|
|
|
From parcels of Pinot Noir, planted to the foot of tailings, left behind by waves of prospectors who pursued their fortune amongst the open pits and mines on Adelaide Hills during the gold rush of the 1850s. Crushed and destemmed straight into the press with minimal time on skins to extract the perfect pink, its blushing lipstick hues presage a cornucopia of lifted strawberry and cherry blossom characters, ruby grapefruit and luscious jube over a length of tasty, toothsome tannins, the perfect Rosé for lazy afternoons or late night soirées. Bird In Hand» |
|
Haan have claimed a breathtaking tally of world class accolades for such a small, boutique Barossa estate. Conspicuous trophies and medals at the prestigious London International, Australian Wine Producer of Year and Trophy for Best Blended Red. Haan» |
|
Originally released in 1976, the Koonunga Hill range has established a sound reputation for quality and consistency, while availing red wine enthusiasts of the opportunity to approach the enduring Penfolds style. The inaugural 1976 vintage of Koonunga Hill Shiraz Cabernet was a legendary wine, still drinking well at Penfolds red wine recorking clinics. Penfolds» |
|
Tio Pepe is the world's leading Fino, a very pale and dry style of wine made in the southwest of Spain. Produced since 1844 by the Gonzalez family of Jerez, Tio Pepe has a distinctive aroma and a unique taste. Tio Pepe» |
|
Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino» |
|
After many years of dedication to formulating superb Eden Valley Riesling, Elderton have again achieved an excellent expression of the genre, paradoxically the most underrated style of wine in Australia. Small harvests of fruit which show wonderful primary, zesty characters and delicate acid structures are the foundation. Elderton» |
|
The term Terra rossa means red earth, a rich, free draining soil that is considered by many as the viticultural equivalent of discovering gold. Beneath the strata of red earth at Wrattonbully sits a layer of ancient limestone, a winegrower's dream as it allows free drainage of water, yet ensures vine roots stay close to the surface, putting natural stress on the vine and limiting its vigor and yield. Smith Hooper» |
|
Characterized by its controlled power, elegance and finesse, a very special Pyrenees wine which redefines the great Cabernet virtues of stature, structure and length. The inaugural release claimed Gold and Best Wine ahead of two timeless Bordeaux icons, Chateau Mouton Rothschild and Cos d'Estournel. Taltarni» |
|
The quality of Shiraz grown to parched vineyards in Victoria's rugged western districts, has been well known throughout the world of wine since the days of gold rush and early settlement. Taltarni have since established an enviable reputation for vintages of powerfully structured, statuesque red wines, fully exploiting the soft spoken majesty and graceful intensity of Pyrenees Shiraz comes naturally. Taltarni» |
|
In exceptional years, parcels of Cabernet Franc and Sauvignon, Merlot and Petit Verdot are separately fermented. The best lots are assembled into a multiple trophy winer named Harry's Monster and treated to an extravagant maturation in the finest oak. Giant Steps» |
|
The top cut, off a mere four hectares Pinot Noir, eighteen different rootstock and clone, all picked by hand and separately fermented. Parcels are treated to minimalist vinification and the extravagance of a Vaslin Bucher basket press, followed by a year in the finest French oak barriques and three years cellaring before release. Pressing Matters» |
|
She's such a special wine, that a distinctive hand blown bottle was designed just for her. Tempus Two is the definition of romance and desirability, elegance and finesse, all who have countenanced her endowments agree. Tempus Two» |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
About Bress - the Winery
Bress
The winemaking team at Bress subscribe to a number of fundamental philosophies that underpin what it is they do and how it is done
Firstly, to farm in a sustainable manner that is environmentally sound. At Bress this is achieved by using Biodynamic farming practices: Biodynamic farming was developed in the mid 1920s by Rudolph Steiner and advocates the non use of synthetic herbicides, pesticides and fertilizers. Rather than using these products, composting and mulching are used on the farm to build up soil organic matter, which improves soil moisture retention. Natural biodynamic preparations500 through to 508 are used to improve soil vitality and plant health.
Bress subscribe to the recognition that one grape growing region cannot be all things for the wine styles that are made. The belief is that certain grape growing regions are better suited to particular grape varieties than others. The French have understood this for several centuries and some Australian wine producers and growers are now embracing this. Bress produce wines from several regions throughout Victoria and from the Margaret River region in Western Australia.
To eat well, one must understand the passage of the seasons. Throughout the world, the four seasons have traditionally had a sizeable impact on how our food is grown and cultivated. However, with the advent of refrigeration, broad acre farming, the use of chemicals and growth hormones to promote crop size and ripening and international shipping, the reliance on seasonality is being eroded. Bress hold the belief that this modernization of food is not a healthy thing. Bress promote and embrace the consumption of products that are grown and harvested fresh according to seasonality.
Biodynamic practices are used around the winery. Grapes are picked according to the moon phase. Natural yeast is used to conduct all fermentations. To avoid the use of artificial yeast supplements, all fermentations are conducted with 100 percent juice solids. All wines are racked on the moon phase when the moon is in opposition. This greatly reduces reliance on filtration, so much so that Bress red wines are no longer filtered. Cooperage at Bress include Bousset for Semillon, Marsanny, Dargaud et Jaegle and Siruge to the Chardonnay, Francois Freres, Dargaud et Jaegle and Siruge for Pinot Noir, Nadalie and Francois Freres for the Shiraz. All wines are bottled at the winery using a portable bottling line.
Bress use the same biodynamic principles applied to viticulture in the growing and making of ciders. Bress ciders are made from a blend of cider apples, Perry pears, which are the pear equivalent of the cider apple and pink lady apples. After the apples and pears have been milled and basket pressed, they are fermented at low temperatures (12-16 degrees) for up to four weeks until they are dry. Post fermentation, the different varieties are appraised and blended. This blend is then tiraged. Tiraging is the addition of sugar and yeast to the base cider, which is then bottled. Second fermentation occurs in the bottle. It is this fermentation that gives the cider it fizz. After at least six months on lees the cider is then riddled using the traditional methode champenoise technique and then disgorged. Two ciders are produced, Crut which is a dry style and Bon Bon, which is a sweeter style.
Comestible are goodies produced at Bress which are not alcoholic. With the cider and winemaking season running between February and May, there is so much of the year left to busy with making other things to eat and drink. Annually, the winemakers put together a selection of Bress goodies that are all gift wrapped and boxed and can be sent throughout Australia.
The Bress winemaking team appreciate fun and try not to take themselves too seriously. A fundamental tenet at Bress! Whilst they like to think that they do things well and take pride in it, the Bress winemakers also try to not get too carried away with things. They are very open with the winery estate's visitors and are always happy to assist those who take an interest.
|
|