Semillon from the Hunter Valley is renowned for youthfulness and early bright drinking with an incredible propensity to age, yet the Barossa Valley should also be heralded for growing excellent semillon. Here, from nearly 40 year old vines, Kalleske have added even more pieces to the puzzle by using different fermentation vessels: French barrels for oak richness; the concrete egg tank adding complexity and the stainless steel tank providing freshness. Not to mention malolactic fermentation and time on lees for further depth.
Kalleske, Elenore, Semillon, Barossa Valley, 2017
Rich, buttery, complex smells not unlike just warmed golden syrup dumplings before aromas of fragrant pawpaw and pain aux raisins/escargot pastry along with lemon tart, cocoa nib, malt and ginger spice (for me this is a hallmark of Barossa Sem). A unique palate: Smoky, woody, nutty and with similar pain aux raisins pastry folds before baked lemon and lemon zest citrus lift. The kaleidoscope of flavours finishes with hints of apple and malty/bock beer. The time on lees provides plenty of grip and texture. A unique offering from Kalleske. Serve with traditional French onion soup and crusty bread.
Wine sample courtesy of Kalleske