Sourced from the T&L vineyard block 1 (1999, Yarra Yering clone) and the original Viognier plantings at Clonakilla (now 30 years old). Two thirds whole bunch pressed, the remainder given 24 hours skin contact prior to pressing. A natural ferment in predominantly 600L demi-muids. 11 months in wood.
Estate-grown 17yo (Yarra Yering clone planted '99) and 30yo (the original plantings) vines, two-thirds whole bunch-pressed, the remainder given 24 hours skin contact prior to pressing, wild-fermented in predominantly 600l demi-muids, matured for 11 months in oak.
The vinification is a triumph
It not only avoids oily phenolics, it gives the wine real texture and structure, yet doesn't obliterate varietal character. If there were more viogniers like this I might change my view its sole purpose should be co-fermentation with shiraz.
Straw-yellow in colour. Plenty of punch, plenty of spice.
Turns fine and more towards elegance on the finish but the power and personality of the palate does not fade quickly.
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