Gold Medal - Mundus Vini Grand International Wine Awards
Estate-grown, cultured yeast, each parcel kept separate, 8-10 days on skins in open fermenters, matured for 20 months in French hogsheads (30% new). Full-bodied, full-blooded. One of Killikanoon's cornerstones, dark cherry, plum, licorice and chocolate all swirl in the mouth. It's full-bodied for sure, but doesn't beat you around the head.
95 points, Wine Companion (January 2019)
'This is a superb Big Red. Very deep, dense red/purple colour, with a rich, ripe blueberry, blackberry and dark-plum bouquet laced with walnut, bay leaf and black olive, tapenade notes coupled with varietal spice, its massive flavour explodes in the mouth. Stunning power, richness and concentration, the supple tannins dancing around a huge core of sweet fruit. (Screw-cap)'
96 points, Huon Hooke, The Real Review, August 2019.
The Clare ValleyThe Clare Valley is located two hours north of Adelaide in the Mount Lofty ranges. The region was settled by John Horrocks who encouraged his servant James Green to plant the first vines in 1842. Climate in the Clare Valley is continental with hot summers, cold winters and low rainfall that necessitates supplementary irrigation. Soils in the valley are predominantly red brown loams over shale, permitting excellent drainage. Many of the best vineyards are located at higher elevations of 400-500m on sites that take advantage of the cool breezes that funnel up the corrugation of hills from the south. The Clare Valley is renowned for its zesty fruit-pure Rieslings particularly from the sub-regions of Polish Hill and Watervale. The region also produces intense age-worthy sturdy reds from Cabernet Sauvignon and Shiraz.