Brown Brothers has thrived beyond four generations not just through family loyalty or a vision of the future but also because of the vast expertise in nurturing their vineyards and in making high class wines. Founded in 1889 by John Francis Brown, it was under the guidance of his son, John Charles Brown, that Brown Brothers established its reputation as a producer willing to experiment with innovative grape varieties.
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The winemaking team is headed up by Wendy Cameron, ably assisted by four further winemakers, with New Zealander Tom Wallace overseeing the Tamar Ridge and Devil's Corner winemaking. Tom joined the company in 2010 after a long stint at Villa Maria in New Zealand followed by vintages in the Hunter Valley, Bordeaux and California.
With vineyards in Victoria and Tasmania, Brown Brothers have an amazing array of parcels with diverse soil types, aspects and micro-climates at their disposal. Australia's original cool-climate wine producing region, the island of Tasmania sits out in the southern Ocean with little between it and the freezing waters of the Antarctic. The majority of the wineries are located on the northern region including the Tamar Valley and the eastern shores, sheltered from the more extreme weather conditions. Wines are classic cool-climate styles with aromatic whites and fresh reds from grapes such as Riesling and Pinot Noir.