Enjoyed a great day at the Brave Goose open day near Seymour on Sunday 26th of April www.bravegoosevineyard.com.au . The event, around the newly renovated shearing shed, provided great food, including John Stockers potato and rosemary pizzas and live music. Enough of all that, to the serious matter of the wines.

Winemaker Nina produces;

A Viognier that has a creamy mouth feel helped along by barrel fermentation, it is well balanced with crisp acidity and classic Viognier opulence on the nose and palate

A Gamay which produces a lighter style of red wine that is not yet common in Australia however it is used in the South of France to produce Beaujolais. The Brave Goose Style is whole bunch fermented using carbonic maceration. Nina attributes the stems in the ferment for contributing the hint of eucalypt in the wine, read this AWRI article for more information https://www.awri.com.au/wp-content/uploads/July-August-2012-AWRI-Report.pdf .  It is a truly Australian expression of the grape that is lighter in body yet has great fruit flavour.

There is also a Cabernet Merlot that has savoury and berry notes with approachable tannins, a Merlot that unfortunately has sold out and a Shiraz that show its cooler climate origins with elegant fruit and spice.

Thank you to all at Brave Goose for sharing your wines, shearing shed and hospitality.