Ceoltóiri (pronounced “keel-toy-ree”) is Irish for “musicians”. The Kirks love playing music, Irish and otherwise. It’s a joy to hear each instrument working to produce a harmony, a complete whole. In 2017 we picked the ripest Grenache we have yet harvested at Clonakilla. Mourvedre, Shiraz, Cinsault, Counoise and a rumour of Roussanne make up the rest of the blend. A joyful wine. Vibrant red fruit with a twist of leather. Just delicious. It’s the ripest Ceoltoiri we have released at 14.5% alcohol but there’s nothing aggressive about it. The bottle disappears with amazing speed. (You’ll need a case…) Tim Kirk
A super blend of grenache 50%, mourvedre 28%, with splashes of shiraz, cinsaut, roussanne and counoise for added interest and flavour. It’s so lively, aromas emanating from a baker’s kitchen with cardamom,
ginger and star anise, floral too. The palate is lighter framed, juicy with supple tannins but it’s not simple, there’s just a joyous ease to this with tangy acidity to close. Delicious.
Ceoltoiri is Clonakilla’s take on Chateauneuf-du-Pape’s multi varietal red blend. The pale to medium colour belies the wine’s depth, combining
seductive aroma with fresh, bright berry flavours and bags of spice.
Like all the Clonakilla reds, the vibrant fruit comes with a layer of savoury flavours, fine tannins and smooth texture.
This is a long way from big traditional Australian reds from warmer climates. But I’ve found rusted on fans of these styles also love the much lighter bodied Ceoltoiri. Why is this? Turns out it’s not so much the colour and body they enjoy, but juicy, ripe fruit flavours – which both styles have in common. Ceoltoiri achieves this without heaviness.