In the mature (but not twilight, yet) zone. Colour foretells much. Translucent light brick rim before browning/brick, then dark red core.
The nose instantly summons a learned judge’s comment at the Clonakilla 50th anniversary of the 2010. ‘Slightly vegetative Cote Rotie’, with ashy edges, charcuterie, tanned leather, then more New World cherry and plum, fennel seed too.
Alluring nose but the palate consummates the liaison. Suave and silky, just a touch of grip to keep things interesting with chargrilled sirloin and other meaty thingies. Lovely, slinky and long. Better than good intensity, a long bow finish, with leathery and aniseed traces to give it a lick of complexity. The palate’s fresher than the nose suggests.
I’m a fan of this Cka vintage. There are richer, more potent years. But I’d trade some of that for the silky wiles of the 2010s. Ready to roll.
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Bob's cellar. Pnp, deep garnet red, no evident bricking. Nose is a blast of cherries and vanilla, a dash of bubblegum and white pepper. Bursts of peppery red cherries ht the tast buds, still some grippy tannin. Has incredible life. Will give some air and see how it evolves. Next day, still has a lot of white pepper, and still seems very young.
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A week after the 10 Syrah restored itself in my favours, the SV reminded why for mine this is an unsung hero vintage for Clonakilla. Coming after a stellar run of mostly warm vintages, 2010 was up against it as the first cold wet vintage in a decade. The critics didn’t genuflect over the 10 as they had its predecessors, although Jermey Oliver lauded it as a worthy follow up to the 2009 that he had anointed his wine of the year (not the only time JO’s iconoclasm proved right and the herd mistaken). Today the 2010 would look almost regal after the wetter cooler years from 2021 on.
Bricking rim, then reddish burgundy centre. Classic cool climate nose. Tons of spice, bacon bones and casserole-simmered herbs, softer raspberry and red fruits at its heart, aniseed whispers too.
I love the deeply textured palate. The mouthfeel is superb, in the groove. Mellow, all the spicy savoury flavours of the nose envelope the mouth, and carry on the finish where a touch of grip adds to the interest, and satisfaction.
Fully mature. It will glide on long and well towards the sunset, at least 5, perhaps 10 years away. I remember it as a few degrees richer in its youth than the 2021 but the mature characters signpost how the latter will likely evolve (although not as long - the 2012 might be the better point of comparison on that score).
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Bob's cellar. Deep dark ruby red. Nose is large, sweet black fruits, damson and plums, with a line of sharpness behind, red cherries and violets. White pepper, brisk redcurrants, sharpish tannins in the background, sprinkle of black pepper. From a pnp start, so needs time to integrate. A few hours later, still a bright redcurrant nose, pepperiness, black fruits are well hidden, needs to integrate a bit more.
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Now showing some development. Nose: similar to previous note - blueberries, blackberries, violets - very perfumed. Some charred wood and Asian spice. Palate: medium bodied, silky smooth tannins. Bright acidity but not too much. Great length, balance and complexity. Excellent.
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Christmas Wimps 2021 - It's a Wonderful Life (La Trompette): On the nose - maybe a hint of vanilla? Floral, violet pastilles. On the palate - clearly a more polished wine - I think I'd have spotted it as a new world Syrah. There was discussion at the table as to whether it was really integrated - to my taste it absolutely was but, like Rioja or maybe Ridge, the oak can be somewhat prominent without being unbalanced. There was length on the finish - this was a really good Syrah. I've drunk very little Australian for a long time - will certainly seek this out in future.
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Losing it's youth colour wise and starting to show some brick red hues.... After a 1.5hr decant - aromas leap out of the glass with peppercorn, peppered steak, leather with violets and dark fruits starting to emerge. Medium bodied but intense fruit. Amazing tannin, structure and length. Perfectly balanced.
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Deep crimson. The nose has a nice sweetness and perfume, with red cherries, a hint of blackberries, floral, spice, white pepper. I got a stronger meatier note than I recall in previous vintages of this wine. Palate: medium bodied with noticeable spice and pepper. Moderate but smooth tannins. Fantastic balance and harmony.
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Still youthful, vigorous and assertive. Coal tar powerfully on the nose, with raspberry ripple and violets. Sweet fruit, ripe but very fresh. A green peppery tinge was there at first as it warmed from cellar temperature, disappearing for a time but re-emerging after a couple of hours in the decanter, and just taking the gloss off what was at peak a stunning drinking experience.
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Vintage 2010 Tasting; 10/24/2020-10/25/2020 (Bronte, Sydney): med weight red, lighter rim deep berry fruits and spice, intense and smooth excellent intensity of red berries and fine dark spice, superb balance and structure, length that keeps going, almost pinot-like style, resonating finish. years ahead.
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Beguiling Moroccan spice and floral nose. Blackberries, bloody steak, fennel, toasted spices, black pepper. Those fine Clonakilla SV threads of tannin that have struck me in other vintages. Superb balance. Better now than on opening an hour ago, so give it some air. Won’t last another hour. Touch and go for 95.
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Impressive Syrah. Very northern Rhone in style, but incredibly clean, and possibly a little riper than Fench examples. Very black berry with cracked black pepper, lifted aromas of wet stone , and dried herbs completes a medium bodied wine of great fineness. Open and ready for business, in an early level of maturity.
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Drinking beautifully now, still very youthful. Had with BBQ steaks. Spicy tones, floral, high Viognier content? Great acidity and length. Much preferred over the Basket Press.
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Day 1 - Pop and Poured. I like the nose, but can't really nail down the notes as it's citrusy. It has a floral hint as well as being very light. The palate is somewhat linear and not complex. The finish is also somewhat short. I deem that a good medium rare ribeye steak would bring out more to this as the ribeye would be fatty and the acidic, sour-ish tinge would cut through tht. Keeping the rest for dinner tonight to confirm my theory
Day 1 (with Steak) - It was better with the steak, but the steak did not elevate the wine and vice versa. Not much to comment on
Final Thoughts - Not too sure if the wine is in its closed phase, because I recall this wine givinng me a much better experience than this bottle. Maybe keep for another year or 2 before popping my other bottles
* Recorked using Vacuvin stopper
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I think this was better a few years ago. It seems the fruit has faded somewhat and a green, stalky aspect has become more prevalent, which is a bit distracting. Still a good wine - red fruits, pepper, spice, leather, but drink up.
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Appearance: Bright and clear, the wine is of light ruby colour, with fading rim and legs. Nose: Clean, with pronounced intensity aromas of black fruit of blackcurrant, red fruit of raspberry, oak notes of cedar, pungent spice of black pepper, sweet spice of cinnamon, maturity notes of forest floor, animal notes of leather, floral notes of perfume. The wine is developing. Palate: Dry with medium (+) acidity, the wine has medium tannin of ripe but a bit grippy on texture, medium (+) alcohol, medium body, with medium flavours of black fruit of blackcurrant, red fruit of raspberry and plum, pungent spice of pepper, oak notes of cedar. The wine has a medium finish. Conclusion: Very good quality NSW wines with a very intense nose showing great complexity, the nose of this wine is really phenomenal, with a wide spectrum of aromas. It has nice acidity, good tannin but a bit too grippy, with a reasonable concentration on the palate, having a decent length on the finish too. It is ready to drink now and is able to maintain for 4-6 years.
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Well. An amazing journey of flavours. Blackcurrant nose with some cedar, cigar box. Peppery dark fruit, some well integrated oak. Acid and tannin all in harmony. Pepper, some green peppercorns. The long finish is all roast lamb and rosemary. Really extraordinary.
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Nicely aromatic nose. Medium bodied plus with some good length on the palate. Viognier not overt. Drinking really nicely with some nuttiness and spice lingering.
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Wonderful nose, with medium body and some tannin grip. Savoury with plenty of pepper and spice and slight oak notes. Reasonable length, slightly acid heavy on the finish. Enjoyable.
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Accompanied roast goose. Decanted for 2 hrs. Lovely floral nose as the previous note described. Some hints of rosemary and herbs before evolving into a bunch of red fruits - strawberry and raspberry, with the slightest hint of pepper and menthol. Long dry finish with grippy tannins. Not as complex compared to other vintages. Should still drink well for the next 5-7 years, but unlikely to improve by leaps and bounds.
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Terroir-istes International - Australia-Clonakilla Vertical (Klein Constantia): (Blind Tasting): Mid-ruby colour towards a garnet rim. Intense bouquet with enriching menthol notes, chocolate-coated Turkish delight, jujube fruit and black cherry compote. A deep, rich, and intense character, the wine has a fragrant entry of menthol, a layer of pure fruited blackberry and black cherry and a savoury layer of biltong, ginger, Parkin, and white pepper stem-inclusion element. Fresh acidity, a slightly fizzy texture with a sweet, somewhat mouldy chocolate profile towards a confectionary shop, there are moments of spearmint over menthol and again that Turkish delight with liquorice bark and meatiness. With lots of complexity, the wine is medium to full-bodied smooth, with silky tannins and a long finish that reveals further ginger, red berries and an aromatic note, transitioning from rose petals to geranium. This prompted me to award it 93, but as the wine evolved in glass, it revealed a slightly bitter note on the finish that knocked off a point.
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Yarra Yering Wine Dinner (HKMA Central): Out of all the wines tonight, there is no doubt that this has the best nose. The floral bouquet hits you in the nose so strong that you could not have missed it.
Lots of red fruit on the palate with pepper and spices. The body is a little thin though.
Very good wine but I thought I liked the No 2 better tonight.
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A nicely balanced cold climate shiraz. Light-medium bodied wine. Spicey bouquet of pepper, cinnamon and red current. Tannins still a little grippy and could do with another 5-10 year's in the cellar. Almost austere by Aussie standards. Spice and pepper predominate with some strawberry on the finish. Long finish of spice with a touch of capsicum. Nicely balanced. My wife is not a fan. I quote. If I want a light, peppery wine I'll just get a burgundy/pinot. I must say the wine is not as great as its reputation suggests.
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Tasted at Voyager Estate Masterclass, Taxi Dining Room, Federation Square, Melbourne. Rich, pepper, spice, raspberry, big and intense, great length, high acid, some tannin on the finish. A fantastic wine.
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Sommeliers Australia – Shiraz Benchmarking (Est. Restaurant, George Street, Sydney): Colour: Medium intensity purple, clear, legs Nose: Clean, medium intensity, developing, green peppercorn, ripe blackberry, sweet spice Mouth: medium plus acid, juicy black and green peppercorns and black fruit. Medium body, medium flavour intensity, Medium minus front of mouth chalky tannin and a long finish. Very nice.
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Just didn’t work for me. Not the first vintage of this wine I’ve tried and I still can’t get to grips with it. People assure me that it is a wonderful wine. I still don’t see it.
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2/24/2024 - Dr S Likes this wine: 94 Points
In the mature (but not twilight, yet) zone. Colour foretells much. Translucent light brick rim before browning/brick, then dark red core.
The nose instantly summons a learned judge’s comment at the Clonakilla 50th anniversary of the 2010. ‘Slightly vegetative Cote Rotie’, with ashy edges, charcuterie, tanned leather, then more New World cherry and plum, fennel seed too.
Alluring nose but the palate consummates the liaison. Suave and silky, just a touch of grip to keep things interesting with chargrilled sirloin and other meaty thingies. Lovely, slinky and long. Better than good intensity, a long bow finish, with leathery and aniseed traces to give it a lick of complexity. The palate’s fresher than the nose suggests.
I’m a fan of this Cka vintage. There are richer, more potent years. But I’d trade some of that for the silky wiles of the 2010s. Ready to roll.
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2/18/2024 - Bruce Rolph wrote: 92 Points
A cool season that has played out well. Pepper and spice that mellowed delightfully into the second day. Should happily evolve over 3-5 more years.
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1/25/2024 - Cremuel Likes this wine: 89 Points
Bob's cellar. Pnp, deep garnet red, no evident bricking. Nose is a blast of cherries and vanilla, a dash of bubblegum and white pepper. Bursts of peppery red cherries ht the tast buds, still some grippy tannin. Has incredible life. Will give some air and see how it evolves. Next day, still has a lot of white pepper, and still seems very young.
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6/12/2023 - Dr S Likes this wine: 93 Points
A week after the 10 Syrah restored itself in my favours, the SV reminded why for mine this is an unsung hero vintage for Clonakilla. Coming after a stellar run of mostly warm vintages, 2010 was up against it as the first cold wet vintage in a decade. The critics didn’t genuflect over the 10 as they had its predecessors, although Jermey Oliver lauded it as a worthy follow up to the 2009 that he had anointed his wine of the year (not the only time JO’s iconoclasm proved right and the herd mistaken). Today the 2010 would look almost regal after the wetter cooler years from 2021 on.
Bricking rim, then reddish burgundy centre. Classic cool climate nose. Tons of spice, bacon bones and casserole-simmered herbs, softer raspberry and red fruits at its heart, aniseed whispers too.
I love the deeply textured palate. The mouthfeel is superb, in the groove. Mellow, all the spicy savoury flavours of the nose envelope the mouth, and carry on the finish where a touch of grip adds to the interest, and satisfaction.
Fully mature. It will glide on long and well towards the sunset, at least 5, perhaps 10 years away. I remember it as a few degrees richer in its youth than the 2021 but the mature characters signpost how the latter will likely evolve (although not as long - the 2012 might be the better point of comparison on that score).
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3/31/2023 - Cremuel Likes this wine: 90 Points
Bob's cellar. Deep dark ruby red. Nose is large, sweet black fruits, damson and plums, with a line of sharpness behind, red cherries and violets. White pepper, brisk redcurrants, sharpish tannins in the background, sprinkle of black pepper. From a pnp start, so needs time to integrate. A few hours later, still a bright redcurrant nose, pepperiness, black fruits are well hidden, needs to integrate a bit more.
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1/28/2023 - Andrew67 Likes this wine:
Youthful - where will this end up in a few years? Awesome
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11/6/2022 - BAJRiley Likes this wine: 94 Points
Now showing some development. Nose: similar to previous note - blueberries, blackberries, violets - very perfumed. Some charred wood and Asian spice. Palate: medium bodied, silky smooth tannins. Bright acidity but not too much. Great length, balance and complexity. Excellent.
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12/26/2021 - Vaughanwallace wrote: 95 Points
Absolutely superb. Very mature.
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12/10/2021 - lozatron Likes this wine:
Christmas Wimps 2021 - It's a Wonderful Life (La Trompette): On the nose - maybe a hint of vanilla? Floral, violet pastilles. On the palate - clearly a more polished wine - I think I'd have spotted it as a new world Syrah. There was discussion at the table as to whether it was really integrated - to my taste it absolutely was but, like Rioja or maybe Ridge, the oak can be somewhat prominent without being unbalanced. There was length on the finish - this was a really good Syrah. I've drunk very little Australian for a long time - will certainly seek this out in future.
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5/18/2021 - Bundo77 Likes this wine: 94 Points
Losing it's youth colour wise and starting to show some brick red hues.... After a 1.5hr decant - aromas leap out of the glass with peppercorn, peppered steak, leather with violets and dark fruits starting to emerge. Medium bodied but intense fruit. Amazing tannin, structure and length. Perfectly balanced.
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1/10/2021 - BAJRiley Likes this wine: 93 Points
Deep crimson. The nose has a nice sweetness and perfume, with red cherries, a hint of blackberries, floral, spice, white pepper. I got a stronger meatier note than I recall in previous vintages of this wine. Palate: medium bodied with noticeable spice and pepper. Moderate but smooth tannins. Fantastic balance and harmony.
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12/27/2020 - wineamateur Likes this wine: 92 Points
Still youthful, vigorous and assertive. Coal tar powerfully on the nose, with raspberry ripple and violets. Sweet fruit, ripe but very fresh. A green peppery tinge was there at first as it warmed from cellar temperature, disappearing for a time but re-emerging after a couple of hours in the decanter, and just taking the gloss off what was at peak a stunning drinking experience.
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10/24/2020 - Vini Ciclismo Likes this wine: 95 Points
Vintage 2010 Tasting; 10/24/2020-10/25/2020 (Bronte, Sydney): med weight red, lighter rim
deep berry fruits and spice, intense and smooth
excellent intensity of red berries and fine dark spice, superb balance and structure, length that keeps going, almost pinot-like style, resonating finish. years ahead.
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9/29/2020 - Avid Wino wrote: 94 Points
Beguiling Moroccan spice and floral nose. Blackberries, bloody steak, fennel, toasted spices, black pepper. Those fine Clonakilla SV threads of tannin that have struck me in other vintages. Superb balance. Better now than on opening an hour ago, so give it some air. Won’t last another hour. Touch and go for 95.
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9/4/2020 - Andrew67 Likes this wine: 92 Points
Too young still. Will be so much better in a couple of years
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5/8/2020 - Marc wrote: 93 Points
Impressive Syrah. Very northern Rhone in style, but incredibly clean, and possibly a little riper than Fench examples. Very black berry with cracked black pepper, lifted aromas of wet stone , and dried herbs completes a medium bodied wine of great fineness. Open and ready for business, in an early level of maturity.
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1/1/2020 - chadslater Likes this wine: 93 Points
Drinking beautifully now, still very youthful. Had with BBQ steaks. Spicy tones, floral, high Viognier content? Great acidity and length. Much preferred over the Basket Press.
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12/31/2019 - marcellonegro wrote: 94 Points
Medium ruby. Pronounced nose of red and black fruit. Dark plum, blackberry. Black pepper. Intense with long finish.
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9/8/2019 - SimonPh Likes this wine: 93 Points
Delicious
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8/3/2019 - DrewWongo wrote:
Day 1 - Pop and Poured. I like the nose, but can't really nail down the notes as it's citrusy. It has a floral hint as well as being very light. The palate is somewhat linear and not complex. The finish is also somewhat short. I deem that a good medium rare ribeye steak would bring out more to this as the ribeye would be fatty and the acidic, sour-ish tinge would cut through tht. Keeping the rest for dinner tonight to confirm my theory
Day 1 (with Steak) - It was better with the steak, but the steak did not elevate the wine and vice versa. Not much to comment on
Final Thoughts - Not too sure if the wine is in its closed phase, because I recall this wine givinng me a much better experience than this bottle. Maybe keep for another year or 2 before popping my other bottles
* Recorked using Vacuvin stopper
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6/24/2019 - azzah wrote: 92 Points
I think this was better a few years ago. It seems the fruit has faded somewhat and a green, stalky aspect has become more prevalent, which is a bit distracting. Still a good wine - red fruits, pepper, spice, leather, but drink up.
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4/2/2019 - peterchoy wrote: 93 Points
Appearance: Bright and clear, the wine is of light ruby colour, with fading rim and legs.
Nose: Clean, with pronounced intensity aromas of black fruit of blackcurrant, red fruit of raspberry, oak notes of cedar, pungent spice of black pepper, sweet spice of cinnamon, maturity notes of forest floor, animal notes of leather, floral notes of perfume. The wine is developing.
Palate: Dry with medium (+) acidity, the wine has medium tannin of ripe but a bit grippy on texture, medium (+) alcohol, medium body, with medium flavours of black fruit of blackcurrant, red fruit of raspberry and plum, pungent spice of pepper, oak notes of cedar. The wine has a medium finish.
Conclusion: Very good quality NSW wines with a very intense nose showing great complexity, the nose of this wine is really phenomenal, with a wide spectrum of aromas. It has nice acidity, good tannin but a bit too grippy, with a reasonable concentration on the palate, having a decent length on the finish too. It is ready to drink now and is able to maintain for 4-6 years.
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12/23/2018 - sidloo Likes this wine: 93 Points
Nose of red fruits, and pepper. Medium bodied. Good balance with a sweet finish
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10/6/2018 - GDa202 wrote: 93 Points
Well. An amazing journey of flavours. Blackcurrant nose with some cedar, cigar box. Peppery dark fruit, some well integrated oak. Acid and tannin all in harmony. Pepper, some green peppercorns. The long finish is all roast lamb and rosemary. Really extraordinary.
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10/3/2018 - Georgewoods wrote: 90 Points
At first it had a slightly nasty astingent taste, like very strong tannins. However, after an hour or so it opened up nicely.
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7/31/2018 - brisbane piefan Likes this wine: 95 Points
Nicely aromatic nose. Medium bodied plus with some good length on the palate. Viognier not overt. Drinking really nicely with some nuttiness and spice lingering.
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4/28/2018 - Wall_Bangers Likes this wine: 90 Points
Wonderful nose, with medium body and some tannin grip. Savoury with plenty of pepper and spice and slight oak notes. Reasonable length, slightly acid heavy on the finish. Enjoyable.
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4/16/2017 - Isaac L Likes this wine: 90 Points
Accompanied roast goose. Decanted for 2 hrs. Lovely floral nose as the previous note described. Some hints of rosemary and herbs before evolving into a bunch of red fruits - strawberry and raspberry, with the slightest hint of pepper and menthol. Long dry finish with grippy tannins. Not as complex compared to other vintages. Should still drink well for the next 5-7 years, but unlikely to improve by leaps and bounds.
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8/1/2016 - rikipedia Likes this wine: 92 Points
Terroir-istes International - Australia-Clonakilla Vertical (Klein Constantia): (Blind Tasting): Mid-ruby colour towards a garnet rim. Intense bouquet with enriching menthol notes, chocolate-coated Turkish delight, jujube fruit and black cherry compote.
A deep, rich, and intense character, the wine has a fragrant entry of menthol, a layer of pure fruited blackberry and black cherry and a savoury layer of biltong, ginger, Parkin, and white pepper stem-inclusion element.
Fresh acidity, a slightly fizzy texture with a sweet, somewhat mouldy chocolate profile towards a confectionary shop, there are moments of spearmint over menthol and again that Turkish delight with liquorice bark and meatiness. With lots of complexity, the wine is medium to full-bodied smooth, with silky tannins and a long finish that reveals further ginger, red berries and an aromatic note, transitioning from rose petals to geranium. This prompted me to award it 93, but as the wine evolved in glass, it revealed a slightly bitter note on the finish that knocked off a point.
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6/23/2016 - Raizes wrote: 90 Points
2010年很热，这一特征在这款酒里也有很明显的体现，但即便抛开年份的影响，相比于上一款，这款整体风格也更偏向浓郁饱满——香料气息更强，单宁也更丰富。
另外值得一提的是，这款酒的颜色很浅，并且有比较明显的皮毛和皮革等演化香气，所以展现出的状态比实际年纪要更老一些。考虑到开瓶五个小时就走向了下坡路，让人怀疑是不是有成熟过速的趋势——当然也可能是保存问题或单独这一支的个体差异。
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6/27/2014 - jeremy@ wrote: 90 Points
Yarra Yering Wine Dinner (HKMA Central): Out of all the wines tonight, there is no doubt that this has the best nose. The floral bouquet hits you in the nose so strong that you could not have missed it.
Lots of red fruit on the palate with pepper and spices. The body is a little thin though.
Very good wine but I thought I liked the No 2 better tonight.
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1/26/2014 - Locki Likes this wine: 91 Points
A nicely balanced cold climate shiraz. Light-medium bodied wine. Spicey bouquet of pepper, cinnamon and red current. Tannins still a little grippy and could do with another 5-10 year's in the cellar. Almost austere by Aussie standards. Spice and pepper predominate with some strawberry on the finish. Long finish of spice with a touch of capsicum. Nicely balanced. My wife is not a fan. I quote. If I want a light, peppery wine I'll just get a burgundy/pinot. I must say the wine is not as great as its reputation suggests.
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8/30/2012 - Pinot luva Likes this wine: 95 Points
Tasted at Voyager Estate Masterclass, Taxi Dining Room, Federation Square, Melbourne.
Rich, pepper, spice, raspberry, big and intense, great length, high acid, some tannin on the finish. A fantastic wine.
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8/29/2012 - chatters wrote:
Voyager Estate Masterclass 2012 (Officers mess, Victoria Barracks, Oxford Street, Sydney): Nose Muted green and black pepper, deeply perfumed, red cherry, earthy, spice. Slightly metallic note
Mouth black pepper, red cherry, spice, slight leather, cream, meh for me.
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6/26/2012 - chatters wrote:
Sommeliers Australia – Shiraz Benchmarking (Est. Restaurant, George Street, Sydney): Colour: Medium intensity purple, clear, legs
Nose: Clean, medium intensity, developing, green peppercorn, ripe blackberry, sweet spice
Mouth: medium plus acid, juicy black and green peppercorns and black fruit. Medium body, medium flavour intensity, Medium minus front of mouth chalky tannin and a long finish. Very nice.
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10/9/2011 - chatters wrote:
Just didn’t work for me. Not the first vintage of this wine I’ve tried and I still can’t get to grips with it. People assure me that it is a wonderful wine. I still don’t see it.
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