Riesling Canberra District 2018 Clonakilla

The grapes to produce the Riesling Canberra District Clonakilla were whole bunch pressed, with the clear juice fermented in stainless steel tanks at low temperatures. The wine was stabilised and bottled three months after picking.

Riesling has been grown at Clonakilla since 1971, and John Kirk used it to make the Canberra District’s first commercial vintage in 1976. The fruit for the 2018 Riesling comes from estate owned vineyards around the winery at Murrumbateman, planted on fertile soils on a bed of decomposed granite. At 600 metres above sea level, the grapes benefit from a cool, continental climate, with warm days and cool nights that extend the ripening season.

Clonakilla is one of the leading estates in Australia, with an enviable reputation for Shiraz/Viognier. Clonakilla means ‘meadow of the church’ in Gaelic and is the name of the founder’s grandfather’s farm in County Clare, Ireland. In 1971, Dr John Kirk planted the Clonakilla vineyard at Murrumbateman, 40 kilometres north of Canberra, after his scientific curiosity led him to question why vines were not being grown in this area. His research showed that the soil and climate seemed suited to certain varieties. In 1991, Tim Kirk, the fourth of John’s six sons, travelled to the Rhône Valley. There he tasted a number of inspirational wines, including Marcel Guigal’s single vineyard blends. Inspired by these Côte-Rôtie wines, he began including a small amount of Viognier in the Clonakilla Shiraz from 1992. Tim took over full responsibility for winemaking at the 12 hectare family farm in 1997. Clonakilla now produces about 12,000 cases per year, which sell out year after year.