Clonakilla Syrah 2023
- 96
- $130
- Drink by: 2025-2035
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Tiny quantities only for this stunning Syrah, but do what you can to get hold of some. Yes, sell your first born – it is worth it. Tim and his team take Shiraz from the top part of Block One for this wine, just enough to fill a single fermenter. Whole berries are fermented by wild yeasts, followed by twenty months maturing in fine-grained oak. A crimson purple hue, we have perfumes moving through exotic spices, bergamot, kirsch, smoky bacon, raspberries, cold tea and a hint of blueberries on the nose. This is fresh and bright, with focus, silky tannins, knife-edge balance and wonderful length. There is finesse and elegance and those blueberries really take hold on the palate. A ten year proposition, love it!
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
