Kaesler have several Grenache vineyards that really perform on their own from time to time, and the single vineyard ‘The Fave’ seems to excel more years than not. Normally it is a walk up start to Avignon, but sometimes we cut a little out for special treatment as ‘The Fave’.
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2023 Kaesler ‘The Fave’ Grenache
$60.00
Gold: Barossa Wine Show 2024
95 points: Halliday Wine Companion – Dave Brookes
95 points: Winewise Championships
95 points: Winepilot – Shanteh Wale
92 points: The Vintage Journal – Angus Hughson MW & Andrew Caillard MW
APPEARANCE: Medium crimson with bright red purple hue.
BOUQUET: Classic strawberry and fresh cherries with lovely spice from the whole bunch fermentation.
PALATE: Medium-bodied, elegant, and pure, with a subtle, chalky tannin finish. A wet-stone character unfolds on the palate, adding depth and structure to the vibrant notes of fresh red fruits and orange rind.
FOOD MATCH: Crispy pork belly or roast duck.
GRAPE VARIETY: Grenache
REGION: Barossa Valley
VINTAGE CONDITIONS: Due to La Nina conditions the Barossa region experienced one of its wettest & coolest Spring. This resulted in delayed budburst with the flow on effect on ripening and picking decisions, with Vintage being 3-4 weeks later than usual. Disease pressure was increased by the wet conditions and required diligent vineyard management. Although the season was challenging, our ongoing regenerative farming techniques have assisted with building resilient vines that continue to produce outstanding fruit. This was evident in the 2023 vintage with the winemakers talking about the wine being elegant and structured with depth and length of flavour.
ALCOHOL: 13.5%
Anyone who knows Dewy knows that The Fave is close to his heart. Some might say he spends way too much time smelling, tasting, and even climbing into the fermenters, but that’s the kind of attention natural wine demands. When you’re making wine naturally, it’s all about timing and intuition, being present and responding to what the wine needs, when it needs it. For the first week (sometimes longer), the juice is left to rest, slowly kicking off carbonic maceration. Then things get busy. Over the next 5 to 7 days, it’s all about supporting the yeast: pigeage (punch-downs), remontage (pump-overs)— whatever’s required. After that, it’s gently pressed to tank, then racked into seasoned 500L puncheons (three- and four-year-old oak) to rest and evolve. No additions to the wine were made, aside from a small amount of SO2 pre-bottling.
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