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Bright pale yellow with green tints. Aromas of citrus and Hunter Semillon lemongrass. Great aromas of lifted herbaceous SB and lime/hay notes. Some barrel ferment character adding subtle complexity and further dimension to the palate. A fine acid structure provides length and liveliness to the finish.
This wine is a blend of 50% Sauvignon Blanc and 50% Semillon. Brokenwood’s 41st vintage got underway a lot earlier than anticipated. The continued dry weather across the eastern half of Australia intensified in early January with a run of above average temperatures including a new January record high of 45.7C in Sydney.
November, December and the early part of January were also dry, leading to lighter canopies to go with the lighter crop load. Semillon started rolling into the winery on January 16th and well over half was picked before a tropical deluge of 150mm after Australia Day. This wine also highlights our desire for lower alcohol and weighs in at 11.8% and with plenty of zesty fruit lift.
Fruit outside the Hunter Valley is processed to the primary juice stage before transport to the winery in the Hunter Valley for fermentation and blending. This ensures the delicate grape and fruit aromas are preserved. A small percentage (approximately 5%) of this wine was fermented in barrel.
A dozen freshly shucked oysters and a whole baked barramundi for lunch or a spicy Asian laksa for dinner.
An easy drinking wine to chill and enjoy this summer.
HKD$280.00
The colour is a very appealing pale salmon. Nebbiolo has a floral element to its aroma and this dominates with almost but not quite, rose water background. The palate has vibrant spice/ginger notes and while technically a red wine, has plenty of zesty acid. A wine to be enjoyed over the next year or so.
Brokenwood’s fourth make of Rosé and again it is something special. For a start it is Rosato, Italian for Rose, as it is made from the Nebbiolo grape and in fact a combination of three clones 111 and 230 and MAT 10 grown at the Indigo Vineyard, Beechworth. Stylistically it is also European where the wine has fruit sweetness but a dry finish. The actual residual sugar is zero. We wanted to make a savoury wine that could withstand being chilled and have plenty of florals and texture on the palate. Enjoy.
Picked at optimum ripeness for the style, we partially crushed the fruit by foot stomping and then let the juice and skins steep overnight. The grapes were then pressed to tank and the juice dispatched to the Hunter Valley. A small amount was fermented in old oak but the majority in stainless steel tank. Bottled in early June 2019.
Nebbiolo is one of the main grapes of Piemonte in North West Italy and you can’t go past their famous cuisine, including antipasti and grissini - the metre long bread sticks. Foie Gras wouldn’t go astray either.
Best consumed over the medium term.
HKD$480.00
HKD$420.00
This wine has a burnished gold colour and lifted glace fruit/peel aromas. With the Botrytis the decision was made to age the wine in oak for a few months. This adds extra complexity and depth. Although low in alcohol, it has a luscious mouth feel from the retained sugar. Crème brulee and peel flavours continue on the palate supported by a zesty citrus acid. A superb dessert rich style without any cloying characters.
This wine is from a specially selected parcel of Semillon grapes that had a percentage of Botrytis or Noble Rot as it is sometimes known. A combination of the Botrytis and raisin fruit has allowed a luscious dessert style to be made.
The Botrytris infection of the grapes results in two things – one being the dehydration of the berry which causes concentration of fruit flavour and well as sugar and two being the added flavour (in a positive sense) of the Botrytis mould itself.
The raisin fruit usually requires a period of ‘soaking’ so that when pressed the high sugar juice is extracted. Sulphur and chilling is used to prevent wild yeast gaining hold. The ferment is usually slow due to the high sugar. The decision to stop the ferment (by chilling) is made depending on the balance of acid alcohol and sugar. This style is fermented in stainless steel and bottled immediately to retain freshness and characters.
Fresh fruit, especially peaches, light dessert or over ice cream.
Drinking well now but will improve with further bottle age.
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