Kalleske 2005 Old Vines Grenache
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Winery/Brand: Kalleske
The wine is deep red in colour. There are intense aromas of blackberry, violets, musk, dark chocolate, sandalwood, licorice and a hint of mint and clove spice. The full bodied palate is mouthfilling with beautiful Grenache fruit flavours. Tannins are round and provide a layered structure. The wine is harmoniously balanced with a rich but soft mouth-feel. A long finish completes this distinguished wine. Great drinking now but ideally suited for serious cellaring.
The 2005 growing season started with a wet Winter and Spring, providing excellent moisture for the vines. A cooler than average Summer with no heat waves resulted in gradual ripening and retained natural acidity in the grapes. A dry, mild to warm Autumn with sunny days provided ideal ripening conditions to finish the grapes to maturity. A good vintage with intense flavours.
The Story
Old Vine Grenache is made from a single vineyard planted in 1935 as bush vines on the Kalleske farm. The vineyard soil is shallow sand with light clay subsoil and the grapes are entirely dry-grown ensuring intensely flavoured fruit.
Following hand picking, grapes are destemmed into open-top fermenters. This old vine vineyard provides excellent natural acidity, with acid additions not required. The must is warmly fermented using native yeast and ferment temperatures reach up to 32 degrees Celsius. Gentle hand pumpovers are carried out twice a day for flavour and colour extraction.
After fermentation on skins for about ten days the must is basket pressed at one to one and a half baume with fermentation being completed in barrels. The wine is matured in old American oak hogsheads for twenty two months prior to bottling.
An intense, rich and robust Barossa Grenache.
Troy Kalleske… produces increasingly magnificent reds at his family’s organic vineyard in the Barossa. … Max Allen, The Weekend Australian, 23/24 June 2007
Following hand picking, grapes are destemmed into open-top fermenters. This old vine vineyard provides excellent natural acidity, with acid additions not required. The must is warmly fermented using native yeast and ferment temperatures reach up to 32 degrees Celsius. Gentle hand pumpovers are carried out twice a day for flavour and colour extraction.
After fermentation on skins for about ten days the must is basket pressed at one to one and a half baume with fermentation being completed in barrels. The wine is matured in old American oak hogsheads for twenty two months prior to bottling.
An intense, rich and robust Barossa Grenache.
Troy Kalleske… produces increasingly magnificent reds at his family’s organic vineyard in the Barossa. … Max Allen, The Weekend Australian, 23/24 June 2007
The Specs
| Region | Barossa, SA |
| Grapes | Grenache |
| Vintage | 2005 |
| Volume | 750mL |
| Packaging | Glass Bottle |
