Majella Wines recently released the first brandy in Coonawarra for more than 70 years. And I can report that the Majella Pot Still Brandy is delicious.
After taking small first steps by making a gin and an eau de vie, the Majella team is now fully into the swing of distilling at its own on-site dsitillery,
“In the early 1900s, as demand for dry red wine declined, Coonawarra producers turned to distillation to manage surplus harvests, ” said Majella director Brian "Prof" Lynn.
Brandy production was common in Coonawarra until the late 1940s – when the tradition slowly dissipated.Crafted from estate-grown grapes (cabernet sauvignon and shiraz) and distilled in the classic Cognac style with oak maturation, the first-ever Majella Brandy is a celebration of heritage.
Prof tells me he doesn't like the word "smooth" to describe brandy, so I offer the options of mellifluous, or harmonious.
“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,” Lynn says.
“This brandy represents both a nod to the past and a step forward for our family winery. We’re thrilled to bring brandy back to Coonawarra and share a piece of its forgotten history.”
There are only a few hundred bottles in the initial release and I suspect they may be snapped up fairly quickly.
The brandy costs $95 for a 500ml bottle - and has become my favourite post-dinner tipple.
Each bottle is presented in a custom-designed Majella gift box. See https://www.majellawines.com.au/wines/brandy
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