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Country of Origin & Region


Australia, Barossa Valley region


Kurtz Boundary Row Shiraz 2006

92 pts Wine Enthusiast Magazine (JC) - Easy to drink, and leaving behind a mouthwatering sensation the lengthy finish.

Tasting Notes

This wine is made from two premium parcels of Shiraz grown by Kurtz Family Vineyards. The wine was matured in a mixture of new and older French and American Oak hogsheads for 22 months prior to bottling. This wine shows distinctive spicy herbs, violets and white pepper on the nose, with a full flavoured palate balanced with berry fruit, savoury spices, dried apricots and a firm meaty finish. Minimal irrigation was used during the 2006-growing season resulting in excellent colour and berry size. The use of straw mulching under vine is aiding us to restrict the amount of supplementary irrigation required, this is becoming increasingly important.

Food Accompaniments

I suggest a big steak, cooked as little as possible, a few greens and some French fries.

Awards, Reviews and other Notes

92 pts Wine Enthusiast Magazine (JC)
Full-bodied, rich, and admirably concentrated, this is a topnotch example of Barossa Shiraz at a still-affordable price. Aromas of espesso, blackberry and cedar give way to blueberry and blackberry fruit on the palate. They creamy texture makes it easy to drink, and leaving behind a mouthwatering sensation the lengthy finish.

91 pts Stephen Tanzer's International Wine Cellar (JR)
Bright ruby. Sexy blackberry and cherry-cola on the nose, with suave mineral and floral notes adding interest. Juicy and pure, with vivid dark berry flavors, slow-mounting spiciness and no obvious tannins. A seamless shiraz with impressive finishing sweetness and length. I'd drink this now for its lovely fruit.

91 pts Robert Parker Jr.’s The Wine Advocate (JM)
The opaque purple-colored 2006 Boundary Row Shiraz was aged for 22 months in 25% new French and American oak hogsheads. The attractive nose reveals cedar, pepper, fresh herbs, game, and blueberry. This leads to a medium to full-bodied wine with plenty of succulent black fruits, excellent depth, and a pure finish.

88 pts Wine Spectator Magazine (HS)
Smooth and polished. A refreshing style that has lively plum and currant aromas and flavors, shaded with hints of white pepper and toast as the finish lingers.

Winemaker Notes

The wine consists of 5 different blocks that were picked and fermented at differing times. Ferments lasted 7 days and were pumped over 3 times per day. Minor Acid adjustment was undertaken at the crusher and then prior to pressing. To add further complexity 3 different wineries were utilized for ferment. Malo culture was added at pressing with free run and pressings combined in all cases. Parcels were kept separate until final blending stage and the final blend remained in barrel for a further 4 months prior to bottling, this allows for full integration of all parcels. Although suitable for current consumption, this wine will continue to improve with careful cellaring.

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Chemical Analysis




Alcohol %: 14.8
Total Acid: 6.70
Free/Total Sulfur: 23/73
pH: 3.52
Residual Sugar: n/a




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Southern Hemisphere Wine Center
5973 Engineer Dr.
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