Now in the hands of the next generation; William 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.
William has a passion for organics and regenerative viticulture, and is working towards a wholly organic vineyard in the coming years.
To underline Will’s impact on the vineyard, the Poachers Vineyard label has been launched – proudly keeping everything in the family.
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.
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.
As the first variety to bud burst, 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.
By grafting 25-year-old vines and planting two additional clones, the Riesling vineyard that is showing all the characterists of this iconic Canberra District variety.
This classic Spanish variety is feeling right at home at the warmer end of the Poachers vineyard. Last to ripen, it just needs time to develop its balance of tannins and big fruit flavours.
Planted in 2018, the Sangiovese block is planted to two clones on a warm north facing site. This is an upcoming wine variety that suits the Canberra District growing climate.
The newest varietal to be planted in the Poachers Vineyard, the Pecorino is showing great potential. Expect to see is at the cellar door and Smokehouse Restaurant in 2022.