The King Kangaroo Lair

King kangaroo wines are vintnered exclusively amongst the vineyard and glorious amongst the vineyard and glorious, soft rolling Hills of willyabrup in the premium western Australian wine region of Margaret River, some 300 kilometers south of the capital, perth. The winery is located on 17 picturesque hectares alongside time - honored and traditional winemaking skills.

Lying to the warmer north, willyabrup is a super-premium sub-region of Margaret river where its vineyards and wineries have developed a growing reputation around the world. In fact many of the region's finest vineyards are located here, producing outstanding fruit and award-winning wines of exceptional flavor, complexity and quality.

The winery was built in 1998, initially to process fruit and provide the very best winemaking expertise and resources for many of the region Premium vineyards. Now the home of king kangaroo wine group, it can produce in excess of 1600 tonnes of premium fruit, making over 1.2 million litres of premium and super-premium quality wines per vintage.

State-of-the-art technology and traditional winemaking methods are seamlessly integrated. Every stage of production is fastidiously computer monitored and sensory evaluated. Stringent temperature controls are maintained throughout production, along with anaerobic handling of white wines, barrel fermentation and the careful maturation of red and white wine in temperature controlled barrel storage.

To further enhance some premium red wines the winery employs leading edge “new-world” wine making techniques and equipment, much of which has been developed by the winemakers of Margaret river. This includes

  • Sophisticated micro-oxygenation technology
  • In-tank staves oaking(using only the finest French and American oak) and
  • Hitech nano and ceramic cross-flow filtering technology
All further improving both the efficient making and handling of the wines, thus delivering the King kangaroo promise premium Margaret river varietal quality, at a very affordable price.

The winery has over 120 individual and statictanks stainless steel tanks ranging in size from 1800 litres to 49,000 litres - the most common of these being the 12,340 litre tanks.

All the equipment in the winery is state-of-the-art including 1 x 40 tonne Vaslin Bucher press and a basket Press for smaller premium batches, Vaslin Bucher processing equipment, Spiral Flo heat exchanger and electronic controlled stainless steel fermenters.

Barrel fermented whites are aged up to twelve months in French and Oak to ensure seamless integration of and maximum complexity. Red wine ferments are managed according to the wine style required, techniques employed include the use of enzymes for maximum colour, and stability, cold soaking, extended maceration and variations on the length and type of pumpovers, which occur every six hour.

The range of wines vintnered varies from small quantities of super premium fruit to longer premium blends. The winery employs the latest wine making technology and a fully equipped laboratory. This tradition of producing only premium quality wines of great character and fruit driven integrity is proudly showcased with every bottle of King kangaroo.