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Handcrafted Wine

family-owned

Family Owned

made-in-australia

Made in Australia

Current Release

Forgotten Hero 2013 Shiraz (Vineyard 1951)

  • Forgotten Hero is sourced from a stunning vineyard planted by the Atze family in 1951; a survivor of the infamous vine pull scheme of the 1980s. John and Barb Kalleske rescued the old vineyard in 1983 and have nurtured its vines ever since.

    Forgotten Heroes three decades ago, these low yielding vines now provide intensely flavoured grapes for this classic Barossa Shiraz. Intuitive, small-batch winemaking, a minimum 20 months maturation in new French oak barrels, coupled with it only being bottled from the most outstanding vintages, results in a truly distinguished, complex and full-bodied wine.

    Due to the tiny size of this vineyard and the low yields, less than 70 cases are bottled in any one vintage.

    A rare treat, not to be missed.

     

    • Vintage:  2013
      Grape Varieties: Shiraz 100%
      Harvest Date: March 2013
      Bottling Date: October 8th 2017
      Technical Details: 15% Alc. 
      Food Pairing

      Grilled or roast beef and lamb. Big beefy stew, venison or a mellow blue cheese.

      Serving Temperature:

      18 Degrees Celcius.

      Cellaring:

      The 2013 vintage is a big and powerful vintage and the Forgotten Hero Shiraz shows it in spades. This wine will cellar for 20-30 years although we believe it will drink at its best sometime between 2020 and 2028. 

      Background/Story:

      Forgotten Hero is sourced from a stunning vineyard planted by the Atze family in 1951; a survivor of the infamous vine pull scheme of the 1980s. 5th generation Barossa Valley and long haul grape growers, John and Barb Kalleske, rescued the old block in 1983 and have nurtured its vines ever since.
      Once a Forgotten Hero three decades ago, this low yielding block now provides me with intensely flavoured grapes for this classic Barossa Shiraz. Due to the tiny size of this vineyard and the low yields, less than 70 cases are bottled in any one vintage.

      Fermentation/Maturation

      14 days extended maceration time on skins.
      Secondary fermentation in oak Barrels.                            20 months in 100% new French oak Hogshead (300
      litre) barrels.

      Vineyard:

      Planted 1951, Rows running North to South, Single
      cordon spur vines. Sandy Loam over red –brown clay.

      Vintage:

       



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