Bremerton
Tamblyn — Bremerton's flagship Langhorne Creek blend of Shiraz, Malbec, Merlot and Cabernet Sauvignon. Ultra-premium tier: Old Adam Shiraz. James Halliday 5-Star rated for over 17 consecutive years.
About
Regions
Langhorne Creek
History
1985 — The Willson family purchases the 40-hectare Bremerton Lodge property in Langhorne Creek, South Australia, operating it as an irrigated lucerne farm.
1988 — The first Bremerton wine is made — 57 dozen of a Cabernet Sauvignon produced from purchased neighbour fruit. Small-batch experimentation begins.
1991 — First estate vines planted: 2 hectares of Cabernet Sauvignon and 1.5 hectares of Shiraz. A Shiraz is launched from purchased fruit.
1992 — A major flood on 18 December destroys the lucerne crop and causes significant farm damage. The Willson family makes the decision to pursue viticulture and wine production full-time. A further 40 hectares of vines are planted across 1992, 1993 and 1994 — Cabernet Sauvignon, Shiraz, Malbec, Merlot, Verdelho, Chardonnay and Sauvignon Blanc.
1993 — The decision to become commercial winemakers is formalised. Production reaches 680 dozen.
1994 — The cellar door opens. Two white wines and a Cabernet/Shiraz/Merlot blend are launched under the Bremerton label.
1997 — Rebecca Willson's first labelled wine — the 1997 Cabernet Sauvignon — wins a trophy and is rated third best Cabernet in Australia by Winestate magazine. Rebecca is 25 years old.
2003 — The Lucy's Run range is launched, named after Lucy Willson.
2005 — Production reaches 23,000 dozen.
Today — Bremerton farms 120 hectares of estate vineyards and produces between 34,000 and 40,000 dozen annually. A James Halliday 5-Star rated winery for over 17 consecutive years, placing it in the top 5% of all Australian wineries. Exports reach the UK, Hong Kong, Canada, Switzerland, Germany, Singapore, Brazil, the Netherlands, China, Philippines and Dubai.
1988 — The first Bremerton wine is made — 57 dozen of a Cabernet Sauvignon produced from purchased neighbour fruit. Small-batch experimentation begins.
1991 — First estate vines planted: 2 hectares of Cabernet Sauvignon and 1.5 hectares of Shiraz. A Shiraz is launched from purchased fruit.
1992 — A major flood on 18 December destroys the lucerne crop and causes significant farm damage. The Willson family makes the decision to pursue viticulture and wine production full-time. A further 40 hectares of vines are planted across 1992, 1993 and 1994 — Cabernet Sauvignon, Shiraz, Malbec, Merlot, Verdelho, Chardonnay and Sauvignon Blanc.
1993 — The decision to become commercial winemakers is formalised. Production reaches 680 dozen.
1994 — The cellar door opens. Two white wines and a Cabernet/Shiraz/Merlot blend are launched under the Bremerton label.
1997 — Rebecca Willson's first labelled wine — the 1997 Cabernet Sauvignon — wins a trophy and is rated third best Cabernet in Australia by Winestate magazine. Rebecca is 25 years old.
2003 — The Lucy's Run range is launched, named after Lucy Willson.
2005 — Production reaches 23,000 dozen.
Today — Bremerton farms 120 hectares of estate vineyards and produces between 34,000 and 40,000 dozen annually. A James Halliday 5-Star rated winery for over 17 consecutive years, placing it in the top 5% of all Australian wineries. Exports reach the UK, Hong Kong, Canada, Switzerland, Germany, Singapore, Brazil, the Netherlands, China, Philippines and Dubai.
Philosophy
Bremerton is built on the belief that premium wines require premium grapes. The family farms 120 hectares of estate vineyards in Langhorne Creek — selecting the best fruit each year for the Bremerton range, with the balance sold to other wineries. Langhorne Creek's unique position on the rich alluvial soils of the Bremer River flood plain, combined with fresh cool evening breezes from Lake Alexandrina, creates a microclimate of mild to warm summer days and cool evenings ideal for long, slow ripening and the development of intense cool-climate flavours. Rebecca Willson and Lucy Willson have focused the family's range on high-quality, individualistic wines that express the true character of this exceptional region.
Winemaking
Bremerton's winemaking is led by family winemaker Rebecca Willson, whose focus is on traditional, full-bodied, full-flavoured Langhorne Creek wines that express true varietal character with consistency of style.
Fruit is sourced from the family's own vineyards and selected specialist Langhorne Creek growers, ensuring the regional character of deep alluvial soils and Lake Alexandrina's moderating influence is present in every wine.
The winery uses traditional open-top fermenters in stainless steel, allowing hands-on management of fermentation and extraction. A premium French and American oak program using 220-litre barriques ensures subtle, complementary oak influence rather than dominant wood character. A purpose-built barrel cellar provides optimal conditions for maturation.
New laboratory and tasting facilities support the winemaking team's commitment to quality at every stage of production.
Winemaker: Rebecca Willson