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Why do we love this wine?

“Clonakilla at its best.” 


Black Cherry
Dark Chocolate

These are the words Halliday used to sign off his review of this vintage, of what’s considered beyond doubt one of our country’s greatest reds. He follows with: “Tim Kirk nails it when he writes of a line of pure spice running through the bouquet and palate - I would simply add ‘and the aftertaste’ because this has superb length and texture, replete with red berry flavours.”

Now, if you’re like us, $100 is still a bit of money for vino. But when you’re looking over Clonakilla’s shoulder at its international competitors (mostly fancy Côte-Rôtie) up at a few hundred a bottle, it’s incredible value.

2017 for Tim Kirk was a cool and classic year, and the result, as Tyson Stelzer says, is “gloriously fragrant and elegant” and “set to go down as a long-lived Clonakilla.”


Nick Stock, JamesSuckling.com
James Halliday
Campbell Mattinson
Tyson Stelzer
Top 100 Wines of 2018
5 red star Halliday rated winery

My youngest, most rambunctious son was born in 2017. I’ll be buying some of this now, as one of the most irrefutable investments in his future possible. If he doesn’t share all six bottles with me, he’s disowned though. 

Jokes. He doesn’t even know about them yet, and I might change my mind. And once it’s in the cellar, it’s a sunk cost. Danger, Will Robinson. 

Only time will tell if my patience is a virtue... or temptation wins the day. Lucky there are six. 

James Halliday: “A co-fermented 94/6% blend. The hue is good, although not deep - pinotish. Tim Kirk nails it when he writes of a line of pure spice running through the bouquet and palate - I would simply add ‘and the aftertaste’ because this has superb length and texture, replete with red berry flavours. Clonakilla at its best.”

Tyson Stelzer: “A gloriously fragrant and elegant Clonakilla is the blessing of a classic cool year, brimming with rose petal and pot pourri. A delightful core of morello cherry and wild strawberry fruit glides seamlessly through a lingering trail of powder-fine tannins. It’s set to go down as a long-lived Clonakilla. Drink 2022-2037.”

Campbell Mattinson: “Australian Grand Cru Shiraz. It has both lightness and power; it has wooden racks of spice set into deep cupboards of black cherry; it has anise; it has forest berries, it has florals and it has meat, though all of it sits in the one, neat, tidy room. Tannin is so fine and so bright with spice that it sits like gold thread in an evening gown. It’s a wine of shadows and a wine of light; of shadow and of joy. Pour a glass and behold its beauty, for it is rich in that.”

Nick Stock: “The palate is immaculately detailed, long and silky with flavours of blackberries, red cherries, red plums, dark cherries and dark chocolate. The palate is delivered with steady elegance and power, showing unwavering build and a seemingly never-ending trail of fresh and spicy fruit flavours. With the most immaculate tannins, too. The real soul of this wine shines through in this perfectly simpatico vintage. Fascinating to drink now, but it is best to give it some time. Try around 2025.”
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Wine Nerd Stuff
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.


Canberra District
Alcohol by Vol.
Bottle Vol
Blend Info
94% Shiraz, 6% Viognier
Serving Temp.


From the producer




Food Union
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...

Goes with

Rich Sauces