Tasting Notes for Kalleske Fordson Zinfandel from the winery

Fordson Zinfandel (a.k.a. Primitivo) is a single vineyard wine that’s been grown, vintaged and matured on the Kalleske property. Vigilant grape growing combined with traditional winemaking and maturation in seasoned French and American oak hogsheads has resulted in a flavoursome varietal Zinfandel displaying classic structure and richness typical of the Kalleske vineyard.

For 97 years horses were used to work the vineyard and land. This changed in 1950 when a new type of horse-power arrived on the property, a ‘Fordson’ Major tractor. The Fordson soon became a valuable and integral part of vineyard and farm activities.

Tasting Notes

Colour: Deep red purple in colour.

Aroma: The aroma is bursting with vivid fruits of strawberry and blackcurrant, together with floral perfume, sarsaparilla, a hint of mint and garden herbs.

Palate: The medium-bodied palate is soft and generous.  Plush red and blue fruits throughout.  Tannins are subtle, giving structure, but allowing the array of varietal fruits to shine.  Thoroughly harmonious, this juicy, full-flavoured, well-balanced wine is completed with a long finish.

Recommended Drinking: Approachable and fruit forward, Fordson Zinfandel can be enjoyed now or over the next five years.

Growing Season

Vintage 2023 has produced exceptional wines.  It was the longest and latest on record, stretching from mid-March to early-May.  The vines got off to a superb start with a wet and cool Spring providing plenty of sub-soil moisture for the growing season ahead.  Summer typically brought average temperatures and was generally dry with occasional finite rain.  The vines were in fantastic condition for slow and steady ripening into Autumn with its mild days, cool nights, and isolated light rain.  Yields from 2023 are good and quality is excellent.

Vineyard

Fordson is a single vineyard Zinfandel from the Kalleske property. The hand-pruned vines are low-yielding and are grown in shallow, sandy loam soil over superb deep red clay.

Winemaking

The grapes were harvested on April 5th and pressed seven days later, with pump-overs employed twice daily whilst on skins.  Following pressing the wine was matured in seasoned hogsheads for a year prior to bottling.

(SKU: KA_ZIN_CV)