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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»
A rigorous tasting selection of the best barrels Malbec from a superior Langhorne Creek site, only ever made to small batch techniques in the most exceptional vintage years. Fruit is destemmed and open fermented, pumped over four times daily and pressed into a selection of well seasoned French oak puncheons for malolactic and a year's maturation. Bleasdale»
Pete Yealands is a natural viticulturalist, happiest at work on the land, he has established many of Marlborough's most splendid vineyards. Single site Awatere Pinot Noir from an exposed terrace on the upper ridge of Seaview Vineyard, planted to some marvelous Dijon clones. Yealands Estate»
Twice Gold Medal Challenge International du Vin! Moscatel and Gewürtztraminer grapes, grown to estate vineyards on the mountains of the Upper Penedes, form the backbone of fruit for Viña Esmeralda, a delicate but strunningly fragrant wine. The dry fig and raisin characters of Moscatel de Alejandría give Esmerelda it's luscious and flavourful palate, fleshed out by the orange of Frontignac or Moscatel de Grano Menudo as the Spanish say, further enhanced by the complex aromaticness and spice of the vivacious Traminer.. Torres»
Coriole is one of McLaren Vale's most eminent, artisanal estates. Consecutive vintages of Coriole Shiraz have claimed a remarkable back to back San Francisco Double Gold. Coriole»
Haan have claimed a breathtaking amount 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»
The Fowles family have been at the centre of Victoria's commerce and development since early settlement. Founders of Bendigo Bank and Fowles Auction Group, they also established the first Victorian winery ever to win Great Australian Shiraz Challenge. Fowles»
The marvelous S1 block is a sheltered, relatively warm site within the splendid vistas of Seaview Vineyard, on a north facing plateau at 160m above sea level, refreshed by maritime winds that blow in from the Cludy Bay coast. Fruit is crushed and destemmed, chilled and gently pressed, the clearest juices are racked off for a long, cool ferment to capture the full opulence of S1 vineyard grapes on the vine. Yealands Estate»
An auspicious construct of Barossa Shiraz, which has claimed significant awards throughout its illustrious history, including gold at the prestigious London International. Peter Scholz is one of the Barossa's most capable and respected winemakers with a heritage that dates back to early settlement. Willows»
David O'Leary really knows about things Cabernet Sauvignon, having claimed a Jimmy Watson Trophy and twice International Red Wine Maker of the Year. From low yielding vines up to fifty years of age, grown to superior sites within the Armagh Valley and Polish Hill River districts, the O'Leary Walker team create a powerful and complex, exquisitely perfumed and seamlessly layered Cabernet Sauvignon, framed by judicious oak and supported by graceful tannins, reflecting the idyllic growing climes of Valley Clare. OLeary Walker»
Paringa is one of Victoria's leading estates, having claimed Royal Melbourne Most Successful Winery Trophy and earning impressive international acclaim for it's founder, the eminent Lindsay McCall. His style is defined by his passion for viticulture and devotion to the art of making nothing but the finest wines. Paringa Estate»
Belford Vineyard paradoxically produces the bigger yet softer of all Tyrrell's premium Semillon wines. Belford is the Hunter Valley archetype, showing a tightly structured palate with considerable length and breadth of citrus honey flavours. Tyrrells»
Bress Gold Chook Shiraz 2016 $43.99 / $527.00 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 2016
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 2016
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 2017
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 2017
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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