" We don't sell the wine without touching the vine "
Wine from Brune
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The Brune Estate
The wine is produced at the Cave Fontesole (Les Vignerons de Fontes) located in Southern France, 55 km from Montpellier, on the footstep of the Cevennes hills.
The cave cooperative has been created in 1930 by 30 grape-growers. Today, it is more than 200 members that are part of the Cave.
The "vignerons" (grapegrowers and winemakers) proud of their Terroirs are producing fruity and generous wines in the respect of the traditions.
The Brune Vineyard
The 600 hectares of vines are cultivated in terrasses and are grown under a mediterranean climate. the yield is controlled in order to produce quality wines.
The soil is very diverse and can be composed of schists, basalt, limestone, clay.
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I feel this wine expresses the greatness of California and its hidden pockets where Cabernet can excel. The cold Pacific Ocean running the entire length of the state presents maritime influences – and with each small distance eastward the climate warms. Stony soils, south facing slopes and moderately warm conditions are the keys to producing dark, rich and good tasting Cabernet.
A small release from Caymus Vineyards, this wine is a California-appellation Cabernet Sauvignon – supple, dark and rich, bearing the signature hallmarks of Caymus. It is sourced from sites throughout the state which feature climatic conditions, soils and topography that are ideally suited to Cabernet. This project stems from excitement over California's diverse vineyard land, often in lesser-known areas, with the potential to produce exceptional Cabernet.
Thorn Clarke William Randell Shiraz is made from 100 percent Shiraz
The William Randell range of wines were created in honor of our family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on our estate vineyards. Wines in this range are only made in exceptional vintages.
Deep red with inky purple hues. This classic Barossa style shows rich blackberry, licorice, spice plum and smoky oak on the nose. The palate is dense with ripe mulberry and berry compote and generous supporting oak. The tannins are savory and long with spicy refined finish
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28 degrees ). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and returned to the same oak. Parcels remained in barrel for an average of 18 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
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