Bremley

Bremley Vineyard is the northern most vineyard in Tasmania’s Coal River Valley. Originally planted with 2 hectares of Chardonnay in the early 2000s, the property was acquired byJames and Vanessa Bresnehan in 2008. Since then they have added Pinot Noir, Pinot Blanc and Gamay to the mix, increasing the vineyard area to its current 13 hectares.

The fruit was sold to other wine producers until a certain point when James and Vanessa were overtaken by the urge to create some iconic single vineyard wines. Teaming up with acclaimed winemakers Justin Bubb and Anna Pooley, the first Bremley wines were released in 2021.

The site itself is unique, with the vineyard laying beneath Gunnings Surgarloaf in a natural amphitheater protected from brutal summer north-westerly winds. Days during the growing season are long and warm, with the nights being cool due to the distance from moderating ocean influences. Site soils are mainly black cracking clays intermixed with dolerite.

Bremley is operated with a hands on approach. Both James and Vanessa manage the day to day running of the vineyard, which is based around a sustainable outlook, now and into the future.

WINNER 2024 Australian Pinot Noir Challenge
Tasmanian winery Bremley Vineyard has claimed the top honour at Australia’s premier Pinot Noir competition, the 2024 Pinot Noir Challenge, marking the fifth consecutive year a Tasmanian winery has taken the top spot. The 2023 Bremley Pinot Noir from the Coal River came out on top.
“The 2023 Bremley Coal River Pinot Noir is a beautifully crafted wine, combining power and elegance with the silkiest of tannins and a refined finish that lingers endlessly,” Carson continued. “In fact, the Coal River region dominated the state of Tasmania and the awards in general. The region is flexing its Pinot Noir muscle in wine shows, and as the vines age and viticulturists and winemakers continue to hone their craft, there’s no sign of this momentum slowing anytime soon.”

WINE NOTES

2024 Pinot Blanc
100% whole bunch pressed. Juice was settled for 24 hours, then racked to barrel for fermentation. Inoculated with a selected yeast strain. Ferment lasted for 20 days. 100% malolactic fermentation. No new oak. 7 months elevage in barrel. No fining; gently filtered prior to bottling.
12.5 % Alc/Vol; 3.25 pH; 6.0 g/L TA.

2024 Chardonnay - VERY limited
The fruit was 100% whole-bunch pressed and inoculated with selected yeast. After settling for 24 hours, the juice was racked to François Frères puncheons, 25% of which were new oak, for fermentation. Primary fermentation lasted 25 days, followed by full malolactic fermentation. The wine underwent eight months of élevage in oak without any lees stirring. Bottled unfined but filtered.
12.5 % Alc/Vol; 3.29 pH; 7.8 g/L TA.

Review for 2023 vintage:
‘A romp through a field of white flowers, biting into green apples, slugging backlemon barley water and breathing in the sea spray on a breeze. It’s almost obscenelyracy, a thrill ride of invigorating acidity. Bracingly fresh, incredibly long.Chardonnay that makes the hairs on the back of your neck stand up.’ 96 points, Nick Ryan, The Weekend Australian, May 2024.

2024 Gamay
Fruit was 100% destemmed and inoculated with a selected yeast strain. Fermentation took place over 20 days on skins, with one pump-over per day. Ferment was drained and pressed, then matured in a combination of 50% oak and 50% stainless steel tanks, with no new oak used. No fining; gently filtered prior to bottling.
13.5 % Alc/Vol; 3.3 pH; 6.8 g/L TA.

Review for 2023 vintage:
‘Fine, fragrant, frisky. A gamay with serious substance. Dried red berries, a souk fullof spices, a faint suggestion of holy basil and tarragon. There’s a sinewy supplenessat play here, an energetic momentum across the palate and denouement deliveredthrough a filigree lattice of fine tannins.’ 96 points, Nick Ryan, The Weekend Australian, May 2024.

2024 Pinot Noir - VERY limited
The fruit was 100% destemmed and inoculated with a selected yeast strain. Approximately 18 days on skins with one pump over each day. Ferment was then drained and pressed, then allowed to settle for 2 days before being racked to barrel. Aged for 10 months in 100% François Frères puncheons, 35% of which was new oak.  No fining; gently filtered prior to bottling.
13.5 % Alc/Vol; 3.29 pH; 5.9 g/L TA.

Review for 2023 vintage:
‘Perfectly ripe dark cherries, plus some strawberries sprinkled with pepper. Spearmintand quince, a whiff of char siu pork. Beautifully harmonious, comfortable andcomplete. Sculpted muscle draped in satin, a wine that rolls in waves across thepalate, fanning out with expansive, uber-fine tannins.’ 97 points, Nick Ryan, The Weekend Australian, May 2024.