The Viognier is typically generous with ripe stone-fruit, musk and ginger aromas and a classically full-flavoured palate. Delicious on release but will age with interest for 5-10 years.
- Feature(s): Vegan, Vegetarian
- Winemaker: Tim Kirk
- Alcohol (ABV): 13.5 %
- Acidity: 5.2 g/l
- Residual sugar: 0.9 g/l
- pH: 3.57
- Case barcode: No
- Bottle barcode: 9342020000068
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.
The 2016 vintage was bountiful and beautiful. 90mm of rain in the last week of January was a blessing, and right on time. Then a long stretch of warm, dry weather delivered great ripening conditions.
Two thirds of the fruit was whole bunch pressed and run straight into 600l demi-muid barrels. Indigenous microflora fermented the wine at around 22°C over 10 days, and then the wine had regular lees stirring in the first six months. It spent 11 months in wood, and partial malolactic fermentation occurred before bottling the following February.
Dr John Kirk founded 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.