Retention 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 undertaken. Oak maturation was predominantly used in French oak barriques and bottled at the 10 month mark. These vines are clone MV6.
The Orange district is widely recognised as one of Australia’s premium cool climate regions. Rob Crawford established the Forest Edge Vineyard in 1988, making it one of the oldest vineyards in the region. 2016 is the 17th vintage Brokenwood has taken Forest Edge fruit. The 2015 winter was cold and relatively dry with June, July and August recording 215mm of rain. A very dry Spring was on the cards but 77mm in November and 79mm in December helped vine growth and temperature heading up to low 30s. January was wetter with 87mm but a dry February, only 7mm of rain was received on the 12th of February for the month along with temps in the 20s to low 30s. A perfect lead up to the 2016 harvest and the fruit was picked on the 4th of March.
Pairs well with duck, quail and steak tartare.
Drink now or in the medium term.