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Deep, bright ruby. Flamboyantly ripe aromas of singed blackberry, crème de cassis, peppered bacon, mocha, dried rose and oak spices, plus an exotic... Read more
A rocket of a wine, dense, powerful and rangy, with raw-edged cherry, blackberry and cedary spice flavors competing for attention, persisting impre... Read more
The 2003 Shiraz Old Bastard is a candidate for Shiraz of the vintage from south Australia. Exhibiting an inky/purple color along with serious veloc... Read more
Food Pairings for Kaesler Shiraz Barossa Valley Old Bastard
External Reviews for Kaesler Shiraz Barossa Valley Old Bastard
Deep, bright ruby. Flamboyantly ripe aromas of singed blackberry, crème de cassis, peppered bacon, mocha, dried rose and oak spices, plus an exotic note of blood orange. Rich, velvety and dense, with sweet, powerful flavors of black currant, fruitcake, fudge, vanilla and black olive, all lifted by a floral top note. Finishes long and sweet, with fully enveloped tannins.
A rocket of a wine, dense, powerful and rangy, with raw-edged cherry, blackberry and cedary spice flavors competing for attention, persisting impressively on the long, vivid finish. Made from vines planted in 1893, called the Old Bastards block, in the heart of the Barossa, it's dense and rich (15.2 percent alcohol) but remarkably agile and balanced. Give it time to develop. Best from 2007 through 2017.
The 2003 Shiraz Old Bastard is a candidate for Shiraz of the vintage from south Australia. Exhibiting an inky/purple color along with serious velocity and intensity, it is a superb expression of top-notch Barossa Valley Shiraz. A glorious perfume of charcoal, blackberry liqueur, smoke, and vanilla is followed by an enormous, but neither heavy nor over-ripe wine that is a testament to the winemaking skills of Reid Bosward. This big, pure, rich Shiraz can be drunk now or cellared for 10-15 years.
The flagship offering, the 2004 Shiraz Old Bastard (from a Barossa vineyard planted in 1896) was aged 26 months in virtually all new French barrels. This riveting effort is a wine of great stature, intensity, and richness with layers of blackberry, creme de cassis, licorice, spice box, and barbecue smoke. Opulent as well as impeccably balanced and pure, this gorgeous Shiraz will benefit from 1-2 years of bottle age, and should last for two decades.
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. Best from 2010 through 2020.
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+.
The flagship offering, the 2002 Shiraz Old Bastard was fashioned from a vineyard planted in 1896, and was cropped at one ton of fruit per acre. It spent 22 months in French oak before being bottled with neither fining nor filtration. A spectacular perfume of raspberries, plums, blackberries, espresso, vanilla, and charcoal is followed by a tannic Shiraz with a huge palate, massive concentration, tremendous richness, and a multidimensional flavor profile. Less alcoholic (15.2%) than the Bogan, it should be cellared for 4-6 years, and consumed over the following 20-25.
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