Outstanding - 94pts
James Halliday Australian Wine Companion 2016
Excellent green tints through the pale yellow colour. This wine still has plenty of tropical fruit and background oak. Lees stirring gives a ‘bran meal’ flavour and texture to the palate. The wine tastes quite ‘young’, that is lots of fresh citrus and stone fruit flavours supported by perfect acidity. We have seen these wines (plus the advantage of screw cap) slowing age and develop lovely bottle age characters. Very good finish and length to the wine.
Warm and dry conditions in both our NSW and Victorian vineyards in 2013 allowed us to produce a wine with excellent depth and varietal flavour.
Brokenwood, along with a large number of Chardonnay producers are picking much earlier than say, 10 years ago. Partly due to the fact that a lot of vineyards are reaching maturity and therefore have great fruit flavor and concentration at lower sugars. Also the demand from consumers is for more finely structured Chardonnay, so lower alcohols and less oak.
Oxidative handling resulting in low phenolics and ultimately greater complexity. A combination of pure yeast ferments, with small parcels of wild ferments.
Rich seafoods, pasta and light meat dishes.
A great example of Brokenwood's layered Chardonnay and is an excellent drink for now or over the short term. The use of screw cap will ensure consistent aging.
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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.