![]() Wines that were full of character, with a focus on affordability and a high-drinkability factor. They set out to make interesting wines with minimal intervention and maximum care. Sharing similar viticultural, winemaking and beer-drinking values, they set out on their vinous journey and from these humble beginnings, produced the first vintage in 2014, which resulted in just 600 bottles. Working in the retail, production and education sectors of the wine industry for many years, they were searching for their own creative outlet. Konpira Maru started, as many great ideas do, as an idea born from two mates having a beer at the pub. The wine showed epic quinine and blueberry throughout ferment and they are still in evidence now but less pronounced, just one part of what is a really delicious wine. With this one they co-fermented the two varieties after a 7 day cold soak, and then it was left to macerate for 10 days following primary ferment. However, the epic hang-time the berries get in Kilmore, nearly 9 months, means green aromatics are rare and a nice balanced Cabernet can be produced. Getting in touch: SDVoyager is built on recommendations from the community it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.Making a Cabernet, especially one from one of the coolest climate vineyards on mainland Victoria is fraught with danger. ![]()
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