Three generations of grape growing has given husband and wife team Mike and Melissa Brown solid grounding in the family’s first foray into winemaking. From their base in the McLaren Vale they grow grapes and make wine as naturally as possible, practicing organics and biodynamics to help express the site as much as possible.
Tempranillo piqued their interest in 1990, Their first release wasn’t until 2002 but it is now an important part of their stable. 2014 offers balance growing conditions and made an earthy, meaty, with vibrant fairy floss like perfume, cherry, cola, smoke and earth. The palate was bold, gritty, firmly tannic, mineral/black stone/graphite. This is a very classy wine.
McLaren Vale – The maritime climate and sandy soils of McLaren Vale make it a great place for growing grapes. Reds in particular excel here. Shiraz of course, but the Spanish varieties Grenache and Tempranillo seem well suited too. The maritime climate helps mitigate some of the heat from the SA summers and the sandy soils mean that phylloxera could not survive and so they have some of the oldest vines in the world.
Tempranillo – Top quality grape grown all over the Peninsula (with many pseudonyms). It can be used for Rosado or Joven (released after 6 months) all the way up to Gran Reserva (60 months in the winery). It ages very well and top examples are said to compare to Burgundy. Cherry and cola are typical descriptors, it has moderate to low acid, moderate tannin and the naturally high pH allows for a silky mouthfeel that is not seen in other red wines.