Great wine undoubtedly begins in the vineyard, and the Kalleske family has over 150 years of farming and grape growing experience under their belts. Fleeing religious persecution in their homeland of Prussia, the first generation of Kalleske’s landed in South Australia in 1838 and established the family farm in 1853 at Moppa, a small sub-district of Greenock in the Northwestern Barossa Valley. The farm has since then served as a mix of enterprises including vineyard, orchard, sheep, dairy, pigs, cropping, milling and merchanting. Up until 2004, the Kalleske’s were selling off 100% of their grape yields, supplying local wineries with some of Barossa’s highest quality grapes. It was the seventh generation family members, Troy and his brother Tony, that decided to make the leap into wine production, and we are so very happy that they did! Today, the 120 acre estate vineyard is planted to Shiraz, Grenache, Cabernet Sauvignon, Semillon, Chenin Blanc, Mataro (a.k.a. Mourvèdre), Petit Verdot, Durif, Viognier, Tempranillo and Zinfandel. In 1998, the vineyard became the first in the region to achieve organic and biodynamic certification, and its vines are on average 50 years old, with some dating back as far as 1875.
The Kalleske family farm, which sits between 980 and 1150ft in elevation, is one of the higher localities in the Barossa Valley. Strong diurnal temperature shifts and cooling breezes extend the growing season, ensuring gradual ripening of the grapes and lending complexity and solid tannin development to the resulting wine. A blend of 46% old vine Grenache planted in the 1940s, 42% Shiraz and 12% Mataro (a.k.a. Mourvèdre), this ‘Clarry’s GSM’ blend aged for only four months in very old oak hogshead casks to preserve freshness. The resulting wine is brilliantly aromatic and layered with notes of baked cherry pie, dark plum, violet, maple-cured bacon, eucalyptus and cinnamon. While the medium to full-bodied palate is elegantly structured and mouth-filling, its texture is incredibly lush and seamless. Notes of dried herbs emerge on the mid-palate alongside more of that smoky bacon flavor and baking spices as in clove and star anise. Although this would be just fine enjoyed on its own, the sweeter fruit notes and meaty/herbal quality makes it a perfect match to a bacon-wrapped meatloaf or roasted pork tenderloin.