x

EN PRIMEUR

This product is currently en primeur status. Effectively, it's a pre-order with payment required now and stock will be delivered up to 18 months later.
For more detailed arrival times please contact the store.

Terroir Sense Fronteres Brisat 2022

BOTTLE:
$61.00
In stock
SKU
93563
HALF-DOZEN: $347.70 or $57.95 each
DOZEN: $658.80 or $54.90 each

Item(s) will be sent packaged in a gift box. Please remember, once enclosed you will be unable to see the contents of the package.

Choose the Gift Wrap

    • Prince Wine Store Gift wrapping - FREE

      Prince Wine Store Gift wrapping - FREE

      Free

      Prince Wine Store gift wrapping using our David Band designed paper

    • Single Bottle wooden wine box - $20

      Single Bottle wooden wine box - $20

      $20.00

      Single bottle wooden wine box with wood wool - clear lid and can be wrapped

    • Double wooden wine box - $27

      Double wooden wine box - $27

      $27.00

      Two bottle wooden wine box with clear lid and wood wool

  • Please check and confirm the chosen wrapping

    Gift Wrap added

    The stock levels below show only what is in stock at our stores right now.
    Most times we can often order extra to fulfill any order so please, order the amount you want and we’ll let you know if we can get fill the order asap.

    Stock Availability:
    0 qty Warehouse
    7 qty South Melbourne
    0 qty Sydney

    Brisat is a blend of 75% Garnacha Blanca and 25% Macabeu from 15- to 35-year-old vines around Capçanes, grown at between 300 and 350 metres on sandy clay soils locally known as panal. The fruit is harvested earlier than typical for the area—when flavours are ripe and acidity is still vibrant.

    Brisat in Catalan refers to wine fermented on skins. Half the grapes were direct-pressed, and the other half macerated in their juice for five to seven days. If you tasted earlier releases of Brisat, we should note that these days Huber and Peceric are searching for more finesse and expression of place in this wine, and thus have toned back the ‘skinsyness’. The must fermented with indigenous yeasts before the wine rested on lees for six months in tank. It was bottled unfiltered.