For the love
of wine.
It starts in the vineyard...
Brackenwood Vineyard has a diverse history, evolving from rearing cattle to a deer farm and now a vineyard. Surviving a devastating fire in 2008 and converting to a sustainable biodynamic vineyard in 2010, Brackenwood is committed to becoming carbon neutral by the end of 2023.
Our wine labels take inspiration from the flavours and character of the wine, with a nod to the deer that were roaming the property when the vines were planted and the first wines were made. From time to time wild deer can still be spotted passing through the property.
...and is made with care, to enjoy!
Being small batch and made on site, means great attention to detail can be paid to each wine. We practice minimal intervention winemaking, picking with a focuses on natural acids and allowing the vineyard to express it's character.
We ensure we taste the final product a number of times before release, usually paired with wood oven pizza, made with Dave's secrect doe culture and seasonal ingredients.
Long days during vintage are spent in the vineyard. Long nights all year round are spent in the winery. We've found the wine ages better in barrel when music is playing.
It's all for the love of wine.
Damon
Winemaker and Music Curator
I bought Brackenwood Vineyard in 2002, and met Dave the following year at a viticultural conference. This would be the beginning of our friendship and wine journey.
In 2005 Brackenwood started making wine onsite with local winemaker, Reg Wilkinson. After three years, Reg ventured off to NZ and, in V08, wines were made offsite; an unpleasant experience. From the next vintage, we brought it home. Flying solo was a huge learning curve.
In V11, Las Horvath, a young viticulturist from Hungary, joined us in the cellar and vineyard. For V14 to V16, Las took the lead in winemaking, while I was still involved in the ferments and blending. During V17, Las returned to Europe to further his winemaking education, and again I took control of winemaking. At this point Dave moved his own winemaking operations to Brackenwood and Daniel Zuzulo joined the team as wine consultant and third blending opinion.
Each step in the winemaking history at Brackenwood has helped us arrive at a philosophy and practice that reflects best what we believe in, what it stands for, and what we should make. We aim to grow the best bio-dynamic fruit possible, harvest timed to preserve natural acid, and minimal intervention winemaking. Layered with awesome tunes, often on vinyl, matched with great food, and much fun, we end up at a special place: Brackenwood.
Dave
Viticulturist and Cook
Having grown up on a vineyard, I always had a passion for agriculture. After working in local vineyards in the Adelaide Hills and McLaren Vale, I worked vintages in the USA, New Zealand and South Africa. I returned home to develop and run Connor’s Farm Vineyard, moving it from conventional viticulture to an Organic and Sustainable farm in the Mid Noughties. In 2017 it was sold to Treasury Wine Estates for a region benchmark price.
During this time I was helping with my parent’s vineyard, neighbouring Brackenwood. From 2010 I helped Damon to convert Brackenwood into a Bio Dynamically run operation, and in 2017 I took over the management of the property.
While still working at Connors Farm, I started a wine label, Saep, with my partner and two friends. Running Saep out of several sheds, over several properties, was challenging and now I make Saep’s wines peacefully at Brackenwood with Damon as my cellar hand and DJ.
During my journey as a viticulturist, I have met many great chefs who have become friends and have inspired my love of cooking. I have a strong belief in quality local produce and traditional techniques which enhance my simple food.