You may have picked up that we are really, really excited about the 2018 vintage.
the purest of all the wines we make is the Riesling. The winemaking
could not be simpler. We load the whole bunches directly into the press
and turn it on. We collect the ‘freshly squeezed’ Riesling juice in a
tank and throw in a neutral yeast. We keep the temperature low as it
ferments, rack it of the yeast lees, filter it and bottle it. To get a
picture of the personality of the vintage, taste the Riesling!
Tim Kirk and his team at Clonakilla are best-known for their
shiraz-viognier blends and other world-class reds, the Riesling is, for
me, the best-value wine in the entire range…This is
fine and lean and immediately appealing with lemon, lime and grapefruit
notes, spiky acidity and lots of length. Pair this with Thai or
Vietnamese dishes. While I was sipping and savouring, my usually
restrained wife devoured the rest of the bottle.” – Winsor Dobbin
“…a delicious riesling with rich, citrus-like varietal flavour in the pure, delicate Clonakilla style. It’s impressive now as a vibrant, fruity young wine
but it’ll change in pleasing ways over the next decade – best
experienced by cellaring a case and enjoying a bottle every year or two,
potentially over decades.” – Chris Shanahan
A heads up: Our Rare and Small batch wines will be released on April 30. For Canberra region members, we will be holding our annual Rare and Small batch dinner at Pialligo Estate Restaurant that night. More details soon.