Kaesler Stonehorse GSM 2008
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Winemaker Notes
The finished wine spent 12 months in predominantly older oakd and has been bottled without fining or filtration. The Grenache contributes soft aromatics and flavors, Shiraz some palate spine and a bit of spice and the Mourvedre lends breadth and depth.
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Spectator
In keeping with much of the Barossa, the story of Kaesler is one of old roots by German settlers and new investment in the booming late twentieth century wine trade. The first Kaesler family vineyards date back to the 1890s including the shiraz vines that form the core of today’s old vine offerings. Significant plantings were undertaken in the 1960s using old vine cuttings. Current day Kaesler has grown under investor/owners led by Winemaker Reid Bosward. As custodians of Kaesler, the extensive experience of winemakers Bosward and Stephen Dew along with head Viticulturist Nigel van der Zande shines through in the signature old vine trio including the Old Bastard Shiraz. Estate grown and made, these wines represent the pinnacle of Kaesler Shiraz from old vines and deep Barossa roots.
Surrounding the Kaesler winery is 28 hectares of vineyards. Soils are sandy clay loam, which in layman’s terms means we have sandy loam topsoil for about 25cm and then it goes into a thick potter’s clay layer for the next 30-40cm. From there it is clay with small amounts of limestone dispersed throughout. Moisture is retained well in these soils, which is ideal for our hot, dry weather. The average age of the Vineyard is in excess of 50 years, and all predate modern mechanization. Because of this all fruit is hand harvested and pruned by hand using traditional methods.
Kaesler also owns 9.21 hectares (22.8 acres) of vineyards in the Barossa sub region, Marananga. This area is on the western side of the region about 10 minutes’ drive from the Kaesler winery. The soils on this site have a profile of 10-15cm of sandy loam followed by clay with limestone thinly dispersed.The experienced vineyard managers take the modern approach to sustainable farming, in that soil health is paramount; we regularly monitor soil health and pursue natural means of soil care and protection. Estate-produced and local compost is used in our vineyards in combination with natural enhancers and mulch.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.