Family Article
Clonakilla Shiraz Viognier
Last edited on 5/10/2022 by LindsayM
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TOP VINTAGES
2015, 2014, 2013, 2012, 2010, 2009, 2007,
2005, 2004, 2001, 1998, 1996, 1995, 1994.
Bottled exclusively under screwcap since the 2007 vintage.
complexity, dimension, natural balance and completeness.
Doctor John Kirk planted a vineyard at Murrumbateman near Canberra in 1971. Kirk also planted a small plot of viognier in the mid 1980s, and the Clonakilla Shiraz Viognier came about in 1992 when Kirk’s fourth son, Tim Kirk, co-fermented the viognier fruit with shiraz. He also included a tiny amount of pinot noir and mataro in the early trial blend.
The fruit is now sourced from the best shiraz and viogner parcels of the Murrumbateman Vineyard. Located on a gentle fold of the cool southern tablelands at 600 metres above sea level, the soils are granitic, with sandy brown
and red loams over friable clay.
THE WINEMAKING
Traditional Burgundian winemaking techniques are applied to showcase the fruit flavours. Post vinification the wine is matured in new (33%) and seasoned French oak for around one year.
THE WINE
This medium to full-bodied style is highly aromatic and typified by fresh ginger, white pepper, apricot and black cherry aromas, underlying savoury French oak and fine, slinky, dry tannins. The style develops more complexity and depth with age.
2015, 2014, 2013, 2012, 2010, 2009, 2007,
2005, 2004, 2001, 1998, 1996, 1995, 1994.
Bottled exclusively under screwcap since the 2007 vintage.
complexity, dimension, natural balance and completeness.
Doctor John Kirk planted a vineyard at Murrumbateman near Canberra in 1971. Kirk also planted a small plot of viognier in the mid 1980s, and the Clonakilla Shiraz Viognier came about in 1992 when Kirk’s fourth son, Tim Kirk, co-fermented the viognier fruit with shiraz. He also included a tiny amount of pinot noir and mataro in the early trial blend.
The fruit is now sourced from the best shiraz and viogner parcels of the Murrumbateman Vineyard. Located on a gentle fold of the cool southern tablelands at 600 metres above sea level, the soils are granitic, with sandy brown
and red loams over friable clay.
THE WINEMAKING
Traditional Burgundian winemaking techniques are applied to showcase the fruit flavours. Post vinification the wine is matured in new (33%) and seasoned French oak for around one year.
THE WINE
This medium to full-bodied style is highly aromatic and typified by fresh ginger, white pepper, apricot and black cherry aromas, underlying savoury French oak and fine, slinky, dry tannins. The style develops more complexity and depth with age.