Predominantly Shiraz with a small portion of Viognier grown in two adjacent, family-owned vineyards just outside the village of Murrumbateman in the cool Southern Tablelands of New South Wales.
Each vineyard block is kept separate through the winemaking and maturation process until final blend selections are made prior to bottling. Pre-fermentation maceration lasted 3 days with 20% whole bunches. Spent an average of 3 weeks on the skins, followed by 12 months in French oak, of which 30% was new and the rest a combination of 1, 2 and 3 year old barrels.
Beautifully perfumed, thanks to the co-fermented Viognier, this wine is ethereal, elegant and alluring. Its silky tannins bring together black fruits, dried herbs, rose buds and black pepper characters. Has the structure to age very well.
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