The 2017 vintage was built on the wettest Winter/early Spring that any of us can remember, followed by a beautiful warm late summer and early autumn. We picked generous crops of perfectly ripened grapes. The Viognier is typically generous with ripe stone-fruit, musk and ginger aromas and the classic flavour packed palate. Delicious on release but will age with interest for 5 to 10 years.
A beautiful interpretation that stakes its claim first with aromatics and then a tightly woven palate.
A beautiful interpretation
A touch of honeysuckle, melon with creamed honey and a fleck of spice. The palate is textural but not weighty, with lemony freshness and terrific length.
This and Yalumba Virgilius sit together on the throne of Australian viognier…
There’s some of the flirty lushness that turns on (and off) many people about viognier, apricot, coconut, quince, but the wine is much tighter and minerally than you’d expect.
This and Yalumba Virgilius sit together on the throne of Australian viognier
Then again, Clonakilla viognier is so often a precise, well-formed and shaped wine. It’s bulbous up front then finishes chiseled, flinty and chalky, texture is indeed one of the highlights of this excellent wine. A great release once more.
2017 vintages continues the finessing of Clonakilla’s oak-fermented viognier style. Noting a tendency for viognier to fatten up with age, winemakers Tim Kirk and Bryan Martin fine-tuned vineyard and winemaking practice, finally settling on fermenting and maturing the wine in demi-muids – larger oak barrels with thicker staves (hence less oxygen transmission) than in traditional, smaller barriques or hogsheads.
It’s a really lovely and distinctive wine
Recent vintages present viognier’s distinctive apricot and ginger varietal character with a little tannic grip and a touch of spice from the barrels – but without the variety’s sometimes viscous, oily texture. It’s a really lovely and distinctive wine.