Kilikanoon have come up with yet another awesome vintage of Watervale wonder. It’s crystalline in its brilliance - sparkling, clear and precise. Then beyond the facade is where it really starts to shine. It’s like a walk through a citrus orchard, with some jasmine carried in on the breeze from afar. There’s massive scope for cellaring, too. It’ll cut through some real rich, oily dishes with ease as a young wine. Then as a mature wine, after ten years or more, it’ll handle itself with great dignity around more complex food. I’m thinking unagi!
Full price $26.00 from the winery on 31 January 2019.
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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
- 100% Riesling
- 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...
Chicken and sesame salad
- 1 barbecued chicken
- 120g baby spinach, washed, dried
- 1 large carrot, peeled, thinly sliced
- 4 green onions, thinly sliced
- 2 bunches asparagus, trimmed, cut into thirds
- 1 tablespoon sesame seeds, toasted
- 1/3 cup fresh orange juice
- 2 tablespoons tahini
- Remove flesh from chicken. Shred chicken. Place into a bowl. Add spinach, carrot and onions.
- Half-fill a frying pan with water. Bring to the boil over medium heat. Add asparagus. Cook until just tender. Drain. Refresh under cold water.
- Make dressing Whisk together orange juice, tahini, and salt and pepper.
- Add asparagus and dressing to chicken mixture. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...