Ranked #6 of 122 2010 Shiraz Viognier from Canberra District
95/100
5 Stars
Huon Hooke
A delicious and delightful red, drinking in its prime. No hurry as it seems to have many years ahead of it.
Tasted: 23/01/2024
Drink: 2024 to 2030
93 Points Robert Parker
Medium to deep garnet-purple in color, the 2010 Shiraz Viognier displays notes of spiced blackberry preserves, mulberries and black cherry compote with hints of anise, violets, peach blossoms and pepper. Medium to full-bodied, it offers a great concentration of ripe blackberry and black cherry flavors tinged with allspice and vanilla. The structure is seamless with a medium to firm level of velvety tannins and medium to high, pleasantly refreshing acid, finishing long and spicy. It’s drinking very well now in this primary state, though it should cellar gracefully to 2022+.
Source: Robert Parker (Robert Parker Wine Advocate) by Lisa Perrotti-Brown. April, 2012
95 Points James Halliday
Light, bright crimson-purple; a highly fragrant bouquet of red fruits and subtle spices leads into a medium-bodied palate; here more savoury characters join the red fruit flavours, lengthening the finish and aftertaste. Due for release Sept ’11. Drink to 2025.
James Halliday. June, 2023
96 Points Tyson Stelzer
An elegant, cool, spice-laden Clonakilla that I adore! Beautifully floral, swimming in violets, exotic spice sarsaparilla, tiny dark berries and white and green pepper. Taut and edgy with beautifully honed, fine-ground, granitic tannins. Sensational reflection of a cooler season. Drink 2015 - 2020.
Source: Tyson Stelzer. August, 2011
Medium to deep garnet-purple in color, the 2010 Shiraz Viognier displays notes of spiced blackberry preserves, mulberries and black cherry compote with hints of anise, violets, peach blossoms and pepper. Medium to full-bodied, it offers a great concentration of ripe blackberry and black cherry flavors tinged with allspice and vanilla. The structure is seamless with a medium to firm level of velvety tannins and medium to high, pleasantly refreshing acid, finishing long and spicy. It’s drinking very well now in this primary state, though it should cellar gracefully to 2022+. Source: Robert Parker (Wine Advocate) April, 2012 by Lisa Perrotti-Brown