2006 Kaesler Bogan Shiraz
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Tasting notes
From vineyards planted in 1899 and 1965 and matured in American and French oak for 15 months. Very deep crimson almost out to the rim still. Attractive freshness on the nose as well as extreme intensity. Very luscious with strong liquorice notes on the finish. Finishes dry rather than sweet or hot and alcoholic – a miracle! There is clearly quite a bit of tannin here but it is almost completely submerged in that whirlpool of complex and delicious fruit. Very polished texture. My nephew assures me that 'bogan is Australian for chav'. (JR)
Critic scores
Jay S Miller, Wine Advocate
Jancis Robinson MW
More reviews and scores
The 2006 Shiraz The Bogan was sourced from a Marananga vineyard planted in 1899. It spent 17 months in a mix of new and used French oak. Opaque purple/black in color, it has a superb perfume of balsam wood, mineral, underbrush, black raspberry, and blueberry liqueur. Sweet and opulent on the palate, this full-bodied Shiraz has gobs of succulent fruit, excellent integration of oak, tannin, and acidity, and a long, smooth finish. Give it another 3-4 years of cellaring and enjoy it from 2011 to 2022. The Kaesler family, of Silesian origin, emigrated to the Barossa in the 1840s. The winemaking is in the hands of Reid Bosward and Stephen Dew. Importer: Ben Hammerschlag, Epicurean Wines, Seattle, WA; tel. (206) 923-1376
(from a vineyard planted in 1899) Inky purple. Ripe, smoky nose offers powerful blackberry and mulberry aromas and sexy Asian spices. Silky and sweet, with deep dark berry and cherry flavors framed by velvety tannins. As concentrated as this is, it also boasts immense up-front appeal: it would hardly be a crime to enjoy it on the young side. Finishes with building grip and juicy berry skin bite.
The 2006 Shiraz The Bogan was sourced from a Marananga vineyard planted in 1899. It spent 17 months in a mix of new and used French oak. Opaque purple/black in color, it has a superb perfume of balsam wood, mineral, underbrush, black raspberry, and blueberry liqueur. Sweet and opulent on the palate, this full-bodied Shiraz has gobs of succulent fruit, excellent integration of oak, tannin, and acidity, and a long, smooth finish. Give it another 3-4 years of cellaring and enjoy it from 2011 to 2022. ||The Kaesler family, of Silesian origin, emigrated to the Barossa in the 1840s. The winemaking is in the hands of Reid Bosward and Stephen Dew. Wine Advocate.February, 2009