Tasting Notes for Kalleske Old Vine Grenache 2021 from the Winery

2021 Old Vine Grenache is dark red-purple in colour.

Aromatically it is unmistakable pure varietal Grenache. Bright, uplifting with floral perfume, raspberries, cherries, musk, clove spice, sarsaparilla, and choc mint. Extremely engaging.

The palate is full-bodied with plush varietal fruit throughout. It is a rich wine; initial softness opens to a fine structure and then light natural tannins emerge. Pure and honest, varietal old vine Grenache fruit is meshed through every layer and extends long into the lingering finish.  This distinguished Grenache drinks well now but can equally be cellared.

Old Vine Grenache

Kalleske Old Vine Grenache is made from a low yielding, single vineyard planted in 1935 on our Kalleske estate. Situated on the outskirts of Greenock in the North-Western Barossa Valley, the Kalleske’s have been farming this property for over 160 years and the vineyard is now tended by sixth and seventh generation family members. Following picking these dry-grown Grenache grapes were fermented in open fermenters and then gently pressed in our estate winery. The wine was matured in seasoned oak hogsheads giving a complex Grenache wine, which will benefit from cellaring.

Growing Season

Vintage 2021 was an exemplary year with fine wines and good yields. Growing season rainfall was marginally below average and temperatures were mild ensuring vine canopies remained healthy. Vintage weather was absolutely perfect throughout, with dry mild-warm days and cool nights ensuring even and steady ripening across all varieties. There is strong colour and flavour across all the reds along with excellent structure and balance whilst the whites are bright, fresh and elegant.     

Vineyard

 

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. 

Winemaking 

 

Following hand picking on March 25^th, grapes were destemmed into an open-top fermenter. The must was fermented using native yeast and the fermenting juice was pumped-over twice daily for flavour and colour extraction for the 12 day fermentation. The must was then traditionally pressed and filled to barrel. The wine was matured in seasoned American and French oak hogsheads for twelve months prior to bottling.

 

(SKU: KA_OVG_CV)