
| Kaesler Stonehorse Shiraz 2005 |
| Written by Wine@Leisure | |||||||||||||||
| Sunday, 14 December 2008 10:25 | |||||||||||||||
Kaesler Wine, dated back 1893, during the early migrant period of Adelaide, Australia. Over the century long history of blood, sweat and eventual changing hands, Kaesler has emerged as one of Barossa Valley's finest wine to talk about. There is no doubt that Barossa Valley's Shiraz has its fame spreaded through out wine drinking worlds, and I am with no exception an ardent fan of their Shiraz. It has been a long while since I heard of Kaesler wine, especially their famous Old Bastard Shiraz that was specifically harvested from their acres of old vines. I was at Denise the Wine Shop at Friven & Co. just opposite Tanglin Mall where I had chanced upon Kaesler wine. I must say that Denise does have good collections of fine wine at reasonable price. There they had the Kaesler Stonehorse and Old Vines Series. Of course, when it comes to wine and price, some deliberation would be necessary. But it doesn't take long for me to decide on the stonehorse Shiraz. Kaesler Stonehorse Shiraz has an exception nose. The aroma of a full-bodied, rich, juicy black berries and casis reinforced by tickling of toast and light liquorice struck my senses. I could almost felt my saliva watering. The colour of Stonehorse Shiraz was inky purple with dark concentrated center. The mouth was silky smooth with matching palate of the rich black berries, cassis and ripe plumy fruits. Although a young 2005, there wasn't traces of this wine feeling too edgy and it was very pleasant to drink on it own. Finishing was strong with the fruity aroma effusing in your mouth even till your next sip. For $47, I would say it's not the cheapest Australian Shiraz. But let's say that this bottle is really well worth the money without breaking your budget to pursue the to-die-for Kaesler Old Bastard wine which would already set you back by almost $180. What's more, you get to enjoy the bets of Barossa Valley. So what do you think? Tasting Notes:
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