2024 Clonakilla Pinot Noir, Canberra District

A wine made in little more than a dribble, quantities are so small, but Pinotphiles would be wise to seek this out – they will be well rewarded. The clones used (Pinotphiles do love this sort of info) include 777, 115, 667, Abel and Pommard, plus an old and unidentified clone planted by John Kirk (Tim’s father and the founder of Clonakilla) in 1978. As with seemingly every wine Tim Kirk makes, there is an appearance of effortlessness here. Some winemakers have it; most do not. From the Canberra region, this is a pale crimson, lighter on the rim. Quite a savoury wine, we have fragrances of undergrowth, smoked meats, truffles, red fruits, dried herbs and cherries on the nose. This is a juicy style with fresh acidity, medium length, good focus and sleek tannins. Enjoy over the next six to eight years. Drink 2025 to 2033.

93 points Ken Gargett for Wine Pilot, May 2025

Medium ruby red colour. Dark cherry, cola and undergrowth aromatics. Dark berry fruits on entry, a dark spice line and hints of earth and bay leaf sit towards the back of the palate. Well framed by persistent tannins, allowing depth and drive to the long finish. Will offer rewards when cellared. Drink 2025 to 2034.

92 points Stuart Know for The Real Review, June 2025

Upfront, there’s plenty of energy and drive, with mouth-watering acidity. It’s not complex per se but it’s a good drink, with leafy freshness – think raspberry leaves and fresh herbs with redcurrants and some Campari/blood orange. Plus, cherries and pips with enough savoury nuances to satisfy. Drink 2025 to 2030.

91 points Jane Faulkner for Halliday Wine Companion, September 2025

Clonakilla was founded in 1971 by Dr John Kirk, an Irish-born CSIRO research scientist who planted the first vines in what would become the Canberra District. His son Tim Kirk has been chief winemaker since the late 1990s. He has guided Clonakilla to become one of Australia's most admired family wineries, with an approach that puts elegance, site expression and restraint ahead of power.

Clonakilla's home vineyard sits at 600 metres above sea level near Murrumbateman on decomposed granite soils. The Pinot Noir is made in the smallest of quantities and is a blend of five clones from the T&L block on the estate vineyard (777, 115, 667, Abel and Pommard) alongside an old unidentified clone planted by John Kirk in 1978. The 2024 season ended up being a beautiful one, with good spring rain, warm summer days, cool nights and a glorious early autumn.

The result is a Pinot of genuine character and savoury depth. The wine is pale crimson in the glass, with undergrowth, smoked meat, truffle and red cherry on the nose alongside dried herbs and a Campari-like bitter orange lift. The palate is juicy and energetic with fresh acidity, raspberry leaf and redcurrant fruit, and sleek, well-framed tannins carrying the wine to a focused finish.

A savoury, food-friendly style that rewards a bit attention. The wine's savoury depth and bright acidity sit naturally alongside earthy, umami-rich dishes; think Japanese duck ramen with a rich broth, or a wild mushroom risotto.

Drink now through 2034.