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Flat front label of wine

Kaesler The Bogan Shiraz 2007

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • JH94
  • WS92
  • RP91
  • W&S91
0% ABV
  • RP96
  • JH95
  • WE93
  • JH94
  • RP93
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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
JH 94
Australian Wine Companion
The equally deep colour has a better hue than Old Bastard; produced from estate vineyards planted in 1899 and 1965; aromas of licorice, boot polish and black fruits are followed by a distinctly savoury, spicy palate, oak and tannins playing a support role. Shiraz.
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, Barossa Valley, Barossa, Australia
Image of winery

Kaesler is a privately owned wine company that produces estate grown wines from vineyards as old as 1893. The Kaesler family were pioneers who settled in the Barossa Valley in the 1840's. In 1891 they bought a parcel of land and in 1893 planted their first vines. Today Kaesler wines are made from these ancient, dry grown vineyards, by the third owners of this magnificent property.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.


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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

GVDKA7603070207_2007 Item# 108467