Single vineyard. 100% Biodynamic. Wild ferment on skins for 7 days. 10 months in Hogsheads. Unfiltered and un-fined.
Kalleske, Plenarius, Viognier, Barossa Valley 2015
In the words of Puscifer: “’bout to turn it up to 11. Brace yourself for 12.” Full blown apricot colour, almost translucent terracotta. Deep aromas of sweet apricot marmalade, light peach tea, baked ginger nut snap and amber resin. Forget the implied sweetness or CWA-stall-conserve nature of the nose. The structure of the palate is like a beautiful fruit/nut loaf. There’s that cold tea tannin and grip, before full ripe fruit. It’s such a dichotomy, the flavour profile is walls of apricot but without the sweetness. It seems like food chemistry…or maybe even alchemy. As it’s unfined, it does get a little homemade ginger beer-esque if you lay it on its side or towards the bottom of the bottle. But that’s part of the fun. Unfortunately, Kalleske say this is sold out from the website, but look for it at your quality independent retailer.
Wine sample courtesy of Kalleske