Since the late 1950s, the Moularadellis family have been in Australia's wine industry, first as grape growers and then winemakers. Their
move to winemaking began in 1985 when their son Bill Moularadellis formally started Kingston Estate Wines after completing his oenology studies. In that first vintage Bill, with the help of his parents, crushed just 60 tonnes of fruit and Kingston Estate was born.
The Kingston Estate winemaking philosophy is to source the best wine parcels from the best South Australian regions to deliver true varietal flavour, rather than blending varieties. Throughout both ranges this could entail the selection of one or more regions to ensure the best possible example for that variety and its regional characteristics for that vintage.
Pinot Gris is well matched to the cool climate region of the Adelaide Hills where the high altitudes of the vineyards moderates the climate, ultimately producing wines of vibrant character, elegance and fresh natural acidity.
The grapes were hand picked at night to maximise quality and enhance varietal flavour. After crushing they were gently pressed and the juice was chilled, clarified and cool fermented using specially selected yeast strains.
The winemaking focus was on balancing the pear characters with the citrus and aromatics giving the wine length and a fine-tuned palate structure.
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