Prosecco has been a big winner for Brown Brothers, and many other Aussie producers over the past decade or so. Since first being planted here 20 years ago, Prosecco has turned into, $60 million a year industry. And it’s growing fast – sales were up 53 per cent last year. Now the Italians are now trying to stop us using the word Prosecco, which might have something to do with the fact Aussie versions are now easily outselling imported ones locally. If that goes ahead, it’ll be a crushing blow for Aussie winemakers. But until that happens, wines like today’s Brown Brothers Prosecco will continue to dominate the market.
The Review: Brown Brothers Prosecco
The nose is stuck in neutral – I can’t smell anything, except maybe a faint lemoniness and apple. But really, there’s not much to smell here at all. There’s a little bit of an apple juice thing going on with the palate, but it’s the acidity that stands out. It’s very dry and a little on the tart side, though nothing unbearable. I wouldn’t exactly call it balanced,