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Temple Bruer Wines, Australia – David Bruer

April 16, 2012

Why do you do what you do?  I do it because I am good at it, and enjoy it. Occasionally I make some money as well, which I would like to be in larger amounts, and more frequent.

How do you do it?  We use minimal inputs, even for Organics which are fairly minimal anyway. The most important of these is compost in the vineyard. To be certified organic, wine must be made from organic grapes such that no synthetic chemicals are used at any stage of the grape growing or winemaking process. Only natural sprays in the vineyard are used, and often there are limits on how much of these may be used.


The winery is minimalistic as well; we only use SO2 (in some wines), tartaric acid, bentonite, yeast and bacteria and occasionally tannin (in some wines).  Our wines are all vegan friendly. We aim to make wines that are natural with minimal handling and fining, we do not use animal products such as milk, egg and gelatin in our wines. Fining during winemaking can be undertaken for many reasons. If animal products are used in conventional winemaking it’s usually to reduce astringency or bitterness on the palate. It is our view that if a wine is made well with gentle extraction fining is not required, for this reason we don’t fine with animal products.

What obstacles have you overcome?  The most difficult decision was the decision to convert to Organic. After that decision was made, the rest fell into place.

What disasters have you survived? The recent very wet growing season 2010-2011 was difficult. By hard work and attention to detail we still managed to make some good wines.

Are you happy with this work? Yes, I am. More importantly, the wines taste better. This is because natural methods of maintaining soil fertility are used and confer better balance in the grapes grown. This makes the wine making easier, so that less handling is needed in the winery, therefore the natural berry flavour is preserved.

Is it worth the effort? In a strict financial sense, probably no, but there are other things in life, and we are widely respected in Australia (and in a few other countries as well).

One final question: Why the name “Temple Bruer” wines and not “David Bruer” wines?  Your logo (above) is of the tower at Temple Bruer in Lincolnshire (below).  Is there a connection, or has my imagination gotten the best of me?

You are correct, there is a connection. My father chased our family origins back to Temple Bruer in Lincolnshire, England. He got back to 1163 AD, but the Temple construction started sometime before that. My uncle, Norman Johnstone (a wine trader in the UK), told me I had to call the winery Temple Bruer. The original Temple Bruer people were members of the Knights Templers.


David Bruer




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