2016 Kaesler ‘Alte Reben’ Shiraz


The 2015 Alte Reben Shiraz is from the Marananga hamlet within the Barossa Valley floor. The vineyard is single vineyard planted in 1899. It has three distinct soil types. The 2016 Alte Reben is from a patch adjacent to the Greenock Creek – the top soil is a loam heavily laden with gneiss, a soil type not from the area but washed down from the Eden Valley over the millennia. It has a metallic shimmer. This rests over infinite combinations of stony alluvial wash from the creek. It is extremely deep, not particularly fertile but extraordinarily rich in minerals and trace elements. Sustainable farming systems ensure that the loam is replenished each year.

Eyes: Deep garnet

Nose: Ripe dark red and blacker spectrum of blackberry and plum. Kisses of cassis and framboise wafting high in the glass. Oak reveals itself as crème caramel, vanilla and sandalwood.

Mouth: Subtle but firm tannin, round and generous, stream all the way through and bulldoze their way to end of the palate. Acid is solid, bracing and highly structured to suit the tannin.

Body: This wine is in the old fashioned style, designed for the long haul. No stalky whole berry, lift or unripe palate structure here. Should drink well into the 2040’s.

Grape Variety: Shiraz

Region: Barossa Valley

Vineyard Soils: Schist rock over blue grey clay / deep compacted, broken down schist with red sandstone pebbles on the surface along the Marananga creek line

Vine Age: 116

Alcohol: 14.5%

pH: 3.68

Acidity: 5.31 g/l

Harvested by hand on the 15th February from our Marananga vineyards which were planted in 1899.  After crushing, the must is kept cold for the first few days before we start to work the cap. The winemaking is more about what the wine needs each day, so some days the pump overs are done with splashing down, giving lots of air and others just to keep the cap fresh. All this is done in order to keep the style and structure with subtle but firm tannins. While pressing the wine we keep a close eye on the flavours and tannin, again, to keep the palate structure. With careful cellaring, I’m sure it will go well beyond the 20-25 year range.

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