Cape d'Estaing

Cape d’Estaing

In 1993, four couples obtained a 200 hectare cultivate with the point of setting up a vineyard fit for creating top notch grapes. Every individual conveys aptitudes and thoughts to the association, and partakes somehow in the everyday running of the business (which now reaches out to wine generation). Two couples dwell on Kangaroo Island. The proprietors were: Graham and Jude Allison, Alan and Ann Byers, Wayne and Margaret Conaghty, Robin and Heather Moody. Boss winemaker Rob Moody brought his 40 years winemaking knowledge into our wine. He was utilized at Penfold’s by Max Schubert, the ‘father’ of Penfolds Grange, when Penfolds was as yet a family claimed organization and kept chipping away at famous South Australian wines at Penfolds and Wynns until 2001.

Our theory is to have super premium red wines of uncommon refinement with grapes developed in its region.We have an exceptionally solid conviction that low yields create the best wines. We are exceptionally cautious to moderate the development of the vine between blooming/natural product set and veraison. This produces alluringly little berries with high skin zone to juice proportion. After the devistating bramble fire in 2009, we exopended our vinyard to eminent territory wine locale McLaren Vale, where we make our wines now.

The grapes are sent to winery quickly subsequent to picking, and are prepared at McLaren Vale. After about seven days in stainless steel fermenters, the wine is exchanged to oak hogsheads or barriques for the fulfillment of aging. We utilize oak provided by different makers keeping in mind the end goal to accomplish greatest adaptability and multifaceted nature in the mixing program. Ultra-premium makers, for example, Seguin Moreau, François Frères, Sirugue, Remond, Billon and Radoux are altogether utilized by Cape d’Estaing. The vast majority of the oak is French, however we particularly like the additional lift gave by great American oak – particularly for our shiraz. We use around 70% new barrels every year, with 30% of the mixes being matured in a few times utilized barrels. Wines are racked no less than four times amid their development, and this builds many-sided quality and to mollify and round off any of the harder tannins.