Some Recent Kaesler and Nashwauk, 03 October 2008
A friend dropped off some Kaesler and a Nashwauk for me to try back in October 2008. They had been open for roughly eight hours. Jenn and I are fans of some of the 2004 Kaeslers but we haven’t bought any since then. We weren’t floored by any of them as they were more disjointed than I’d like to see. I think the Bogan has the best potential. The Nashwauk and Avignon were fun to drink because of the mouth feel.
2006 Kaesler, Stonehorse GSM, Barossa Valley
A suprising light+ opaque ruby with purplish tinge. A light nose of indistinct blue and red fruits. In the mouth there is hard blue and red fruit that is a bit austere. Tart fruit comes through in the finish as the acidity ratchets up. The wine leaves the impression of being a bit warm. A total disappointment after the 2004 and clearly the worst of the bunch we tasted.
2005 Kaesler, Stonehorse Shiraz, Barossa Valley
This is medium opaque ruby-garnet. A light+ nose of dusty red fruit. In the mouth there is immediate red fruit followed by cool blue fruit, and a spicy/peppery aftertaste. There is some suppleness in the mouth and minimal tannins. While better than the GSM it isn’t too interesting.
2006 Kaesler, Cabernet Sauvignon, Barossa Valley
Medium+ ruby-garnet and darker than the first two. A light+ nose of cab flavors, black currant and dark fruits, perhaps mildly more interesting than the first two. Cab flavors in the mouth, that are more restrained but still provide suppleness.
2005 Kaesler, Avignon GSM, Barossa Valley
Light to medium opaque. A light nose of gritty, bright red fruit and oak toast as it warms up. In the mouth there is immediate, weighty, supple dark-blue fruit. It then morphs into sweet, cinnamon accented fruit. The acidity comes through in the aftertaste along with the heat. The disjointed finish is the major flaw which is a shame because the flavors are good.
2006 Kaesler, The Bogan, Barossa Valley
This is very opaque and clearly the darkest of them all. A light nose of creamy, blue fruit and black currant. In the mouth there is darker purple/blue fruit. The mouth feel is not as creamy as the Avignon. There is an underlying structure of strong, drying tannins and some puckering acidity. Rather young.
2006 Nashwauk, Shiraz, McLaren Vale
Medium+ purple/ruby/garnet, very dark. A light nose of gritty blue fruit. In the mouth there is supple, creamy fruit, clotted cream like in sweetness. The flavors are of overt blueberry. There is a long finish and aftertaste.
Recent Posts
- Mid-week with Lou: Falkenstein, Pesquera, Ponsot, Tribouley, and more
- A Clos du Mont-Olivet Vertical: 2017 Cotes du Rhone back to 2005 La Cuvee du Papet
- Excellent 2016 Gigondas from Bouissiere, Cayron, Mourchon, Raspail-ay, and Soumade
- For the cellar: 2016 J.L. Chave Selection, Offerus, Saint-Joseph
- Another tasting with Lou, from maturing Chablis to old Boeger wines
- Chinon from Alliet, Baudry, and Joguet
- A tasting with Lou: Sandlands, Sanguis, Soumade and more
Top Posts & Pages
- The Dutch Wine Glasses of Pieter Claesz
- An Evening of Chambolle-Musigny, Vosne-Romanee, and one Gevrey-Chambertin
- A Masterful Red Wine from Banyuls
- “Near the President’s House”: The Advertisements of William Cox, Wine Merchant, Washington, DC 1826-1827
- From the quality years: 1974 Stone Creek Vineyards, Cabernet Sauvignon
- "There is no such thing as Round Hill": 1974 Round Hill, 1970 LMHB, and 1978 Mastantuono
- "[T]he Corner of Church and Tradd Streets": The wine store of Louis Danjou 1806-1821
- Tasting Affordable 2009 Bordeaux
- The First Release: 1974 Sonoma Vineyards, Cabernet Sauvignon Alexander's Crown
- The Boonville Winery survived the Civil War but not the railroad expansion of Californian wine
History of Wine
Archives
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017
- June 2017
- May 2017
- April 2017
- March 2017
- February 2017
- January 2017
- December 2016
- November 2016
- October 2016
- September 2016
- August 2016
- July 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- October 2010
- March 2010
- September 2009
- May 2009
- April 2009
- February 2009
- December 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- February 2006
- January 2006
- December 2005
- November 2005
- April 1993
- March 1993
- February 1993
- December 1992
- November 1992
- October 1992
Copyright
All original writings and all original images are copyrighted 1992-2019 by Aaron Nix-Gomez (Hogsheadwine).
Tasting notes may be reproduced for commercial reasons, as ‘fair use’, provided suitable credit to Aaron Nix-Gomez or the Hogsheadwine website URL (www.hogsheadwine.com) is given. Otherwise all rights are reserved, and no other part of this web site may be reproduced, stored or transmitted by any means, electronic or otherwise, without the prior permission of Aaron Nix-Gomez.