Colour: Youthful with a dark centre Nose: Nose is generous, with, baked plums, blueberry and cola. The oak shows quit...Read more...
Tasted Aug 2011. Wow...awesome. Great value for a great Aussie Shiraz Read more
The 2003 Shiraz The Bogan is an exuberant, flamboyantly-styled Shiraz boasting an opaque ruby/purple color, wonderful peppery, blackberry, and curr... Read more
Ripe and rich, but not over the top, a plush mouthful of cherry, blackberry, plum and licorice flavors, picking up coffee and cream notes as the fi... Read more
Food Pairings for Kaesler Shiraz Barossa Valley the Bogan
Tasted Aug 2011. Wow...awesome. Great value for a great Aussie Shiraz
External Reviews for Kaesler Shiraz Barossa Valley the Bogan
The 2003 Shiraz The Bogan is an exuberant, flamboyantly-styled Shiraz boasting an opaque ruby/purple color, wonderful peppery, blackberry, and currant fruit, and hints of charcoal as well as spice box. This full, opulent offering was fashioned from a vineyard planted in 1899, 1961, 1985, and 1990.
Ripe and rich, but not over the top, a plush mouthful of cherry, blackberry, plum and licorice flavors, picking up coffee and cream notes as the finish sails on and on. Tannins are nicely integrated, but they can use cellaring to soften. Best from 2008 through 2019.
The grapes for this wine come from vines that are more than 100 years old. The dark purple color lets you know to hang on to your knickers. From start to finish this wine doesn't try to be coy or subtle - it is full throttle all the way. Flavors of white pepper, eucalyptus and spice turn into warmed fruits (not stewed) like plum, raspberry, and currant. Some wines with alcohol this high (15.5%) tend to be thick and syrupy, but this one has a balance and integration of fruit, alcohol, and tannin that is hard to match.
Luxurious Drinks offers you: Wine - red - 2004 - Kaesler The Bogan Shiraz - Australien - Region: South Australia - Apellation: South Australia - Syrah - 750 ml.
Big and bold, with an unmistakable hit of American oak - vanilla and dill - on the nose, but also huge levels of fruit concentration. Creamy, thick and mouthfilling, loaded with blackberries and spice. The long, robust finish suggests a certain amount of ageability, although this is certainly enjoyable now. Drink now-2015.
The 2002 Shiraz The Bogan, which is aged 22 months in American oak before being bottled unfiltered, is a spectacular, classic example of Barossa Shiraz. An inky/purple color is accompanied by a huge bouquet of white flowers, toast, blackberry liqueur, blueberries, and creosote. Packed with intensely concentrated black fruits and a spicy complexity, it is the antithesis of elegance. While still an infant in terms of development, it is hard to know for sure, but I suspect it will become more civilized and elegant as it evolves, and should last for 15-20+ years.
Big and bold, with an unmistakable hit of American oak mdash; vanilla and dill mdash; on the nose, but also huge levels of fruit concentration. Creamy, thick and mouthfilling, loaded with blackberries and spice. The long, robust finish suggests a certain amount of ageability, although this is certainly enjoyable now. Drink nowndash;2015.
Colour: Youthful with a dark centre Nose: Nose is generous, with, baked plums, blueberry and cola. The oak shows quite spicy with a bit of mocha and chocolate on the back palate. Quite accessible as a young wine Palate: Baked dark fruits and chocolate. A little sooty at the end with a nice twist from a small percentage of viognier that I was trying to hide but keeps poking its head up. Structure is plump with a good length of aftertaste Notes: The Bogan is designed to highlight the unmistakeable synergy between Barossa Shiraz and good quality American oak. This is very much the new Australian style. VINTAGE AND PRODUCTION NOTES As is often the way in the Barossa, a burst of warm weather can define a season and 2004 was a classic. All in all the season was pretty perfect, with good rains at the right times. In early February however we had 3 days in a row over 47 degrees C or approximately 115 in the old scale. For our blocks, which are run quite hard it meant a significant drop in fruit weight, which in turn manifested itself in an increase in extract and fruit on the tongue. In summary although seasonally dramatic it was perfect for Shiraz The fruit was picked ripe. 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 60% new Pennsylvanian, with a medium to heavy toast, and the balance 1 and 2 year old French. The wine was bottled without fining or filtration.
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