About Fairbrossen

Perth Hills

The vineyard is situated on gravel soils overlying deeper granite base rocks. A bore on the property provides a source of water for the newer vines. As the vines grow older they will be allowed to develop without any external water supply to produce fruit with more intensity and depth of flavour. All practices on this vineyard are organic including low chemical inputs and no pesticide use.

The vineyard of approximately 3 acres is planted with Cabernet Sauvignon, Petit Syrah, Petit Verdot and Tempranillo. First plantings began in 2001. Fruit for wine production is also selected from the adjacent property, which contains a vineyard of approximately 2 acres of Shiraz.

In the vineyard careful management practices are adopted to ensure the production of high quality, low volume fruit. At harvest the fruit is all handpicked and the best fruit selected by our winemaker for conversion during the winemaking process.

Perth Hills (Bickley/Carmel sub-region)

 

Annual average rainfall:1105mm
Mean temperature:Max: 22.4°
Min: 11.0 °
Soils:Gravel loam (derived from ancient lateritic soils)
Altitude:350m
Climate:Mediterranean (cool wet winters warm dry summers)
Vintage:February to late March

Margaret River

Our vineyard is situated at the head of the Wilyabrup brook in the prime viticultural growing area of the Margaret River wine region. The vineyard’s prestigious neighbours are Vasse Felix and Howard Park Wines. The vineyard of 5 acres was established in 1995 and is planted with Chardonnay (Mendoza) , Cabernet Sauvignon (Houghton clone) and Malbec (C6V11).

Attention in the vineyard is focused on low volume production of high quality fruit with full advantage taken of the region’s suitable climate for the production of outstanding fruit. Night time picking ensures that the fruit is harvested under optimum conditions; following picking the fruit is immediately transported to our winery to commence the winemaking process.

Margaret River (Wilyabrup sub-region)

 

Annual average rainfall:1158mm
Diurnal temperature range:7.6° (46°F)
Soils:Gravel loam (derived from ancient lateritic soils)
Altitude:90m
Climate:Maritime
Vintage:February to April

Sustainability

Our principle philosophies are: LOCAL, SUSTAINABLE, and ENVIRONMENTALLY RESPONSIBLE.

Buildings:

We have incorporated the use of recyled materials into all building infrastructure. The cafe is the old tractor shed. We have scavanged salvage yards for doors, blinds and windows, even our winery has recycled roof sheeting and old jarrah door frames from a local winery that was ‘upgrading’. Fully insulated and with natural shading from trees, we use as little external power for temperature control. We never shy away from the fact we have a ‘rustic’ ambiance, in part, from the very materials we have built with.

Equipment:

The winery has been a slow process of acquiring tanks and equipment for many years. We have bought exactly 1 new tank, the rest being bought from other small producers who have no longer needed them. Our 2 presses are circa 1968 and 1975, and we estimate around 95% of our entire winemaking equipment has been sourced sustainably. I take great joy in showing people my wine which is a step back to tradition, yet with intensities and balance of any modern wine style.

Packaging:

Buy a case of our wine, and chances are, that case has been used before! Cardboard is re-used, and re-used, so don’t always expect a squeeky clean shiny new cardboard box from us. Check our labels and you will see we print with natural dyes on fully recycled paper stocks. There are certain necessities for commercial wine production, but what really counts is what’s in the bottle.

Green Power:

We utilise solar power to produce up to 70% of our energy demands throughout the year.

We are the first winery in Australia to create biogas from waste streams to generate green electricity. We have been trialling a system for a number of months and now we can run a generator which effectively takes some of our power for the winery and cafe completely off the grid for a short period. Further trials will help us gain the necessary data and information to illustrate significant savings and then promoted to the wine community. So next time you are eating at the cafe, or drinking some of our wine..you will feel even better knowing that when we talk sustainability, we mean it!!

Fairbrossen

A boutique family-owned and operated winery and cafe. Fairbrossen takes its name from a colloquial expression ‘fairbrossen’ meaning ‘full to bursting’, from the Lakes District of England where the family originated. All grape growing is based on organic principles and made with minimal inputs, to fully express the characters of the region.

OWNERS : Matt  Bowness
WINEMAKERS : Matt Bowness
ESTABLISHED : 2011
ANNUAL CRUSH  : 25 Tonnes
VINEYARD LOCATION : Bickley and Margaret River
VARIETIES : Chardonnay, Malbec, Petit Verdot, Cabernet
Sauvignon, Verdelho, Tempranillo, Shiraz, Pinot Noir

CELLAR DOOR : 51 Carmel Road, Carmel
OPEN : Thursday – Sunday, 11am – 4pm
WINE PRICES : $22 – 35
PHONE : 9293 5594
EMAIL : wine@fairbrossen.com.au
WEBSITE : www.fairbrossen.com.au
DISTRIBUTION : Cellar Door, Online, Retail

Fairbrossen durif 2016 ($27)

One of an increasing but still small number of durifs being produced these days. It’s a nice alternative which seems to work really well in the Perth Hills. Rich chocolate and black cherry flavours with a spicy licorice influence. The nose is most appealing with violets and other floral notes overlaying the spicy intensity on the nose.
SCORE 92/100 CELLAR 10 Years

Fairbrossen saperavi 2015 ($35)

Not much of this Georgian variety grown in Australia. I like this one more than the previous 2014 vintage. Has some nice floral notes on the nose with minerally savoury black cherry flavours. The tannins have a chalky feel and the oak is ample without being over the top. Well balanced and brimming with flavour.
SCORE 92/100 CELLAR 10 years

Perth Hills

The vineyard is situated on gravel soils overlying deeper granite base rocks. A bore on the property provides a source of water for the newer vines. As the vines grow older they will be allowed to develop without any external water supply to produce fruit with more intensity and depth of flavour. All practices on this vineyard are organic including low chemical inputs and no pesticide use.

The vineyard of approximately 3 acres is planted with Cabernet Sauvignon, Petit Syrah, Petit Verdot and Tempranillo. First plantings began in 2001. Fruit for wine production is also selected from the adjacent property, which contains a vineyard of approximately 2 acres of Shiraz.

In the vineyard careful management practices are adopted to ensure the production of high quality, low volume fruit. At harvest the fruit is all handpicked and the best fruit selected by our winemaker for conversion during the winemaking process.

Wine Making Process

Varieties, grown in the right areas, in the most harmonious way with nature, are used to produce our wines. We believe in minimal intervention in both the vineyards and winery, so the grapes fully express the characters and influences of the vineyard sites.

Harvest

White grapes and our sparkling bases are hand-picked to preserve varietal integrity and quality, and low yields are encouraged on all vineyard sites. Red fruit grown in the Perth Hills is hand-picked, whereas Margaret River reds are machine harvested in the cool of the night. The timing of harvest is based on taste.

Fermentation and Pressing

We have two basket presses, one mechanised, the other hand powered (with a little help of sweet grape juice for energy of course!). Both presses are old school, and deliberate oxidation of juice is common. Grapes are pressed to taste, and no additives are used.
Native yeasts are encouraged on all grape varieties.

Open fermenters, foot stomping and hand-plunging is used for fermenting reds. Each ferment and variety is treated on its merit. (no recipes here!) Typical fermentation lasts up to 28 days, but sometimes the stubborn native yeasts require a little more time! Temperature is used to control the rates of ferment.

Maturation

About 85% of the wines we produce will see some oak during there life. Our Blanc de Blancs spends a minimum 30 months on yeast lees in the bottle, whereas our Verdelho may be released as early as May of the same year. All reds spend time in French oak. Because we have minimal filtration and no fining, the time in oak ensures stability, softness and balance. All wines are ready to drink upon release.

Bottling

The fruity white and Rose are bottled young for freshness and vibrancy, whereas reds are bottled the following year. All wines are hand-bottled at the winery. Currently screw cap closures are used on all table wines to guarantee the wine as good as the day it was bottled.

Fairbrossen

51 Carmel Road, Carmel Western Australia, 60

CONTACT

Phone 9293 5594
wine@fairbrossen.com.au

Website

http://www.fairbrossen.com.au/

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RAY'S WINE GUIDE 2017