Introducing- Bridge Road Brewers- WINE
At Bridge Road Brewers we have always been interested in trying new ideas and challenging pre-conceptions, recently we teamed up with another local, Chris Catlow, of Sentio wines to try something new for Bridge Road Brewers, wine-making. The merits of yeast and it’s often (in our opinion) underrated influence on flavour profile are always top of the tree when we discuss wine and beer with local winemakers. Chris is a big fan of the amazing lambic beers of Cantillon and doesn’t mind the stuff we make here in Beechworth. He jumped at the chance to work on our idea of making a Chardonnay using 100% Brettanomyces. A wine to challenge the preconceptions of Brettanomyces and the way it influences wine flavour. It is firmly our belief that with the right conditions Brettanomyces is a positive part of many great wines, and in fact is probably present and not detected in many wild fermentations throughout many well known wines.
We deliberately set about to make a simple table wine that could be a platform for the Brettanomyces, fermented in stainless, cold conditioned for a couple of months, and bottled unfiltered.
In our mind; mission accomplished, we’re pretty certain this wine will provoke some interesting thoughts and discussion about Brettanomyces. The effectiveness of the Brett to undertake primary fermentation without the associated spoilage compounds is clear. This wine is exceptionally dry, and although the flavour profile is very different than one would normally expect, is free from any horse blanket, donkeys bum, goats back or any other creative barnyard aromas you can imagine.