"Wine is something wonderful! You have to taste it and try to detect the special ingredients that the person who made it has concealed therein." Simon Brown, 1862

For thousands of years people have harvested grapes and fermented wine. This originally occurred by accident, both in terms of fermentation time as well as in the results. Over time, manifold biological, chemical and technological insights brought with them better and better results in wine quality.

For us at Simon Brown it is clear that quality grows exclusively in the vineyard. By our own strict standards, juicy, ripe grapes must be carefully and perceptively fermented with help from only the truly necessary technical resources. In the meantime, each wine is allowed to mature in its own time. Because a top-quality wine always shows its own character in its colour, aroma and flavour. Not only does it have the stamp of the 'terroir' in which the grapes were grown, but also that of the people whose vision produced it.