Kilikanoon have an enviable place in our hearts, because their wine consistently has a well-earned place in our glass. They were just slapped with Australian Wine Producer of the Year at the International Wine and Spirit Competition, too. So it’s not just our hearts, and our glasses. We know they fill a lot of yours, too.
And here’s a jubilantly fresh GSM that combines power with purity, plus more than a touch of class. From mature Watervale vines and with Kevin behind the wheel, get ready to be driven wild by this glorious grenache blend that holds no punches.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Clare Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Grenache, Shiraz, Mataro
- Serving Temp.
Kevin Mitchell comes from a long line of vignerons, and in 2014 was even inducted the inaugural Clare Valley Hall of Fame as Winemaker of the Year. His dad Mort even tended Kilikanoon’s Golden Hillside vineyards - including the eponymous Mort’s Block - for over 40 years. Kilikanoon was named in the Top 5 Wineries of the World (by Germany’s prestigious Selection Magazine) and Australian Winery of the Year, as well as Halliday’s Winery of the Year in 2013. Reasonable reputation, then.
Riesling lovers need look no further. If there was ever a shrine to the rizza gods then it would be in the Clare. But go beyond the pristine, dry and steely whites that made the region world famous, and you’ll find some special reds worthy of attention. Shiraz and cabernet are among the frontrunners, with examples from Kilikanoon, Jim Barry, Leasingham, Tim Adams and Skillogalee regularly receiving top marks from Sir Halliday. There’s also some pretty smart grenache, cabernet franc and cabernet malbec coming out of the region too. So if you’re into plummy, well structured red wine styles, then you’ll find rich pickings here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.