Like your wine a bit different or maybe just a bit hipster? This one sourced from a 100% biodynamic vineyard, rested on skins for 7 days, wild ferment, oak for 10 months, unfined, un fikltered and no added sulphur dioxide.
Kalleske, Plenarius, Viognier, Barossa Valley 2016
Deeply honey coloured with an orange hue, overpowering and funky smells of apricot jam, jasmine blossom, honey comb, lanolin and spices. Pushing the boundaries, this still manages to be textural rather than unctuous with varietal, defining apricot squarely front and centre, followed by an earthy/honey sweetness and furry, grippy phenolics. I struggled to get a food match in my head for this, until I took the bottle to a friend’s house for him to sample and he successfully suggested chilli mussels.
Wine sample courtesy of Kalleske Wines