Brown BrotherS

The joy of wine, in all forms. For all adventures.

At Brown Brothers, we love people. And we love how wine can bring people together. So we set out to make good wine that could do just that – and now we’re making more than 60 varieties of the stuff.

After 130 years and four generations of Brown Brothers (and our many sisters) later, we may be steeped in history, but we stomp our grapes for tomorrow’s taste buds. It’s why we pioneered Moscato on this side of the world, and helped recognise King Valley as the home of premium Australian Prosecco. Blended Cabernet Sauvignon with Sumoll and called her Cienna. And set up our own micro-winery that we call our ‘kindergarten’ – where there’s a lot of playtime and hardly any rules. Because, as Ross Brown (third generation) says; ‘We are a wine company with tradition, but we’re not a traditional wine company’.

We’re proud of our wine, of each other, of those who came before us. Since 1889 we’ve been here in the Milawa region of the King Valley – and that means we’ve seen a lot of harvest seasons. Sipped a few Chardonnays in our time. Discovered some delicious new varieties, and thrown a few experiments out the window.

Four generations of winemakers later, we’re still as excited by a new release glass of sparkling. Or that 1980 Malbec that comes out of the cellar on special occasions. Or the new favourite drop we know we’re yet to create. Because, while we’ve collected a few laurels on our bottles, we’re not even tempted to rest on them. Instead, we use them to spur us forward. To push us beyond the status quo. To keep our minds sharp and our palates fresh. To keep us making wine for more people. And to ensure it’s perfectly delicious.

BROWN BROTHERS SHIRAZ, MONDEUSE & CABERNET SAUVIGNON 750ML

The iconic SMC adopts the original winemaking technique of John Charles Brown, where the three varieties are cofermented. This method creates a unique wine that blending cannot achieve, resulting in a rich and powerful profile. Concentrated dark fruit and spice flavours complement an intense palate with distinctive bold tannins and fantastic length of flavour. Peak drinking until 2029.

18851889 How It All Began

John Francis Brown plants 10 acres of vines in Milawa, Victoria in 1885. In 1889 the first vintage of wine is produced.

19161920 Wine Sold In Melbourne

Phylloxera is suspected in the vineyard and vine replanting commences with American rootstock, replacing the whole vineyard. Production is approximately 10,000 gallons.

19331934 Son Joins The Winery

John Charles Brown (second generation) joins his father John Francis Brown. They find a ready-made market among the newly arrived Italian tobacco growers in the Ovens & King Valleys.

19581962 Grandson Becomes Winemaker

John Graham Brown (yes they’re all named John!) joins the business as the third generation winemaker. Australia’s first commercial vintage of Botrytis Riesling is made in Milawa.

1968 A Severe Frost Destroys The Vintage At Milawa

A ‘frost-free’ vineyard named Mystic Park is subsequently purchased, located in the Murray Valley. Third Generation family, John Brown, Peter Brown, Ross Brown and Roger Brown begin to work in business.

1980 A New Cellar Door

The current Cellar Door and Tasting Room is built, to provide visitors with a personalised wine tasting experience.

1989 A Centenary Celebration

Brown Brothers Celebrates 100 years of winemaking, and establishes the Kindergarten Winery- a mini sized winery where experimental and innovative wines can be made on a smaller scale.

1994 A New Wine And Food Experience

The Banksdale Vineyard, located at 485m in the King Valley is purchased and planted. The ‘Epicurean Centre’ is opened. (Now named Patricia’s Table restaurant and wine bar).

19961998 First to Australian Market

The first of the fourth generation of family members join the business. The Heathcote property is purchased and Brown Brothers is the first Australian wine company to launch Moscato in the Australian market.