2022 Kaesler WOMS Shiraz Cabernet, Barossa Valley

The 2022 WOMS release sees a blend of 59/41% shiraz/cabernet sauvignon in the classic Aussie red style. It smells terrific, with its canvas of pure dark and red fruits, dreamy French oak, spice, roasting meats, earth and dark chocolatey tones. Ditto on the palate, with its graceful line, fine tannin architecture and sense of grace as it slowly fades from view. Weapon of Mass Seduction indeed. A great release for this wine.

95 points DB winecompanion.com.au

Kaesler WOMS Shiraz Cabernet from the Barossa Valley is a powerhouse blend that unites the depth and muscle of Shiraz with the structure and drive of Cabernet Sauvignon. WOMS stands for Weapon of Mass Seduction — a fitting name for a wine that delivers sheer opulence, richness and complexity in unapologetic style. This is Kaesler at full throttle, crafted from some of the oldest, low-yielding vines in the Barossa and built for collectors who love bold reds with flair and finesse.

The fruit is sourced from estate vineyards in the Barossa’s north, including blocks planted in the 1890s. Each variety is vinified separately with extended skin contact and basket pressing before being matured in 100 percent new French oak for around two years. The final blend varies with each vintage, but it’s always dominated by old vine Shiraz, with Cabernet adding backbone, savoury complexity and length.

In the glass, it opens with dense aromas of blackcurrant, blackberry, dark chocolate, cedar, cigar box, and exotic spice. The palate is full-bodied and intensely flavoured, layered with black fruit, roasted coffee, mint, and fine-grained oak. Tannins are firm but ripe, and the wine finishes long, rich and mouth-coating with a touch of lifted herbal energy from the Cabernet.

Food pairing: Made for slow-cooked beef short ribs, ribeye steak with truffle butter, lamb shanks, or a rich mushroom and lentil ragù. Ideal with aged hard cheeses like cheddar or Grana Padano.

Cellar potential: Built to go the distance. Drink from 2026, but will reward 15 to 25 years in the cellar with more savoury depth, spice and secondary complexity.