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

16 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:

This is a fruit-driven Shiraz with all the ripe black fruit flavours we’ve come to expect from the Barossa Valley favourite.                                                                         

As with all Atze’s wines, this has been made using the traditional artisan approach - destemmed without crushing, delicately moved to the fermenter to keep the grapes intact, hand pumped over and basket pressed to create a pure and expressive wine.

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.
16 months in American and French oak barrels.

Vineyard:

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

Vintage:

2022 will go down as one of the classic Barossa
Vintages in recent history. A mild summer has helped the wines show powerful fruit weight and balance.

Perfect for high grade Wagyu steak or slow roast lamb.

16 Degrees Celcius.

Drink now to 2032 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.

22 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:

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 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:

2021 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.