Clonakilla Shiraz Viognier
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Australia's benchmark co-fermented Shiraz Viognier, born in the cool hills of the Canberra District and rivalling the great wines of Côte-Rôtie.
Clonakilla Shiraz Viognier is Australia's definitive co-fermented Shiraz Viognier, produced from a 600-metre vineyard in the Canberra District. First made in 1992 after Tim Kirk visited Côte-Rôtie, it holds Exceptional status in Langton's Classification and routinely scores 98 points from major critics.
- First produced in 1992, one of the earliest Shiraz Viognier blends in Australia
- Co-fermented blend of approximately 94-95% Shiraz and 5-6% Viognier
- Vineyard sits at 600 metres elevation in Murrumbateman, Canberra District
- Classified Exceptional in Langton's Classification, elevated in 2010
- Named NSW Wine of the Year in 1999 (1998 vintage)
- Capable of ageing 15-20+ years
- Wild yeast fermentation with 22% whole-bunch inclusion in recent vintages
Origins and History
Clonakilla was founded in 1971 by John Kirk, making it the first commercial winery in the Canberra District. The first wines were produced in 1976, and Viognier was planted at the estate in 1986. The Shiraz Viognier blend itself dates to 1992, following a formative visit by Tim Kirk to Côte-Rôtie in the Rhône Valley, where the example of Domaine Guigal's co-fermented wines provided the inspiration. The 1998 vintage was named NSW Wine of the Year in 1999, cementing the wine's reputation as a benchmark Australian red.
- Clonakilla founded 1971 by John Kirk; first wines produced 1976
- Viognier planted on the estate in 1986
- Shiraz Viognier first produced in 1992 after Tim Kirk's visit to Côte-Rôtie
- 1998 vintage named NSW Wine of the Year in 1999
Vineyard and Terroir
Clonakilla's 30-hectare vineyard sits at 600 metres elevation in Murrumbateman within the Canberra District, New South Wales. The cool continental climate delivers warm days and cool nights during the growing season, with a diurnal temperature variation of approximately 20°C and average annual rainfall of 630mm. Soils are decomposed granite with varying clay content, featuring sandy clay-loam over friable red clay with decomposed dacite subsoil. These conditions produce Shiraz with natural high acidity, fine tannins, and pronounced floral and mineral character.
- Elevation: 600 metres above sea level in Murrumbateman
- Soils: decomposed granite, sandy clay-loam over friable red clay with dacite subsoil
- Cool continental climate with approximately 20°C diurnal temperature variation
- Average annual rainfall of 630mm
Winemaking
The wine is produced using a co-fermentation technique, blending approximately 94-95% Shiraz with 5-6% Viognier in the fermentation vessel. Wild yeast fermentation is standard practice, and recent vintages incorporate 22% whole-bunch fermentation. The wine is aged in French oak with approximately one-third new oak. The inclusion of Viognier, as in Côte-Rôtie, contributes aromatic lift and helps fix colour in the finished wine.
- Co-fermentation of 94-95% Shiraz with 5-6% Viognier
- Indigenous wild yeast fermentation
- 22% whole-bunch fermentation in recent vintages
- Aged in French oak; approximately one-third new barrels
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Look it up →Classification and Reputation
Clonakilla Shiraz Viognier holds Exceptional status in Langton's Classification of Australian Wine, a tier to which it was elevated in 2010. It is widely considered the finest example of the Shiraz Viognier style in Australia and is regularly compared to the best examples from Côte-Rôtie. Multiple vintages have received 98-point scores from major international critics. The wine is built for the cellar, with an ageing potential of 15 to 20 or more years from strong vintages.
- Exceptional in Langton's Classification of Australian Wine (elevated 2010)
- Considered the benchmark Shiraz Viognier in Australia
- Multiple 98-point ratings from major international critics
- Ageing potential of 15-20+ years
Cool-climate Shiraz with pronounced violet and white pepper aromatics, lifted by the floral character of co-fermented Viognier. The palate is elegant rather than powerful, with fine-grained tannins, high natural acidity, and mineral notes from the decomposed granite soils. Red and dark fruits sit alongside spice and savoury complexity, with French oak adding subtle structure rather than overt wood flavour.
- Clonakilla Shiraz Viognier$90-120The benchmark itself; 94-95% Shiraz co-fermented with Viognier at 600m in the Canberra District.Find →
- Clonakilla Hilltops Shiraz$30-45
- Clonakilla Viognier$40-55Estate Viognier from the same Murrumbateman vineyard; shows the aromatic variety used in co-fermentation.Find →
- Co-fermentation ratio: approximately 94-95% Shiraz with 5-6% Viognier; technique mirrors Côte-Rôtie practice
- Clonakilla classified Exceptional in Langton's Classification; elevated to this tier in 2010
- First produced 1992; among the earliest Shiraz Viognier blends made in Australia
- Vineyard at 600m elevation; decomposed granite and dacite subsoils; cool continental climate with 20°C diurnal range
- Production uses wild yeast, 22% whole-bunch fermentation, and French oak with one-third new