2021 Kaesler The Bogan Shiraz

£40.00

Much like a favourite flannelette shirt, the Kaesler Bogan Shiraz is full of warmth and personality. Creator Reid Bosward was determined to prove that being described as a ‘country bogan’ was no barrier to producing a fine Barossa Shiraz. Proof that a classy red transcends class. The Bogan is a quintessential, full-bodied Shiraz produced from an assemblage of estate vines planted in 1899 and 1960s.

Winemaking: The Bogan remains true to its roots – bold, unapologetic, and unmistakably Barossa. Year after year, it continues to evolve, pushing the limits of what a classic Shiraz can be. The 2022 vintage is nothing short of exceptional. With ideal growing conditions, this release captures the very best of our old vine plantings. One of the finest Bogan in its 20-year legacy, it delivers rich, vibrant purity and depth of fruit in every sip. Crafted to impress now, and destined to reward cellaring for the next 15 to 20 years.

Tasting Note: 

Dark plum and blueberry, with hints of charcuterie and char from the integrated oak. On the palate:  classic Bogan in style, full bodied, dense and rich, with flavours of dark fruits, layering the palate, finishing soft with pure, fine tannins.

 Origin: Barossa Valley, Australia

Alcohol: 14.5%

Blend: Shiraz

In stock
75cl
Reviews
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We're passionate about making sure your wine arrives on time and in pristine condition. We aim to deliver all orders within 3 working days between the hours of 10am and 4pm unless specified otherwise. Please say if you require next day delivery (only available on orders placed before 2pm) and this can be arranged at an additional cost. Saturday deliveries can also be arranged at an additional charge but you must specify in your order notes. 

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Kaesler

Kaesler owns just over 37 hectares (92 acres) of vineyards in the Barossa Valley, the majority of which is old vine material planted in 1893, 1899, 1930 and in the 1960’s. Fruit is hand picked and hand pruned with irrigation kept to a minimum. Crop thinning is done in most years to reduce yields and maximise flavour with blocks kept separate until final blending.

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