The Vigneron
Now in the hands of the next generation; Will Bruce was born with wine in his veins and mud under his fingernails. The combination of old vines, new blood and an enduring passion for growing premium cool climate grapes, is producing wines of exceptional character. To underline Will’s impact on the vineyard, the Poachers Vineyard label has been launched – proudly keeping everything in the family.
Pinot Noir
I keep a close eye on the canopy management as the classic tight bunches of the pinot noir need good airflow and mottled sunlight. This lets the grapes evenly ripen and full development of lovely flavours of cherries, strawberries and soft silky tannins. Perfect when picked early for sparkling, a week or so later for the Rose and then waiting another ten days for a lovely Burgundian style table pinot noir.
Shiraz and Syrah
The hero wine for our district and with good reason. The soft peppery style with plenty of length is produced by careful crop management, selective pruning and letting the deep roots do the rest.
Following the introduction of two more clones of shiraz vines to the vineyard, we are producing a crop worthy of the old world title Syrah.
Sauvignon Blanc
I prune this one hard to control the vigorous growth and it always rewards us with wine that has a gorgeous nose of passionfruit and melon, complimented by a capsicum, herbaceous and mineral palate.
Chardonnay
As the first variety to flower, it’s planted at the highest point in the vineyard to avoid the frost, it is picked early for sparkling and later for a generous stone fruit driven table wine.
Riesling
By grafting 25-year-old vine and planting two additional clones, I have established a brilliant Riesling vineyard that is showing all the hallmarks of this iconic Canberra variety.
Tempranillo
This classic Spanish variety is feeling right at home at the warmer end of our vineyard. Last to ripen, it just needs time to develop its balance of tannins and big fruit flavours.
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