2015 Kaesler Shiraz Old Bastard

Year: 2015
Appellation: Barossa Valley
Country: Australia
Wine Advocate: 96
James Suckling: 95
Red Wine
Alcohol by Volume: 14.5%

Pre-Order
DUE IN: DECEMBER 2019

Price :
$149.95

THIS JUST MIND-BENDING JUICE!!

"The 2015 Old Bastard Shiraz, from vines planted in 1893, boasts ethereal aromas of menthol, licorice, blueberries and roasted meat. It's a big, full-bodied wine, yet it comes across as lighter than expected, with a fluid, silky feel on the palate and a bright, peppery finish. A wine of seeming contradictions, it's concentrated but lively, ripe yet crisp, savory and fruity, and loaded up front while being long on the finish. It should drink well for over a decade." (WA)

"This has a very dense and deep-set core of blackberries and blood plums, which are delivered in seamless ribbons of ripe and dense tannins. Really taps the essence of classic Barossa. The density is staggering, abd the ripeness is being dialed-in to deliver more composure and conviction. Drink or hold. Best from 2023." (JS)

Winery Notes
This single vineyard wine is made from fruit sourced from Kaesler's 1893 block of Shiraz, which yields less than 2 tonne to the acre. The vineyard is hand pruned and picked.

When Kaesler purchased this vineyard, they note it was on, "the bones of its arse..." It would die if they didn’t make a move to improve its lot. Many years of over cropping and neglect had taken its toll and a regime of irrigation with increasingly salty bore water, was slowly poisoning the soil.

The 2006 year was one of the first years that the winery's intensive rehab program together with a greener approach to farming in general really showed results. The rainfall during the growing season wasn’t that huge but it fell at the right time and three wet winters prior had really help rinse the sodicity through the soil. The salt had rinsed away, the winery could now understand the excellent minerality and acidity that were natural in the block.

The wine is fermented in stainless steel and matured in Burgundian oak for 19 months in Kaesler's underground cellar. Bottled “a la natural”, without fining and filtration. As winemaker Reid Bosward puts it, "We are not sure what fining does and we don’t have filter so we choose the 'non-interventionalist' method." He seems to know what is doing as this wine is one fine old bastard!