About
Bremley Vineyard is the northern most vineyard in Tasmania’s Coal River Valley.
Originally planted with 2 hectares of Chardonnay in the early 2000’s, the current custodians, James and Vanessa Bresnehan, have added Pinot Noir, Pinot Blanc and Gamay to the mix.
Since purchasing the property in 2008, James and Vanessa have developed Vineyard area to its current 13Ha. Fruit had always been predominantly sold to other wine producers until the urge to create some iconic single vineyard wines presented itself. Having joined forces with famed winemakers Justin Bubb and Anna Pooley, the vision became reality.
The site itself is unique, with the vineyard laying beneath Gunnings Surgarloaf in a natural amphitheater protected from brutal summer north-westerly winds. Days during the growing season are long and warm, with the nights being cool due to the distance from moderating ocean influences. Site soils are mainly black cracking clays intermixed with dolerite.
Bremley is operated with a hands on approach. Both James and Vanessa manage the day to day running of the vineyard, which is based around a sustainable outlook, now and into the future.
Wine Making Overview
A generally hands-off winemaking approach, with minimal added sulphur to facilitate wild-yeast ferments and natural malolactic conversions. Some whole-bunch inclusions for the red wines. Maturation in an assortment of vessels, including stainless steel, concrete ‘eggs’, older barrels and new French oak puncheons. All wines filtered, but bottled unfined.
Vineyards
Estate fruit from the Bremley Vineyard, in the Coal River Valley and the East Coast of Tasmania. Chardonnay from Bremley was a key component of Penfold’s Yattarna.
2024 Gamay
The Gamay was hand picked and 100% de-stemmed, it then spent 15 days on skins. For maturation, 50% was placed into year old François Frères puncheons with the remaining 50% placed into stainless steel. It was the last of our fruit picked, on the 11th of April.
2025 Pinot Noir
The 2025 Pinot Noir was crafted from 100% destemmed fruit and spent 18 days on skins to build structure and depth. Fermented with a neutral yeast to preserve fruit purity, the wine highlights varietal characters from the vineyard. It was matured for 10 months in French puncheons, with 35% new François Frères oak, adding a subtle complexity and fine texture while allowing the vibrant fruit profile to remain the focus.
2025 Pinot Blanc
The 2025 Pinot Blanc was 100% whole bunch pressed and naturally settled in tank overnight. Fermentation was split evenly, with 50% in tank and 50% in seasoned oak puncheons, with no new oak used. A selected neutral yeast was chosen to enhance varietal purity and expression. The wine was matured for nine months on fine lees, building texture and complexity while retaining freshness and vibrancy.
2025 Chardonnay
The 2025 Chardonnay was 100% whole bunch pressed and naturally settled in tank overnight before being racked to barrel for fermentation with selected yeast. The wine was matured in French oak puncheons, with 30% new oak from François Frères, enhancing texture and complexity. It spent nine months in barrel with minimal stirring, allowing the fruit to remain pure and expressive while building subtle structure and depth.
(Image: Bremley | www.bremley.com.au)