Named in honour of Suz’s Pop and Father, Carl Albert Kalleske and John Albert Kalleske.
Small batches of fruit was sourced from various blocks on the Jaensches Vineyard, all parcels were fermented in open fermenters as whole berries. Hand plunged twice a day for a period of about 10 days before getting pressed in the basket press. The wine was then left to go through malo in a combination of French and American oak; and left on lees for 6 months, to provide texture and mouth-feel in the finished wine. The wine was then racked and returned back to barrels, where it was matured for a total of 18 months before being bottled, unfined and unfiltered.