Returning from war, Eric Brand took up his trade as a Baker in the Riverland of South Australia. But times were tough in the local community and many could not pay in cash but traded with local produce of fresh fruit and vegetables for their daily bread.
Unfortunately, fresh fruit does not pay for flour and eventually the mill stopped its supply. Using the last of his flour, Eric baked his bread, delivered his last run and departed for a new life in Coonawarra.
THE STORY
Winemaking
Sourced from a selection of vineyards in the Coonawarra, South Australia.
Machine picked, the fruit was fermented on skins and pumped over twice daily to ensure maximum extraction of colour and flavour. Once dry the wine was pressed and pumped to new and used oak barrels to complete malolactic fermentation.
On completion of malolactic fermentation the wine was racked off lees and then transferred back to oak for 18 months of final barrel maturation.
Oak used was a mixture of new (25%) and second shave fine grained French and American barrels.
