Kaeslerold Vine Kaesler Old Vine Shiraz 2004
93-95 points Robert Parker: The 2004 Old Vine Shiraz (from a vineyard planted in 1961) was aged in 100% French oak. Its opaque purple color is followed by earth, graphite, and melted road tar characteristics as well as a long, full-throttle palate that has more layers, finesse, and concentration than The Bogan. (Oct 2005)
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.
Four and a half glasses
External Reviews for Kaeslerold Vine Kaesler Old Vine Shiraz
Kaesler’s deep ruby/purple-tinged 2004 Shiraz Stonehorse (100% Shiraz aged in a combination of French and American oak) exhibits a big, sweet nose of blackberries, cassis, pepper, and spicy oak. Its opulent, richly fruity, full-bodied, yet well-balanced style suggests it will drink well for 10–15 years.
Kaesler's deep ruby/purple-tinged 2004 Shiraz Stonehorse (100% Shiraz aged in a combination of French and American oak) exhibits a big, sweet nose of blackberries, cassis, pepper, and spicy oak. Its opulent, richly fruity, full-bodied, yet well-balan... Robert Parker. A Syrah wine from South Australia in Australia. 2004 Kaesler Shiraz Stonehorse 750ml
Dark violet. Pungent, spicy bouquet of blackberry, candied plum, kirsch and violet. Silky in texture, with good weight and impressive vibrancy to the tangy blackberry and blackcurrant flavors. Gentle tannins provide support to the sweet fruit, with bright floral tones adding complexity to the finish. A wonderfully expressive, fruit-driven shiraz that’s delicious right now.
Baked dark fruits and chocolate. A little sooty at the end with a nice twist from a small percentage of viognier that keeps poking its head up. Structure is plump with a good length of aftertaste.