Why is this Wine so Yummy?
From the Winery
This Shiraz is made from grapes selected from five vineyards in the Hilltops district around Young on the South Western Slopes of New South Wales.
The 2017 vintage was punctuated by good rain at the right times with just the right amount of light and heat in between. Great colour again this year with a surge of rich black fruit through the aroma. There is plenty of ripe tannin driving the palate.
Drink now or cellar with confidence for ten years or more.
Classic cool climate spic character at its best
One of the great things about Shiraz in Australia is the range of flavours it produces in the different geographical areas in which it is grown. No other country produces such a diverse range of wines from the one variety, each style clearly recognizable as Shiraz.
From intense ripe plum, blackberry and chocolate in the warmer South Australian areas to the raspberry, aromatic spice and cracked pepper characters from the cooler regions of Victoria, Shiraz presents so many options.
The Canberra District is on the cooler side of the spectrum. There is always a degree of spiciness to be found in Shiraz in this district. In the best years this is a multifaceted character, a complex layering of spices intertwined with ripe berry notes. Black and white pepper are also generally present, particularly in the cooler years, along with clove, nutmeg, five spice and a haunting note of roasted game.
Tim Kirk says, “When it comes time for harvest I’m looking for riper spice notes and berry flavours in the grapes. This is a cool climate and spice is always a key element in the flavour profile. Classic cool climate spice character at its best is more than a mono-dimensional dominant white pepper character, so the grapes are given time to hang for the riper flavours to appear. Red berries are sought after along with the more elusive floral notes such as violets and rose petals. In the warmer years darker fruits emerge: blackberry, blackcurrant, even a suggestion of aniseed.”
La Révélation – A story from Tim
In 1991 Tim Kirk travelled to the Rhone Valley where he tasted the great Shiraz-based wines of Cote Rotie and Hermitage. The highlight of the trip was at the Guigal family winery, where Tim tasted the 1988 single vineyard Cote Roties La Landonne, La Mouline and La Turque from barrel.
This was a turning point. Tim remembers it well: “There are rare moments in a wine lover’s life when you find yourself transfixed by the extraordinary beauty of what’s in the glass before you, and tasting those Cote Roties was just such a revelatory moment for me. They had striking aromas; an ethereal perfume with complex, savoury dimensions, while the palate structure was different to the robust texture that Australian Shiraz wines are renowned for. These wines were finer in texture, the tannins leaving a silky impression, but with flavours that had persistence and great drive.
I thought at the time that if I was ever able to produce wine from our humble vineyard at Murrumbateman that got close to that level of complexity, refinement and beauty, I would be a very happy man. I wondered if Shiraz wines approaching the best Cote Roties in style and substance could be produced in Australia. I was very fortunate that my father John had planted some Viognier at Clonakilla in the mid-eighties. I had also been impressed with what Bailey Carrodus had achieved at Yarra Yering in the Yarra Valley with his Dry Red No. 2. So from the 1992 vintage onwards we set about making a Shiraz Viognier blend from our Murrumbateman vineyard.”