Clonakilla
Summary
Clonakilla is a family-owned pioneer of Australian cool-climate winemaking, producing approximately 10,000 cases annually from their 30-hectare Murrumbateman estate at 600 meters elevation, with particular focus on their flagship Shiraz Viognier that showcases the granite soils and significant diurnal temperature variation. Their winemaking philosophy emphasizes minimal intervention with techniques including hand-harvesting, partial whole-bunch fermentation, indigenous yeasts, and French oak aging—an approach that revolutionized Australian Shiraz by prioritizing elegance and site expression over power.
Heritage & Leadership
Clonakilla was established in 1971 when John Kirk, a research scientist with CSIRO, planted vines on a 44-acre farm near the village of Murrumbateman, 40 kilometers north of Canberra. The name "Clonakilla" derives from Kirk's ancestral home in County Clare, Ireland. As one of the pioneering vineyards in what would later become the Canberra District GI (Geographical Indication), Clonakilla's first vintage was produced in 1976 from Riesling and Cabernet Sauvignon.
A pivotal moment in Clonakilla's history came in 1991 when John's son Tim Kirk, after completing oenology studies, traveled to the Rhône Valley in France. There, his experience with the traditional Shiraz (Syrah) and Viognier co-fermentation at Domaine Guigal's Côte-Rôtie inspired him to introduce this technique to Australia. The first Clonakilla Shiraz Viognier was released in 1992.
Tim Kirk officially took over as Chief Winemaker in 1997, continuing to refine the winery's approach while maintaining its focus on cool-climate viticulture. Under his direction, Clonakilla has expanded its vineyard holdings and production facilities while maintaining a commitment to site expression. The Kirk family maintains full ownership of the operation, with several family members involved in various aspects of the business.
## Vineyards & Wines
Clonakilla's home vineyard in Murrumbateman sits at an elevation of 600 meters above sea level, contributing to the cool climate conditions that define the Canberra District. The property encompasses 30 hectares under vine, planted predominantly on decomposed granite soils with varying clay content. The continental climate features warm days and cool nights during the growing season, with an average annual rainfall of 630mm.
The vineyard is planted to multiple varieties, with Shiraz comprising approximately 40% of plantings, followed by Viognier, Riesling, and smaller blocks of Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay, Pinot Noir, Marsanne, and Roussanne. The original Shiraz plantings date back to 1971, with subsequent plantings added through the 1980s and 1990s.
Clonakilla produces a focused range of wines, with the flagship Shiraz Viognier leading the portfolio. This wine typically contains 5-6% Viognier co-fermented with Shiraz. Other significant wines include a single-vineyard Shiraz from the Murrumbateman vineyard, Riesling from the original 1971 plantings, and a Viognier. The winery also produces a second-label range called "Hilltops" sourced from vineyards near Young, NSW, approximately 140 kilometers from the home vineyard.
Annual production remains deliberately limited, with approximately 10,000 cases produced across all wines, allowing for detailed attention to each vineyard block and fermentation lot.
## Philosophy & Practice
Clonakilla's winemaking philosophy centers on expressing site character through minimal intervention practices. In the vineyard, traditional viticulture focuses on canopy management tailored to the cool climate conditions, with particular attention to achieving physiological ripeness while maintaining natural acidity.
For the flagship Shiraz Viognier, hand-harvesting is followed by partial whole-bunch fermentation (typically 20-30%) in open-top fermenters. The inclusion of whole bunches adds structural complexity and aromatic lift to the finished wine. Fermentation occurs with indigenous yeasts, and the wine undergoes daily hand-plunging during its 2-3 week maceration period. Maturation takes place in French oak barrels (30-35% new) for 12-18 months before bottling without fining or filtration.
The Riesling follows a different protocol, with gentle whole-bunch pressing and cool fermentation in stainless steel tanks to preserve varietal character and site expression. This wine sees no oak contact and is bottled early to maintain freshness.
Clonakilla implements sustainable farming practices throughout their vineyards, including water conservation through drip irrigation, inter-row cover crops to improve soil health, and integrated pest management to reduce chemical inputs. The winery facility, expanded in 2016, was designed with gravity-flow principles to minimize pump usage and energy consumption.
Temperature control during fermentation is achieved through a combination of traditional methods and modern technology, with white wines fermented at cooler temperatures (12-15°C) than reds (22-28°C) to preserve aromatic compounds and manage extraction rates appropriate to each variety.
Vineyards & Wines
Clonakilla's home vineyard in Murrumbateman sits at an elevation of 600 meters above sea level, contributing to the cool climate conditions that define the Canberra District. The property encompasses 30 hectares under vine, planted predominantly on decomposed granite soils with varying clay content. The continental climate features warm days and cool nights during the growing season, with an average annual rainfall of 630mm.
The vineyard is planted to multiple varieties, with Shiraz comprising approximately 40% of plantings, followed by Viognier, Riesling, and smaller blocks of Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay, Pinot Noir, Marsanne, and Roussanne. The original Shiraz plantings date back to 1971, with subsequent plantings added through the 1980s and 1990s.
Clonakilla produces a focused range of wines, with the flagship Shiraz Viognier leading the portfolio. This wine typically contains 5-6% Viognier co-fermented with Shiraz. Other significant wines include a single-vineyard Shiraz from the Murrumbateman vineyard, Riesling from the original 1971 plantings, and a Viognier. The winery also produces a second-label range called "Hilltops" sourced from vineyards near Young, NSW, approximately 140 kilometers from the home vineyard.
Annual production remains deliberately limited, with approximately 10,000 cases produced across all wines, allowing for detailed attention to each vineyard block and fermentation lot.
## Philosophy & Practice
Clonakilla's winemaking philosophy centers on expressing site character through minimal intervention practices. In the vineyard, traditional viticulture focuses on canopy management tailored to the cool climate conditions, with particular attention to achieving physiological ripeness while maintaining natural acidity.
For the flagship Shiraz Viognier, hand-harvesting is followed by partial whole-bunch fermentation (typically 20-30%) in open-top fermenters. The inclusion of whole bunches adds structural complexity and aromatic lift to the finished wine. Fermentation occurs with indigenous yeasts, and the wine undergoes daily hand-plunging during its 2-3 week maceration period. Maturation takes place in French oak barrels (30-35% new) for 12-18 months before bottling without fining or filtration.
The Riesling follows a different protocol, with gentle whole-bunch pressing and cool fermentation in stainless steel tanks to preserve varietal character and site expression. This wine sees no oak contact and is bottled early to maintain freshness.
Clonakilla implements sustainable farming practices throughout their vineyards, including water conservation through drip irrigation, inter-row cover crops to improve soil health, and integrated pest management to reduce chemical inputs. The winery facility, expanded in 2016, was designed with gravity-flow principles to minimize pump usage and energy consumption.
Temperature control during fermentation is achieved through a combination of traditional methods and modern technology, with white wines fermented at cooler temperatures (12-15°C) than reds (22-28°C) to preserve aromatic compounds and manage extraction rates appropriate to each variety.
Philosophy & Practice
Clonakilla's winemaking philosophy centers on expressing site character through minimal intervention practices. In the vineyard, traditional viticulture focuses on canopy management tailored to the cool climate conditions, with particular attention to achieving physiological ripeness while maintaining natural acidity.
For the flagship Shiraz Viognier, hand-harvesting is followed by partial whole-bunch fermentation (typically 20-30%) in open-top fermenters. The inclusion of whole bunches adds structural complexity and aromatic lift to the finished wine. Fermentation occurs with indigenous yeasts, and the wine undergoes daily hand-plunging during its 2-3 week maceration period. Maturation takes place in French oak barrels (30-35% new) for 12-18 months before bottling without fining or filtration.
The Riesling follows a different protocol, with gentle whole-bunch pressing and cool fermentation in stainless steel tanks to preserve varietal character and site expression. This wine sees no oak contact and is bottled early to maintain freshness.
Clonakilla implements sustainable farming practices throughout their vineyards, including water conservation through drip irrigation, inter-row cover crops to improve soil health, and integrated pest management to reduce chemical inputs. The winery facility, expanded in 2016, was designed with gravity-flow principles to minimize pump usage and energy consumption.
Temperature control during fermentation is achieved through a combination of traditional methods and modern technology, with white wines fermented at cooler temperatures (12-15°C) than reds (22-28°C) to preserve aromatic compounds and manage extraction rates appropriate to each variety.