The first owners of the Kaesler vineyards were Silesian pioneers who came to the Barossa Valley in the 1840s and took up 96 acres in 1891. By 1893 they had planted the entire acreage with Shiraz, Grenache, Mataro (Mourvedre) and White Hermitage vines. Some of the gnarled dry-grown Shiraz still remains and provides the backbone of the intense wines we produce.
Over time, the Kaeslers pulled vines to plant fruit trees and to keep horses and cows. The site now home to the Kaesler Cellar Door; the old brick horse stable now holds a private tasting room; the cow shed now the present restaurant, Kaesler Kitchen; Ernst Kaesler’s old house, now the Kaesler Cottages B&B.
The remaining vines mostly consisted of red and fortified varieties, some Grenache added in the 1930’s and more Shiraz planted in the 60’s and 70’s. These plantings accounting for some of the celebrated aged Shiraz we produce today.
In 1999, winemaker Reid Bosward seized the opportunity to become the head of the new Kaesler family when he and his partners bought Kaesler, becoming the third owners of this property. At this time, the Kaesler vineyards consisted of over 70% red wine vines, all 40 years of age or more.
Now having access to premium old vine material, Reid set out to produce bold estate wines representative of the Barossa Valley. The intensity of the old vine Shiraz inspired Reid to produce a special premium batch, the “Old Bastard.” Classified as “Outstanding” by Langtons with its rich and intense fruit style, the Old Bastard Shiraz paved the way for Kaesler. A string of highly celebrated wines followed suit, the generous Stonehorse range and premium Old Vine Shiraz, “The Bogan” and Alte Reben wines to name a few.
A 5 star James Halliday rated winery, Reid and winemaker Stephen Dew, with their distinct style and modest winemaking techniques, consistently produce wines rated over 90 points by industry peers and publications.
Over time, the Kaeslers pulled vines to plant fruit trees and to keep horses and cows. The site now home to the Kaesler Cellar Door; the old brick horse stable now holds a private tasting room; the cow shed now the present restaurant, Kaesler Kitchen; Ernst Kaesler’s old house, now the Kaesler Cottages B&B.
The remaining vines mostly consisted of red and fortified varieties, some Grenache added in the 1930’s and more Shiraz planted in the 60’s and 70’s. These plantings accounting for some of the celebrated aged Shiraz we produce today.
In 1999, winemaker Reid Bosward seized the opportunity to become the head of the new Kaesler family when he and his partners bought Kaesler, becoming the third owners of this property. At this time, the Kaesler vineyards consisted of over 70% red wine vines, all 40 years of age or more.
Now having access to premium old vine material, Reid set out to produce bold estate wines representative of the Barossa Valley. The intensity of the old vine Shiraz inspired Reid to produce a special premium batch, the “Old Bastard.” Classified as “Outstanding” by Langtons with its rich and intense fruit style, the Old Bastard Shiraz paved the way for Kaesler. A string of highly celebrated wines followed suit, the generous Stonehorse range and premium Old Vine Shiraz, “The Bogan” and Alte Reben wines to name a few.
A 5 star James Halliday rated winery, Reid and winemaker Stephen Dew, with their distinct style and modest winemaking techniques, consistently produce wines rated over 90 points by industry peers and publications.
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