Clarry’s Barossa Red 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. Many years were spent by Clarry pruning, hand-picking and nurturing the Kalleske vineyards. Clarry’s is a blend of Grenache and Shiraz, with all grapes from the Kalleske farm. The Grenache is from low-yielding sandy soils while the Shiraz is sourced from the Greenock Shiraz vineyard. The Grenache is harvested about one month after the Shiraz and it is fermented warm in open top fermenters with hand pumpovers twice a day during fermentation. After approximately ten days on skins the Grenache is gently basket pressed. To preserve the superb fresh fruit flavours of the Grenache, it is only aged in very old oak hogsheads and only for a limited time of ten months. On completion of maturation, a component of Greenock Shiraz is blended with the Grenache for added complexity. The wine is sealed with a screw cap closure to retain fresh fruit vibrancy.

Max Allen, Australian Gourmet Traveler, June 2005
“…from one of the up-and-coming stars of the Barossa, this blend of Grenache and Shiraz is super-fragrant, exotically spicy, and full of vibrant raspberry and plum fruit.”