Brook Eden Vineyard

About

Brook Eden is a small, family-owned, organically managed vineyard and producer of elegant, true cool-climate wines. We'll offer you a tasting of our medal-winning wines. You can buy a single bottle or multiple cases, usually at cellar-door-only prices, we'll ship your wine anywhere in Australia, and you can enjoy a picnic, with a glass of our wine, in our cottage garden. Most days you'll spot one of the platypus who live in our wetland. We won't bore you with waffle about what flavours are in this wine or that, but if you'd like to know anything about how we craft our wines, or grow our grapes, please feel free to ask. If we don't have just what you're looking for, we can probably point you in the direction of a local vineyard that does.

Location Description

You have to drive about a half hour north of Launceston, turn down a country lane off Pipers Brook Road, then come about 300m up our driveway, (avoiding the ducks and water hens on the way) to find our cellar door.

Features

  • Exquisite, cool-climate wines.

Additional Information

  • Meeting / Conference Facilities:
  • Caves:
  • Wedding Facilities:
  • Picnic Facilities:
  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
  • Art or Architecture:
  • Organic / Biodynamic:
  • Awards:
  • Wine Club:
  • Lodging / Bed & Breakfast:

History

Established in 1988 on the banks of Pipers Brook in northeast Tasmania, Brook Eden is nestled in a picturesque valley of rolling green hills. The vineyards are sited along an ancient ridge of deep, gravelly, well-drained, volcanic soil, which runs down to Pipers Brook on one side of the ridge and a spring-fed, native wetland on the other.

Estate Vineyards / AVA

Brook Eden’s vineyards are sited along a ridge of deep, free-draining, Basalt soils on a small, North and East facing hill in the Pipers Brook region of North East Tasmania.

Though not yet certified, the vineyard has been managed organically since 2008. We apply Biodynamic soil preparations and plan to ultimately run the vineyard and farm as a Biodynamic enterprise.

This has involved weaning the vines (and owner!) off a chemical dependence for pest and disease control, as well as nutrition. No chemicals, no artificial fertilizers.

We’ve had to learn how to manage undervine weeds (we don’t call them weeds any more, they’re just plants. Some beneficial, some problem-causing. We’ve had to learn the difference and manage them)

We’ve had to learn how to make compost (in quantity) and apply it. (Still with a shovel- that we definitely have to fix.)

We’ve learnt to make various plant and compost teas and apply them for plant health.

We’ve learnt the benefits of biodiversity, above and below ground. It’s beginning in our soil, (it’s considerably healthier than it was 4 years ago) we just need to master plant diversity above-ground, particularly between the vine rows.

This is a cool site, within a cool-climate, so, in my opinion, represents viticulture "on-the-edge". It can be challenging, but from just such a site can come some exceptional wines.

In warm, dry years we will shine, producing some truly magnificent wines, such as the 2005 vintage, where our Pinot won Trophy for Best Pinot Noir at the Tasmanian Wine Show and Trophy for Best Red Wine of Show.

In cold, wet years, we’ll struggle. In those years, we’ll put more of our fruit into sparkling wine (because fruit for sparkling wine is picked earlier and less ripe than for table wine) and because this region is acknowledged as producing the best sparkling wine in Australia.

The existing vineyard was planted in the late 1980’s to Pinot Noir, Cabernet Sauvignon, Riesling and Chardonnay. Merlot was added in the mid 1990’s.

We made Cabernet Sauvignon for the last time in 2005, then replaced the vines with Pinot Gris, which is more suited to our climate than Cabernet.

The existing vineyard is all trellised to VSP in a 2m row x 1m vine spacing. All vines are cane-pruned by hand, to bud numbers based on pruning weight ratios and individual vine vigour. Depending on the block, soil, and vine vigour, we lay down between 90-180,000 buds/Ha, or 18-36 buds per vine.

The aim is to produce vines with an optimum balance of fruit to leaf area and to enable all leaves to have good sunlight exposure with minimal shading within the canopy, as excessive shading can result in underperforming leaves, "green" flavours in the wine, higher fungal disease pressure and poor bud initiation in the following year.

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Address

167 Adams Rd
Lebrina, Tasmania 7254
Australia

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