Brash Higgins Nero d'Avola won the prestigious "Rule Breaker" award at the SA Hot 100 wine show last week in Adelaide. The grapes, grown on our estate vineyard, spend 180 days on skins in locally made amphora. Bright and jubilant, it's a great example of the new wine style that's sweeping the nation. Here's the full list of the Hot 100 for 2016: … [Read more...]
A little background from Brash: "For years now I've been drinking Italian wines from Sicily and Friuli fermented and aged in clay amphora vessels, and I've found them diabolical, challenging, sometimes ethereal/scary, yet always thought-provoking wines. A method borrowed from COS in Sicily, Josko Gravner in Northern Italy and he from the Georgians and they from the Romans centuries ago. My curiosity got the best of me: how can I get my hands on these amphora? If we handle this new grape variety on our vineyard, nero d'Avola, in a unique and gentle way, eschewing oak and steel, then perhaps we can get something totally pure and distinct, and a wine-style very uncommon in Australia. Amphora seemed like a good way to not only introduce Nero d’Avola, a high acid and transparent varietal, but to make a statement, as well. We were just as ready to step deep into the past to make a leap forward."
Today Brash Higgins has 24 amphora, all lined with beeswax, made by Adelaide potter John Bennett for us. They are home to the NDV, ZBO and MRLO.
Mike Bennie, esteemed wine writer for The Wine Front, recently took a look at the new Brash whites for 2016 in Sydney and liked what he tasted. All four releases received 91 or higher points, with the R/SM riesling/semillon and ZBO zibibbo scoring 93+ and 94 respectively, both new highs for the wines. Here are the full reviews published last week:2016 ZBO, Zibibbo, … [Read more...]
Episode 335 of I'll Drink to That! was released recently. It features Brad Hickey, who is the winemaker of the Brash Higgins winery in the McLaren Vale of Australia. Full interview here or http://illdrinktothatpod.com/Some words on the interview by Alder Yarrow: "This is an interview in two parts, really. In the first half of the program gentle giant Brad arrives in the … [Read more...]
"A lesson for many a winemaker around the world" is what Jancis Robinson said about the 2015 Brash Higgins ZBO. The whole tasting note reads, "Big and bold and satisfying from grapes that you could hardly give away in the past. Skin contact has given this wine real energy. A lesson for many a winemaker around the world…. One of the most interesting wines, creating a silk purse … [Read more...]
Qantas Inflight magazine recommends the Brash ZBO Zibibbo in its April edition. Written by wine writer Peter Bourne, the article explores the "Orange" wine craze which is sweeping the nation. Orange wines are white wines made like reds, meaning the skins stay in the fermenter a lot longer than normal to make wines with more tannin and complexity than your usual dry, clear white … [Read more...]
Wine writer Dave Brookes gave the Brash 2014 "NDV" Nero d'Avola a good look recently and liked what he saw in this weekend's Adelaide Review: "Bruised red/purple in the glass, there’s a sense of earthy wildness to its aromas. Scents of rich black and dark fruits certainly, but it shows exotic souk-like spice notes along with hints of dried tangerine rind, rosemary, kirsch, … [Read more...]
The Brash Higgins' 2015 "ZBO" Zibibbo is off and running, again,with a super healthy, natural wild ferment. 2015 wines all look great, with all the fruit now in the winery and happy as Larry, as they say here. A great feeling, and a couple new things on deck, as well. BH … [Read more...]
Brash Higgins 'NDV' nero d'Avola 2015 is fermenting away in its amphora homes. Looks to be an out of sight vintage, albeit with low yields and early harvest. … [Read more...]
Nicole diligently hand pressing our amphora raised Zibibbo thru a screen last week. Takes a lot of time, but it's the gentlest way I know to press skins. Especially skins that have been soaking in wine for 6 months. 14 ZBO release expected before Christmas 2014. BH … [Read more...]
As Winter winds down, it's time to wake the hibernating nero d'avola occupying our amphora. Sucking out the dark nero juice is just the first step, it smells amazing. The sucking is followed by pressing all the skins left behind. It is truly fun for the whole family and occupies two full days. After which we let it all settle together for 3 months. BH … [Read more...]
Two of the oldest arts known to man, winemaking and pottery, intersect with the Brash Higgins Amphora Project. Watch Adelaide potter John Bennett's hands as he smooths the final ropes of clay to an amphora destined to house one of the BH amphora wines. Visit the potter at www.bennettsmagillpottery.com.au … [Read more...]
Brash Higgins' second vintage of ZBO zibibbo fruit is here and nestled safely into their locally made amphora. Much like our NDV nero d'Avola, Brash Higgins is super stoked to be the first to raise this crazy white grape variety in amphora in Australia. Must be tasted to be believed. … [Read more...]