The name Bress came about from Adam Marks' (the winery's founder) fascination and adoration for chickens. It was from a combination of experiences from the Yarra Valley, to time spent in France learning about 'Poulet de Bresse'. From here, the name Bress was born.
The Pinot Noir grapes in this wine were sourced from multiple Victorian sites including the Yarra Valley, Bendigo and Macedon areas, and Tasmania. Rich in cherry and strawberry fruit flavours, this Pinot is deliciously light, silky and easy-drinking. There's a slight spice kick in there too to keep things lively.