Kaesler, The Bogan Shiraz 2006
Kaesler has been in the Barossa Valley since 1893. The grapes for this wine come from vines planted in 1899, making them over 125 years old. Old vines produce fewer grapes but concentrate all the flavor into what remains. The 2006 is considered one of the strongest vintages in the history of this house.
What you smell
Ripe plums, blueberries, and blackberries. Behind that, dark chocolate, vanilla, and warm spices like cinnamon and cloves.
What you taste
Full-bodied and powerful, but with a surprisingly soft mouthfeel. After almost twenty years of bottle aging, the tannins are fully integrated, providing structure without drying. Dark fruit dominates, with a long finish in which spices and a hint of licorice linger. Despite 16% alcohol, the wine feels balanced.
How it's made
Hand-selected Shiraz grapes, warm fermented. The wine matured for 15 to 17 months in a combination of French and American oak. The American oak accounts for the vanilla notes, the French for the finer structure.
Serving
Between 16 and 18 degrees Celsius. Careful decanting is recommended: after eighteen years, there may be sediment in the bottle. A large Burgundy glass allows the complex aromas to develop.
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Pairs well with
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Barbecued ribeye: the roasted fat and Maillard crust can handle the intensity of the wine, while the meat softens the tannins.
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Venison steak with red wine sauce: game has an earthy, slightly iron-like taste that complements the ripe fruit and spiciness beautifully.
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Leg of lamb with rosemary and garlic: the herbs in the dish echo the spicy finish, the lamb fat tempers the alcohol.
Scores
- Robert Parker's Wine Advocate: 94-96 points
- James Halliday: 94-95 points
