Kaesler Old Bastard Shiraz 2006 Front Label
Kaesler Old Bastard Shiraz 2006 Front Label

Kaesler Old Bastard Shiraz 2006

  • RP96
  • WS92
750ML / 0% ABV
Other Vintages
  • RP98
  • WS95
  • RP95
  • RP96
  • RP96
  • WS96
  • WE92
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750ML / 0% ABV

Winemaker 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

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RP 96
Robert Parker's Wine Advocate
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.
WS 92
Wine Spectator
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.
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Kaesler

Kaesler

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Kaesler, Australia
Kaesler The Cellar Door Winery Image

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 Wine

South Australia, Australia

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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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Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Blends of Southern Rhône, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”

SKRPKA036_2006 Item# 96785

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