Brangayne - Wines

Wines are made under contract by Simon Gilbert.


Ordering The grapes are crushed and chilled immediately upon receival to protect the fresh varietal characters from oxidation. The free run juice is separated from the pressings, cold settled and racked. Fermentation is conducted in stainless steel under controlled conditions using a selected yeast culture. Following the completion of fermentation the wine is racked, fined, stabilised and clarified prior to bottling. For individual tasting notes download a PDF > 2007 (AUD$24.00 per bottle) - PDF file size, 128kb > 2006 (Sold Out) - PDF file size, 28kb > 2005 (Sold Out) - PDF file size, 48kb > 2004 (Sold Out) - PDF file size, 48kb > 2002 (Sold Out) - PDF file size, 50kb > 2001 (Sold Out) - PDF file size, 88kb > 2000 (Sold Out ) - PDF file size, 88kb



Ordering The grapes are crushed, chilled and lightly pressed. After pressing the juice is cold settled and racked. As with Sauvignon Blanc, fermentation is conducted in stainless steel under controlled temperature conditions using a selected yeast culture. Following the completion of fermentation the wine is racked and left on light lees for a period of three months during which time a small fraction of the wine undergoes partial malolactic fermentation in oak before being fined, stabilised and clarified prior to bottling. For individual tasting notes download a PDF > 2007 (AUD$19.50 per bottle) - PDF file size, 104kb > 2004 (Sold Out) - PDF file size, 64kb > 2001 (Sold Out) - PDF file size, 64kb > 2000 (Sold Out) - PDF file size, 96kb



Ordering On arrival at the winery, the grapes are crushed, chilled and lightly pressed. After pressing the juice is cold settled and racked. Fermentation is conducted in stainless steel and selected new, one and two year old French Allier and Vosges oak barrels. Following the completion of primary fermentation and partial malolactic fermentation the wine is left on lees in barrels for seven months. After maturation the wine is then blended, fined, stabilised and clarified prior to bottling. For individual tasting notes download a PDF > 2005 (AUD$25.00 per bottle) - PDF file size, 128kb > 2004 (Sold Out) - PDF file size, 48kb > 2002 (Sold Out) - PDF file size, 80kb > 2001 (Sold Out) - PDF file size, 64kb



Ordering The grapes are crushed and held at low temperatures for a short period of time before being inoculated with selected yeast culture. The must is fermented on skins under temperature controlled conditions ranging from 22°C - 30°C. Fermentation is completed in stainless steel after which the wine is racked twice then partly matured in selected French Allier hogsheads for 11 months prior to fining, blending and bottling. For individual tasting notes download a PDF > 2005 (AUD $26.00 per bottle) > 2004 (Sold Out) > 2003 (Sold Out) > 2002(Sold Out) - PDF file size, 32kb > 2001 (Sold Out) - PDF file size, 64kb > 2000 (Sold Out) - PDF file size, 89kb > 1999 (Special AUD$26.00AUD$21.00 per bottle) - PDF file size, 89kb



Ordering The individual parcels of grapes are harvested at their respective ideal ripeness and flavour profiles. They are crushed and fermented separately on skins under temperature controlled conditions up to 26°C, then pressed. Fermentation is completed in stainless steel after which the individual wines are racked then matured in selected new, one and two year old Allier, Vosges and American Oak barrels for 15 months prior to fining, blending and bottling. During the period of oak maturation the wines are racked from oak, blended and returned. For individual tasting notes download a PDF > 2004 - PDF file size, 96kb (AUD$29.00 per bottle) > 2003 (Sold Out) > 2002 (Sold Out) > 2001 (Sold Out) Special > 1999 (AUD$29.00 AUD$23.00 per bottle) - PDF file size, 89kb (AUD $319.00 AUD $253.00 per dozen) - PDF file size, 89kb



Ordering For individual tasting notes download a PDF =New Wine= > 2005 (AUD$35.00 per bottle) - PDF file size, 36kb



Ordering For individual tasting notes download a PDF =New Wine= > 2005 (AUD$35.00 per bottle) - PDF file size, 43kb