The sister act of Lucy and Rebecca Willson at Bremerton do a lot to promote the Langhorne Creek wine region, and this range shows just how versatile the region is.
Bremerton Wines, “Betty & Lu” Sauvignon Blanc, 2014
Named after Rebecca and Lucy Willson’s nicknames. Green melon and grass. Soft dewy Passionfruit and a snap of green capsicum and garden peas. Tart yet zingy acid, plenty of juicy honeydew melon rind and a pillow-worthy grassyness. A touch of sauvignon “ash” character. Simply add sunshine and lunch.
Bremerton Wines, “Mollie & Merle” Verdelho, 2014
Named after the girl’s grandmothers. Made as fresh as possible with just a tiny amount of skin contact to give a bold, yet soft gold colour. Nose of pears and smooth/waxy vegie (zucchini) skin. Finger lime citrus, sliced pears. A little grip and palate weight, but crisp acidity avoids it verging into flabbiness.
Bremerton Wines, “Racy Rosé” Shiraz/Cabernet, 2014
No idea who this is named after in the Willson family or Bremerton crew…but there’s always one. 50 % each of Shiraz and Cabernet grapes. Light red fruits of strawberry and raspberry with a cordial like concentration/sweetness. Blackberry juice along with a hint of Cabernet herbaceous complexity before smearing into strawberries/cream. The red/black, light and fresh fruits fermented to dryness. Made for lamb salads or curries and good times.
Bremerton Wines, “Battonage” Chardonnay, 2013
12 months in French oak. Friendly and familiar: Peachy stone fruit, wax, lemon skin, barley water, barley sugar and struck match. Rich and full without being buttery. Balanced stone fruit characters across yeasty/lees complexity and that distinct barley water/sugar note. The oak is young and spicy. Has the right amount of length and quartzy rocky acidity. A little oak dominant for the moment with the fruit ever so slightly restrained. This will fill out nicely and is enjoyable to drink, but doesn’t leap to any crazy heights.
Bremerton Wines, “Special Release” Malbec, 2013
Sweet Turkish coffee and clove spices. Just cooked toast, blackberry, sour plums and roasted Brussel sprouts. Hungarian oak makes a creamy pony which gallops across savoury fields. Meaty, saddle complexity and gritty tannins that ride hard with the dark fruit and chocolate. A little decadent with the unique oak profile, just not quite grippy enough on the reins. A good each way bet.
All wines courtesy of Bremerton Wines