2006 Kaesler "The Bogan" Shiraz


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.

2006 Kaesler "The Bogan" Shiraz Varietal:    Shiraz; Red Wine
Region:    Barossa Valley, South Australia
Reviews:    94 WA; 94 JH; 90 WS
Production:    2,500 cases produced 		$59.99
$53.99 as part of mixed case

Quantity:

 

0 bottles left in vintage. Sorry, sold out.

  • Wine Advocate
  • James Halliday
  • Wine Spectator
  • Winemaker's Notes
  • Technical Notes
Wine Advocate
"94 pts ... 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. " -- 02/09
James Halliday
"94 pts ... Another full-bodied wine, but again the quality of the fruit and the concentration is beyond question; the flavour is quite astounding and persistent, driven by alcohol. Drink through 2020." - 1/08
Wine Spectator
"90 pts ... Firm and chewy, this tough-textured Shiraz has a glowing core of blackberry, cola and spice flavors straining to poke through. Needs time to let it happen. Best from 2011 through 2018." --06/08
Winemaker's Notes
"The nose is generous, with plums, blueberry and cola. The oak shows quite spicy with a bit of mocha and chocolate on the back palate.Full bodied and powerful, blackberries and cassis. Structure is plump with a good lengthy aftertaste. Oak is still dominant as a young wine (released December 2007), but this will settle down with time and fruit will prevail."
Technical Notes
"The wine was fermented hot (28-30 Degrees centigrade) in stainless steel and transferred to oak, after alcoholic fermentation and 7 days on skins, where it completed its malo-lactic fermentation. It was racked post MLF, then returned to barrel. The wine was topped regularly, with one racking at 12 months. We try not to bother the wine unless it needs some assistance. The oak used was 80% new American oak, with a medium to heavy toast, and the balance 1 and 2 year old French. The wine was bottled without fining or filtration. The Bogan is designed to highlight the unmistakeable synergy between Barossa Shiraz and good quality American oak. 16% alc."