2024 Bremley Pinot Blanc, Coal River Valley

James and Vanessa Bresnehan purchased the Bremley property in 2008 after careers in the Royal Australian Navy, developing the vineyard from its original two hectares of Chardonnay to its current 13 hectares of Pinot Noir, Pinot Blanc, Chardonnay and Gamay. For years the fruit was eagerly snapped up by other premium producers but in 2021 they teamed up with winemakers Justin Bubb and Anna Pooley to make the Bremley name on the label a reality.

This is the northernmost vineyard in Tasmania's Coal River Valley, situated in a natural amphitheatre beneath Gunnings Sugarloaf on black cracking clay soils intermixed with dolerite. The site is protected from the region's occasionally harsh north-westerly winds during the summer months. The vines enjoy long warm days and cool nights throughout the season, allowing slow flavour build-up while preserving natural acidity.

The Pinot Blanc was whole bunch pressed and settled before being racked to barrel for a 20-day fermentation. Full malolactic fermentation, no new oak, seven months in barrel before filtering and bottling unfined.

Pale straw, the nose is fine and delicate with white peach, mandarin, pear, citrus blossom and a subtle floral lift. The palate is clean and composed with soft orchard fruit, gentle texture from the barrel time and bright, lingering acidity.

Understated and precise, it is the kind of wine that earns your attention rather than demands it. Pinot Blanc is super versatile with food and is a great alternative to similar Chardonnays without being equally assertive. Try for example with lighter weight Japanese or Cantonese cooking.