Kaesler Wines is located at Nuriootpa SA in the Barossa Valley.  It is a prime viticultural block on sandy loam soil with excellent drainage to support old vine grape growing.

With soil this good, it makes sense that Kaesler own just over 92ha of vineyards in the Barossa Valley, the majority of which is old vine material, some dating back to 1893.

The Kaesler Family were Silesian pioneers who came to the Barossa Valley in the 1940’s.  The family decided it was time to get their hands dirty, so they bought a parcel of land in 1891 and planted the entire holding under vines.

The original Kaesler family (and even later owners) didn't make their own wine, instead selling off the grapes to Seppelts for their production of fortified wines.

It was at the hand of serendipity that the Kaesler wines we know and love today came about.

In 1998 a young winemaker working at Cellarmaster in the Barossa Valley was tasked by a group of international wine lovers to find a property to produce the best possible red wine grapes.  The astute winemaker was Reid Bosward and he searched high and low from America’s Napa Valley, the south of France, Marlborough in NZ to unknown regions of Australia before recognising the true power and intensity of grapes grown just a few hundred metres away from where he started!  The grapes were from the Kaesler vineyard.  Amazingly, the vineyard was for sale.

"You don’t reach Serendib by plotting a course for it. You have to set out in good faith for elsewhere and lose your bearings … serendipitously," wrote John Barth in his book The Last Voyage of Somebody the Sailor

Kaesler Wines is determined to concentrate on producing excellent wine, avoiding excess production at all costs. They are now at 250,000 cases but have no plans to expand higher to 300,000.  Fruit is hand picked and pruned, and water usage is kept to a minimum throughout the vineyard.  Most years they undertake a crop thinning process, removing bunches of grapes from semi-ripe vines to reduce yields and maximize flavour.

‘No area can produce the intensity of flavour that we have in the Barossa,' said Reid Bosward, winemaker.  - Daniel Jess