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Kaesler Stonehorse G.S.M 2006

Rhone Red Blends from Barossa Valley, Barossa, Australia
  • RP90
  • JH90
  • WS90
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Winemaker Notes

The wine was fermented in stainless steel, then transferred to seasoned French and American barrels for 12 months. About 20% of the wine remained in stainless steel for the duration of its maturation. The components for the Stonehorse GSM are chosen for their riper fruity qualities and softer texture and mouth feel.

45% Grenache, 44% Shiraz and Mourvedre from estate vineyards that range from 20-45 years in aged. The wine is matured for 12 months in seasoned French oak.

Entry displays mulberries, blackberries and plum fruit characters with fine tannin and tasty acidity. As the wine moves through the palate, the mouth feel widens and becomes quite savory. The palate is rich and smooth with good length. The aftertaste is very Mourvedre with a strong flavor of dark chocolate. Grenache contributes soft aromatics and flavors. Shiraz adds structure and a bit of spice, and the Mourvedre provides breadth and depth.

Critical Acclaim

RP 90
The Wine Advocate

The 2006 Stonehorse GSM is composed of 45% Grenache, 44% Shiraz, and 11% Mourvedre and was aged for 12 months in seasoned French and American oak. Dark ruby-colored, it has an attractive nose of cedar, spice box, earth notes, and black cherry. This leads to a forward, easygoing wine with savory red and blue fruit flavors, plenty of spice, and a silky finish. Drink this outstanding value over the next eight years.

JH 90
Australian Wine Companion

WS 90
Wine Spectator

Smooth and velvety, with dusky tobacco nuances to the ripe blackberry and spice flavors, gliding nicely on a sleek frame. Grenache, Shiraz and Mourvèdre. Drink now through 2016. 10,000 cases made

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Kaesler

Kaesler

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Kaesler, , Australia
Kaesler
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.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simply to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese. These tend to be big, bold, and modern in style, often with noticeable new oak, and sold at super-premium prices.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

GVDKA62300602_2006 Item# 94791

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