The grapes used for this riesling were sourced from the famous “Mort’s Block” vineyard in the Watervale region of the Clare Valley. The heavy soil consists of a Terra-Rossa (reddy-brown colored) loam layer on a layer of limestone. The climate is classic Mediterranean with rain fall concentrated in the months between May and October. Harvest yield is 3 to 3.5 tonnes per acre and takes place at the end of March when the flavor of the grape, the balance between the acidity and sugar is at its peak. Mort’s Block Riesling is pale straw in color with distinct green tints. Intense aromas of limes and lemons dominate with underlying floral and perfumed notes. The wine is dry with a crisp acid balance and a lingering finish.
■ Grape Variety
Killikanoon has established itself as one of the real superstars of the Clare Valley. Owner and head of winemaking, Kevin Mitchell has had winemaking experience in many international and domestic wineries ranging from Krondorf, d’Arenberg, Kingston Estate and Orlando to BRL Hardy, Kendal Jackson and Willamette Valley (USA). In 1998 he released the first 2 wines under the Kilikanoon name.
The Mitchell family has been growing grapes in the Clare Valley for more than 30 years and in 1997 Kevin purchased the facility known as Kilikanoon. The main grape varieties, Shiraz, Riesling and Cabernet were planted on Mort’s Block and Block Road vineyards in the Leasingham area of Clare Valley 25 years ago giving them some of the oldest vines in the region.