Clare Valley $58.00

A blend of, Cabernet 60% and shiraz 40% 

For me it doesn’t happen often enough these days, The WOW factor a wine that stops me in my tracks and makes me take notice of what’s going on in my mouth.

I have been working my way through the Kirrihill Clare Valley range for the last week or so at my own expense, I would like to point out just in case some of you are thinking my comments can be influenced and paid for.  

No such luck, as, I am not that famous as yet, such is the shame, because let it be known, I am more than willing to drink your wine. 

This blend has impressed me as did the Riesling. 

This is Australia’s most famous wine blend and it’s a cracker example of the iconic Cabernet – Shiraz blend; The cabernet adds floral notes to the wine along with the acidity and tannins – violets are a strong point as are the sweet-smelling dried flowers, and the ripe black fruits on the nose. 

The Shiraz adds body and some punchy dark red berries and a little white pepper on the nose that is also present on the plate.

This wine is expressive, to say the least with very generous layers of well-balanced fruit. The tannins are super fine as is the acid.

The wine has opened up quickly over the last hour or two, becoming softer although there are some mouth-puckering moments of wooded lemon-like acid notes on the back palate.

The wine is developing ripe sweetness with further air as it opens up. So, I will put the cap back on and will look at its tomorrow. 

Wine Fact:

Someone at Kirrihill HQ must think that this wine will age for 10 or more years.

How do I know that I hear you ask? 

The bottle is the giveaway the glass is so dam thick and heavy and it is under a Stelvin enclosure.  

This an indication the winemaker expects longevity from this blend, clearly 10 or more years for starters as there is $10.00 worth of glass used in the making of the bloody bottle.

Day 2 

The wine opened up the next day much softer than I was expecting the tannins and acid have backed off and the fruit was doing all the talking.

Day 3 

Now and a softer version of the flavours occurring at the beginning when I first opened the bottle has returned, the original wow factor that is the Cab / Shiraz blend on opening is there, a lot softer now, but still very enjoyable.

I want to tuck a few bottles of this away and give it 10 years in the cellar just to see what direction it will take.

I enjoyed this wine with slow-cooked diced Lamb in a rich brown beer and molasses sauce with potatoes.  

Food Fact:

Only use a teaspoon of molasses in this dish as it will give it that rich hint. 

Don’t be tempted to use any more as it will end up far too sweet for the wine.

the Rot has set in.

Michael Lillis