Country: Australia Region: Australian Capital Territory Vintage: 2018/19
Varietal: Syrah/Shiraz and Blends Category: Red Wine Color: Red
"Clonakilla is one of the leading estates in Australia, with an enviable reputation for Shiraz/Viognier. Clonakilla means 'meadow of the church' in gaelic and is the name of the founder's grandfather's farm in County Clare, Ireland.
In 1971, Dr John Kirk planted the Clonakilla vineyard at Murrumbateman, 40 kilometres north of Canberra, after his scientific curiosity led him to question why vines were not being grown in this area. His research showed that the soil and climate seemed suited to certain varieties. In 1991, Tim Kirk, the fourth of John's six sons, travelled to the Rhône Valley. There he tasted a number of inspirational wines, including Marcel Guigal's single vineyard blends. Inspired by these Côte Rôtie wines, he began including a small amount of Viognier in the Clonakilla Shiraz from 1992. Tim took over full responsibility for winemaking at the 12 hectare family farm in 1997. Clonakilla now produces about 12,000 cases per year, which sell out year after year. In recognition of his achievements, Tim was named Gourmet Wine Traveller Winemaker of the Year in 2013.
The Hilltops Shiraz, made from fruit bought in from other growers, is the baby brother of the iconic Canberra District Shiraz/Viognier. The former is forward and accessible and superbly balanced, while the latter, with its lifted aromas of red berries, cracked pepper and spice, is the standard bearer for the cool climate brigade in Australia."
Product Features: Sustainable;Vegan;Vegetarian
Winemaker: Tim Kirk
The fruit comes from two adjacent, family-owned vineyards just outside the village of Murrumbateman in the cool Southern Tablelands of New South Wales. Murrumbateman's elevation is 600 metres above sea level. 'Canberra District' is the official geographical indicator for the winegrowing district around Canberra, Australia's capital city.
Each vineyard block is kept separate through the winemaking and maturation process until final blend selections are made prior to bottling. Pre-fermentation maceration lasted three days, with 20% whole bunches. The wine spent an average of three weeks on the skins, followed by 12 months in French oak, of which 30% was new and the rest a combination of one, two and three year old barrels. The oak was all French and the coopers included Francois Freres, Sirugue, Mercurey and Taransaud.
Beautifully perfumed thanks to the co-fermented Viognier, it is ethereal, elegant and alluring. Its silky tannins bring together black fruits, dried herbs, rose buds and black pepper characters. It has the structure to age very well.
Food Suggestion: Perfect with a surf and turf combination of grilled red meats, seafood and salads.
Closure: Stelvin ABV:14%