The Calliope Range by Buller Wines is released in limited quantities and only in exceptional years benefitting the standards we set for our premium wines. Grapes for the Calliope range are hand picked from our century old vines to produce wines of great intensity and flavour.
Calliope
WHERE TO FIND
Calliope Chardonnay
Calliope Chardonnay
COLOUR
Golden Straw with green edges.
NOSE
White peach, lychee and citrus fruits.
PALATE
Ripe melons, apple, stone fruit and citrus. A creamy vanillin mouth feel is balanced by crisp acidity and a long textured finish.
FOOD MATCH
Our Calliope Chardonnay will match perfectly with grilled, seared or roast shellfish, or simply pair with a roast chicken, mushrooms, slow roasted tomatoes and white truffle.
WINEMAKER COMMENTS
The Calliope Chardonnay fruit is sourced from select premium cool climate vineyards in the King Valley. Harvested at night then gently pressed producing pristine fruit expression. Partial barrel fermentation in new French barriques, extended maturation with lees, stirring adds further complexity.
Calliope Shiraz
Calliope Shiraz
COLOUR
Deep red with black hues.
NOSE
Black currents, ripe blood plums, dark chocolate and vanilla dominate the nose.
PALATE
Primary fruit characteristics are balanced by rounded tannins, plums, currants, cocoa and vanilla combine to provide a beautiful lingering finish.
FOOD MATCH
Eat it with beef, rare on the BBQ, sliced thinly in an Asian salad or long slow roasted in the slow cooker. Open the bottle and let it breathe and savour the intensity of flavour in each glass.
WINEMAKER COMMENTS
Traditionally fermented with extended maceration on skins to achieve a balance of flavour and structure. Aged for 24 months in American hogsheads, light fined and filtered prior to bottling.
Calliope Durif
Calliope Durif
COL OUR
Dark Red.
NOSE
Aromas of ink, violets and plums with nuances of toasty mocha.
PALATE
Flavours of forest fruits integrate with the tannins to provide structure and finish.
FOOD MATCH
It’s big, bold and full of flavour so it is time for bold food choices. Try pan seared venison with rosemary and dried cherries or test your culinary skills and give salt and pepper crocodile a go!
WINEMAKER COMMENTS
Single Vineyard Rutherglen Durif traditionally fermented with extended maceration on skins to achieve equilibrium of flavour and structure release. The wine is unfined with a light filtration before bottling.
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