Majella launches Pot Still Brandy
Majella Wines has launched a limited release Majella Pot Still Brandy – the first brandy to be made and released out of Coonawarra in 70 years.
The press release from Majella says: “While Coonawarra is globally recognised for its world-class red wines, few know of the region’s spirited past. In the early 1900s, as demand for dry red wine declined, producers turned to distillation to manage surplus harvests.
“A still was installed around 1909, and by 1910, the historic winery and surrounding vineyards were acquired by Chateau Tanunda, which helped cement the Coonawarra’s reputation for producing fine brandy.
“In fact, a 1913 Chateau Tanunda promotional pamphlet boldly declared of the Coonawarra property, “It is here that the finest brandy in the Commonwealth is being produced.” — Andrew Caillard MW, The Australian Ark Vol. 2.”
Brandy production continued in Coonawarra until the late 1940s – when the tradition quietly vanished.
Majella Wines will revive this chapter of the region’s history with the release of its Majella Pot Still Brandy. “Lovingly crafted on the estate from vine to bottle, the project is a culmination of tradition, technique, and time.
“Using estate-grown Cabernet Sauvignon and Shiraz, the wine was fermented on-site, then double-distilled in the traditional Cognac style. The resulting eau de vie was matured for over 30 months in French oak hogsheads, developing remarkable depth, smoothness and aromatic complexity.
“The brandy is unadulterated – no additives, no artificial colourings – just a pure, elegant spirit that honours the craft and the land from which it came,” the release says.
“This brandy represents both a nod to the past and a step forward for our family winery,” Brian Lynn of Majella Wines says. “We’re thrilled to bring brandy back to Coonawarra and share a piece of its forgotten history.”
Majella Pot Still Brandy RRP $95.
Contact Majella Wines direct for introductory pricing.