The 2015 Clonakilla shiraz viognier could, arguably, be the best release of this awesome and much loved Australian wine. The 2015 growing season was perfect in Canberra. Rain throughout December 2014 and early January 2015 made for a nervous period but from mid January and onwards, conditions were ideal. Mid to high 20’s day after day, light breezes and cool nights, a winemaker couldn’t ask for more.
Both shiraz and viognier grapes were in superb condition when picked. The levels of whole bunches were increased from 22% to 30% for the 2015 Clonakilla Shiraz Viognier. Natural yeast ferments, 18 – 21 days on skins and 12 months in French oak barriques (33% new) from Taransaud, Francois Freres, Mercurey and Sirugue. 5% co-fermented viognier.
The 2015 Clonakilla Shiraz Viognier comes in at 14% alc/vol, this really is a to-die-for-release. As AFL commentator Bryan Taylor would say “boy oh boy wowee Richo, what a wine. It is the complete package”.