high profile southern winemakers employed by the Browns. Others winemakers over the years have included Peter Bartle, Matt Connell, Sarah-Kate Dineen and, currently, Jen Parr. It’s a roll call of big names, and Bannock Brae bats above its weight in other ways too, as the consultant, writer and former retailer, Raymond Chan, said. “Bannock Brae is disproportionally successful for its tiny size,” wrote Chan, on his website, www.raymondchanwinereviews.
co.nz The Browns have downsized their vineyard over time, selling much of it to neighbouring winery, Akarua, so they now manage only about two hectares of their original eight hectares of planted vines. The land they manage now includes a little Gruner Veltliner, planted in 2008 following the visit of a young Austrian, who prompted them to give it a try. They have also diversified their range by adding a second tier of Pinot Noir called Goldfields Pinot Noir. Both this wine and their flagship, called Bannock Brae Barrel Selection Pinot Noir, have been highly awarded at wine shows but the barrel selection showed the greatest aging potential, thanks to its medium to full body, texture and length, much of which Crawford Brown attributes to the fact that the wines are unfiltered and, with few exceptions, unfined.
The Bannock Brae Barrel Selection Pinot Noir is made entirely from fruit grown on the original Bannock Brae vineyard although a portion can sometimes come from Bendigo. Contracted Pinot Noir fruit that they purchase finds it way The flagship wine, Bannock Brae Barrel Selection Pinot Noir solely into the Goldf i e l d s P i n o t No i r l a b e l . provided their aged Pinot Noirs It takes courage to show people for the tasting. It was a fascinating something you made 15 years ago evening, interesting snapshot of that you have stored in a dark, old Otago wines and – perhaps cold wine cellar ever since, but more important of all – evidence this is exactly what Crawford and that Kiwi wines can age. ■ Catherine Brown did when they mailme@joellethomson.com
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