This Shiraz is made from grapes selected from five vineyards in the Hilltops District around Young on the South Western slopes of New South Wales.

A February heat wave made life interesting for people and grape vines alike in 2014. The heat intensified the sugars, colours and flavours in the grapes and lead to 2014 producing our ripest, blackest Hilltops since the epic 2009 vintage. There is plenty of potent, dark fruit to enjoy here. Ten years in a cool cellar would do it no harm at all.

Reviews
Deep crimson-purple; unlike the colour, the moderate alcohol gives no clue about the wine, full to the brim with saturnine black fruits, the tannins part of the wine's DNA; says Tim Kirk on the back label 'Ten years in a cool cellar would do it no harm at all', my only question being what about 20 years? 95 points James Halliday - Wine Companion 2016

The chances of the 2014 vintage bettering the amazing 2013 were non-existent. But in a tasting alongside two other of Kirk’s 2014s (O’Riada Shiraz and Shiraz Viognier), Hilltops rated highly indeed – albeit in a notably chunkier style than the delicate, spicy O’Riada or plush, elegant Shiraz Viognier. However, it remains medium bodied in the Australian shiraz spectrum. And, appropriately for a red from Young, the ripe fruit flavour is reminiscent of black cherry, laced with spice and savour, with quite firm, fine tannins. Chris Shanahan - Canberra Times

Tim Kirk describes this as the ripest, blackest Hilltops shiraz “since the epic 2009″. Licorice, black cherries, a noticeable hit of viognier, a gentle lift of mint. This is a soft, generous wine, ready to rip now but with the balance and tannin to see it mature for many a year. If you’ve enjoyed Clonakilla’s Hilltops shiraz in the past, this one’s a no-brainer. If you’ve never tried it; this would be a good place to start. 93+ Points Campbell Mattinson - Wine Front