Kaesler Old Bastard Shiraz 2006
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Kaesler Old Bastard Shiraz 2006
Syrah/Shiraz from Barossa Valley, Australia
ratings pedigree (past vintages):
winemaker's notes:
Color of arterial blood. Once opened, and when it's young, exhibits soy sauce, vegemite, mandarin rind and flowers. After a few hours with air, and more suggestive of its future, it leans slowly towards dark chocolate embedded with black ripe yet still sour cherries. After 5 hours or more, small berried fruit, black and red start streaming though, vanilla lift adds a nice topping and ethereal afterglow. Intensely ferrous and austere upon opening but this trait will become complex over time. The savory qualities, pronounced by this vineyard persist until about 4 hours into the bottle. The oak is is well wound into the fruit at this stage but the competition is intense.
We know however the fruit will prevail in the 10th or 11th round. By TKO. Above all that, the texture is familiar OB, slippery, with tannin and
acid hard to separate. Not bad for a hands off effort by a bunch of Bogans.
critical acclaim:
"The flagship 2006 Old Bastard Shiraz was sourced from a 114-year-old vineyard and aged for 19 months in new and one year French oak. It exhibits an expressive nose of toasty oak, earth notes, and wild blueberry followed by a thick, dense, super-rich, opulent Shiraz with tons of savory fruit, spice notes, and impeccable balance. This exceptionally lengthy wine will have a drinking window extending from 2014 to 2028."
96 Points
The Wine Advocate
"Great colour; incredible depth of fruit, blackberry, mocha, plum and spicy oak; the palate is massively proportioned, but belies the 16% alcohol, with a fresh, vibrant and focused finish. Not for the faint of heart."
95 Points
Australian Wine Companion
"Big, ripe and generous, delivering a powerful mouthful of spicy blackberry, black plum, licorice and tobacco flavors that push right through the fine tannins on the long, slightly hot finish. Best from 2010 through 2018. 500 cases made. "
92 Points
Wine Spectator
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SKRPKA036_2006
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