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A tweak on variety here for the Brave New Wine Doppelgänger. The first two vintages were 100% Riesling but in the 2017 edition, a couple of other varieties enter the fray. After varying degrees of skin contact on each variety through ferment, Riesling, Pinot Gris, and Chardonnay are aged in a combination of old barrels and ceramic eggs under a thing veil of flor. There's uber amounts of skinsy texture here. A faint nuttiness and something like kombucha. Served blind, this would be a very difficult wine to put your finger on. The tannins are tight, the acid it mouth watering, the volume of fruit is ample to all the winemaking thrown at it. It certainly won't be fore everyone, but it is a truly interesting drinking experience.
What it Tastes Like
It's tart and tangy with a pretty serious zing of acidity. But that's not all folks! There's nuts and a hint of fino, some kombucha on the nose and in the mouth amongst bracing citrus flavours. Long threads of tannin that crunch and chomp through the finish. Be warned, it's a wild ride!
92 points. "Nuts, oranges and peel, a touch of cider vinegar, white pepper and spice. Seaweed? It’s an unusual wine, with a sharp tang to its taste – not unlike kombucha – but also a creaminess, almost to creamed honey, a rich skinsy tannin texture, lime, ginger and almond passing on the finish. Always a hard wine to rate, but I like it. Not for everyone, of that I’m certain."
Gary Walsh (The Wine Front)
Riesling (conventional), Chardonnay (certified organic) & Pinot Gris (conventional) from three separate vineyards, naturally fermented separately on skins in ceramic egg and small open oak fermenters. Riesling was destemmed before a long time on skins. Chardonnay was fermented as whole bunches for two weeks. Pinot Gris underwent a very long (four week) carbonic maceration as whole bunches before being pressed. The wine was then raised under flor in ceramic egg & barrels which were not topped. Golden apricot hue. Lifted nose, with sherry notes, mandarin, pickled ginger & fresh galangal. The palate is quite rich and complex. Whole cumquat, spicy orange marmalade & butterscotch but sensually balanced with iced tea tannins and a fine line of natural acidity.
Closure: Screw Cap
Bottle Size: 750ml
Alcohol: Drink Until: 2020
About the Producer
Brave New Wine
It is a Brave New World and these are, in every sense, Brave New Wines. This range is brought to you by husband and wife duo Andries and Yoko Lüscher-Mostert. They are making painfully small amounts of fascinating, experimental and delicious wine from some superb vineyards in Great Southern. With a vision of acquiring their own vineyard in the future, they are currently content to make wines that truly thrill them. These are natural wines crafted without additions but with bucket-loads of love and skill. Some of the most intriguing vino in WA and definitely a winery to keep an eye on.
The Great Southern is the largest wine region in the country. Though more and more, the label “Great Southern” is becoming redundant. It is the sub-regional exploration of terroir which is distinguishing this region. From Frankland River to Porongorup, from Mount Barker to Denmark, the detailed and stylish wines emerging from these sub-regions are some of the most intriguing in the country. No longer a “poor man’s Margaret River”, whether you love Riesling, Cabernet, Shiraz or Pinot, this stunning cool climate region will blow you away with the value and refinement inherent in everything it produces. And the good thing is, it is only getting better.
Riesling is the king of white grapes. With unparalleled versatility, it rightfully carries the ‘Noble’ name tag. We make extraordinary Riesling in Australia, from far and wide. From the classic searing, razor-sharp styles in the Clare and Eden Valleys to the fragrant and enchanting wines of the Great Southern, Australian Riesling is a chameleon that can take on many forms. Sweet, steely, lean or textured, the world of Riesling is a thing of wonder that should be explored by all true lovers of wine.
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