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What a remarkable journey for Clonakilla. When John Kirk first planted vines in 1971 who would have thought it would be celebrated as one of Australia’s finest vineyards! Their first Shiraz Viognier was made in 1998 – by 2005 it was deemed ‘Outstanding’ in Langton’s Australian Wine Classification … by 2010 it was promoted to “Exceptional” .. up there with Grange and Hill of Grace! Murrumbateman & Canberra wine region is all about cool climate shiraz … complex layering of raspberry, violets, spice, cracked pepper, roast game with darker blackberry, blackcurrant and aniseed in warmer years. Clonakilla’s shiraz across the board including the Hilltops and O’Riada remind me of syrah at it’s best from famed ‘Cote Rotie’ in France’s Northern Rhone.

About this wine from the winemaker, Tim Kirk: “This Shiraz is made from grapes selected from vineyards in the Hilltops district around Young on the South-Western Slopes of New South Wales.  2023 is the third in a series of cool years in the Hilltops region. You can taste the freshness and complexity the cooler season has brought to the wine. There is plenty of dark berry fruit here along with red fruit and floral notes which bring lift and intrigue to the perfume. Drink now or cellar with confidence for ten years.”

95 points, Ken Gargett, Wine Pilot “This is ridiculous value. If the limited supply, or the price, of their iconic Shiraz Viognier puts you off, but you still want to see what all the fuss is about, you have no excuse not to load up on this wine. From a selection of five vineyards in the Hilltops region, fermentation was over two weeks, with no whole bunches included. The wine spent a year maturing in French oak. The colour here is a vibrant purple and the wine, as always, is beautifully constructed. Alluring aromas with spices, pepper, blueberries and red fruits, dry herbs and raspberries all present and correct. The wine has fresh acidity, silky tannins and a long and lingering finish with near perfect balance. A ten year proposition, if you can keep your hands off it, and good luck with that.”