Kalleske Greenock Shiraz 2013
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James
Suckling -
Wine
Spectator -
Robert
Parker
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James Suckling
Hailing from the north-western Barossa region of Greenock, the Kalleske shiraz comes from the family's biodynamically farmed vineyards, produced in a traditional fashion with emphasis on sense of place and fruit integrity. Dark purple/red in the glass, the wine shows rich aromas of blackberries, black plums and black cherry fruits underscored by baking spices, dark chocolate, veal jus, liquorice and smoked meats. Medium-to-full bodied on the palate with opulent plum and blackberry fruits supported by deep spices, smoked meats, "Old Jamaican" chocolate and liquorice. There is a sense of energy on the finish with bright acidity, ripe tannins that rip through the wine and a finish that lingers for minutes with flavors of pristine berry fruits, beautifully judged oak and spices. Lovely wine. Drink in 2017.
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Wine Spectator
Thick and rich, this is dense, with spicy, licorice-accented plum and blueberry flavors playing against a veil of firm tannins. Needs cellaring to settle down. Best after 2016.
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Robert Parker's Wine Advocate
Deep garnet-purple colored, the 2013 Greenock Shiraz is profoundly scented of crushed blackcurrants and blueberries with nuances of dark chocolate, coffee and anise. Full-bodied with tons of expressive blackberry and spice box flavors, it has nice freshness and a solid tannic backbone, finishing with plenty of texture plus licorice hints.
Other Vintages
2016-
Wine
Enthusiast -
James
Suckling
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Wine
Spectator
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Wilfred
Wong -
Wine
Spectator -
Robert
Parker -
Wine &
Spirits
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Robert
Parker
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Robert
Parker
The vineyard is managed by Troy's father, fifth generation grapegrower, John Kalleske, who has over forty years experience tending the vineyard. The 100 acre vineyard is planted to Shiraz, Grenache, Cabernet Sauvignon, Semillon and Chenin Blanc. Vines vary in age with the oldest vineyard dating back to 1875 and an overall average vine age of about 50 years. The vineyard is low yielding and all grapes are grown organically.
There are five wines in the Kalleske range. Clarry’s Barossa White is a blend of Semillon and Chenin Blanc and its partner Clarry’s Barossa Red is a Grenache Shiraz blend. The Greenock Shiraz is a single vineyard wine, made from a superb Shiraz block on the Western edge of the Greenock Creek. The Old Vine Grenache is from a small dry-grown vineyard planted as bush vines on the Kalleske farm in 1935 and the Johann Georg Shiraz is made from a dry-grown vineyard planted on the farm in 1875.
All wines are estate grown and vinified with minimalistic winemaking techniques used to fully capture the essence of the vineyard allowing genuine hand made estate wines to be produced.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.