In Focus - Kilikanoon Wines

The Kilikanoon Story

THE KILIKANOON WINERY SITS CENTRALLY IN THE CLARE VALLEY WITH ACCESS TO FRUIT SOURCED FROM OVER 2000HA ACROSS SOUTH AUSTRALIA. KILIKANOON’S HOME, AND PRIMARY FOCUS, IS IN THE CLARE VALLEY WITH THE TASTING ROOM IN THE ORIGINAL WINEMAKERS COTTAGE IN THE SKILLY VALLEY.

Kilikanoon has emerged as a significant member of the Clare Valley family, producing over 100,000 dozen and exporting to most major markets. The winery was launched in 1997 by winemaker Kevin Mitchell utilising 6ha of vines he owned with father Mort. Kevin planted and tended to Kilikanoon’s Golden Hillside suite of vineyards, including the famed Mort’s Block.

The first Kilikanoon branded wines from the 1997 vintage were four single vineyard wines, each from Kevin and Mort’s vineyards. These were the ‘Oracle’ Shiraz, ‘Prodigal’ Grenache, ‘Blocks Road’ Cabernet and ‘Mort’s Block’ Watervale Riesling. Today the range is far more extensive and a visit to the Kilikanoon tasting experience offers you the chance to explore through this fascinating region, described as the most diverse wine region in the world. This is because despite covering a relatively small area, the Clare Valley has numerous sub regions each exhibiting individual micro-climates that particularly favour Riesling, Shiraz, Cabernet and Grenache, while altitude variation from 300m to 600m also result in vastly different influences on the wines, including ripening and rainfall.

The soils also vary significantly through the valley; from red brown ‘terra rossa’ over limestone, through to black alluvial soils in low-lying areas. The diurnal temperature variation, hot days and cool nights, in Clare Valley is key to creating powerful and elegant wines, beautifully balanced with ripe fruit, natural acidity, tannin and oak.

When tasting through the range of Kilikanoon wines it becomes apparent that the winemaking team led by Peter Warr and Kirby Graudins have quickly embraced the legacy left to them by Kevin Mitchell. They work closely with vineyard manager, Troy Van Dulken and his team of five, working though the highest quality grapes from the significant resource of vineyards at their disposal.

With a diverse palate of vineyard sites and varietals to choose from, Warr and Graudins are weaving their own brand of magic in an area some claim to be the most beautiful wine region in Australia.

ORACLE SHIRAZ Low yielding parcels of Shiraz were selected from each vineyard based on concentration of flavours. Each parcel was then vinified separately using traditional winemaking techniques, before being aged for eighteen months in a careful selection of new and seasoned French oak casks.

Dark red in colour with youthful crimson highlights. Layers of black olive tapenade and forest berries with liquorice, cinnamon and clove. Rich and powerful dark berries and bright red fruits up front that give way to savoury charcuterie with hints of dark chocolate and sweet spice. Fine, powdery tannins give length and drive to the fruit before a velvety finish.

PRODIGAL GRENACHE Each fruit parcel was harvested and kept separate throughout the winemaking process until final assemblage. Small open topped fermenters were used, the fruit remaining on skins until completely dry before basket pressing to seasoned French hogheads and allowed to mature in the cellar for 15 months. The final blend being bottled both unfined and unfiltered.

Brick red in colour with youthful crimson hues. Lifted aromas of dark cherries, pot pourri, subtle smoky oak notes and marzipan feature strongly on the nose. A fresh and lively palate, yet dark and brooding at the same time, the combination of ripe cherries, dark chocolate, kitchen spices and kirsch perfectly in sync with the fine chalky tannins and oak influences rounding out to a long flavoursome finish.

DUKE RESERVE GRENACHE Parcels selected for power and elegance were destemmed and crushed to small open fermenters where they were held on skins for an extended period to stabilise and integrate flavour, colour and tannin. Basket pressed to seasoned French oak Puncheons and Hogsheads for 15 months.

Deep crimson with brick red hues. Blackberry, star anise and clove are seamlessly intertwined. Dark berries and sweet spice evolve into a sophisticated palate of black forest, charcuterie and smoky oak. Firm, mouth-coating tannin gives line and length to the palate, with vanilla undertones coming from powerful yet balanced oak.

ATTUNGA 1865 SHIRAZ The Attunga 1865 Shiraz celebrates the incredible legacy and longevity of a tiny, single Shiraz vineyard that was planted near Auburn in the Clare Valley over 150 years ago. Cropping at less than one tonne per acre, the berries are tiny, thick skinned and hand sorted, then open fermented and basket pressed before maturation in a combination of new and one-year-old, tight grained, French oak hogsheads for 22 months.

Deep red in colour with vibrant crimson hues. Richly lifted and focused nose, a complex blend of dark plums, old liquorice, tarry notes and generously framed toasty French oak spices. An opulently textured yet surprisingly refined and linear palate, the wine superbly represents the very best of fine, ageworthy Clare Valley Shiraz.

MORT’S BLOCK WATERVALE RIESLING Made as a blend of three higher altitude Watervale sites, all fruit was hand picked and sorted with only free run juice used for the final cuvee.

Pale straw in appearance with brilliant clarity and youthful green tints. Lifted floral notes and intense citrus flavours are a highlight of the nose, well supported by lemon curd and fresh limes.