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2018 BOUCHE Riesling

Bush vine Riesling from Frankland River. Ceramic Egg fermented and matured on Lees for 6 months. Wildly aromatic, rich, full.

2018 SUNSHINE & HERCULES Riesling

Ceramic egg/ oak puncheon fermented Porongurup Riesling – Best incarnation of this wine yet, we think. Pure, tight, complex.

2018 DREAMLAND RIESLING Botanical

Riesling fermented with locally sourced native bush botanicals in older use barrels. Richer and bolder drinking this year, better than ever.

2018 MAISON DERRIERE Pinot Noir / Chardonnay

Pinot Juice fermented on Chardonnay bunches pressed to older barrels. Wild and crazy, strawberries and cream, Sonny and Cher.

2018 RUDE BOY Grenache / Shiraz / Vermentino / Tempranillo

Grenache,  Shiraz juice fermented on Vermentino berries, plus a splash of tempranillo. Juicy, peppery, slurpable, succulent light red built for chilling and chilling out.

2018 SAVANT GARDE Semillon Sauvignon Blanc

60/40 Sauvignon Blanc to Semillon, 1/5 fermented in brand new French oak Puncheon. 6 months on lees. Crunchy, smashable, SSB for the natty heads AND their Nan.

2018 BATARD SAUV Sauvignon Blanc

Sauv Blanc from an organically managed vineyard in Frankland River, fermented on skins for two weeks. Tropical, like guava nectar on green tea. Fun, funny, happening. Zero sulphur.

2018 KLUSTERPHUNK Chardonnay

It’s the Chardonnay fermented as whole bunches for almost three weeks, then put to bed in older oak. It’s a bunch of good times in your glass. Crunchy stalkiness bounces off chardonnay curves. Its Nick Cave and Kim Kardashian doing a duet and we all know its what the world needs right now.

2018 MAGICAL ANIMAL Chardonnay

Single vineyard Porongurup chardonnay pressed straight into French oak puncheon. Natural ferment. Left on full solids until bottling, 11 months. Its sexy, its unctuous, its pouting, its all things feminine and complex and delicate, but there is an underlaying feeling of power and structure from the zing of acid, like being whipped with lace, just below the surface.

2018 (version) MV DOPPLEGANGER Multi Variety

Multi-variety, Multi-vintage skin contact white. Riesling, Gewurztraminer, Pinot Gris, Chardonnay, all fermented separately with different time on skins. Carefully blended together with wine reserved from last year’s blend (kind of Solera system). Its bright, and shiny, yet deep and cerebral, with warm spice notes of clove and star anise, with dried orange peel and pot pourri.

2018 MAISON DERRIERE Pinot Noir / Chardonnay

Pinot Juice fermented on Chardonnay bunches pressed to older barrels. Wild and crazy, strawberries and cream, Sonny and Cher.

2018 RUDE BOY Grenache / Shiraz / Vermentino / Tempranillo

Grenache, Shiraz juice fermented on Vermentino berries, plus a splash of tempranillo. Juicy, peppery, slurpable, succulent light red built for chilling and chilling out.

2017 PI’OUI Pinot Noir (132 dozen made)

Single vineyard (Denmark) tended by us. Dry grown and hand-picked. Natural whole bunch ferment in an open top oak Tyne after long carbonic maceration. One small portion lovingly hand plucked by hand and fermented as whole berries in puncheon with head board knocked out. Basket pressed to older French puncheons for 11 months with no racking before being bottled with no fining, filtration and no additives besides a small amount of sulphur.
Wild plum, sour cherry, wet ironstone gravel, pepper berries and mocha. Sexually slippery palate like very fine kirsch filled chocolate, native bush in a winter storm and firm stalky tannin grip.

2018 EL ROJO Tempranillo, Shiraz,

From one of WA’s greatest vineyards in Frankland River. Bush vine dry grown Tempranillo, three clones of Shiraz. 100% whole bunch natural ferment then raised in older French puncheons on gross lees for 9 months.
Classic cola nut, dark plum, spicy tomato sugo and Old Jamaican chocolate. Generously luscious palate with lovely balance, plums and cherry cola, stalky scaffolding.

2017 SCHADENFREUDE Shiraz (173 dozen made)

Three clones of Shiraz (174, 470 & Waldron) and a bucket of viognier 100% whole bunch natural open top ferments. Raised separately in older French oak on gross lees for 9 months before bottling with no fining, filtration or additives other than a small amount of sulphur.
Very bright nose with fresh raspberries dusted in black pepper, charcuterie, black liquorice. Medium weight, ferrous, fresh bloody meatiness, plush filled-out relaxed palate, stalky structural length and Chinese five-spice finish.

2017 GAMIN Grenache (73 dozen made)

Really grateful to get our hands on some of this stellar fruit. Grown by legends on one of Australia’s great sites. Dry grown bush vine Grenache hand-picked, long carbonic maceration and natural fermentation 100% whole bunches in open top oak Tyne and raised in older French oak puncheons for 9 months before bottling with no fining, filtration or additives except for a small amount of sulphur.
Cherry ripe, dark plum, pot-pourri, cocoa powder, fresh panettone. Formidable palate, spicy black and red fruits, bay leaf, umami and roasted chestnut. Dense, layered, complex and long.

 

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Get in touch

Andries 0498 992 844
Email: andries@bravenewwine.com.au

 

Yoko 0428 761 736
Email: info@bravenewwine.com.au