Kilikanoon Oath Shiraz 2020
- 95
- $65
- Drink by: 2022-2032
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Sourced from the estate’s Morrison’s Vineyard, the rows are at the very top of that vineyard, along the ridge which overlooks Watervale. Similar production methods as for the Cabernet. Fermentation takes place in open fermenters for a period of seven to eight days, with twice daily pumpovers. The results are basket pressed in French oak hogsheads, again 5% are new and the other 95% two to five years of age. The wine then matures in barrel for fifteen months prior to blending and bottling, without fining or filtration. This is a dense, glass-staining purple in colour. Lovely floral and chocolate aromas are entwined with cassis, tobacco leaf, aniseed and more. A wine simply bursting with flavours that is then supple on the palate, nicely balanced and finishing with abundant but silky tannins. Good acidity and excellent length – I love this. Drink it over the next five to ten years while waiting for the Cabernet to peak.
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.
