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Brown Brothers Australian Tawny Port
The Wine
Previously referred to as ‘Reserve Port’ our Australian Tawny Port shows the classic caramel treacle colour of a tawny port. Delicious aromas of spicy fruit cake are immediate on the nose, while on the palate this fortified is luscious and intense with raisin, caramel and rancio flavours – a direct result of blending mature and younger wines. The fortifying grape spirit is subtle and the wood maturation of this tawny port enhances the developed qualities. This port shows sweetness balanced by the drying sensations derived from extended ageing in oak barrels, and a lengthy and lingering spicy finish.

The Name
Our Reserve Port has had a name change and will now be referred to as Australian Tawny Port. This change brings us into line with the new Fortified Voluntary Code of Practice which aims to standardise terminology used in relation to fortified wines made in Australia.

The Grape Variety
Australian Tawny Port is a complex blend of young, fresh port with older, softer material. The richness of Shiraz and the softness of Grenache together with smaller quantities of Cabernet Sauvignon, Carignan, Mataro and other varieties, combine together in the Port Soleras to produce this “tawny” style port.

Technical Information.
Bottled from the solera as required, this bottling has a T/A of 5.2g/L, a pH of 3.76 and an alcohol of 17.5% by volume.

Serving Suggestions
Port is the traditional after dinner wine with coffee but would also be well suited to a platter of washed rind cheeses, port marinated prunes and crusty bread. This wine is also perfect on its own in front of an open fire!
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570
Brown Brothers Crouchen Riesling
The wine.
The nose is lifted with aromas of passionfruit, ripe pear and peach. The aromas follow through to the palate which is mouth filling, full of natural grape sweetness and rounded out with a crisp balancing finish. This wine should be served well chilled and enjoyed when young and fresh.

The grape variety.
The white grape variety, Crouchen originated in the western Pyrenees of France but, due to growing difficulties in the region, is no longer planted in any quantity. However, it can now be found in parts of South Africa and Australia where it is a vigorous variety, producing a wine of flavour and body with enticing hints of ripe melon and a delicate finish. Riesling, on the other hand, is one of the classic grape varieties of the Mosel Valley in Germany, the home of the fruity style of white wine, which has given rise to the Moselle style in Australia. It produces stylish flavoursome wines and brings length of flavour and a distinctive stamp of elegance to this blend.

Technical information.
This wine is made from a blend of 67% Crouchen and 33% Riesling grapes. The fruit was harvested from mid February to late March 2008 at a range of baumé levels from 11.5° to 12.9°. It was bottled soon after fermentation was complete with an alcohol of 10.0%, a pH of 3.22 and an acid level of 5.2 g/L.

Serving suggestions.
This approachable and versatile wine is a great accompaniment to a variety of spicy dishes such as Thai green chicken curry or a warm salad of pumpkin, couscous, shaved pear, green sultana and harissa, as the natural fruit sweetness helps balance the spicy zing. Crouchen Riesling also complements light desserts such as pannacotta or crème brulée. Alternatively, try it with a baked pear tart served with mascarpone or a platter of soft cheeses with a selection of dried fruits.
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572
Brown Brothers Crouchen Sauvignon Blanc
The wine.

Crouchen Riesling has been a stalwart in the Australian wine industry since the early 1970’s and our first Crouchen Sauvignon Blanc brings an exciting new twist to this long time favourite. This wine has a bright straw colour with youthful green tinges and lifted aromas of asparagus and capsicum (courtesy of the Sauvignon Blanc) and passionfruit and ripe pear from the Crouchen. The aromas follow through to the palate which is fresh lively and delicate. This wine should be served well chilled and enjoyed when young and fresh.




The grape variety.

Crouchen is a white grape variety which originated in the western Pyrenees of France but, due to growing difficulties in the region, is no longer planted in any quantity. However, it can now be found in parts of South Africa and Australia where it is a vigorous variety, producing a wine of flavour and body with enticing hints of ripe melon and a delicate finish. Sauvignon Blanc is a French white grape variety originating in the picturesque Loire Valley in the central west of the country, where it is responsible for the aromatic, deeply flavoured dry whites of Sancerre and Pouilly Fume. Although a relative newcomer to Australia, it has settled well into its new environs, producing wines of depth, pungency, elegance and balanced freshness, especially when grown in areas enjoying cool ripening conditions like our Whitlands vineyard.


Technical information.

This wine is a blend of 51% Crouchen and 49% Sauvignon Blanc grapes. The fruit was harvested from mid February to late March at a range of baumé levels from 11° to 13°. It was bottled soon after fermentation was complete with an alcohol of 12%, a pH of 3.19 and an acid level of 6.0g/L.




Serving suggestions.

Crouchen Sauvignon Blanc is fantastic with an Asian style broth infused with lemongrass, coriander and a hint of chilli. It would also be fantastic with steamed asparagus tossed through a red wine vinegar dressing and served with a poached egg. Or why not try it with marinated chicken salad or pan fried trout with a squeeze of lemon.
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573
Brown Brothers Graciano
The Wine
Graciano has developed a cult-like following with wine lovers at Cellar Door due to its rarity and the wonderful savoury characters that the wine exudes.

This latest release boasts an intense garnet red colour and delicious aromas of blackcurrent, dried herbs, tobacco and spice. The palate is rich, ripe and full of berry flavours with the trademark peppery character typical to this varietal. The wine was aged in old French oak, allowing the natural fruit characters to express themselves. The 2008 Graciano is drinking well now, although 6 to 10 years in good cellaring conditions will give fantastic results.

The Grape Variety
Graciano is a Spanish grape variety. Its origins lie in Rioja, in the mountainous north-eastern part of Spain, where it once played an important role in the renowned reds of the area. Graciano is a hardy vine – bud burst is quite late, thus minimising damage from late spring frosts and it has good resistance to drought and powdery mildew. Its naturally low yields contribute to the deep colour and concentrated flavour of the wine.

Technical Information
The Graciano grapes used to make this wine were grown on our Milawa Estate vineyard and were harvested in March 2008 at baumé levels from 15 to 15.8º. It was bottled with an alcohol of 14.5%, a PH of 3.34 and an acid level of 6.8 g/L.

Serving Suggestion
The beautiful savoury characteristics of this wine make it the perfect partner to spicy Italian sausage pizza with olives and anchovies. The Graciano is also delicious with spicy Indian curries, roast lamb or beef.
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576
Brown Brothers Limited Release Durif
The Wine
The fruit for this wine comes from our own Heathcote vineyard which sits on the rolling eastern slopes of the Mount Camel range in central Victoria. The wine is a deep saturated black red colour with a vibrant purple hue. Aromas of dark blood plums, liquorice and tobacco leap out of the glass, while the use of predominantly older oak has given the palate an elegance and refinement that is not usually found in young Durif. Dark berry fruit flavours are also a strong influence on the palate, offering an impressive intensity and a full bodied finish. Cellared correctly this wine will age for 7-9 years from vintage.

The Grape Variety
Bred by the legendary Dr François Durif in the Rhone Valley (France) in the 1880’s, the grape is characterized in the vineyard by its small berries, tight bunches and its ability to produce deeply coloured, highly flavoured, tannic red wine.

Technical Information
The Durif grapes used to make this wine were grown at Brown Brothers’ Heathcote Vineyard in central Victoria. The fruit was harvested from late March to early April at 14.3° to 15.4° baumé. Following fermentation, the wine spent 16 months in new oak (32%), and the balance in older American oak puncheons and barriques. It was bottled with an alcohol of 14.5%, a pH of 3.47 and an acid level of 6.3 g/L.

Serving Suggestions
Try this Durif with slow cooked goat infused with rosemary, garlic and pepper. Top it off with roasted Mediterranean vegetables and a red wine jus. It would also work well with mild spiced Indian curry with garlic naan bread and saffron rice.
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571
Brown Brothers Limited Release Savagnin
The wine.
In the glass, this wine has a light yellow colour, with the slightest tinge of green revealing its youth. It has refreshingly lifted aromas of green apple, nectarine and citrus. On the palate the wine shows a racy acid that provides a crisp taste and length along with mineral flinty notes and stone fruit flavours. Ideal for immediate drinking but will continue to age well for 3 years from vintage.

The grape variety.
The Savagnin vine is at home in the mountainous region of the Jura in Eastern France. The wines made from this variety are very unique to the area and are called Vin Juane (yellow wine). For these wines, the Savagnin is aged in a cask for up to six years and exposed to oxidation. The resulting wines, often likened to Fino Sherry, can live for a long time in the bottle. Savagnin is thought to be identical to the Traminer varietal of Alsace and Germany and these wines are made in the fresh crisp elegant white wine style. The first cuttings were brought into Australia some 30 years ago labelled as Albariño from Spain. DNA testing in 2009 has since identified the vines as Savagnin. The variety prefers cooler growing condition like the upper reaches of the King Valley.

Technical information.
The Savagnin grapes used to make this wine were predominantly grown at our Banksdale vineyard at 485m above sea level in the King Valley, with a small percentage coming from our Heathcote vineyard in Central Victoria. The grapes were harvested in mid February 2009 at a Baume level of 12.1º. This wine was completed with an alcohol content of 13.0%, a pH of 3.13 and an acid level of 5.5g/L.

Serving suggestions.
Although the Savagnin is a fantastic drink on its own it is equally as good with food. Because of the delicate nature of the wine, try it with oysters and calamari and a squeeze of lemon juice. Alternatively, try it with a piece of seasoned trout served on a rocket and shaved parmesan salad.
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578
Brown Brothers NV Pinot Noir, Chardonnay & Pinot Meunier
THE WINE.
This current release sparkling wine has an attractive pale green-gold colour with lifted aromas of green apples and citrus. One sip and the wine explodes in the mouth, with citrus flavours accompanied by a soft creaminess which provides delicateness and finishing with refreshing acidity.

THE GRAPE VARIETY.
The blend of the different wines used to make sparkling wine is called the cuvée. Premium cuvée for sparkling wine is made from various combinations of the grape varieties, Chardonnay, Pinot Noir and Pinot Meunier. When grown in areas that experience cool ripening conditions like the King Valley and our high country Whitlands vineyard, the varieties produce sparkling wines of finesse, elegance and delicacy of flavour. The ultimate factor that determines overall quality in the production of traditional bottle-fermented sparkling wines is the grape varieties represented in the various parcels of wine for blending. Chardonnay from cool regions provides finesse, lightness and elegance and on tasting is detectable initially due to its aromatic lift and relatively high fruit intensity. On the other hand, Pinot Noir, the backbone to many sparkling wines, provides fullness, weight and length to the palate while Pinot Meunier adds fruitiness and roundness.

TECHNICAL INFORMATION.
This wine is a blend of different parcels of Pinot Noir, Chardonnay & Pinot Meunier fruit from cool climate vineyards in the King Valley and selected vineyards in Victoria. All fruit was gently whole bunch pressed to minimise contact between the juice and the grape skins and seeds. 100% of the fruit underwent malolactic fermentation and after vintage the various wines were assembled and assessed. The selected blend then underwent secondary fermentation in the bottle. The wine then spent time on yeast lees to add complexity and allow greater time for the merging of aged and yeast autolysis characters. It was then disgorged, liqueured and bottled.

SERVING SUGGESTIONS.
This wine makes an ideal aperitif or as an accompaniment to a range of appetisers. It is delightful with natural oysters drizzled with a dressing of chopped coriander, lemongrass, lime juice and olive oil two or three minutes before serving. It would also be ideal with smoked salmon and caviar blinis. And for a main meal why not try marinated salmon with avocado, chives and chervil.

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577
Brown Brothers Shiraz, Mondeuse & Cabernet
The Wine


First produced by John C Brown in 1954, the unique Shiraz, Mondeuse and Cabernet blend has become a Brown Brothers institution. Each of the three varieties brings different attributes and a wonderful marriage of flavours to the final blend. Shiraz contributes spice and generous fruit; Mondeuse, deep colour, firm tannin and cellaring potential; while Cabernet gives backbone, elegance and length of flavour.


This 2005 release boasts a deep inky colour with red hues. Aromas of red berry, spice, liquorice and earthiness dominate the nose. The palate is rich, concentrated and intense, with the characteristic grippy tannins of the classic blend. If cellared correctly this wine will be great for another 12 years or more from vintage.




The Grape Variety


Mondeuse hails from the Savoie district of south-east France, where it is renowned for its hardy nature, the generous crop it bears and the firm flavours, deep colour and longevity of the wines it produces. It was brought to Australia early this century by the noted viticulturist of the time, Francois de Castella, and has been grown by the Brown family since the 1920s. At Milawa it produces an inky, deep, tannic red wine when made as a single varietal. It needs the spice and sweet fruit of Shiraz and the elegance of Cabernet to transform it into the rich, flavoursome and complete wine that it is.




Technical Information


This wine is still made via the method John C Brown pioneered in the 1950’s where Shiraz is first placed into the tanks for fermentation, followed by the Cabernet Sauvignon and then the Mondeuse. This co-fermentation of varieties helps to integrate the flavours of the three and increases colour, flavour and tannin pickup during the process. This wine is made from a blend of 56% Shiraz, 23% Mondeuse, and 21% Cabernet Sauvignon fruit sourced from our Milawa Vineyard. The fruit was harvested on the 1st of April 2005 at baumé levels ranging from 14.5º - 15.0º. Following fermentation the wine spent two years in 52% new American barriques and puncheons and the balance in one and two year old. It was bottled with an alcohol of 13.5% a pH of 3.55 and an acid level of 6.3g/L.




Serving Suggestions


A richly flavoured wine like this goes perfectly with rustic dishes like slow cooked lamb or a potato rustica tart with field and porcini mushrooms and truffle aioli. As an alternative try it with a bitey aged cheddar cheese.
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574
Brown Brothers Tarrango
THE WINE
The 2008 Tarrango is a strawberry magenta colour with lifted aromas of raspberries, cherries and a hint of spice. Tarrango is a light-bodied red wine that should be served slightly chilled. It is a refreshing wine, characterised by aromas and flavours reminiscent of red berries and a delicate dry finish. With a juicy mouth-feel, the Tarrango is a delicious and versatile alterative that is best enjoyed young and fresh.

THE GRAPE VARIETY
Tarrango is a unique Australian grape variety, bred by CSIRO scientists in 1965 by crossing the Portuguese red grape variety Touriga with the versatile white grape Sultana. It was developed specifically to produce a light, fresh red wine ideal for summer drinking in the many countries with warm to hot summers. Named after the tiny township of Tarrango in the Mallee district of north-west Victoria, where it was designed to thrive, the vines bear generous crops that ripen late and maintain a fresh acidity and soft grapey flavour. The Brown family has been making wines from Tarrango since 1980. In recent years, a small amount of fruit has been fermented by the carbonic maceration technique, as practiced in Beaujolais and other areas in southern France, where berries are allowed to ferment whole and uncrushed. This contributes added complexity and flavour to the final wine.

TECHNICAL INFORMATION
The Tarrango grapes used to make this wine were grown in Victoria. The fruit was harvested in parcels from early March through to early April at a range of baumé levels from 10.5° to 12.8°. Approximately thirteen percent of the fruit underwent carbonic maceration. It was then blended with other parcels and bottled soon after fermentation and was completed with an alcohol of 13.0%, a pH of 3.55 and an acid level of 5.5g/L.

SERVING SUGGESTIONS
If you have had trouble finding that perfect wine for Indian food then look no further. The fruity flavours of the Tarrango are perfect with the spices and heat in Indian curries. The Tarrango is also fantastic with spicy Italian sausage pizza and pasta.
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575
Brown Brothers Tempranillo & Graciano
The Wine

Having made wines from Graciano from the early 1960’s and Tempranillo the 1990’s we have decided to bring these two Spanish varieties together. This is a classic Rioja blend from northern Spain utilising a small percentage of Graciano to deepen the colour and intensity of Tempranillo. In the glass this wine is a bright crimson red with aromas of spice dried herbs and mixed berries. These characters follow through to the palate which has savoury texture and very fine tannins. The 2008 Tempranillo Graciano blend is a medium bodied style of wine that can be enjoyed now or cellared in the short-term for further development.




The Grape Variety


Tempranillo is said to be Spain’s answer to Cabernet Sauvignon. It’s the variety that puts the spine into a high proportion of Spain’s most respected red wines and is the most widely planted grape variety in the highly regarded Rioja region, where it is often blended with the Graciano, native to this area. Graciano is a hardy vine – bud burst is quite late, thus minimising damage from late spring frosts and it has good resistance to drought and powdery mildew. Its naturally low yields contribute to the deep colour and concentrated flavour complementing the spicy savoury characters of Tempranillo




Technical Information


The Tempranillo (85%) grapes were grown at our own Banksdale while the Graciano came from the Milawa (15%) vineyard both the King Valley. The fruit was harvested from mid to late March at baumé levels ranging from 13.7 to 14.6. Different parcels of the wine spent 15 months in mainly American oak of which 16% was new. A small parcel was aged in French oak for added complexity. It was bottled with an alcohol of 14.5%, a pH of 3.44, and an acid level of 6.2 g/L.




Serving Suggestions


In Spain, wine and food are taken seriously and this Spanish blend will make the perfect match for a wide array of traditional Spanish dishes such as paella and tapas, as well as some classic Australian meals. The 2008 Tempranillo Graciano is also a great match with garlic infused leg of lamb served with Mediterranean vegetables.
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