,located about four hours south of Adelaide, is one of the two best spots for growing Cabernet Sauvignon in Australia (the other being Margaret River). It is best known for its Terra Rossa soils, an iron-rich clay on limestone base that has particularly good drainage capability. It is a soil that allows Cabernet Sauvignon to express its typical characteristics, albeit in a slightly riper new world style, while providing incredible longevity. It is not unusual for Coonawara Cabernet to last for 20 or 30 years.

The 2015 Kingston Estate Cabernet Sauvignon is the first vintage made entirely from Coonawarra fruit and we are so excited about the structure, elegance and complexity of this wine. It can be enjoyed now or cellared for the next decade or so.

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