|
PHILOSOPHY | ||||||||||||||||
| Brosseau Wines is dedicated to crafting great wines that represent where the grapes were grown. We believe there is no purer or simpler way to make great wine, than to keep things simple in the winemaking arena. No two vineyards are alike, so we find distinction in the site, rather than winemaking style.
Minimalistic winemaking is essential for quality. Having grown up in a vineyard setting, Bill is of the opinion that truly great things come from nature and that in the case of grapes, they will never improve once they are removed from the vine. Remaining patient throughout this process is the key to success. It is vital to be goal-oriented, not reactionary in a winery setting as wine quality can suffer very quickly if not properly taken care of. We also believe that wine quality achieves ultimate balance when every step, from pruning to hand-selling the wine is performed by the same people. We are big believers in vertical integration and that is why we immerse ourselves in every facet of the industry. We are committed to staying small and focusing on quality such that we can be key decision-makers all along the way. At the winery, we combine age-old traditions with new world processes. Age-old traditions would encompass the use of small oak cooperage and gravity for wine movements. Modern processes used in winemaking would be measures towards enhancing quality control. While we like to defer to our palate for winemaking decisions, the use of lab analysis can help predict unforeseen circumstances. Processes such as using oxygen meters or checking the acidity of the wine analytically can aid in quality control and consistent winemaking. Our Chardonnay winemaking comprises of hand-sorting, gentle whole-cluster pressing, barrel fermentation, sur lie aging, and careful blending prior to bottling. Pinot Noir and Syrah winemaking comprises of hand-sorting, partial whole-cluster/ partial destemming, fermentation in bins for ease of temperature control, barrel aging, and careful blending prior to bottling. We do not have a set calendar for bottling, rather when the wine tastes at its optimum. Whether it is hand-sorting every cluster, checking the oxygen levels, or gravity winemaking, we believe any available tool to complement the subtle ageing process, will generate wines of depth, concentration, and a true expression of where they came from. |
|||||||||||||||||
CURRENT OFFERING |
|||||||||||||||||
|
|||||||||||||||||
PRESS KIT |
|||||||||||||||||
| Current Tasting Notes
2007 Chardonnay (download PDF)
2007 Pinot Noir (download PDF) 2006 Syrah (download PDF) 2007 Red Blend (download PDF) Library Tasting Notes
2006 Chardonnay (download PDF)
2005 Chardonnay (download PDF) 2006 Pinot Noir (download PDF) 2005 Pinot Noir (download PDF) 2005 Syrah (download PDF) Vintage 2007 Wine labels/Shelf Displays Vintage 2006 Wine labels/Shelf Displays Vintage 2005 Wine labels/Shelf Displays Bill Brosseau, Winemaker Background and Perspectives (download PDF) Brosseau Vineyard and Winery Brochure (download PDF) Client List (download PDF) Vineyard Map (download PDF) Vineyard Animation (download PDF) |
|||||||||||||||||






