Download Tasting Note:
|Vineyard Soils||Loam over clay (Nuriootpa|
|Vine Age||2 vineyard blocks aged 64 & 44 years old|
Kaesler Old Vine Shiraz has been consistently produced as an elegant wine, tight in its youth, a wine that is made to age. It represents a different style of Shiraz within the Kaesler portfolio, when compared to its bolder brothers, The Bogan and Old Bastard Shiraz.
The fruit was harvested by hand on the 11th March 2014. Having just looked back on the history of this day, with 7 press loads, 3 loads to crush and 2 tanks to put to oak, you could well say we were all “Busier than a one- legged man in an ass - kicking competition.“ But back to the 2014 Old Vine Shiraz, it was given 8 days on skins and the cap of the ferment worked as needed. Once pressed, it was then put into 30% new French oak and the remainder in 2 and 3 year old French oak. Over the next 15 months it had time to rest before bottling with no filtration or finings.
Brooding and alluring with plums, blackberries, wild flowers, and a hint of pine
Subtle oak and forest fruits, with a rhubarb tang on the finish and lingering fine tannins resulting in an energetic length.
The Old Vine Shiraz block at Nuriootpa, from which some of the fruit is sourced, was spawned from The Old Bastard vineyard (est 1893). The Old Bastard is genetic material that only exists in Australia, its parentage being lost to Phylloxera in Europe in the 1880’s. The fruit from these vineyards was sold to various wineries over the years and often finding a home in some of the Barossa’s most prestigious blends.
Decant for as long as you can before giving in. Serve with roasted lamb or chargrilled rib eye on the bone.