- Meet the Maker
Meet The Maker: Michael Kane, Knappstein
A 50th birthday is a big deal. Halfway to a century, by 50 years you ought to know a thing or two about the world, or in Knappstein’s case, about making really, really good wines.
Celebrating five decades of winemaking this year, Knappstein has made a name for itself as one of Clare Valley’s preeminent vineyards — no small feat in a region lauded for its top tier producers. The Knappstein team have long prioritised natural approaches to winemaking, from implementing sustainable viticulture practices, like undervine mulching and biological fungicides, to reducing their environmental impact at the cellar door and in their office. Sure, these practices help futureproof the vineyard, but more than that, they help to maintain a healthy ecosystem in order to get the best out of their crops. If we had to bet on it, they’ll reach their 100 year birthday with flying colours. Here, we talk to senior winemaker, Michael Kane, on what makes Knappstein so very special.
How did you first come to Knappstein?
I was working in the Barossa in 2019, and about to board a flight for an overseas holiday when I received a call from a mentor of mine. He let me know about an opportunity with a pioneering Australian winery in the Clare Valley that was looking for a new Senior Winemaker to lead their operations. Needless to say, my curiosity was sparked, so after returning I followed it up, and the rest is history.
For you, why is the Clare Valley such a special place?
It’s the perfect combination of people, countryside, climate, and wine. For me, it’s the ideal place to work and live. The combination of the valley’s climate, soil, and topography creates a unique terroir that imparts distinctive characteristics to the wines, meaning a unique sense of place is reflected in every glass. It also has a really lovely winemaking community — we share knowledge and resources, and support each other for the betterment of the region.
50 years – congratulations! What’s on the cards to celebrate?
We’ve been taking the opportunity to celebrate our 50th anniversary throughout the year with a number of events, including the week-long food and wine festival Clare Gourmet, Good Food and Wine festivals, an upcoming dinner in September and a special wine members dinner.
We’re also working on some brand refresh projects, including label and packaging designs, with unique commemorative elements. We see the project as an important part of taking the brand and wines into the future for another 50 years! It’s also a great time to reflect on the significant effort of past and present winemakers who have influenced this pioneering brand, and there’s no better way to do that than by hunting through the museum cellar to see how some of the rare vintages have matured. That’s what I’m looking forward to most!
What’s a little known fact about Knappstein?
The original stone buildings where our cellar door is located are heritage buildings that were built in 1878. They were first purposed as a brewery, before being used to make soft drink and mineral waters, and then finally a winery, producing the first vintage in 1974.
1974, wow! Then and now — the biggest changes?
50 years is a long time, and of course there have been many changes during that time. The brand has not only survived those changes, but thrived, adapting to the challenges and continuing to make the same level of high quality wines.
In a nutshell, what’s the ‘distinguished vineyards philosophy’?
Essentially, it’s the idea that great wines only come from great vineyard sites. We strive to discover those sites with a specific combination of soil, climate, and topography that are ideal for producing premium quality grapes. We always aim to produce wines that express the unique characteristics of the vineyards.
What’s the perfect dish to enjoy with your Knappstein Cabernet Sauvignon?
Slow cooked beef ribs, seasoned with a good dose of crushed cumin & coriander seeds.
… and the Knappstein Ackland Vineyard Riesling?
Fresh seafood such as oysters are a classic pairing, but dishes like kingfish ceviche are perfect too.
… and the Knappstein Riesling?
Fish dishes again are perfect here, but can also pair really well with lighter meat like pork belly accompanied with a dash of Beurre Bosc pear sauce for drizzling.
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