2022 Kaesler Old Vine Shiraz, Barossa Valley

Bright crimson in the glass with a fair lick of creamy French oak leading the aromatic charge, bright, dark and red plum fruits lie below, sheathed in fine spice and hints of roasting meats, Christmas cake, dark chocolate and violet top notes. There's an elegant flow to the palate here. Fine of structure with the fruit stretched tautly over the frame of fine, sandy tannin and bright acidity, finishing long and savoury with some nice toothsome chew to its form.

95 points DB winecompanion.com.au

Kaesler Old Vine Shiraz from the Barossa Valley is a rich, muscular and intensely expressive red crafted from some of the region’s oldest surviving Shiraz vines — many planted in the late 19th and early 20th centuries. This is a wine that speaks of heritage, low yields, and deep-rooted vines drawing character from the heart of Barossa’s ironstone-rich soils. It’s classic Kaesler: bold, structured and layered, with finesse built into the power.

The fruit is sourced from estate vineyards in Nuriootpa and surrounding blocks, with vine ages typically ranging from 40 to over 100 years. These gnarled, dry-grown vines produce small bunches of intensely flavoured berries. Fermentation is in small open fermenters with hand plunging, followed by basket pressing and maturation in French oak (30 to 50 percent new) for 18 to 24 months depending on vintage.

In the glass, Old Vine Shiraz shows deep crimson colour with brooding aromas of black plum, liquorice, dark chocolate, roasted meats, spice and mocha. The palate is full-bodied and layered with black fruit, charred oak, earth and velvety tannins. There's warmth, density and richness, but also poise — a wine that builds powerfully through the finish without ever losing balance.

Food pairing: Best with dry-aged ribeye, smoked brisket, lamb tagine or roasted portobello mushrooms with balsamic glaze. Pairs beautifully with aged cheddar or robust blue cheeses.

Cellar potential: Drinks impressively now with air but built for long ageing — 15 to 20+ years in the cellar will see it gain savoury, tertiary complexity and supple elegance.