The grapes are sourced from the Riverland and I’ve a lot more time for this than the Vermentino. Kirrihill seem to be in the process of reinventing themselves and how much improvement we see in their take on ‘alternative’ varieties over the next few years will be crucial to their overall success or failure.
Honeysuckle, preserved lemons and cheese are the main players but peaches and pineapple lurk in the wings. Acidity is perfunctory but it does brighten the corners. A slightly salty aftertaste. It is a little ponderous at times but remains worthy of recognition. 88
Tasted: March 2014