KALLESKE

In South Australia's Barossa Valley, the Kalleske family have been farming and growing grapes since the 1800s near the village of Greenock. They are one of the regions leading grapegrowing families consistently growing some of the Barossa's best quality grapes. After five generations of growing grapes, winemaker and sixth generation family member, Troy Kalleske, established the Kalleske winery and created the Kalleske label. The winery is situated on the family estate where open top fermenters, basket press and barrel store ensure the vineyard realises its full potential as wine. The vineyard is managed by Troy's father, fifth generation grapegrower, John Kalleske, who has over forty years experience tending the vineyard. The 100 acre vineyard is planted to Shiraz, Grenache, Cabernet Sauvignon, Semillon and Chenin Blanc. Vines vary in age with the oldest vineyard dating back to 1875 and an overall average vine age of about 50 years. The vineyard is low yielding and all grapes are grown organically. There are five wines in the Kalleske range. Clarry?s Barossa White is a blend of Semillon and Chenin Blanc and its partner Clarry?s Barossa Red is a Grenache Shiraz blend. The Greenock Shiraz is a single vineyard wine, made from a superb Shiraz block on the Western edge of the Greenock Creek. The Old Vine Grenache is from a small dry-grown vineyard planted as bush vines on the Kalleske farm in 1935 and the Johann Georg Shiraz is made from a dry-grown vineyard planted on the farm in 1875. All wines are estate grown and vinified with minimalistic winemaking techniques used to fully capture the essence of the vineyard allowing genuine hand made estate wines to be produced.

Shiraz Greenock
Kalleske Greenock Shiraz is sourced from a single vineyard, located on the Western edge of the Greenock Creek in the Northern Barossa Valley. The vineyard consists of shallow, sandy loam soil over superb deep red clay and limestone, providing ideal conditions for Shiraz vines. Following picking, the Shiraz grapes are destemmed into open-top fermenters. The must is fermented warm (up to 30 degrees celsius) with gentle hand pumpovers twice daily for extraction of colour and flavour. During fermentation, periodic rack-and-returns are employed to impart oxygen which aids colour and flavour stability. The wine is fermented on skins for approximately seven days and it is gently basket pressed between one to two baume allowing fermentation to complete in barrels for added complexity. Greenock Shiraz is matured in a combination of new and used American and French oak hogsheads for eighteen to twenty two months prior to bottling.
2002 January Arrival
" The black/purple-colored 2002 Shiraz Greenock emerges from a young vineyard planted on sandy, loamy soil. A tour de force in winemaking, it is a full-throttle, classic Barossa Shiraz that brings to mind some of Rockford?s single vineyard offerings. Great minerality intermixed with fabulous blackberry and cassis fruit and subtle background oak backed up by a sensational texture as well as a long, heady finish make for a spectacular wine that should age effortlessly for 10-15 years." 96 Robert parker, The Wine Advocate #155
2003 January Arrival
"A barrel sample of the 2003 Shiraz Greenock appears to be a virtually perfect wine. If it makes it into the bottle with minimal clarification, it will be one of the leading candidates for Barossa?s ?Shiraz of the Vintage? in 2003." 96-100 Robert parker, The Wine advocate #155

Clarry's White
Clarry?s Barossa White is named in honour of winemaker Troy Kalleske?s eighty six year old Grandfather, Clarence ?Clarry? Kalleske, who farmed the Kalleske vineyards from the late 1920s until his retirement in the 1990s. Clarry was the fourth generation member to tend the vines on the Kalleske family farm, established by his great grandparents who migrated from Prussia to South Australia in 1838 aboard the Prince George. Clarry?s Barossa White is a blend of Semillon and Chenin Blanc, both growing along the banks of the Greenock Creek on the Kalleske farm. The soil of both vineyards is shallow sand with clay subsoil.
2004 January Arrival
Following the cool night harvesting of the Chenin Blanc and morning hand-picking of the Semillon, the grapes are crushed, pressed and the juice immediately cooled to retain the fresh fruit vibrancy. The juice is cold settled for forty-eight hours followed by a cool fermentation with light grape solids incorporated for added complexity. The wine is bottled shortly after fermentation to fully capture the freshness of the grapes and is sealed with a screw cap to retain maximum vibrancy.

A Grateful Palate Selection