Majella Wines has released the first brandy in Coonwarra for more than seventy years – the Majella Pot Still Brandy.
“While Coonawarra is globally recognised for its world-class red wines, few know of the region’s spirited past,” Brian Lynn says.
“In the early 1900s, as demand for dry red wine declined, producers turned to distillation to manage surplus harvests.”
A still was installed around 1909, and by 1910, the historic winery and surrounding vineyards were acquired by Chateau Tanunda, which helped cement the region’s reputation for producing fine brandy.
According to Andrew Caillard MW’s The Australian Ark, a 1913 Chateau Tanunda promotional pamphlet boldly declared of the Coonawarra property, “It is here that the finest brandy in the Commonwealth is being produced.”
Brandy production continued in Coonawarra until the late 1940s – when the tradition quietly vanished.
Using estate-grown Cabernet Sauvignon and Shiraz, the wine was fermented on-site, then double-distilled in the traditional Cognac style.
The resulting eau de vie was matured for over 30 months in French oak hogsheads, developing remarkable depth, smoothness and aromatic complexity.
“The brandy is unadulterated – no additives, no artificial colourings – just a pure, elegant spirit that honours the craft and the land from which it came,” Brian says.
“This brandy represents both a nod to the past and a step forward for our family winery.
“We’re thrilled to bring brandy back to Coonawarra and share a piece of its forgotten history.”
Recent Comments