Every year at Clonakilla we fill a single fermenter with pure Shiraz from our North-East facing T&L vineyard.
The winemaking is kept as simple as possible. Whole berries (no whole bunches) are fermented warm by their own native yeasts. The wine spends a month macerating on skins and twenty-two months in fine-grained French oak puncheons (500 Litre barrels).
The 2016 vintage was generous and early. Late summer temperatures were consistently warmer than average. Picked on the auspicious date of February 29.
This is a wine of power and purpose. It captures the haunting rose petal aromas – the calling card of fine Murrumbateman Shiraz – and girds them with a belt of rich, dark fruit that drives the authority home.
This will live and grow for many years in the cellar if you have the patience to wait. Our first vintage, the 2006, looks utterly stunning today. Tim Kirk