Kalleske Eduard Shiraz 2023 | Barossa Valley

Winemaking Notes

The old Shiraz vines were harvested and the grapes destemmed into open top fermenters. Fermentation lasted 10–12 days on skins with hand pumpovers employed twice daily. The must was traditionally pressed and immediately filled to new and seasoned French and American oak hogsheads where it completed fermentation. The wine was matured for two years prior to bottling. Certified Organic & Biodynamic | Vegan Friendly.

Vintage Conditions

The 2023 Barossa Valley vintage was one of the most challenging and remarkable in recent memory — arriving three to four weeks later than the region’s established norm. Driven by a combination of Negative IOD and La Niña climatic patterns, spring rainfall was one of the wettest on record, running 131% above the long-term average across 53 rain days. Strong budburst and healthy soil moisture set the season in motion, though persistent winter rain created Downy Mildew pressure that demanded diligent canopy and spray management from growers. Summer, by contrast, was measured and benign — sunny days, no heatwaves, and just 43mm of rainfall kept conditions stable through veräison, which arrived late for many varieties. Harvest for Shiraz, typically mid-February, did not begin until early to mid-March, with some sites and varieties not picked until May. The patience required paid handsome dividends: reds from the 2023 vintage display intense, rich, and beautifully balanced flavours and colour — a direct reflection of the hard work invested across a long and demanding growing season. Eduard Shiraz, sourced from four dry-grown old vine blocks on the Kalleske estate, is a compelling expression of what this extraordinary vintage delivered.