2024 Kaesler The Fave Grenache, Barossa Valley

An airy and quite lovely 1930s-planted grenache that shows poised raspberry and red cherry fruits with hints of Turkish delight, gingerbread, medina spice, cherry cola, pressed purple flowers and dried citrus rinds. It's at the lighter end of medium bodied and it's all detail and tension, with a curtain of fine, sandy tannin and plenty of energy on its savoury tail end. Drink 2025–2035.

94 points Dave Brookes for Halliday Wine Companion, November 2025

Medium light colour with a touch of development in the hue; there are dry earth, terracotta and white pepper aromas, while the palate is medium-light bodied and easygoing, with drying but soft and subtle tannins that don't impede the wine's early drinking properties. Soft but savoury finish. Drink 2025–2035.

90 points Huon Hooke for The Real Review, December 2025

Kaesler farms several Grenache blocks, and in most years the fruit from these contributes to the Avignon blend. When a particular vineyard performs well enough to stand on its own, it is set aside for some special treatment, and this is when we might see the Fave appear.

The 1930s planted block on loam over clay soils near Nuriootpa was the source for the 2024, with the low yielding old vines producing beautifully concentrated fruit.

The winemaking reflects the influence of Stephen Dew's time at Domaine Prieuré Roch in Burgundy. The whole bunch approach is deliberate and complete — 100% whole bunches, foot stomped, wild fermented, then pressed gently to older oak puncheons. No additions, minimal intervention. The result is a Grenache with a character that sits closer to a thoughtful natural wine than a conventional Barossa red.

Bright ruby, the nose is lifted and fragrant with notes of blood plum, raspberry, rosella and dried herbs and an earthy, savoury undercurrent. The palate is light to medium-bodied with natural acidity, powdery tannins and a long, spiced finish.

A fresh and precise take on Barossa Grenache, and one that you could treat as a Pinot Noir alternative. Serve at a cooler room temperature with roast duck, grilled quail, a slow-braised rabbit or perhaps a mushroom risotto.