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Wednesday
11
APR

Kaesler Cellar Door Experience

17:30
20:00
Muse - Food, Wine & Books
Event organized by Muse - Food, Wine & Books

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FREE EVENT

A 5-Star Halliday rated winery with some serious history, the first members of the Kaesler family settled in the Barossa Valley in 1845. The vineyards date back to 1893, but the Kaesler family ownership ended in 1968. The current winemaker is celebrated vintner Reid Bosward and wife Bindy who make wine from grapes planted as far back as 1899, with additional plantings in the 1930s, '60s, then each decade through to the present.

Going Green

The Kaesler vineyard managers take a modern approach to sustainable farming, in that soil health is paramount. Estate-produced and local compost is used in the vineyards in combination with natural enhancers and mulch as they believe that the native vegetation planted around the vineyard, promotes beneficial organisms and increases wildlife activity.

Viticulture is centred on sustainable efficiencies supported by traditional pruning techniques and canopy management that reflect the Australian climate.

Kaesler in Canberra

Represented across Australia by premium wine distributors and marketers Pure Wine Co., ACT rep Rod Parker joins us in the bookshop to take us through a selection of some of Kaesler’s finest wines.

So drop in to our travelling Cellar Door between 5:30pm - 8pm for a free taste of these extraordinary wines, and stay on for dinner with a glass (or bottle) of your favourite!


Featured Wines


2017 Kaesler Viognier


2016 Old Vine Semillon
Semillon is the workhorse variety, not only for the Barossa but for Australia. The 2016 Old Vine, taken from vines planted in the 1960s, was cold pressed, before the juice naturally settled then racked and fermented cool at 12 degrees for the next 12 days with natural yeast for regional definition and texture. Light straw colour with citrus, mandarin, green apples and mineral notes. On the palate refreshing lemon lime zest with crisp acidity and a lingering finish. If the Hunter Valley teaches you about acid, balance and respect for its more subtle characteristics, Barossa Semillon presents style. Tasty when young it will also offer some interest as it ages.


2015 ‘Avignon’ Grenache Mourvèdre Shiraz
A 46-37-17 split of the three varietals made using 87 year old Grenache and Mourvedre vines. These three varietals form part of the initial collection of grapes brought to the Barossa. Grenache gives upfront sweetness, the Mourvedre mid-palate weight, while the Shiraz adds length. The Avignon is dark cherry in colour with a bright, youthful edge. Light fruits and plum on the nose, with upfront hints of baking spices and pepper. Some spicy notes on the palate, with fresh balanced acidity. Notes of strawberry, cherry and under-ripe plumb prevail.


2016 ‘The Fave’ Grenache
Grenache is an awesome grape and is the back bone of so many blended wines around the world. The 2016 Fave is the result of 4 vintages done in Burgundy by winemaker Stephen Dew. Taken from a single vineyard site with estate vines planted in the 1930s, the wine is made without preservatives (no S02 added) and has just the natural acid it was blessed with from the vineyard. It has a Garnet / Rhubarb colour with cherry, spicy and earthy notes and aniseed characters. It’s a soft, generous medium bodied, complex wine with hints of ruby - red grapefruit and herbal undertones of oregano.


2016 Kaesler ‘Stonehorse’ Shiraz


2015 ‘Reach for the Sky’ Shiraz
Made from 35 year old vines, ‘Reach for the Sky’ Shiraz is a soft juicy style of Shiraz that reflects the opulence and diversity of the Barossa. The nose displays blackberries, and has an edge of earthiness and wholesome goodness. Dark fruited. This is quite a serious wine but there’s an air of freshness and lift.