Whilst Kingston may be the most baronial winemaking estate on the Riverland, each vintage their dedicated team acquire bespoke parcels from well endowed vineyards to make generously flavoured wines which are the essence of South Australia. Cabernet Sauvignon is a style that Kingston do exceptionally well, selection of fruit is second to none and there are no compromises throughout the winemaking. A sensational construct of Cabernet Sauvignon, offering a remarkable depth of flavour, seamlessness and finesse on a length of elegant tannins.

Harvests of Cabernet Sauvignon are collated from choice vineyards in Coonawarra and Valley Clare, hastily delivered to the estate wineworks at Kingston on Murray. The Coonawarra component contributes great richness of traditional dark fruit flavours, solid tannins and aromaticness, Clare Valley adds elegance and finesse, firmness of structure and a refined finish. Parcels are individually treated to a destemming and crushed into small static fermenters for vinification at 20C, peaking at warmer temperatures of 28C to 29C. Batches are fermented to dry and pressed off skins, separated from the tailings and filled to a selection of French and American oak barrels for a course of maturation.