Description
About Brackenwood Wines
Nestled high in the Southern Adelaide Hills, at Hope Forest, we produce small batches of premium wine from vines on our property.
Acknowledging The Peramangk people as the traditional custodians of Dingabledinga, Hope Forest and Willunga Hill.
After The Great War, the property became a soldier-settlers block. Ebenezer, set about clearing the land and grazing cattle. During the 80’s cattle were swapped for deer, and the first vines were planted in 1998. 2008 saw a bushfire, and then an extensive re-vegetation program.
Driven by sustainability, we follow biodynamic principles and focus on creating soil fertility. This means we prioritise the health of our vineyard by cultivating the use of manures, composts and selective use of sheep.
Wine is made on our property and fermented with indigenous yeasts. We do not add acid, tannin or any animal products. Our annual production ranges between 1,200 to 1,500 cases per vintage, with the remaining fruit sold to cool cats who make interesting wine.
Being small batch and made on site, means great attention to detail can be paid to each wine. We practice minimal intervention winemaking, picking with a focuses on natural acids and allowing the vineyard to express it’s character.
We ensure we taste the final product a number of times before release, usually paired with wood oven pizza, made with Dave’s secrect doe culture and seasonal ingredients.
Long days during vintage are spent in the vineyard. Long nights all year round are spent in the winery. We’ve found the wine ages better in barrel when music is playing.
