Being a single vineyard wine, the Kelly Grenache beautifully brings to life the special characteristics of its cool elevated site, east of the town of Sevenhill.
The slightly warmer ripening conditions of 2013 has given the wine slightly more weight and tannin structure, whilst the cooling night time temperatures, further influencing the perfume and fruit length so admired of this variety.
Once again, the old adage that great wines are created in the vineyard, perfectly sums up the 2013 Kelly Grenache. Its 1932 planted pedigree, its unique location and its bush vine, hand pruned and hand picked. make the winemaking part so much easier.
At Kilikanoon we love our Grenache and coming across this old gnarled vineyard first in 2012 has given our Grenache portfolio another impressive string to our bow.
Brick red in colour with youthful crimson hues.
Perfumed notes of cherries, cocoa and dried herbs saturate the nose, further enhanced and supported by the subtle nuances of seasoned French oak char.
The variety's signature characters of balance, poise and expression are perfectly on display, in a palate that is brimming full of dark cherry fruits, hints of fresh Liquorice, savoury notes, and seamless french oak integration.
James Halliday's Australian Wine Companion 2017
- 95 Points
- James Halliday
- 93 Points
- Subtle, ethereal and stylish, this fragrant, meaty and musky grenache reveals aromas of licorice, sweet red cherries, blood plums, baked earth and a hint of mint. It's generous and juicy, round and mouthfilling, with and opulent but medium to full-bodied presence of fruit supported by firmish, powdery tannins that extend with length and drive towards a gentle finish.
Wine & Spirits Magazine USA, October Edition
- 90 Points
- Kilikanoon started working with this vineyard east of Sevenhill in 2012, when the bush vines had just turned 80. In the warm 2013 season, the pure red fruit of grenache meets tarry scents, as well as the pointedly green, eucalyptus forest scents that mark it as coming from a high-elevation site. That colorful spectrum of flavors narrows to a red glow in the finish, hinting at freshness, lasting with complexity.
Cellaring: Potential of at least 15 - 18 years with careful cellaring