Kalleske Moppa Shiraz 2016
Moppa Shiraz 2016 is dark purple-black in colour. It is bright and fragrant. There are lifted aromatics of blueberry, musk, milk chocolate, cinnamon spice and potpourri. The palate is rich, smooth and full bodied. It is juicy and bursting with flavours of red and black fruits.
Subtle oak adds complexity without detracting from the primary bright fruits. The natural tannins are fine and well integrated giving stylish structure. The overall balance is very harmonious making this an easy drinking but intensely flavoured and deep Shiraz.
Rich and opulent the wine is long to finish with pure fruits dominating. Moppa 2016 is an expressive Shiraz that can be enjoyed now or will cellar well in the medium to long term.
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Vintage 2016 was hot and dry resulting in grapes ripening earlier than average. Winter and Spring rainfall was down by 38% whilst growing season temperatures were up by 3 degrees. Some welcome rain came at the end of January refreshing the vines and giving them good moisture to ripen to maturity. Yields from 2016 are solid and importantly quality is stunning. 2016 is certainly a star vintage with bright intense wines of great flavour intensity and inherent balance.
Moppa is predominantly Shiraz with a trace of Petit Verdot (7%) and Viognier (3%) blended in for added complexity. Grapes are from ten different blocks on the Kalleske’s organic farm, with the oldest of these blocks planted in 1961. The vines are low-yielding and are grown in shallow, sandy loam soil over superb deep red clay, providing ideal conditions for these varieties.
The Shiraz was harvested in numerous batches from February 24th to March 16th. One lot of Shiraz was co-fermented on the skins of Viognier which had been harvested on February 22nd. The Petit Verdot is a late ripener and was harvested on April 5th. All batches were wild fermented in open top fermenters with hand pumpovers twice a day during fermentation. After 7 to 14 days on skins the fermented grapes were traditionally pressed. The wine was aged in hogshead barrels for thirteen months. Approximately 25% new French, American and Hungarian oak was used with the balance seasoned barrels. On completion of maturation, a portion of Petit Verdot and Shiraz/Viognier was blended for added complexity. The wine was bottled unfined and unfiltered. Winery Notes
|Brand||Kalleske Wines Barossa Valley|