jamie goode's wine blog: Clonakilla revisited

Sunday, July 08, 2007

Clonakilla revisited

Tried another bottle of Clonakilla's Hilltops Shiraz 2004. This isn't Clonakilla's top wine, the Shiraz Viognier, but is instead a sort of second wine made from fruit bought in from the Hilltops district near Young in New South Wales. It's fantastic stuff. Ripe, but not too ripe, with really well defined dark, meaty plum and blackberry fruit. There's a bit of sterness here alongside the sweet ripe fruit. It really works for me. I bought this from Andrew Chapman for about 13 a bottle, if I recall correctly.

Tomorrow morning I have an early start for a daytrip to Toulouse. It involves me getting a train at 0506, catching the Gatwick Express around 6 am and then flying with easyjet, then returning home around midnight. What joy! Should be a good day, but you can't be doing this sort of journey more than once or twice a week.

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4 Comments:

At 12:07 AM, Anonymous Spinscribe said...

Did you say Shiraz/Viognier? That sounds intriguing. Anyone import this stuff to the NYC area in the States?

 
At 12:10 PM, Anonymous Shon said...

Any cellaring tips for this one, Jamie?

 
At 9:54 PM, Blogger Jamie said...

Clonakilla is a bit of a cult wine in Australia. Tim sells all he makes and still there's an orderly queue waiting. Some does get to the USA, though, because it's such an important market. A quick google search reveals that it is The Australian Premium Wine Collection that bring it in - see

http://www.tapwc.com.au/WineTastingNotes.asp?WineID=762

and for NYC you need to contact:
Regional Sales Manager
Thomas Jung
Phone: 908 319 4502
Email: tomtapwc@aol.com

Shon - this wine is great now, but I don't see a problem with ageing it for a decade - I guess personal taste is important here. I'd drink it over the next five years, and I'd be interested to see how it evolves.

 
At 7:58 AM, Anonymous Shon said...

Thanks for that. I had the Clonakilla 04 recently and there was a strong hint of Brett there, so I was kind of wary of sticking my second bottle of it in the cellar for too long.

 

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