http://www.kaesler.com.au/html/supply_wines.htm


The Bogan Shiraz
2005
A major proportion of the fruit to make this wine, comes from our
vineyard at Marananga, approximately 8 kms south west of the winery.
Here we have a block of Shiraz planted in 1899. Soils are quite
different here, consisting of sandy loam, followed by clay with
limestone thinly dispersed. This tends to give the wine more blue fruit
characters and lift combined with the intensity of the old vines.

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 80% new American oak, with a medium to heavy toast, and
the balance 1 and 2 year old French. The wine was bottled without fining
or filtration.

Colour: Dense purple colour with vibrant edge

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: Full bodied and powerful, blackberries and cassis. 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.

Age of vines: Estate plantings of 1899 and 1976 Shiraz

Alc: 16.0%
TA: 6.26 g/1
pH: 3.56

PeterLucas wrote:
> http://www.kaesler.com.au/html/supply_wines.htm
>
>
> The Bogan Shiraz
> 2005
> A major proportion of the fruit to make this wine, comes from our
> vineyard at Marananga, approximately 8 kms south west of the winery.
> Here we have a block of Shiraz planted in 1899. Soils are quite
> different here, consisting of sandy loam, followed by clay with
> limestone thinly dispersed. This tends to give the wine more blue fruit
> characters and lift combined with the intensity of the old vines.
>
> 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 80% new American oak, with a medium to heavy toast, and
> the balance 1 and 2 year old French. The wine was bottled without fining
> or filtration.
>
> Colour: Dense purple colour with vibrant edge
>
> 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: Full bodied and powerful, blackberries and cassis. 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.
>
> Age of vines: Estate plantings of 1899 and 1976 Shiraz
>
> Alc: 16.0%
> TA: 6.26 g/1
> pH: 3.56

So what you're trying to say then is that it's not bad
I just started drinking wine recently trying different grapes and what
really stands out is shiraz blended with cab. Good long aftertaste.

Scott > wrote in
:


>
> So what you're trying to say then is that it's not bad


Yep :-)


> I just started drinking wine recently trying different grapes and what
> really stands out is shiraz blended with cab. Good long aftertaste.
>


Scott.......... welcome to the world of wine!!


I used to be a beer or spirit guy........ until I realised how boring it
was to get the same thing day in and day out.

With wine, you may have a favourite vineyard, and a favourite
vintage....... but even they change year after year.

No vintage is ever the same as the previous year. Each vineyard tastes
differently, and you can never find two wines that taste the same.

And that's the beauty of being a wine lover.


I hope you have many years of wine enjoyment.

(BTW....... wine goes bloody well with food!!! :-)

PeterLucas wrote:

>
> I used to be a beer or spirit guy........ until I realised how boring it
> was to get the same thing day in and day out.
>
That's one thing I enjoy about wine is that it's interesting.

> With wine, you may have a favourite vineyard, and a favourite
> vintage....... but even they change year after year.
>
> No vintage is ever the same as the previous year. Each vineyard tastes
> differently, and you can never find two wines that taste the same.
>
> And that's the beauty of being a wine lover.
>
I don't really have a favorite "all-around" vineyard. I have a favorite
vineyard for each type of grape. My taste haven't evolved yet to the
point where I can distinguish between the different vintages.
>
> I hope you have many years of wine enjoyment.

I will!
>
> (BTW....... wine goes bloody well with food!!! :-)
>

Everybody says that red wine is best enjoyed with food but I think it's
just as enjoyable without food.

"Scott" > wrote in message
...
> PeterLucas wrote:
>> I hope you have many years of wine enjoyment.
>
> I will!
>>
>> (BTW....... wine goes bloody well with food!!! :-)
>>
>
> Everybody says that red wine is best enjoyed with food but I think it's
> just as enjoyable without food.


I've enjoyed it both ways. But since time flies faster and faster during
the day for me, about the only time I can catch up to wine is at the dinner
table, so that has become my preference.
Dee Dee

Scott wrote

> So what you're trying to say then is that it's not bad
> I just started drinking wine recently trying different grapes and
what
> really stands out is shiraz blended with cab. Good long aftertaste.

And shiraz is very nice with spicy foods, too.
--
Vilco
Think pink, drink rose'

"Scott" > wrote in message
...
> PeterLucas wrote:
>> http://www.kaesler.com.au/html/supply_wines.htm
>>
> I just started drinking wine recently trying different grapes and what
> really stands out is shiraz blended with cab. Good long aftertaste.


I never cared for CA wines although I had 20 some-odd years of exposure
cavorting with people who drank and loved CA wines.
Specifically cabernet sauvignon was not one of my favorites.

It has only been recently that I've begun to like cab sauv with its blend of
shiraz -- from Australia.
But to be specific Yellow Tail turned me off so much, that I professed not
to care at all for Australian wines.

Dee Dee

"Dee Dee" > wrote in message
...
>
> "Scott" > wrote in message
> ...
>> PeterLucas wrote:
>>> http://www.kaesler.com.au/html/supply_wines.htm
>>>
>> I just started drinking wine recently trying different grapes and what
>> really stands out is shiraz blended with cab. Good long aftertaste.
>
>
> I never cared for CA wines although I had 20 some-odd years of exposure
> cavorting with people who drank and loved CA wines.
> Specifically cabernet sauvignon was not one of my favorites.
>
> It has only been recently that I've begun to like cab sauv with its blend
> of shiraz -- from Australia.
> But to be specific Yellow Tail turned me off so much, that I professed not
> to care at all for Australian wines.
>
> Dee Dee

Try some shiraz from Two Hands. I served an 2003 'Lilly's Garden' with
holiday dinner last night that was a knockout.

Jon

Dee Dee wrote:
> "Scott" > wrote in message
> ...
>> PeterLucas wrote:
>>> http://www.kaesler.com.au/html/supply_wines.htm
>>>
>> I just started drinking wine recently trying different grapes and what
>> really stands out is shiraz blended with cab. Good long aftertaste.
>
>
> I never cared for CA wines although I had 20 some-odd years of exposure
> cavorting with people who drank and loved CA wines.
> Specifically cabernet sauvignon was not one of my favorites.
> It has only been recently that I've begun to like cab sauv with its blend of
> shiraz -- from Australia.
> But to be specific Yellow Tail turned me off so much, that I professed not
> to care at all for Australian wines.
>

Try Rosemount Estate Diamond Label (Australian) shiraz/cab blend.

On Fri, 14 Sep 2007 12:09:07 -0500, Scott > wrote:

>
>Try Rosemount Estate Diamond Label (Australian) shiraz/cab blend.

That would be my favorite blend. I love their Merlot too.

Lou

"Lou Decruss" > wrote in message
...
> On Fri, 14 Sep 2007 12:09:07 -0500, Scott > wrote:
>
>>
>>Try Rosemount Estate Diamond Label (Australian) shiraz/cab blend.
>
> That would be my favorite blend. I love their Merlot too.
>
> Lou

I'm not drinking any freakin' Merlot. From "Sideways."
http://www.youtube.com/watch?v=C_vGuWYZF2U
Dee Dee

"Scott" > wrote in message
...

>> But to be specific Yellow Tail turned me off so much, that I professed
>> not to care at all for Australian wines.
>>
>
> Try Rosemount Estate Diamond Label (Australian) shiraz/cab blend.

I've seen that at Costco, I believe. For some reason the label has turned
me off -- or do you suppose it's the price -- however, I don't remember the
cost.
Thanks.
Dee Dee

On Fri, 14 Sep 2007 13:21:45 -0400, "Dee Dee" >
wrote:

>
>"Scott" > wrote in message
m...
>
>>> But to be specific Yellow Tail turned me off so much, that I professed
>>> not to care at all for Australian wines.
>>>
>>
>> Try Rosemount Estate Diamond Label (Australian) shiraz/cab blend.
>
>I've seen that at Costco, I believe. For some reason the label has turned
>me off -- or do you suppose it's the price -- however, I don't remember the
>cost.

Must have been the label because it's always a good value. (cheap)

Lou

"Dee Dee" > wrote in
:


> But to be specific Yellow Tail turned me off so much, that I professed
> not to care at all for Australian wines.
>


I don't blame you either!! Casella wines are ho-hum at the best of times!!


Have you tried the Penfolds Rawsons Retreat?

I had some when I was o/s, and it's completely different to the wine of the
same name that they sell to us over here. The o/s stuff is a higher
quality.

"PeterLucas" > wrote in message
0.25...
> "Dee Dee" > wrote in
> :
>
>
>> But to be specific Yellow Tail turned me off so much, that I professed
>> not to care at all for Australian wines.
>>
>
>
> I don't blame you either!! Casella wines are ho-hum at the best of times!!
>
>
> Have you tried the Penfolds Rawsons Retreat?
>
> I had some when I was o/s, and it's completely different to the wine of
> the
> same name that they sell to us over here. The o/s stuff is a higher
> quality.
>

No, I haven't seen that one either, but it seems that Penfolds is a reliable
wine, and I'm not going to hesitate to buy any I see, of course, at a
reasonable price, unless it's for a special occasion.
Dee Dee

On Sep 14, 12:43 am, PeterLucas > wrote:
> http://www.kaesler.com.au/html/supply_wines.htm
>
> The Bogan Shiraz
> 2005
> A major proportion of the fruit to make this wine, comes from our
> vineyard at Marananga, approximately 8 kms south west of the winery.
> Here we have a block of Shiraz planted in 1899. Soils are quite
> different here, consisting of sandy loam, followed by clay with
> limestone thinly dispersed. This tends to give the wine more blue fruit
> characters and lift combined with the intensity of the old vines.
>
> 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 80% new American oak, with a medium to heavy toast, and
> the balance 1 and 2 year old French. The wine was bottled without fining
> or filtration.
>
> Colour: Dense purple colour with vibrant edge
>
> 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: Full bodied and powerful, blackberries and cassis. 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.
>
> Age of vines: Estate plantings of 1899 and 1976 Shiraz
>
> Alc: 16.0%
> TA: 6.26 g/1
> pH: 3.56

Alc: 16.0%

In the California wine country, that would be called an awfully big
wine!

Guess you skip the martinis before dinner.
Susan B.

"sueb" > wrote in message
ups.com...
> On Sep 14, 12:43 am, PeterLucas > wrote:
>> http://www.kaesler.com.au/html/supply_wines.htm
>>
>> The Bogan Shiraz
>> 2005
>> A major proportion of the fruit to make this wine, comes from our
>> vineyard at Marananga, approximately 8 kms south west of the winery.
>> Here we have a block of Shiraz planted in 1899. Soils are quite
>> different here, consisting of sandy loam, followed by clay with
>> limestone thinly dispersed. This tends to give the wine more blue fruit
>> characters and lift combined with the intensity of the old vines.
>>
>> 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 80% new American oak, with a medium to heavy toast, and
>> the balance 1 and 2 year old French. The wine was bottled without fining
>> or filtration.
>>
>> Colour: Dense purple colour with vibrant edge
>>
>> 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: Full bodied and powerful, blackberries and cassis. 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.
>>
>> Age of vines: Estate plantings of 1899 and 1976 Shiraz
>>
>> Alc: 16.0%
>> TA: 6.26 g/1
>> pH: 3.56
>
> Alc: 16.0%
>
> In the California wine country, that would be called an awfully big
> wine!
>
> Guess you skip the martinis before dinner.
> Susan B.
>
Just so happens that the last two or three wines I've had were 14.7 & 14.0
respectively. Chateauneuf du Pape, and VRAC.
Getting close to port.
Dee Dee

sueb > wrote in news:1189805903.617730.57750
@o80g2000hse.googlegroups.com:

> On Sep 14, 12:43 am, PeterLucas > wrote:
>> http://www.kaesler.com.au/html/supply_wines.htm
>>
>> The Bogan Shiraz
>> 2005

>>
>> Notes: The Bogan is designed to highlight the unmistakeable synergy
>> between Barossa Shiraz and good quality American oak.
>>
>> Age of vines: Estate plantings of 1899 and 1976 Shiraz
>>
>> Alc: 16.0%
>> TA: 6.26 g/1
>> pH: 3.56
>
> Alc: 16.0%
>
> In the California wine country, that would be called an awfully big
> wine!

It's just a *tad* bigger than normal....... the wines I have are usually
around the 14% mark.


>
> Guess you skip the martinis before dinner.


I'm not pretentious enough to be into martinis :-)