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| Type of Wine | |
|---|---|
| Country | Australia |
| Region | |
| Winery | |
| Vintage | 2018 |
| Grape | |
| Content (Alc) | 0.75 ltr (14%) |
| Drink window | 2022 - 2032 |
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The Kaesler vineyards are located around the village of Nuriootpa in the Barossa Valley and have been planted since 1893. After a long period working in France and South Africa, the successful winemaker Reid Bosward returned to Barossa in 1999 to work with a number of partners. Kaesler to take over. The biggest temptation for this acquisition was the opportunity to work with an unprecedented amount of very old vineyards. All vineyards are cultivated according to a 'sustainable viticulture' program. The old vines produce extremely powerful and concentrated wines that are characteristic of the region. It is striking that the style of the wines becomes more refined over the years. This balance between power, concentration, freshness and elegance is perfectly reflected in, for example, the beautiful Shiraz called 'The Bogan'.
The Kaesler Old Vine Shiraz is one of the rare and unique versions of Kaesler. From an old Shiraz vineyard, planted in 1961, a wine is made by Kaesler that is surprisingly elegant in style. The yields of the old vineyard are very low and give an intense but also fresh, spicy wine with a very complex nose with ripe plums, blackberries, floral aromas (lavender) and wood (vanilla). The wine has a remarkably elegant body, silky tannins and a fresh aftertaste.
94/100 James Suckling
| Packing information | Box |
|---|---|
| Type of Wine | Red |
| Country | Australia |
| Region | Barossa |
| Winery | Kaesler |
| Grape | Syrah-Shiraz |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2018 |
| Drinking as of | 2022 |
| Drinking till | 2032 |
| Alcohol % | 14 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| James Suckling rating | 94 |
| Tasting Profiles | Complex, Donker fruit, Fruitig, Houtgerijpt, Krachtig, Kruidig, Rijk, Tannines, Vol |
| Drink moments | Barbecue, Cadeau!, Iets te vieren, Indruk maken, Lekker luxe, Met vrienden, Open haard, Romantisch, Summer party, Terras, Voor alledag |
| Sommy Pairing Beschrijving | Deze Kaesler Old Vine Shiraz toont intense aroma's van rijpe pruimen en bramen met florale lavendertonen, subtiel vanillehout, zijdezachte tannines en een frisse, elegante afdronk. Door die geconcentreerde fruitigheid, kruidigheid en verfrissende zuurgraad vult hij vette en smaakvolle ingrediënten perfect aan: de tannines snijden door rund, lam en wild, de kruidigheid versterkt gegrild vlees en barbecue, en de ronde body past uitstekend bij rijpere kazen. Kies bij voorkeur voor gegrild of geroosterd vlees zoals een sappige ribeye of charred lamsbout, langzaam gegaard lamsvlees of wildmedaillons met jeneverbessen, en smaakvolle barbecuebereidingen of een oude cheddar voor optimaal samenspel. |
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The Kaesler vineyards are located around the village of Nuriootpa in the Barossa Valley and have been planted since 1893. After working in France and South Africa long, the successful winemaker Reid Bosward returned to Barossa in 1999 to work with several partners. Kaesler to take over. The biggest temptation for this acquisition was the opportunity to work with an unprecedented amount of older vineyards. All vineyards are cultivated according to a 'sustainable viticulture program. As a result, the old vines produce compelling and concentrated wines characteristic of the region. It is striking that the style of the wines has become more refined over the years. This balance between power, concentration, freshness, and elegance is perfectly reflected in, for example, the beautiful Shiraz called 'The Bogan'.
Deze Kaesler Old Vine Shiraz toont intense aroma's van rijpe pruimen en bramen met florale lavendertonen, subtiel vanillehout, zijdezachte tannines en een frisse, elegante afdronk. Door die geconcentreerde fruitigheid, kruidigheid en verfrissende zuurgraad vult hij vette en smaakvolle ingrediënten perfect aan: de tannines snijden door rund, lam en wild, de kruidigheid versterkt gegrild vlees en barbecue, en de ronde body past uitstekend bij rijpere kazen. Kies bij voorkeur voor gegrild of geroosterd vlees zoals een sappige ribeye of charred lamsbout, langzaam gegaard lamsvlees of wildmedaillons met jeneverbessen, en smaakvolle barbecuebereidingen of een oude cheddar voor optimaal samenspel.
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