I’ve come back to the blog-o-sphere after a hiatus. I’d like to rethink this platform as a place to write out ideas, works in progress and to keep notes on the goings on here at BH HQ and the greater world of wine at large. Â As we approach vintage 2015,…
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Brash Higgins wishes all the people, animals and vegetables on the planet a healthy and creative 2015. Thanks for your support. BH
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Brash Higgins is proud to announce the release of a new wine, our first ever Cabernet Franc, which we lovingly call FRNC. Made from grapes grown on the neighbouring “Sommerville Vineyard”, the FRNC will be an ease to enjoy on the warm summer nights ahead and a bit more friendly…
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Brash Higgins’ winemaker, Brad Hickey, and partner Nicole Thorpe were featured on ABC’s “730 Report” in SA last week. Check out the full segment here “From New York to McLaren Vale”: www.abc.net.au/news/2014-09-19/from-new-york-to-mclaren-vale/5757444
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Star studded Vale Cru annual tasting with Brash Higgins, CHEF Duncan Welgemoed and James Halliday on the lawns of the Victory Hotel is Oct. 19 from 2-5pm. Get your tix here if you’re near the Vale that day: www.trybooking.com/Booking/BookingEventSummary.aspx?eid=100758&embed=100758
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Read the article here: http://www.abc.net.au/news/2014-09-20/new-yorkers-seachange-to-australian-wine-production/5757926
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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
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Sunshine means Springtime and warming Winter bones. Bud burst on Omensetter Vineyard is another result. Vintage 2015 is just beginning, hard to believe, and always a time to release new wines, including the 2013 GR/M, 2012 SHZ and CBSV. Grab some while you’re here, they won’t be around for long.…
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Join Brash Higgins for a tantalising night of pizzas and new BH wines in Brisbane Wed, Aug 20 at Sorellina Pizzeria. $70 bucks delivers a heck of a lot of pleasure. Book here bookings.sorellina@gmail.com. Then Sat. Aug 23 come to The Golden Pig for a cooking class w/ Brash +…
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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…
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