This vineyard was established by an ex-sommelier Damon Nagel who moved from London and bought a vineyard, a financially dubious decision. He planted vines and got busy establishing a brand and employed Laz Horvath a Hungarian winemaker to ferment his grapes. Laz has had experience in winemaking in Burgundy, New Zealand and California.
The vineyard is situated in the Adelaide Hills in beautiful undulating country with altitude ranging from 350m to 400m. It is this altitude that makes growing Pinot Noir and Gamay possible. The soils are a based on clay with layers of ironstone and quartz smeared over the top. Brackenwood adheres to strict biodynamic principles in the vineyard and the winery.
Gamay got a bad wrap after the boom of Beaujolais Nouveau, which is a shame, it can make truly lovely wine. Made it that overtly carbonic and mass-produced style that gave it such a bad name is truly uninspiring. However, with a little more care in the vineyard and winery it can make great regionally expressive wines. Gamay has historically been vilified, in 1935 the Duke of Burgundy outlawed the cultivation of the grape, and before that the monks who planted the vineyards in Burgundy to the north, which are now some of the most expensive vines in the world, despised the easier to grow and more reliable Gamay.
This wine is juicy as a fresh plum. It is insanely jubey. It has a very light colour with a bright raspberry hue giving you a hint of its flavour profile. The winemaker has utilised carbonic maceration and whole bunch to create a super fruity style, however those characters are in balance with refreshing acidity and a touch of tannic bight. The nose is slightly herbaceous, with spices, blueberries, fennel leaf and fresh strawberries. The palate is awash with candied fruit and nice dusty tannins.
Drink now with of without food. Don’t take it seriously, chill slightly if you wish to live on the edge.