Kaesler Old Bastard Shiraz 2004

Syrah/Shiraz
  • 95 Robert
    Parker
  • 95 Wine
    Spectator
  • 95 James
    Suckling
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Kaesler Old Bastard Shiraz 2004  Front Bottle Shot
Kaesler Old Bastard Shiraz 2004  Front Bottle Shot Kaesler Old Bastard Shiraz 2004  Front Label

Product Details


Varietal

Producer

Vintage
2004

Size
750ML

Features
Collectible

Your Rating

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Somm Note

Winemaker Notes

"Kaesler's icon cuvee is their Shiraz Old Bastard, produced from a single vineyard planted in 1896, and aged 22 months in 100% new French oak. The 2004 is a big yet remarkably elegant, deep purple-colored Shiraz offering notes of blueberries, black raspberries, and toasty oak, a superb texture, admirable richness, and a long, heady finish. There is plenty of tannin lurking beneath the cascade of fruit, glycerin, and extract. While accessible, it is too young to drink at present, and is meant to keep for 2-3 decades. Anticipated maturity: 2008-2025+." - Wine Advocate

Professional Ratings

  • 95
  • 95
    Big but graceful. Offers a plush mouthful of ripe cherry, blackberry, pomegranate and cardamom, mingling beautifully on the rich, expressive finish. The tannins are beautifully integrated and refined, but definitely worth cellaring to soften. Shiraz.
  • 95

    This holds a reductive edge with meaty and toasty-spice aromas, as well as dark stones and black fruit. The palate has such smooth, fine and consistent tannins with a long, supple and succulent run of ripe blackberry and dark-plum flavors holding fresh. This needs a good decanting to open up and really changes in the glass. Drink or hold.

Other Vintages

2018
  • 97 James
    Suckling
  • 94 Robert
    Parker
2015
  • 96 Robert
    Parker
  • 95 James
    Suckling
2013
  • 97 James
    Suckling
2012
  • 93 James
    Suckling
2009
  • 94 James
    Suckling
2008
  • 95 James
    Suckling
2006
  • 96 Robert
    Parker
  • 93 James
    Suckling
  • 92 Wine
    Spectator
2005
  • 98 Robert
    Parker
2003
  • 96 Robert
    Parker
  • 93 James
    Suckling
2001
  • 96 Wine
    Spectator
  • 96 Robert
    Parker
  • 96 James
    Suckling
  • 92 Wine
    Enthusiast
Kaesler

Kaesler

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Kaesler, Australia
Kaesler Winery Video

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.

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EPWKOB06S_2004 Item# 91509

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