Bio-dynamic, Organic, Fermented in a concrete egg with minimal addition, it’s all the ‘in-thing’ at the moment. But these wines don’t have to be crazy and challenging. These wines are tasty, informative, sexy and rewarding, and we are going to show you why!
Open tomorrow night for our weekly tasting, Friday 6th of February between 4.00pm and 7.00pm, will be ….
Brash Higgins Wines: Brash moved to Mclaren Vale in South Australia in 2007, ending a career of over 10 years in the hustle and bustle of New York, working as a sommelier in some of NYC’s most prestigious Michelin-starred restaurant s.
Starting up his winery and applying organic principles in the vineyard and new fermentation techniques ( that have been used for thousands of years) Brash is making some amazing wines , come and try his…
Brash Higgins R/SM White Field Blend 2014: Riesling and Semillon co-fermented, Star bright in colour, the nose is like a sea breeze, with hints of lime blossom, pineapple, and oyster liquor. A laser beam of tangy, margarita pucker, this field blend has all the emerald exuberance of Riesling cut with the lemony flesh of Semillon
Brash Higgins 100% Cabernet Franc 2014: The first wine I fell in love with was a 100% Cab Franc from Margaret river, and i have been hiding these in the cellar, but it’s time to show you how special this McLaren Vale Franc is.
The nose is lifted, aromatic, complex, with jalapeno chilli and a roasted, sweet charred green capsicum nose, almost toffee-like, tomato leaf, pipe tobacco. There is pepper, cedar, meat, ashes, rose petals. Balanced, vibrant, medium bodied, the wine has a satiny and svelte mouth feel and a long smooth finish with grip.
Also open tomorrow night will be the new vintages from Iwo and Sarah from Si Vintners in Margs.
Si Vintners White 2014: another field blend, this time of Semillon and Chardonnay . A blend of this fruit was hand harvested, whole bunch pressed and naturally fermented in a mixture of concrete eggs, large format french oak and stainless steel. Kept on lees until just prior to bottling.
Si Vintners Red 2012: A blend of Bordeaux varietals Cabernet Sauvignon, Petit Verdot and Malbec. Naturally fermented in small open top fermenters with extended skin contact for ideal tannin extraction. Basket pressed into a mix of new and old French oak from which the wine was matured for a period of 18 months.
Look forward to seeing you all down here,
Jay and the Old Bridge Team