Brown Brothers Noble Riesling was the first Noble Riesling released in Australia in 1962. The grapes are handpicked over three runs to ensure a range of flavours and botrytis level. The Noble Riesling is a delicious, rich, sweet dessert table wine.
Gold – 2017 Canberra International Riesling Challenge
Gold – 2016 Canberra International Riesling Challenge
Gold – 2015 Royal Hobart Wine Show
Silver – 2016 Royal Melbourne Wine Show
Silver – 2016 Royal Perth Wine Show
Silver – 2016 Royal Sydney Wine Show
Bronze – 2017 Royal Queensland Wine Show
Bronze – 2017 Decanter World Wine Award
Bronze – 2016 Canberra National Wine Show
Bronze – 2016 Royal Hobart Wine Show
Bronze – 2016 Royal Queensland Wine Show
Bronze – 2015 Canberra National Wine Show
Bronze – 2015 Royal Melbourne Wine Show
Bronze – 2015 Royal Adelaide Wine Show
Bronze – 2015 Royal Sydney Wine Show
Recommended food pairings: The complexity, richness and elegance of this wine make it a delicious partner to desserts such as crème caramel, sticky date pudding with butterscotch sauce or baked lemon cheesecake. It is also a perfect match with cheese platters – including strong flavoured blues and pungent flavoured washed rind styles, or with a rich paté at the start of a great meal.
Growing Conditions: The fruit for the Patricia Noble Riesling is grown at our Milawa vineyard which has proven over the years to be an excellent and reliable fruit source for this wine. Towards the end of vintage each year, a portion of the Riesling fruit is left to hang on the vines for late harvesting. In the warm, moist conditions brought about by morning mists and gentle autumn rains, the grapes attract the mould Botrytis Cinerea or ‘Noble Rot’. This mould grows on the grape skins resulting in thinning of the skins which leads to loss of fluid from the berries, leaving them shrunken, raisined and highly concentrated in sugar and flavour. From these shrivelled grapes we produce our Noble Riesling.
Winemaker: Cate Looney
Winemaking notes: Fruit for the 2013 vintage was hand picked from early April to early May, between 17.2 and 22.8 baumé with significant botrytis development. The wine was bottled with an alcohol of 9.0%, a pH of 3.63, an acid level of 7.2g/L and a residual sugar level of 177g/L.
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