Kaesler
Summary
Kaesler, a historic Barossa Valley producer established in 1893, cultivates 65 hectares of vineyards in Marananga and Nuriootpa, focusing primarily on Shiraz from old vines thriving in red-brown earth over limestone under Mediterranean climate conditions. Their winemaking balances traditional techniques like open-top fermentation and hand plunging with selective modernization, while their stewardship of pre-phylloxera vines and minimal intervention approach in both vineyard and cellar preserves the authentic expression of Barossa's viticultural heritage.
Heritage & Leadership
Kaesler's roots in Australia's Barossa Valley date back to 1893 when Silesian pioneers established the estate. The winery remained in the Kaesler family until 1986, marking nearly a century of continuous family ownership. A pivotal transition occurred in 1999 when winemaker Reid Bosward, along with partners Ed Peter and Nigel Westblade, purchased the property, recognizing the exceptional value of its old vine vineyards. Under this ownership team, Kaesler underwent significant revitalization while maintaining respect for its historical foundations. Bosward, serving as chief winemaker and director, has guided the winery's production and stylistic direction for over two decades. The leadership team expanded their operations in 2012 by acquiring the neighboring Yaldara property, adding both vineyard resources and production capacity to their portfolio.
Vineyards & Wines
Kaesler's estate encompasses approximately 65 hectares of vineyards in the Barossa Valley, with the primary holdings situated in the Marananga and Nuriootpa sub-regions. The property's crown jewels are its old vine parcels, including Shiraz plantings dating back to 1893, which provide the foundation for their flagship "Old Bastard" Shiraz. These centenarian vines grow in the distinctive red-brown earth over limestone that characterizes this section of the Barossa. The vineyard portfolio features predominantly Shiraz (approximately 70%), complemented by Grenache, Mataro (Mourvèdre), Cabernet Sauvignon, and smaller plantings of Viognier and Semillon. The vineyards benefit from the Barossa's Mediterranean climate, with warm days and cool nights that promote even ripening while maintaining acidity. Beyond the "Old Bastard," Kaesler produces several distinguished wines including "The Bogan" Shiraz, "Old Vine" Grenache, and "Avignon," a Grenache-Shiraz-Mataro blend that showcases the traditional varieties of the region.
Philosophy & Practice
Kaesler's winemaking philosophy centers on maximizing the expression of their old vine fruit while employing both traditional and modern techniques. In the vineyard, they practice sustainable viticulture with minimal intervention, focusing on maintaining vine health and balance through careful canopy management and yield control. Harvest is conducted by hand for premium vineyards to ensure only optimal fruit enters the winery. The winemaking approach varies by wine tier, with the flagship wines fermented in open-top fermenters with gentle hand plunging to extract color and tannin without over-extraction. Maturation typically occurs in a combination of new and seasoned French and American oak barrels, with premium wines aging between 18-24 months before bottling. Kaesler employs minimal filtration for their top wines to preserve complexity and aging potential. The winery maintains a balance between honoring traditional Barossa winemaking methods while selectively incorporating modern technology to enhance quality and consistency, resulting in wines that reflect both their historic vineyards and contemporary craftsmanship.