Kaesler The Bogan Shiraz 2007 Front Label
Kaesler The Bogan Shiraz 2007 Front Label

Kaesler The Bogan Shiraz 2007

  • WS92
  • RP91
  • W&S91
750ML / 0% ABV
Other Vintages
  • RP92
  • JS94
  • W&S90
  • RP96
  • WE93
  • RP93
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750ML / 0% ABV

Winemaker Notes

The Bogan block is Shiraz planted in 1899. Soils consist of mica and silt loam, followed by clay, sometimes blue in colour with gravel reefs pushing down close to the water table. In some patches on the surface perfectly round sandstone balls can be found, suggesting an ancient alluvial heritage, synonymous with a lot of vineyards along Greenock Creek. This tends to give the wine more blue fruit characters and lift combined with the intensity of the old vines.

Dense, deep garnet and dark purple color with vibrant edge. The possesses blueberry, blackberry, plum skins with mocha and spicy oak. There is a feint edge of wild herbs, such as tarragon and oregano. More savoury than normal. Tannin is quite powdery and fine, almost Nebbiolo like. Acidity is beginning to settle. Will be tannic in its youth but will continue to expand its breadth on the palate for up to ten years. I believe the tightness of fruit it's displaying in its youth will lend well to a great display of bottle age, again much like Tuscan reds

2007 was in deed a challenging year, one in which I believe demanded ruthless culling in the vineyard and cellar. In short a production was nearly halved, but the quality is solid. All the 2007 reds will require patience

Critical Acclaim

All Vintages
WS 92
Wine Spectator
Dark and inky, big but not gigantic, bursting with plum, cherry and white pepper flavors, hinting at cream as the spices kick in on the round, generous finish. Shiraz. Best from 2012 through 2017. 1,000 cases made.
RP 91
Robert Parker's Wine Advocate
The 2007 Shiraz The Bogan is 100% bush vine Shiraz planted in 1899. Aromas of lavender, Asian spices, underbrush, bacon, game, and blueberry lead to a ripe, full-bodied, succulent Shiraz in need of a bit more depth. It is a solid effort lacking the richness and concentration of the top vintages.
W&S 91
Wine & Spirits
Barossa power juice. This wine pushes out of the confines of the glass, a freight train of minerals and sleek black fruit. There's substantial weight to it and stillthe wine remains firm, tightening into the finish. Oak tannins eat some of its sweetness as the flavors develop with air, hinting at red fruit scents of rhubarb and strawberry. Decant it for brisket or other slow-cooked barbeque.
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Kaesler

Kaesler

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Kaesler, Australia
Kaesler Winery Video

In keeping with much of the Barossa, the story of Kaesler is one of old roots by German settlers and new investment in the booming late twentieth century wine trade. The first Kaesler family vineyards date back to the 1890s including the shiraz vines that form the core of today’s old vine offerings. Significant plantings were undertaken in the 1960s using old vine cuttings. Current day Kaesler has grown under investor/owners led by Winemaker Reid Bosward. As custodians of Kaesler, the extensive experience of winemakers Bosward and Stephen Dew along with head Viticulturist Nigel van der Zande shines through in the signature old vine trio including the Old Bastard Shiraz. Estate grown and made, these wines represent the pinnacle of Kaesler Shiraz from old vines and deep Barossa roots.

Surrounding the Kaesler winery is 28 hectares of vineyards. Soils are sandy clay loam, which in layman’s terms means we have sandy loam topsoil for about 25cm and then it goes into a thick potter’s clay layer for the next 30-40cm. From there it is clay with small amounts of limestone dispersed through­out. Moisture is retained well in these soils, which is ideal for our hot, dry weather. The average age of the Vineyard is in excess of 50 years, and all predate modern mechanization. Because of this all fruit is hand harvested and pruned by hand using traditional methods.

Kaesler also owns 9.21 hectares (22.8 acres) of vineyards in the Barossa sub region, Marananga. This area is on the western side of the region about 10 minutes’ drive from the Kaesler winery. The soils on this site have a profile of 10-15cm of sandy loam followed by clay with limestone thinly dispersed.The experienced vineyard managers take the modern approach to sustainable farming, in that soil health is paramount; we regularly monitor soil health and pursue natural means of soil care and protection. Estate-produced and local compost is used in our vineyards in combination with natural enhancers and mulch.

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GVDKA7603070207_2007 Item# 108467

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