In Ashley’s life prior to tending to a vineyard and winery, he was breaking-in horses and riding in competitions including representing Australia at an international level. There are close parallels between breaking in a horse and growing & making alternative grape varieties. Vision, knowledge, trust and patience are required if success is expected, whether that be wine or horse. ‘Bronco Buster’ reflects the effort in the vineyard and trust in what Ashley is doing to continue the path of sustainability. The wine may not appear to be ‘Australian’ from the outside, but it is 100% riding on the new frontier.
The fruit was hand-harvested the first week of March and immediately brought back to a cool room at 4 deg C before being transported to the winery. Fermentation occurred in stainless steel tanks without any additions and carried out over three weeks’ time. The varieties were co-fermented to highlight each individual characteristic, but Ashley felt ‘harmony’ was the best method for this rather than singing solos. Post fermentation the wine was racked off of the gross lees but kept with the fine lees in tank. The wine aged for five months prior to being bottled without fining or filtration and just with a small addition of sulfur and cold-stabilization.