We are committed to sustainable practices at Kings of Kangaroo Ground, both in the vineyard and in our winemaking practices.
In the vineyard we employ the following practices:
In the winery, the philosophy is minimal handling to let the fruit express itself in the wine ... most of the winemaking processes are done by hand, with our crusher/destemmer, bag press and pump being the main pieces of equipment used to make the wine.
We use cultured yeasts and nutrients in our ferments, with only the minimal additional of preservative 220 (sulphur dioxide) used during winemaking.
We do not use egg, fish or animal products at all in our winemaking, all wines are clarified by natural settling and filtering, so all wines are vegan compliant.
Over time we are working to understand our carbon footprint, with the objective of being demonstrably carbon neutral within a few years.