$180.00
Home | Our wines | Bricolage Rouge Vintage 6pack
Another unique Bricolage blend from Topper’s has been released! To celebrate this special moment, we prepared a very limited offer of thirty only vintage 6packs containing two bottles of Bricolage Rouge 2011, 2012 and 2014. This is your unique chance to compare different vintages of one of the most exciting Australian red blends.
Bricolage Rouge is a traditional Topper´s Mountain red blend. Its assemblage varies every vintage because we always put together our best performers of the vintage.
Bricolage Rouge 2011: My favourite blend based on Nebbiolo with some Tempranillo, Shiraz and Tannat. Savoury on the nose with dried sour cherries, black cherries and raspberries accompanied with root vegetable-like earthiness and a touch of smoke. Overall savoury flavour profilewhich – together with firm tannins, high acidity and long finish – provides a very unique drinking experience.
This wine is balanced and elegant yet fresh and firm, prepared to cut through any chunky peace of roasted or barbecued beef from T-bone steak to beef cheeks.
Bricolage Rouge 2012: Wine writer Nick Ryan said: Mark Kirkby does things a little differently. Running with the quixotic idea of producing fine wine at altitude in New England, he has created one of Australia’s most intriguing wine properties. The wines produced at Toppers Mountain are as unconventional in composition as they are in origin, and this brilliant, and unique, blend of Tempranillo, Nebbiolo, Barbera and Tannat is a beguiling swirl of dark berries, warm spices and firm tannic grip.
I can only agree. Enjoy this wine with pork skewers, BBQ lamb chops with a classic spice like rosemary, pepper or thyme.
Bricolage Rouge 2014: OUR NEW RELEASE! An exciting blend of Tempranillo, Nebbiolo, Tannat and Shiraz Viognier. Aromas of raspberries, forest strawberries, cherries, liquorice, hint of mint and pine tree. Savoury, balanced and elegant on the palate with flavours of forest strawberries, cassis, ripe raspberries & a touch of toast and chocolate. Long and focused peppery finish. Is it the best one so far?
I wouldn’t mind this one slightly chilled (approx. 15?C) with prosciutto and other cured meat or some great homemade BBQ sausages.
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