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2013 Divinity Fortified Viognier

A special and highly sought after wine, made only in certain vintages, The Kilikanoon Divinity is sourced entirely from a small plot of Viognier on our Estate owned, Trillian's Hill vineyard, east of Penwortham in the Clare Valley.

Fortified using brandy spirit halfway through ferment, the wine then spends over thirty months ageing in old sherry hogsheads to impart further interest and complexity.

The locations high altitude of 500 meters requires the fruit to hang well into April before harvesting for it to reach its acclaimed and luscious potential.

Appearance
Deep golden straw with a honeyed meniscus.
Nose
Hints of Oloroso Sherry, honeycomb and toffee swirl around the glass.
Palate
Creatively layered and textured, the flavours of toffee, turkish delight and aged walnuts come together in a whirlpool of increasing decadence. Splashes of aged sherry and fruit nuttiness providing added weight and creaminess to the long, sweet palate. Already aged ready to serve, it will continue to improve in the cellar for 12 - 15 years more.
Bottled
November 2015
Cellaring
Potential of a further 12 - 15 years.
Alcohol
17.5%

Michael's Homemade Fig & Honey Ice Cream

A loved family recipe of smooth and creamy ice cream, improved only by a dash of Kilikanoon's Divinity Viognier - a whirlpool of toffee decadence.
Makes
1 Litre

Ingredients

  • 375ml milk
  • 375ml thickened cream
  • 50g sugar
  • 5 large egg yolks
  • Pinch of salt

Method

FIG SAUCE
  • Blitz figs (fresh or dried) until smooth.
  • Put into a saucepan with an equal amount of sugar.
  • Bring to boil and stir until sugar is dissolved.
  • Remove from heat and keep to the side to cool.
ICE CREAM
  • Heat milk, cream, sugar and yolks in saucepan and heat until it goes thick (80-88 degrees). Once it hits 89 degrees the eggs will scramble and you'll have to start again, if it doesn't reach 80 degrees it'll be icy not creamy.
  • Once thick immediately take off of stove and place saucepan into ice bath to stop the cooking process.
  • Stir in honey and salt.
  • Put in ice cream machine and run through cooling/churning cycle.
  • Once ice cream is finished the cooling process in the ice cream machine, put spoonfuls of mixture into the container you want to freeze it in.
  • In between each spoonful drizzle an amount of the fig sauce over the ice cream, repeat until all the ice cream is in the container.
  • Freeze.
  • Pour over a small glass of 2013 Divinity Viognier to serve.
Case (12)
$327.00
$0.00
+ -
Bottle
$30.00
$0.00
+ -

"He demonstrates a brilliant touch with Riesling as well as Cabernet Sauvignon and Shiraz. The cuvees produced under the 'Killerman's Run' label all represent terrific bargains"

 

Robert Parker Jr

Contact

 Cellar Door

Tel: +61 8 8843 4206

Fax: +61 8 8843 4246

cellardoor@kilikanoon.com.au 


Winery

PO Box 205, Auburn, SA 5451

admin@kilikanoon.com.au

Tel: +61 8 8849 2356

Fax: +61 8 8849 2056

Kilikanoon Wines Clare Valley, South Australia - Map