Clonakilla Hilltops 2002

[Wizz]

Some indifferent reviews of this floating around, thought I'd better try one.

Purple, but a bit cloudy? Nose has something feral and salami like about it, some clove white pepper and spice. Sweet juicy blackberries and plum on the front palate, and a whiff of white pepper which speaks of a dash of Viognier. Savoury notes come next which I think is a bit of oak char, and at 27 degrees room temperature the 15% Alcohol is showing just a little. The tannin on the finish starts out a little piney, but ends up chalky. Good wine, even very good. DonÂ’t see this as a long term ager though, 3 or 4 years.

Cheers

Andrew

[lantana]

Hey Wizz,

Has Tim added some Viognier to the Hilltops, he usually doesn't? I've enjoyed many bottles of the 2001 Hilltops, even though it is a bit over the top & feral.

lantana

[Wizz]

Hey Wizz,

Has Tim added some Viognier to the Hilltops, he usually doesn't? I've enjoyed many bottles of the 2001 Hilltops, even though it is a bit over the top & feral.

lantana

Lantana,

I didnt buy this from his list, and cant find any reference to any Viognier in any material. jsut an inference from the nose and palate, a white pepper and apricot nuance that I sometimes get with a little bit of Viognier.

Having said all that, I've also picked up apricot in Barossa Shiraz which I know have no viognier in them.


Cheers

Andrew

[Jakob]

....at 27 degrees room temperature the 15% Alcohol is showing just a little. The tannin on the finish starts out a little piney, but ends up chalky. Good wine, even very good. DonÂ’t see this as a long term ager though, 3 or 4 years.

Andrew, if this is one bottle of several that you have, I would love to know how it is at a more suitable temperature, say around the 20 degree mark. I suppose it'll be a long while before you crack the next one though

[Wizz]

....at 27 degrees room temperature the 15% Alcohol is showing just a little. The tannin on the finish starts out a little piney, but ends up chalky. Good wine, even very good. Don’t see this as a long term ager though, 3 or 4 years.

Andrew, if this is one bottle of several that you have, I would love to know how it is at a more suitable temperature, say around the 20 degree mark. I suppose it'll be a long while before you crack the next one though

Funnily enough, I went back to the bottle last night, when it was a lot cooler, 22 or so, and it was a much better wine. The salami characters were substantially gone, the fruit was purer, and the chalky finish had also cleaned up to some fine grained tannins, and the Alcohol was far less obvious.

Much better.

AB