Brown Brothers

Founded in 1889 by John Francis Brown, the winery traces its origins to the 1880s, when the family migrated from Europe during the Gold Rush and established a farm in Victoria. By 1934, Brown Brothers was exporting Tawny Port to London. Four generations on, the winery continues to be owned and operated by descendants of the founder on the original property, with the current generation led by three sisters: Katherine, Caroline, and Emma. Brown Brothers is a founding member of Australia's First Families of Wine.

Brown Brothers has long been known for working with uncommon and novel grape varieties. It was the first Australian wine company to launch Moscato in the Australian market and launched its first Prosecco in 2010. The winery also grows the Cienna grape, and maintains a micro-winery, the Kindergarten Winery, used to develop and test new ideas.

The alcohol-free Zero range draws on grapes grown in the winery's Victorian vineyards and is made using spinning-cone technology, a distillation method that removes the alcohol from wine at low temperatures. Two drinks in the range have won awards.