Kaesler Bogan Shiraz 2012
| Country: | Australia |
| Region: | Barossa Valley |
| Grape Type: | Shiraz |
Mt Monster Shiraz 2012 is 100 percent Shirz
Deep purple in color. Ripe cassis and black plum fruits on the nose with violets. Varietal fruit-driven palate, with cassis and dark berryfruit and spice flavors. Soft tannins compliment the fruit with mouth-filling generous finish.
French & American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.
Our Shiraz is fermented in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7–10 days on skins to aide in the extraction of soft fleshy tannins and build wine structure.
Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.
Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.
Review:
Thorn Clarke has taken its Shiraz to a new level with this single-vineyard wine, bottled only in exceptional vintages. The 100% new American oak gives this a classic Barossa profile, starting with vanilla, cedar and maple syrup-like notes and flowing seamlessly through ripe blackberry and plum flavors. It's full bodied, lush and creamy in texture, with a long, velvety finish. Drink now–2025, possibly beyond. - Wine Entusiast 96 Points
2012 Vintage:
Voted Best Shiraz in the World at London's International Wine & Spirit Competition
Voted Best Shiraz in the World at London's International Wine & Spirit Competition
This limited release wine is created from the fusion of two exceptional parcels of Shiraz and Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of the vineyard and highlights its unique varietal expression.
Vintage Overview
2012 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that the family strives for in its wines. By all accounts it was a textbook vintage.
Tasting Notes
Deep inky purple in color. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.
Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.
Pairs well with venison, ribeye steak, lamb.
Review:
"A 60-40 blend of Shiraz and Cabernet Sauvignon, the 2012 The Bryson Barrel Select offers minty notes layered over dark fruit. Roasted meat, blueberry and cassis also play roles in this full-bodied but structured wine that appears to be at or near peak maturity. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Interim end of September 2018), 93 pts
Kaesler Bogan Shiraz is made from 100% Shiraz
Vineyard Soils Schist rock over blue grey clay and deep compacted broken down schist with red sandstone pebbles on the surface along creek line (Marananga) / Loam over clay (Nuriootpa)
Vine Age 2 vineyards – planted in 1899 (Marananga) and 1965 (Nuriootpa)
The Barossa Valley is world famous for concentrated styles of Shiraz. Bogan Shiraz is well known to be a quintessential, full bodied style of Shiraz. The two Shiraz vineyards from which this wine is sourced complement each other well – The Marananga block provides intense, old vine produce with particular “blue fruit” offerings. The Nuriootpa block provides more “black fruits."
These two blocks have built this wines strong reputation and style.
The fruit was hand harvested on the 2nd March 2012. The wine was given 9 days on skins, pressed then put to barrel. Matured in 90% French oak (25% new and the remainder 2 & 3 years old) and 10% American oak (2 years old). The wine was racked twice over the next 12 month with regular topping. No filtration.
Dark red, almost black. Black cherry & deep red plums, sandalwood and spice. Concentrated and structured, yet elegant with a signature velvety palate. Fruit driven with supple, smooth tannins. Fantastic length and focus.
Review:
"From 1899 and 1965 estate plantings, matured in French (75%) and American oak for 15 months. An exceptional pedigree reflected in a shiraz of rare elegance, balance and finesse; its supple, medium-bodied palate is almost lip smacking, so juicy is it, but there is no shortage of texture or structure." James Halliday 97 Points
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Bright and light golden-yellow in color. Exotic and sweet vanilla bean aromatics backed by pear and kiwi with a slight orange peel. The palate resonates with texture and depth as stone minerality and cream brioche to match. Flavors of roasted plantains, gravenstein apple, and lemon zest frame the wine for a long yet soft finish.
Planted in the early 90’s, this is the coolest vineyard site in the Russian River Valley, located at Lee Martinelli Sr.’s home ranch in Forestville, CA. After riding around with Lee in his pick-up truck when we visited his Woolsey Road, Zio Tony, and River Road Vineyards, he decided to take me to this gem. He kept this particular vineyard in his back pocket until we hit it off. We did, and I think you’ll enjoy the ride as well.
Review:
Elusively crisp and inviting on the nose, this is a thickly intriguing wine, floral in orange blossom and fresh apple. Structured and lengthy, it retains a tangy acidity and structured finish, the grapes sourced from a dry-farmed vineyard. - Wine Enthusiast 92 Points
Lyrarakis Za Za Zu Sparkling is made from Vilana, Vidiano and Muscat of Spina
A gentle sweet kiss of peach and juicy stone fruit that excites the senses and tickles the tongue with bubbly delight followed by aromas of a spring breeze bringing scents of apple and cherry blossom with hints of baby’s breath, lily and a garden of white flowers. There is a delicate sweetness to this wine that lends itself to enjoying with friends or peaceful contemplation.
Region: Alagni area, central Crete
Soil: Clay loam
pruning technique: Cordon trained, spur pruned
Altitude: 520m above sea level
Irrigation: Not irrigated
Yield: 8.5 tn/ha
Winemaking: Hand harvested in the last week of August. Grapes are vinificated separately.
Blending was performed using internal tasting results, choosing the ones with the best characteristics of texture and freshness. Secondary fermentation adds subtle creamy complexity and gives the wine its attractive fine gas bead and mousse.
Alcohol: 10% ABV
Acidity: 5.7 g/L
pH: 3.15
RS: 4.29 g/100ML
Food pairing: Fruit paste desserts, vegetable risotto and a large variety of antipasti.
