RedWhiteRoséChampagne & Sparkling
BEER AND CIDER
2020 Elenore Semillon is pale straw in colour with a tinge of green. Aromatically it is expressly lifted displaying fresh cut hay, lemon curd, passionfruit and a touch of nuttiness. The palate is medium-bodied with initial bursts of fresh juicy fruit including pear and melons. It then progresses to a touch of creaminess with subtle oak adding further complexity before transitioning to a fresh citrus finish that’s very lingering. It’s textural throughout giving a full-rounded mouthfeel with natural acid ensuring harmony. Elenore is a lavishly flavoured old vine Barossa Semillon that can be enjoyed now or over the next five to ten years
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This single vineyard Semillon is from one of the oldest surviving Semillon vineyards in the Barossa, planted on the Kalleske property in 1980. Grapes from these old low-yielding vines were native yeast fermented and matured in a trio of vessels; French barrels for oak richness, concrete egg tank adding complexity and stainless tank providing freshness. The wine gains its name from Johanne ‘Elenore’ Kalleske, daughter of Eduard & Rosina, born on the Kalleske farm in 1865. Elenore is a genuine hand crafted wine that’s been grown, vintaged and matured on our Kalleske estate at Greenock in the North-Western Barossa.
Vintage 2020 has delivered wines of amazing quality. However, quantity is very limited, with it being one of the lowest grape yields ever in the Barossa at around 50% of average. Yields were dire due to a combination of early mild frost conditions, then a notably windy period (45% windier) around flowering leading to poor set (not many berries) followed by some hot days in November and an overall dry growing season (34% down). Notably, quality is of the highest echelon with intense and balanced flavours.
Elenore is from a single vineyard of Semillon on the Kalleske property that was planted in 1980. The old vines are low yielding and soil is shallow sand with clay subsoil. WINEMAKING The grapes were hand harvested on February 26th. They were then pressed and the juice was briefly settled prior to racking to fermentation. The juice was entirely wild fermented with native yeast and portions of the ferment were undertaken in seasoned French oak hogsheads, concrete egg tank and stainless steel tank. Partial lees stirring was employed post fermentation for added texture and complexity. After six months maturation in these vessels, the wine was blended and bottled.
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