Kaesler Old Bastard Shiraz 2014
Dark purple red in color, this wine offers aromas of blackberries, raspberries and blueberries. On the palate, it shows a combination of forest fruits with blackberries and mulberries, as well as savory aromatic spices of anise and nutmeg with some coffee and chocolate notes. Silky, with delicate tannins and good acidity.
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.
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.
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.
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 Rhône Blends of the south, 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.”