Spend $200 & get free delivery to most of Australia
Click here for all Australian freight rates
- Melbourne 1-2 working days
- Sydney 1-2 working days
- Brisbane 3-4 working days
- Adelaide 4-5 working days
- Perth 5-10 working days
For express service, call 1800 069 295 for a quote.
International deliveries click here We cannot ship to all countries.
There are currently no reviews for this product.
2004 Kaesler Old Vine Cabernet Sauvignon
Subscribe to stock alerts
Please enter your email address to receive stock alerts for this product:
- Cellar 3 - 4 years (2009-2010)
- ABV 16%
- Closure: Cork
...a big, fully ripened Cabernet.
The history of the Kaesler Vineyards dates back to 1893. The family of Silesian pioneers arrived in the Barossa Valley in the 1840’s, taking up 96 acres of land in 1891. By 1893 the entire paddock was cleared and planted out to Shiraz, Grenache, Mataro and White Hermitage. Over the years the vineyards expanded and contracted. Today 70% of the vineyard consists of 40 year old Shiraz, which is responsible, in part, for the complexity of the Kaesler wines.
An outstanding example of a big, fully ripened Cabernet. Totally opaque black crimson colour, with good colour cling. The nose is perfumed. Notes of violet, blackcurrant and liquorice appear, followed by spice vanilla and cedar. The palate explodes with ripe Cabernet fruit flavours – dark chocolate, blackcurrants and spice create a ‘joosy’ tasting experience. Excellent weight, supported by the grained tannins, perfectly balanced. Very long aftertaste of dark chocolate, blackberry, vanilla and spice.
Cellar 3-4 years (2009-2010)
The outstanding 2004 Old Vine Cabernet Sauvignon includes 8% Petit Verdot. Having spent 14 months in 65% new French oak, it is a big, Bordeaux-styled effort with high tannin, loads of structure, and hints of melted licorice, creme de cassis, graphite, and spice box. Medium to full-bodied, tightly knit, and impressively endowed, this pure, rich 2004 requires another 1-2 years of bottle age; it should last for 10-15 years.
Robert Parker – The Wine Advocate