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Kaesler Old Bastard Shiraz 2001

  • WS96
  • RP96
  • WE92
750ML / 0% ABV
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  • RP96
  • WS92
  • RP98
  • RP95
  • RP96
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Winemaker Notes

Critical Acclaim

All Vintages
WS 96
Wine Spectator
A big but remarkably elegant wine, focusing its pure blueberry, blackberry and plum flavors on a laser beam of finely balanced tannins and judicious acidity, persisting on the finish with glints of white pepper, licorice and coffee. Serious stuff that begs for cellar time. Best from 2010 through 2025. 400 cases made.
RP 96
Robert Parker's Wine Advocate
Racheting up the level of concentration, intensity, flamboyance as well as structure is the 2001 Shiraz Old Bastard. Although expensive, it is produced from 110-year old vines, and represents one of the great classics from Barossa. When compared to the price of a wine such as Penfolds Grange, it is a reasonably good bargain. The inky purple color is accompanied by gorgeous aromas of smoke, camphor, melted licorice, blackberries, cherries, and flowers. Dense, rich, and full-bodied with the wood well-concealed beneath spectacular concentration and extract, there is not a hard edge to be found in this old vine Barossa Shiraz. Anticipated maturity: 2005-2018.
WE 92
Wine Enthusiast
Gets 100% new French oak for two years, and it shows. This is a big wine, with jammy berry and plum fruit that's doused in toasty, smoky flavors. Similar caramel-vanilla notes ring true on the nose. Finishes in a crescendo of caramel, and black plum and berry flavors. Excellent, to be sure, but also just massive. Don't try to drink this with anything other than a date and a bearskin rug—it's just not going to go with dinner.
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Kaesler

Kaesler

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Kaesler, Australia
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Kaesler is a privately owned wine company that produces estate grown wines from vineyards as old as 1893. The Kaesler family were pioneers who settled in the Barossa Valley in the 1840's. In 1891 they bought a parcel of land and in 1893 planted their first vines. Today Kaesler wines are made from these ancient, dry grown vineyards, by the third owners of this magnificent property.

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Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in 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 featuring Shiraz, Grenache, and Mourvèdre. 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.

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Syrah/Shiraz

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Marked by an unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

SEC534122_2001 Item# 534122