Made from a 120-year-old, dry-farmed Shiraz vineyard (one of Australia’s oldest vineyards), this classic effort possesses a European-like structure. Fashioned by winemaker Reid Bosward (also responsible for the turn-around in quality at Kaesler), it was aged in French oak casks, of which one-third were new. This full-bodied, inky/purple-hued Shiraz exhibits notes of lead pencil shavings, smoke, camphor, black currants, and blackberries. With great purity, stature, and intensity as well as full body, and surprising definition and length, it requires 3-4 years of cellaring; it should age for 12-15+ years. The pricing is bold, but how often do you get to taste a compelling wine from 120-year-old vines?Importer: Benjamin Hammerschlag, Epicurean Wines, Seattle, WA; tel. (206) 923-1376
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