Grilled or roast beef with a pepper sauce, slow roast lamb shank, barbequed or flame grilled red meats.

18 Degrees Celcius.

For a wine so young, and one with so much potential to mature, Eddies Old Vine 2020 is drinking startlingly well right now. But don’t be fooled; this wine will last and last for 25 years with a good cellar and self-
control!

Background/Story:

When you’re looking for archetypal Barossa Valley Shiraz look no further than this magnificent wine. The core of the wine is a century-and-a-bit old vineyard planted by the Eddies who give their name to the wine. Their plantings, together with two other old vine vineyards owned by the Kalleske family make up this broodingly intense red. 

21 days extended maceration time on skins. Secondary fermentation in oak Barrels. Barrel ferment.

30 Months in 60% New French oak hogsheads, 40% in second full French 

Vineyard:

Named in honour of the two Barossans who planted a vineyard in 1912, The Eddies Old Vine Shiraz celebrates the Barossa’s irreplaceable treasure-trove of old vineyards.  Combining the fruit from a rare ancient vineyard, planted in 1912, with fruit from a 59 year old vineyard and a 1975 block,  Andy Kalleske has captured the essence of these ancient vines which his parents, Barb and John have been nurturing for forty years. 

Vintage:

2018 was an exceptionally early vintage due to a warmer than average ripening period, giving the wines their full bodied and intense concentrated black fruit characters.

Pair it with seafood or drink as an aperitif, its 12% alcohol is refreshingly low.

Best chilled at 11 degrees.

 Enjoy now!

Background/Story:

Vermentino has been a part of the Atze’s range for several vintages now and as the vines mature, Andy’s ideas about how he wants the wine makde, and how he wants to drink the wine have developed. We’re now seeing a wine with a little more longevity and an extra degree of zest.
Vermentino hailing from the sunny Mediterranean coasts of France and Italy, is well suited to the Barossa Valley where it soaks up the warm summer days and keeps its fresh acidity.
In Spring you can see the wild roses flowering as they lay scattered across the vineyard floor. 

Only 200 dozen bottles of this rare wine were made. Only the best selection of 2 different ferments chosen to ensure highest quality.

Slow ferment to retain the lovely aromatics
Verementino is famous for, minimal intervention, light batonage (stiring of less) to add texture on the palate. Tank fermented to maintain zesty freshness and pure characters of the fruit.

Vineyard:

Located nearby to many Grange producing blocks this
site is one of high calibre, excellent vine balance ensures tremendous balance in the wine.

Vintage:

 Dry and low yielding.

Perfect for high grade Wagyu steak or slow roast lamb.

16 Degrees Celcius.

Drink now to 2030 but be sure to decant it to open it up and let its quality shine.

Background/Story:

The Kalleske family has five generations-worth of experience growing Shiraz in the Barossa so when
they identify a vineyard that they think is perfect for Shiraz it’s a comment worth listening to. In the
mid-seventies Andy’s parents spotted just such a block and planted it. The Bachelor Shiraz is the result; named in honour of Bert Kleinig from whom they bought the block.
Cut from the cloth that is classic Barossa Shiraz this vintage of The Bachelor is a great cellaring proposition, it’s easily got 15 years in it and likely a good few more. Currently it’s youthful and explosively rich with primary brightness melded with subtle oak toastiness. As it evolves in the cellar I see layers of complexity revealing themselves and the opulence maturing into more subtle flavours. It’s a show-stopper right now though.

18 Months in 30% New French oak and 3rd and 4th fill mix of French and American Oak Hogsheads to give stunning oak smoothness and rich mouthfeel.

Vineyard/Viticulture:

Koonunga and Ebenezer - Iconic sub regions at Northern tip of the Barossa Valley. Brown Clay loam over deep red clay.                                                     

Single cordon spur (hand) pruned vines, 2.5 tonne/acre, shoot thinned for the vine to produce high grade fruit. Sourced from 3 vineyards, Boehm’s (Flat ground), Cemetery (Western facing high slope) and Lorna’s (Eastern facing high slope) blocks.

Vintage:

Best served with grilled red meat, creamy and cheesy tomato based dishes. 

17 Degrees Celcius.

Up to 10 years will see the wine develop from its dark fruit-packed youth to a softer more complex and nuanced maturity.

Background/Story:

A classic smooth Cabernet Sauvignon from a quintessential Barossa Valley Cabernet vintage. It is approachable on release and it’s compelling aromas of juniper, black pepper and mint along with flavours of dark chocolate, plum and back currant will having you coming back for more.
It’s a delicious. softer, riper style of Cabernet which makes it a perfect fit to those who also love a rounder fuller style of Shiraz.

Cold soaked on skins to extract colour and extended skin contact after fermentation for a total of 16 days adds structure and weight to the palate. Gently pressed and allowed to undergo secondary fermentation in Oak barrels.
15 Months in 3rd fill French Barriques

Vineyard:

Located in the iconic sub region of Ebenezer this is from one of the Barossa Valley’s most prized grape growing patches of dirt. The ancient soils in this area restrict the vines growth and give us a wine high in intensity and concentration.

Vintage:

 2018

2019

Grilled or roast grass fed beef. Barbequed or flame
grilled red meats like pepper steaks.

18 Degrees Celcius.

If you open this wine before 2020 it will benefit from
decanting half an hour before drinking. Careful cellaring of up to 30 years will reward your patience with a beautiful bottled aged characters and complexity.

Background/Story:

This is the Zen Master, a Barossa Shiraz made from one hundred year old vines. As concentrated and complex as the vines are ancient this is a wine to cellar for upwards of 10 years. And the wait will be worth it. Zen Master is the epitome of Barossa Shiraz as we have come to know and love it. 50 dozen cases produced. 

20 days extended maceration time on skins.
Primary and Secondary fermentation in an oak Barrel (puncheon size 500 litre).

30 Months in one 100% New French AP John
Pungeon (500 litre) barrel. This larger barrel format means the power and quality of the wine shines through and balances well with the right amount of smooth oak.

Vineyard:

1912 Vineyard. Rows running Eats to west. Single
cordon spur vines. 30cm Clay Loam over deep red/brown clay.

Vintage: