HKD$3,888.00
A perfect marriage of ripe, opulent low alcohol, and medium bodied Shiraz. The warm McLaren Vale season gives a dark berry chocolate depth to the bouquet and flavours. At nearly 11 years old on release, the polished leather/shellac characters and soft tannins make for immediate enjoyment. The Graveyard Vineyard component gives the wine its red earth character and savory acidity. A perfect example of aged Australian Shiraz.
The genesis for the blend lies with all the great regional blends made in Australia in the 40s, 50s and 60s. Master winemakers like O’Shea, Preece and Haselgrove knew that different regions offered different characters. Many have been fortunate enough 40 or 50 years later to taste these blends and are staggered by their sublime character.
The Hardy’s Private Bin Burgundy was the best vat of the St Thomas Burgundy range, aged and then released later. This was a blend of usually just Hunter Shiraz and McLaren Vale Shiraz.
These wines provided the inspiration for the HBA. This wine is our second HBA under screw cap.
2004 provided a cool Hunter vintage but a warm, ripe fruit year in McLaren Vale.
For the Graveyard, a 4 day cold soak, 5 day ferment in 2 tonne fermenters, and malolactic fermentation in new French oak. For the Rayner, fermentation takes place in roto red fermenters over a 6 day period. Malolactic fermentation also takes place. The wine is matured in new American oak.
Best with lamb or lighter meat dishes.
Will continue to age but is, importantly, ready to drink now.
- See more at: http://www.brokenwood.com.au/2004-HBA-Shiraz.aspx#sthash.h06CyYnW.dpuf
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$280.00
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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