Ideally situated in the 'Eastern Hills' Clare sub-district (only a theoretical sub-district at this stage), Kirrihill has always made solid, good value wines. The only challenge is that they've never quite been able to rise above that state, the wines drinkable if somewhat unexciting.
Much of it comes down to process methinks, the bulk of the wines made from grapes grown on vineyards with higher yields, said grapes picked by machines, the juice then fermented in big, rough roto-fermenters and finally bottled in large quantities. The resultant wines are packed full of flavour and very well priced, yet ultimately just missing some love.
Still, that doesn't mean bad drinks, particularly amongst the top tier wines such as this one. Lots of juicy red plum fruit here, with sweet chocolate icecream oak and that open, Mint-Slice-over-stewed-plum regional combo. The palate is rich, mid-weight and thick, the fruit easy, plump and slightly dried, the rough tannins rounding everything out with a quick thump before a shortish finish.
Driven by its mid palate, this is quite easy drinking and serviceable stuff. I just wish it tasted more like it had been made by people.
Drink: Now - 2017
Score: 16.5/20, 88/100
Would I buy it?: No.
2009/10 WCA Wine Journalism 'Young Gun; Wine Judge; Gourmet Traveller WINE and Breathe Hunter Valley magazine contributor; LattéLife & The Retiree columnist; National Liquor News tasting panellist and Chablis lover who fell into the liquor industry chiefly to buy cheap beer.
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