Mr Killerman, as a young Mort Mitchell called him, lived alone in a humble tin shed in the hills behind the Kilikanoon Cellar Door. Entirely self-sufficient, he grew his own fruit and vegetables and roamed the valley for his meals with rabbits being his favourite gourmet treat.
Mort grew to know and respect this man of the bush, learning the secrets of the land and how to become one with the environment. The Killerman's Run range of approachable wines showcases the distinguished and varied terroir of the Clare Valley and the Kilikanoon philosophy of uncompromised quality and consistency.
Fermented at cool temperatures for 3 weeks with an aromatic yeast strain. The ferment was arrested prior to complete dryness to give a hint of additional texture and roundness nicely balanced by naturally retained, crisp acidity.
Made in a classic Clare Valley regional style primarily from carefully selected vineyards in the Watervale sub region.
Pale straw in colour with youthful green tints and a brilliant clarity.
Lifted and intense, featuring fresh limes, floral notes, lemon curd and granny smith apples in abundance.
A classic Clare Valley Riesling in every sense, beautifully poised and measured, the combination of fresh limes and lemon essence carrys forward from the nose superbly supported by crisp natural acidity and a green apple finish.
This year, our Rosé was made as a cuveé of two old grenache vineyards, one adjacent the old Watervale Hotel and the other, a vineyard in Leasingham that was planted in 1944.
Both vineyards are planted on deep loam over limestone soils that tend to produce larger berries with higher juice to skin ratios, producing perfect fruit to create a crisp, dry and flavoursome Rosé.
Both vineyards were harvested a little earlier than normal for Grenache, to achieve a savoury, cherry, almost chalky flavour spectrum. This, coupled with crisp natural acidity and an off-dry finish, has a created a refreshing and youthful Rosé. Both parcels were given just one hour skin contact in the press before being gently pressed off and cool fermented for three weeks.
Very pale in colour with salmon tints and a brilliant clarity, almost translucent in appearance.
Lifted cherries, savoury nuances and spring garden perfume fill the nose.
Raspberries and rose petals with a crisp dry finish, this style is best enjoyed young and fresh.
A local blend sourced mostly from our cool climate Skilly Valley vineyard near the picturesque Kilikanoon cellar door with an addition from our high altitude Trillians Hill vineyard in Penwortham.
Once harvested, each parcel was kept separate, drained and very lightly pressed before the juices were cold settled. The racked juices were fermented cool at 14 degrees for three weeks before one parcel had its ferment arrested just before dryness, leaving a small amount of retained grape sugar to provide the final cuvée with some additional texture and structure.
Pale straw with some subtle ‘Gris’ tints to its appearance. Brilliant in clarity.
Lifted aromas of Japanese pear, green apple, cinnamon spice and fresh quince enliven the nose.
Fresh and lively with a rounded texture and a fine acidic backbone, the palate beautifully combines the fresh flavours of green apples, international pears and ‘just picked’ quinces with the exotic spicy undertones of cinnamon and cloves, in a long and indulgent finish.
Semillon has been grown in the Clare Valley for many years and just like its sibling Riesling, it thrives in elevated landscapes, fertile soils and higher natural rainfall areas. The 2017 vintage was generally cool with intermittent rainfall leading up to and across the harvest period. These favourable conditions significantly slowed down the harvest, retaining higher levels of natural acidity, fruit freshness and intensity of flavour.
The fruit was harvested at night when cool, gently drained and lightly pressed, then allowed to cold settle before racking and warming the juice to ferment. Starting off in stainless steel, the fermenting wine was allowed to complete its journey in a selection of new and more seasoned French oak hogheads. Further barrel maturation and twice weekly lees stirring gives the wine more complexity and creamy textural qualities.
Very pale straw in colour with youthful green tints; of brilliant clarity and appearance.
Overwhelmingly citrus driven in flavour, the nose features lifted lime and lemon zest, subtle kitchen spices, subtle oak nuances and hints of cut grass.
The palate is both primary and complex in design with fresh lemons and limes perfectly in sync with the creamy yoghurt characters, crisp acidity and sublime French oak in the background. This is a wine that can be enjoyed young and fresh or benefit from further careful cellaring.
Released as our finest Riesling cuveé of the vintage, the 2017 Mort’s Reserve was chosen from a single block on our famed Mort’s Block vineyard. Planted in 1970, it’s red loamy topsoil over the much deeper limestone base and east – west orientated rows are the perfect ingredients from which to craft this wine.
Showcasing the most distinguished and famous of Kilikanoon’s terroir, the vineyards hand-picked and hand-pruned philosophy has been transformed by the winemaking process into a Reserve Riesling of style, grace and complexity with a seriously long cellaring potential ahead of it.
Very pale straw with youthful green tints; brilliant in clarity and almost translucent in appearance.
Fresh limes, hints of sweet melon, lemon curd and a restrained floral elegance overwhelm the nose.
Made in a true Reserve style, the flavours of freshly cut limes, lemon meringue, grapefruit rind and a tightly wound core of piercing natural acidity deliver above all expectations. A fine, long and persistent palate that is built to age.