Majella Wines has released the first brandy in Coonwarra for more than seventy years –the Majella Pot Still Brandy.

Globally recognised for its world-class red wines, few know of the Coonawarra’s spirited past.

“In the early 1900s, as demand for dry red wine declined, producers turned to distillation to manage surplus harvests, ” said Majella Director Brian Lynn.

According to Andrew Caillard MW’s The Australian Ark, a 1913 Chateau Tanunda promotional pamphlet boldly declared of the Coonawarra property, “It is here that the finest brandy in the Commonwealth is being produced.”

Brandy production continued in Coonawarra until the late 1940s – when the tradition quietly vanished.

Crafted from estate-grown grapes (Cabernet Sauvignon and Shiraz) and distilled in the classic Cognac style, the first-ever Majella Brandy is a celebration of heritage, craftsmanship, and small-batch excellence.

“The brandy is unadulterated – no additives, no artificial colourings – just a pure, elegant spirit that honours the craft and the land from which it came,” Brian says.

“This brandy represents both a nod to the past and a step forward for our family winery.

“We’re thrilled to bring brandy back to Coonawarra and share a piece of its forgotten history.”

This limited release of just 500 bottles marks the return of brandy-making to Coonawarra after more than half a century.