Kaesler The Bogan Shiraz 2021
- 95
- $60
- Drink by: 2024-2044
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Maker Reid Bosward decided he’d have some fun with the name, having been dubbed a country bogan himself, he decided to produce a wine of real class. How can you not love that! The vineyards date between 1899 and the 1960s, fermentation was over eight to nine days with fifteen months maturation in French oak. Barossa Shiraz from a great year indeed, the team describe it as one of the greatest vintages of all time. Under screwcap – most of the Kaesler top reds are not. Inky black colour here, the nose exhibits a cornucopia of wonderful aromas – mocha, coffee beans, cocoa powder, spices, dried herbs, blackberries and chocolate. The oak is immaculately integrated, and the balance is knife-edge throughout. Dense but supple, there are some axle grease notes emerging on the palate. Very long finish, enjoy this over the next decade or two. A cracker.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
