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Fortified Wine Variety Wineries in Henley Brook

Wineries in Henley Brook


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Black Swan Winery & Restaurant

Enjoy one of the Perth’s best restaurants and premium food and wine experiences in the valley, a stunning rural setting and floor to ceiling panoramic views of the Darling Ranges.

  • Wine Region:Swan District
  • Open Days/times:Restaurant: Open 7 days per week for lunch - 11.30 - til close. Evenings - Friday & Saturday Diners - 5pm - til close.
  • Wine Variety:Fortified,Dessert,Cabernet Franc,Cabernet Sauvignon,Chardonnay,Chenin Blanc,Classic Dry White,Merlot,Muscat,Rosé,Shiraz,Sparkling

Details

  • Winemaker:Rob Marshall
  • Established:Purchased in 1998
  • Size & Year:Established 1951 - 2000,Micro (1-999 cases)
  • Cellar Door Open:Monday,Tuesday,Wednesday,Thursday,Friday,Saturday,Sunday,Holidays
  • Lunch Open:Monday,Tuesday,Wednesday,Thursday,Friday,Saturday,Sunday,Holidays
  • Dinner Open:Friday,Saturday
  • Cases Produced:3000 cases
  • Facilities:Cellar Door,Restaurant

Description

Black Swan Winery and Restaurant sits on a property formerly known as “Gidney’s Corner”.

Husband and wife team, Barry Scrivener and Robyn Meloury purchased Black Swan in 1998 and converted the property to a “restaurant within a winery”. The venue is purposely built for guests to capture fantastic views of vineyards, the Darling Ranges and adjacent rural surroundings. The design and building materials reflect a style and blend of rustic Australian ambience.

The vines were mostly planted in 1941, including Cabernet Sauvignon, Cabernet Franc, Shiraz, Merlot, Chenin & Chardonnay and later, Shiraz. The first vintage in 2001 reaped gold medals for the Cabernet Sauvignon and the Cabernet Franc at the 2002 Swan Valley Wine Show.

The panoramic views of the Darling Ranges are matched only by the fresh, seasonal produce on the menu, offering freshly-baked bread served with truffle oil to a drool-worthy red wine-braised beef cheek and seasonal delights. Chef’s gardens are established throughout of the property, providing much of the kitchen’s needs for organic herbs. 

Little River Winery

Bruno de Taste’s blends centuries of Bordeaux tradition and stunning wine with delicious French food and a warm unpretentious atmosphere for lunch the café or alfresco overlooking the vineyard.

  • Wine Region:Swan District
  • Wine Variety:Brut,Chardonnay,Chenin Blanc,Classic Dry White,Shiraz,Viognier,Dessert,Fortified,Malbec,Tawny
  • Open Days/times:7 days 10am-5pm

Details

  • Facilities:Cellar Door,Restaurant
  • Cellar Door Open:Monday,Tuesday,Thursday,Friday,Saturday,Sunday,Holidays
  • Lunch Open:Monday,Tuesday,Friday,Saturday,Sunday,Holidays
  • Cases Produced:N/A
  • Vineyards:N/A
  • Size & Year:Established 1800 - 1850

Description

Centuries of French tradition has been combined with WA’s rich soil to create a little piece of France right in the heart of the Swan Valley.  

Little River Winery prides itself on quality over quantity, producing wines with flavour and finesse using traditional French winemaking methods, no pesticides and minimum preservatives. The yield is lower due to the vineyard being non-irrigated, producing a higher concentration of flavour in smaller batches.

Alongside Little River Winery is the Little River Café, in which guests can accompany fine French wine with authentic French-inspired mouth-watering meals. Neira and Lucy have constructed a menu packed full of both light nibbles and hearty dishes for a delicious, unforgettable lunch. Relax in the charming, cosy café or overlook the luscious vineyard in the small but sweet courtyard. 

The unique and rustic winery also offers a beautiful, intimate setting for private, evening functions. Be wined and dined alongside the vineyard while taking in the ambience of the scenic Swan Valley.

Lunches are available every day except Wednesday and Thursday, from 12.00 pm - 4.00 pm weekdays and 12.00 pm - 5.00 pm weekends. Evening functions can also be booked.

THE BORDEAUX WAY

Grapes are carefully hand harvested and crushed immediately, then pressed in a traditional basket press. The juice is settled for debourdage at 2°C. for at least forty eight hours. Fermentation takes place at a constant 15° C with a secret selection of yeast strain added for each wine. No sulphur dioxide is used until after the fermentation is completed.

Chardonnay, Viognier and Marsanne are never wooded, but are kept on the fine lees, after a first racking, for several months. Noble Classic undergo a subtle wood aging for a short period.White Wines are usually bottled after eight months.

Vatting of the reds varies from year to year but is never less than two weeks and can be for up to a month. After vatting a light pressing is done after which the wine settles and undergoes malolactic fermentation in closed stainless steel tanks at between 15° and 18°C.

After a month or so the wines are transferred into French oak barrique for between fifteen and twenty four months.

 

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