Clarry’s is produced in South Australia's Barossa Valley, by the Kalleske family who have been farming and growing grapes since the 1800s. Clarry’s is named in honour of winemaker, Troy Kalleske’s, eighty nine 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. Many years were spent by Clarry pruning, hand-picking and nurturing the Kalleske vineyards. All grapes are entirely sourced from the Kalleske family farm, situated on the banks of the Greenock Creek in the North-Western Barossa Valley. A genuine family estate wine, capturing the splendid fruit of Clarry’s vineyards.

Vineyard: Clarry’s is a blend of two vineyards, Semillon (50%) and Chenin Blanc (50%), both from the Kalleske farm at Greenock in the Barossa Valley's North-West. The soil of both vineyards is shallow sand with clay subsoil.

Growing Season: 2007 was a drought affected vintage with a warm growing season and one of the driest winters on record. Intermittent summer rainfall refreshed the vines and enabled them to remain remarkably vibrant and take them through to ripening and harvest. The drought conditions resulted in reduced yields by about thirty percent but importantly quality from 2007 is very good.

Winemaking: The grapes were harvested in the cool of the night. They were then whole bunch pressed with the juice immediately cooled to retain the fresh fruit vibrancy. After three days of cold settling, the juice was racked with light grape solids for added complexity and then fermented cool for two weeks. Post fermentation lees stirring was employed briefly to enhance texture and mouthfeel. The wine was bottled early while young and fresh, fully capturing the freshness of the grapes.



“88 points… The 2007 Clarry’s White is composed of 50% Semillon and 50% Chenin Blanc from vines yielding a modest 2 tons per acre. Light straw-colored, it delivers aromas of spring flowers, melon, and lemon-lime. Light to medium-bodied, the wine has dry flavors, ample ripe fruit, good acidity, and a moderately long finish. Drink it with fish courses over the next 1-2 years”---Jay Miller, Robert Parker’s The Wine Advocate