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A mostly Cabernet wine with a tenth of Merlot, a jot of Cabernet Franc and Petit Verdot, representing almost a third of Hollick's annual production. Previous vintages of Tannery Block have won numerous prestigious awards, including the pre-eminent Jimmy Watson, Robert Bryce and Arthur Kelman Trophies. Hollick»
Elderton Cabernet was winner of the prestigious Jimmy Watson Memorial Trophy in 1993, the following years it claimed back to back Gold and Trophy at the Barossa Wine Show. The 1994 vintage gave Elderton its first international Gold medal in London, an unbroken tradition of remarkable vintages have embossed the Elderton Estate name as a national champion, being chosen by Qantas for service in first class. Elderton»
Named for a rare grasshopper Sigaus childi, found only at Central Otago within the Earnscleugh gold mine tailings, just across the road from Grasshopper Rock vineyard. The site is fortuitously harsh and sufficiently challenging to make the vines work their hardest. Grasshopper Rock»
Earnscleugh Valley was the site of a gold rush in the 1860s, the industrious miners dug a watercourse through the valley which today serves to nourish the world's southernmost appellation of Pinot Noir. The Last Chance is a small scenic terrace, planted to a special Burgundy clone of Pinot Noir which yields a magnificently structured, generously proportioned wine. Two Paddocks»
A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek»
David O'Leary and Nick Walker have amassed hundreds of gold medals and trophies between them, including the prestigious Jimmy Watson. A shared confidence in the quality of Clare Valley fruit was the catalyst for them to establish their own winery. OLeary Walker»
A vineyard of some historical import, Bernoota is the original block, planted to the Follett family homestead along the banks of River Bremer, two decades before federation. A splendid construct of Langhorne Creek Shiraz Cabernet, selected from old vines around the distinguished Follett family vineyard, perennially released to resounding accolades. Lake Breeze»
Campbell's Topaque is the most wickedly intense, lusciously rich elixer, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells»
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»
Meshach William Burge 1843-1942, was Grant's great grandfather, a central figure in establishing the Burge vineyards and estate. He was eleven years of age when his family moved from Wiltshire to the Barossa, where he toiled to develop what has grown into a thriving viticultural, wheat and sheep property near Lyndoch. Grant Burge»
The High Trellis paddock has been yielding the most splendid vintages of wine since the late 19th century, so nicknamed as the vines were the first to be trained above knee height following acquisition of the property by dArenberg. For decades, High Trellis Cabernet Sauvignon has been released to unanimous critical acclaim by the wine industry press and international cognoscente. dArenberg»
By the winner of the 2014 Jimmy Watson Trophy! During his time as chief red wine maker at Hardy's, Stephen Pannell became intmate with many of the greater Adelaide region's most splendid sites. A predominantly Syrah wine with a de rigueur inclusion of good Viognier, all picked off a superior low yielding Adelaide Hills vineyard. SC Pannell»
Bress Gold Chook Shiraz $263.94/Case of 6
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Available in cases of 6
Shiraz by Bress of Heathcote. The palate is tightly packed full of black fruit, spice, cloves, and plum. Following a visit to France where he studied the ancient pastoral practices of breeding the world's best chickens, Adam Marks gained the inspiration to create great Australian wines in the very same manner, adopting an artisanal approach to production, employing traditional, age old methods. Shiraz was selected from two vineyards at either ends of Heathcote appellation. Bress should be decanted prior to serving, enjoyable now and will reward cellaring.
FromBress
VarietalShiraz
RegionHeathcote / Victoria
EachDozen
43.99 527.00
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Bress Gold Chook Chardonnay
Available in cases of 6
By Bress
Varietal Chardonnay
Region Macedon / Victoria
Each $44.99
Dozen $539.00
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Bress Gold Chook Old Vine Chablis
Available in cartons of six
By Bress
Varietal Chardonnay
Region Chabis / France
Each $59.99
Dozen $719.00
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Bress Gold Chook Pinot Noir
Available in cases of 6
By Bress
Varietal PinotNoir
Region Macedon / Victoria
Each $43.99
Dozen $527.00
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Bress Gold Chook Riesling
Available by the dozen
By Bress
Varietal Riesling
Region Bendigo / Victoria
Each $29.99
Dozen $359.00
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Bress Gold Chook Shiraz
Available in cases of 6
By Bress
Varietal Shiraz
Region Heathcote / Victoria
Each $43.99
Dozen $527.00
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Bress Harcourt Valley Bon Bon Cider 750ml
Currently out of stock
By Bress
Varietal
Region Bendigo / Victoria
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Bress Harcourt Valley Brut Cider 750ml
Currently out of stock
By Bress
Varietal
Region Bendigo / Victoria
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Bress Harcourt Valley Reserve Cider
Available in cartons of six
By Bress
Varietal
Region Bendigo / Victoria
Each $49.99
Dozen $599.00
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Bress Le Grand Coq Noir Chardonnay
Available in cartons of six
By Bress
Varietal Chardonnay
Region Macedon / Victoria
Each $75.99
Dozen $911.00
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Bress Le Grand Coq Noir Pinot Noir
Available in cartons of six
By Bress
Varietal PinotNoir
Region Macedon / Victoria
Each $99.99
Dozen $1197.00
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Bress Le Grand Coq Noir Shiraz
Available in cartons of six
By Bress
Varietal Shiraz
Region Heathcote / Victoria
Each $99.99
Dozen $1197.00
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Bress Silver Chook Cabernet Franc 2018
Available by the dozen
By Bress
Varietal CabernetFranc
Region Bendigo / Victoria
Each $24.99
Dozen $299.00
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Bress Silver Chook Cabernets Rose
Available by the dozen
By Bress
Varietal CabernetSauv CabernetFranc
Region Bendigo / Victoria
Each $24.99
Dozen $299.00
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Bress Silver Chook Chardonnay 2018
Available by the dozen
By Bress
Varietal Chardonnay
Region Bendigo Yarra / Victoria
Each $24.99
Dozen $299.00
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Bress Silver Chook Pinot Gris
Available by the dozen
By Bress
Varietal PinotGris Grigio
Region Bendigo / Victoria
Each $24.99
Dozen $299.00
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Bress Silver Chook Pinot Noir
Available by the dozen
By Bress
Varietal PinotNoir
Region Yarra Macedon / Victoria
Each $24.99
Dozen $299.00
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Bress Silver Chook Shiraz
Available by the dozen
By Bress
Varietal Shiraz
Region Heathcote Bendigo / Victoria
Each $24.99
Dozen $299.00
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Bress Silver Chook Sparkling Blanc
Available by the dozen
By Bress
Varietal Chardonnay PinotGris Riesling
Region Bendigo Macedon Yarra / Victoria
Each $24.99
Dozen $299.00
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Bress

http://www.bress.com.au/ - Bress - Tasting Notes On Australian & New Zealand wines
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.

http://www.bress.com.au/ - Bress - Tasting Notes On Australian & New Zealand wines

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.

http://www.bress.com.au/ - Bress - Tasting Notes On Australian & New Zealand wines

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.

http://www.bress.com.au/ - Bress - Tasting Notes On Australian & New Zealand wines

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