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Kilikanoon Covenant Shiraz 2004

Syrah/Shiraz from Clare Valley, Australia
  • RP94
  • RP93
  • JH92
  • WS92
  • WS93
  • JH93
  • RP91
  • RP92
  • JH92
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Winemaker Notes

"The spectacular 2004 Shiraz Covenant, essentially declassified fruit not used for the Shiraz Oracle, spent 22 months in 80% French and 20% American 300 liter hogsheads. In fact, Kilikanoon does not use any small barrels, preferring the larger 300 liter vessels. Perhaps that accounts for the glorious levels of fruit and subtle oak influence in even the more expensive cuvees that are aged in 100% new oak. The dense, plum/purple-hued, full-bodied Shiraz Covenant exhibits notes of tapenade, blackberries, asphalt, truffles, and roasted meats. With a gorgeous texture as well as good opulence, vibrancy, and definition, it can be consumed over the next 7-10 years."
-Wine Advocate

The fruit for the "Covenant" Shiraz was handpicked from four dry-grown premium vineyards located in the Leasingham district of the Clare Valley. Traditional methods of vinification were used through the winemaking process, fermentation taking place in small open vats and gently processed through a basket press. The wine spent twenty-four months maturation in French and American oak hogsheads before careful blending and bottling.

Intense, inky / crimson red with distinct youthful, purple hues. Lifted sweet plum and berry fruits combine and integrate with the menthol, char and smoky oak characters. A great example of a full-bodied Clare Valley Shiraz, the palate being richly layered and textured. Chocolate and plum fruits create sweetness with classy French and American oak integrates and supports providing seamless length and flavor persistence. Cellaring potential of at least 12 – 15 years.

Critical Acclaim

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RP 94
The Wine Advocate

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Kilikanoon

Kilikanoon

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Kilikanoon, , Australia
Kilikanoon
Founded in 1997 by Kevin Mitchell, Kilikanoon is a boutique Clare Valley winery with an international reputation for producing regionally expressive, terroir-driven wines. The Kilikanoon property, featuring a circa 1860s stone cottage housing Kilikanoon tasting room, was originally settled by early English migrants who named it after an historic old mansion in Cornwall. On purchasing the property in the 1990s, Kevin Mitchell inherited 30 year old Shiraz, Cabernet, Grenache and Riesling vineyards, many of which were planted by his father, Mort, in the 1960s. Fifteen years on, with the addition of partners Nathan Waks, a principal cellist with the Sydney Symphony, and Bruce Baudinet, Managing Director of Oracle Estates, Kilikanoon is rated by US and Australian critics as one of the Clare Valley's outstanding wineries, producing bracingly intense and long-lived Rieslings, along with powerful, yet balanced, Shiraz, Grenache and Cabernet Sauvignon.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

GEN111005_2004 Item# 89060

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