Kalleske Biodynamic Barrel Project 2015 - 3 Pack
- Vegan Suitable
- Certified Biodynamic
- Certified Organic
Take part in a fascinating experimant in Biodymanics. The same Shiraz wine was filled into three different barrel types; fruit, root and flower according to the days of the biodynamic calendar on which the wood was harvested.
"The main point of agreement I found with the Kalleske tasters is that the root-day wine was very different to the others. It was heavier, less aromatic, less charming, more earthy and less vibrant. The flower barrel wine was more floral, aromatic, elegant and fruit-driven. The fruit barrel was intense and spicy, with fine, supple tannins. All were high-quality." Huon Hooke, www.therealreview.com
The Biodynamic Barrel Project comes as a beautifully packaged trio pack and makes a great gift.
Tasting Notes from the Winery for the Kalleske Biodynamic Barrel Project 3 Pack 2015
As biodynamics is a fundamental part of our philosophy, it was a natural extension for us to explore the use of biodynamic barrels, so that is what we did when the French Cooper, Tonnellerie Bordelaise, invited us to be the first in Australia to use their Biodynamic barrels. In 2010, Tonnellerie Bordelaise started a new project – to harvest wood based on existing biodynamic/moon cycle principles. Small lots in the Chateauroux and Loches forest were harvested on specific days (flower/fruit/root days). After a few months the staves were split on corresponding days. Then manufacture and toasting occurred on the same moon cycle as harvesting and splitting.
So, the thinking behind the biodynamic barrel project is that depending on when each oak tree was harvested, the wood is likely to have slightly different characteristics. When exactly the same wine is matured in those barrels, the differences in oak wood should reflect in the wine, giving subtly different characteristics to the wine. Based on this well established knowledge we are ardent to present three wines exploring the nuances of certain oak tree harvest and barrel coopering days and their effects on wine. We found real differences in the aroma and palate of each wine, but we invite you to judge for yourself.
Colour: Intense purple-magenta.
Aroma: Very aromatic. There are immediately lifted florals, clove, anise and sarsaparilla. Then with time some cedar is evident along with heritage rose and lavender.
Palate: Full-bodied and bright. Juicy red fruits are the initial greeting followed by super fine tannins. Some toasty oak is evident in the background but certainly not dominating. It's a vibrant wine with a moderately lengthy finish. Overall it is rich and intense but with an underlying elegance throughout keeping it fresh and clean.
Colour: Very deep vivid purple.
Aroma: Complex and alluring. There is Christmas cake, chocolate, custard and ripe plum. Then more fruit bursts through with some dark cherry and blackcurrant along with background oak.
Palate: This is very full-bodied. There is thick ripe fruit combined with rich oak. It is complex and powerful with layers of complexity. Tannins are solid but not overtly drying, easily balanced with the abundance of black fruit and plush oak. Very lengthy to finish, a tannin punch kicks in right at the end. Overall a beautifully balanced wine.
Colour: Rich dark red-purple.
Aroma: Intense oak is the initial greeting. Bourbon char, vanilla and toast soon gives way to dark fruits. Along with stewed plum is cooked beetroot and dusty spice.
Palate: This is full-bodied but not quite as complex. There is drying toasty oak that overlays the ripe dark fruits and an earthy savouriness. The tannins are intense, grippy and quite dominant. It has a mdoerate length and a chalky dry finish. This wine has solid potential and will shine with further maturation.
The grapes for this biodynamic barrel project were from the renowned Greenock block. The vineyard consists of shallow, sandy loam soil over superb red clay and limestone, providing ideal conditions for Shiraz vines. Wine from the Greenock vineyard is rich and solid and combines well with new French oak, allowing expression and harmony of both fruit and barrel.
Vintage 2015 produced excellent wines. It began with a wet Winter followed by a very dry growing season with less than half the average rainfall. Spring was warmer than average leading to an earlier budburst and early vintage. Summer brought average temperatures, ensuring the dry conditions were not stressful to the vines, and a slow even ripening ensued. Quality is brilliant, certainly one of the highlights in recent years.
The grapes were picked February 17th 2015. After picking, the grapes were destemmed into an open top fermenter. During fermentation, hand pumpovers were employed twice a day for 9 days on skins prior to pressing. To respect the fruit and typicity of the vineyard, as with all our Kalleske wines, native yeast conducted the fermentation and no enzymes or tannins were added. After pressing off skins the wine was settled in tank prior to filling on March 5th to the new Tonnellerie Bordelaise hogsheads (300L), each a different type, being flower, fruit and root barrel respectively. The wines underwent natural malolactic fermentation in barrel. On completion of malolactic fermentation, each barrel was racked separately prior to returning the wine to its original barrel. The wine was matured in barrel for 23 months. In February 2017, each barrel was solely racked for bottling, ensuring the individuality of each barrel type was maintained.
|Volume||3 x 750mL|
|Country of Origin||Australia|
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