Price:  £38.95 | Case Rate: £37.00
Ex Tax: £32.46

Kilikanoon - Tregea Reserve Cabernet Sauvignon 2012


  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: Clare Valley
  • Wine Maker: Kevin Mitchell
  • Grape: Cabernet Sauvignon
  • Grape Percentage: 100%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
Duty/Vat Paid
VS: 93 (2012)

Wine tasting notes

Appearance - Inky red in colour, dense and opaque in appearance Nose - A complex and lifted aroma profile, redolent of riper cassis notes and cooler herbaceous flavours, all superbly supported by quality French oak spice Palate - Well weighted and sculptured palate, one possessing of blackcurrants, tobacco and hints of dark chocolate, classic Clare Valley tannins and seductive French oak. A reserve wine, made to cellar for many years, yet drinking beautifully now upon release

Winery Information


Kilikanoon was founded in 1997 when winemaker and proprietor Kevin Mitchell purchased the property of the same name in the hamlet of Penwortham in South Australia

Expert Reviews

Vinous/Antonio Galloni (2012)93 pts

Jul 2014 - Deep, bright ruby. Highly fragrant bouquet evokes dark fruit liqueur, potpourri, mocha and pipe tobacco, with a sexy oak spice note in the background. Smooth and expansive on the palate, offering intense cherry-vanilla and bitter chocolate flavors that are nicely lifted and sharpened by tangy acidity. Shows a real push/pull of richness and vivacity and finishes smoky, sweet and very long. -- Josh Raynolds

Vinification Notes

An excellent 2010 vintage in the Clare Valley has allowed us to create our third Reserve Cabernet in ten years. Warm days and cool nights over the harvest period slowed down the ripening process, maximising the development of the wines blackcurrant and tobacco flavours, fine tannins and seamless natural acid contribution. Kilikanoon's finest Cabernet in its portfolio with less than 300 cases produced. Low yielding fruit from two vineyards, one positioned in the warmer Leasingham district and the other around our cellar door in the cooler, more elevated Skillogalee Valley, were allowed to fully ripen, beforehand harvesting, fermentation on skins to dryness and basket pressing to new French oak hogsheads. Bottling occurred without fining or filtration.