2018 Clonakilla, Canberra District Viognier, 6x750ml

2018 Clonakilla, Canberra District Viognier, 6x750ml

2018 Clonakilla, Canberra District Viognier

Elegant and sophisticated barrel-fermented Viognier with vibrant fruit characters and plenty of spice. Fruit is sourced from original, 30 year-old Clonakilla plantings, and the 18 year-old T&L block, next to the winery.

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £160.00

Critics Score: 95

Publication: David Bicknell, James Halliday's Wine Companion

A muscular, athletic wine of tension and depth. Fruit rippling with fresh apricot, preserved lemons, flint and white flowers. The palate having depth and finely tuned definition. The phenolics al dente, the citrus acid long and precise. Very good.

2018 Clonakilla, Canberra District Viognier

Dr John Kirk planted the Clonakilla vineyard at Murrumbateman, 40 kilometres north of Canberra, in 1971 after his scientific curiosity led him to question why vines were not being grown in this area. His research showed that the soil and climate seemed suited to certain varieties. Clonakilla means 'meadow of the church' and is the name of Dr Kirk's grandfather's farm in County Clare, Ireland. In 1997 Tim Kirk, the fourth of John's six sons, took over responsibility for winemaking. Today, Clonakilla is recognised as one of the leading estates in Australia. Tim was named Gourmet Traveller Winemaker of the Year in 2013.

John Kirk planted Viognier at Clonakilla in 1986 with a view to having a variety which would give the winery a point of difference. Very few wineries had this variety at the time. Tim Kirk visited the Rhône Valley in 1991 and saw the potential of the variety at Condrieu and Cote Rotie. Since 1992, Clonakilla has been blending Viognier with Shiraz and released their first varietal Viognier in 1998.

Two thirds of the fruit was whole bunch pressed and run straight into 600 litre demi-muid barrels. Indigenous microflora fermented the wine at around 22°C over 10 days, and the wine had regular lees stirring in the first six months. Partial malolactic fermentation occurred before bottling the following February.

The 2018 brought some challenges in the vineyard throughout the growing season. A hailstorm on the 9th January caused damage and reduced the size of the crop but the remaining fruit was harvested in excellent condition and full of intense flavours.