Our aim: to create the best, unwooded white wines where fresh fruit flavours are expressed to their utmost.
Our white grapes are picked at optimum ripeness and put straight into cold soaking for 18 hours. This increases the aromas and maintains vibrant, fresh fruit flavours.
After crushing, the grapes are gently pressed to avoid extracting unattractive tannins from the seeds. This achieves only 550 litres of juice per tonne, but it has the purest, most intense flavour possible.
Our whites, including the top-selling Lakeview Sauvignon Blanc Semillon, are then fermented, fined and filtered, prior to bottling under Stelvin caps within just 12 weeks of picking.
“When we first discovered Brown Hill we were excited by the quality of Nathan Bailey’s wines and startled by their value. In a region dominated by grandeur and matching prices Brown Hill were delivering outstanding value …”
