100% Viognier from estate vineyards in the Canberra region, Australian Capital Territory.
A variety of vinification methods were employed; some were destemmed, others destemmed and crushed, others whole bunch pressed. The whole bunch pressed fraction was run straight to barrel. The destemmed batches were settled overnight in tank and run into barrel the following day. A proportion of fine lees was added back to those barrels. All ferments were conducted by indigenous yeasts. Spent 11 months in 15% new French oak with regular lees stirring in the first 6 months. No malolactic fermentation occurred. Before bottling the wine was fined and filtered.
Classically rich musk, apricot and ginger notes are supported by complex barrel ferment aromas. The palate has a lovely richness without heaviness. Subtle spice lingers on the finish. The low yields add an intensity to the bouquet, with cool Murrumbateman nights contributing to its crisp, natural acidity.
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