Sold Out - HKD$480.00
Pleasing medium density colour and youthful purple tints on the rim. The aromas show some red fruit, leafy Cabernet Sauvignon with a touch of cedar. The oak regime was new and older barriques, all French oak and to match the medium bodied nature, only about 14 months in barrel. The palate at this young stage has dusty fruit and oak tannins that will integrate as the wine ages. Appropriate alcohol at 14% and a long finish. This wine will reward with further cellaring.
The blend for this wine is 73% Cabernet Sauvignon, 23% Merlot and 4% Shiraz. The 2010 growing season and then into 2011 was unusually damp for the southern states. Our 3 growers are experienced enough to maintain the required sprays and as such we had no problems with fruit quality. Stylistically untypical, in that earlier picking was the norm and the usual McLaren Vale ‘fruit power’ are less obvious. However for our Cabernet Sauvignon and Merlot blend there’s plenty of savoury, red berry fruit character.
Machine harvested, crushed and chilled to tanker in McLaren Vale. Vinomatic fermentation in the Hunter . Not overly rotated, as soft tannins are required. Oak maturation in a 75% French and 25% American barriques.
Roast meats and strong cheese.
Drinking well now but will improve with further bottle age.
HKD$480.00
Pleasing medium density colour and youthful purple tints on the rim. The aromas show some red fruit, leafy Cabernet Sauvignon with a touch of cedar. The oak regime was new and older barriques, all French oak and to match the medium bodied nature, only about 14 months in barrel. The palate at this young stage has dusty fruit and oak tannins that will integrate as the wine ages. Appropriate alcohol at 14% and a long finish. This wine will reward with further cellaring.
The blend for this wine is 73% Cabernet Sauvignon, 23% Merlot and 4% Shiraz. The 2010 growing season and then into 2011 was unusually damp for the southern states. Our 3 growers are experienced enough to maintain the required sprays and as such we had no problems with fruit quality. Stylistically untypical, in that earlier picking was the norm and the usual McLaren Vale ‘fruit power’ are less obvious. However for our Cabernet Sauvignon and Merlot blend there’s plenty of savoury, red berry fruit character.
Machine harvested, crushed and chilled to tanker in McLaren Vale. Vinomatic fermentation in the Hunter . Not overly rotated, as soft tannins are required. Oak maturation in a 75% French and 25% American barriques.
Roast meats and strong cheese.
Drinking well now but will improve with further bottle age.
HKD$480.00
Pleasing medium density colour and youthful purple tints on the rim. The aromas show some red fruit, leafy Cabernet Sauvignon with a touch of cedar. The oak regime was new and older barriques, all French oak and to match the medium bodied nature, only about 14 months in barrel. The palate at this young stage has dusty fruit and oak tannins that will integrate as the wine ages. Appropriate alcohol at 14% and a long finish. This wine will reward with further cellaring.
The blend for this wine is 73% Cabernet Sauvignon, 23% Merlot and 4% Shiraz. The 2010 growing season and then into 2011 was unusually damp for the southern states. Our 3 growers are experienced enough to maintain the required sprays and as such we had no problems with fruit quality. Stylistically untypical, in that earlier picking was the norm and the usual McLaren Vale ‘fruit power’ are less obvious. However for our Cabernet Sauvignon and Merlot blend there’s plenty of savoury, red berry fruit character.
Machine harvested, crushed and chilled to tanker in McLaren Vale. Vinomatic fermentation in the Hunter . Not overly rotated, as soft tannins are required. Oak maturation in a 75% French and 25% American barriques.
Roast meats and strong cheese.
Drinking well now but will improve with further bottle age.
HKD$260.00
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.
HKD$260.00
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.
Sold Out - HKD$888.00
Medium colour and density. Aromas of red cherry, spice and sweet oak. Mid-weight palate with Cabernet Sauvignon cedar up front leading to soft Shiraz richness. Some vanillin on both nose and palate with a long sweet finish. Excellent fruit flavours and balance being the features that will be maintained under the screw cap packaging.
Mostly vinomatic fermenters used, after 2-3 day cold soak prior to ferment. Oak regime is mainly 1-3 year old American and French oak barriques, up to 18 months.
Rich seafood, pasta and light meat dishes.
A drink now style that will further soften with medium term bottle maturation.
Sold Out - HKD$220.00
The 24th vintage of Cricket Pitch Red (not counting the 1986) and both multi-varietal and multi-regional. A very early start to harvest in the Hunter Valley but a mixed start across our other regions. A severe frost in October 2013 affected most of south east NSW and Victoria. It soon became evident that the Hunter Valley quality was quite exceptional. Gundagai and McLaren Vale make up the bulk of this wine with a small percentage from Beechworth and Hunter Valley. The frost has meant only a small amount of Merlot in this wine.
Mostly vinomatic fermenters used, after 2-3 day cold soak prior to ferment. Oak regime is mainly 1-3 year old American and French oak barriques, up to 18 months.
Pairs well with rich seafood, pasta light meat dishes.
A drink now style that will further soften with medium term bottle maturation.
Sold Out - HKD$240.00
Medium colour and density. Aromas of red cherry, spice and sweet oak. Mid-weight palate with Cabernet Sauvignon cedar up front leading to soft Shiraz richness. Some vanillin on both nose and palate with a long sweet finish. Excellent fruit flavours and balance being the features that will be maintained under the screw cap packaging.
Mostly vinomatic fermenters used, after 2-3 day cold soak prior to ferment. Oak regime is mainly 1-3 year old American and French oak barriques, up to 18 months.
Rich seafood, pasta and light meat dishes.
A drink now style that will further soften with medium term bottle maturation.
Sold Out - HKD$160.00
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.
Sold Out - HKD$170.00
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.
We’re quite proud to introduce this wine as it is the 26th vintage of the blend. The label didn’t get the full Cricket Pitch livery until the 1995 vintage, although the Cabernet Sauvignon/Merlot was labelled as Cricket Pitch for the 1991 wine released in 1993. This wine is a blend of 60% Sauvignon Blanc and 40% Semillon, one of the highest proportions of Sauvignon Blanc we’ve bottled. Four regions make up the blend being Cowra 85%, Hunter Valley 5%, Orange 3% and McLaren Vale 7%. This wine also highlights our desire for lower alcohol and weighs in at 12.5% 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.
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