Highly Recommended - 91pts
James Halliday Australian Wine Companion 2015
Silver Ribbon - 93pts
Bob Campbell MW
The decision to pick all the Pinot Noir early paid off handsomely. The colour is medium density with lovely purple hues evident. Fragrant Pinot Noir aromas of red cherry and background sweet oak. Soft entry on the palate with forest/dried fruit richness and excellent fruit tannins. Will increase in complexity with bottle age or enjoyed in its youth as a vibrant Pinot Noir.
The 2002 Pinot Noir grapes were the first off the new Indigo Vineyard at Beechworth and a stunning vintage to debut. As there are three clones planted over different sites there is the opportunity to process as a number of different parcels. Hence we have the varietal bottling as well as a Single Vineyard wine.
Beechworth had a perfect spring and ripening period over summer led to very high expectations. Winemaker Simon Steele quickly recognized the potential of the early fruit and with two other vintage staff packed their swag and headed to Beechworth. The rain at the end of February delayed the late ripening red harvest but everything came in good order.
Rentention of fruit character is always important. Processing involved cold soak of the must for a few days and included approximately 10% whole bunches in the ferment. No post ferment maceration was under taken. Oak maturation was in predominantly used French oak barriques and bottled at the 12 month mark. This is a blend of the 3 clones 114, 115 & MV6.
Duck, quail and steak tartare.
This wine will mature further although enjoyable as a rich young Pinot Noir.
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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.
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.