Processing started with 3-4 day cold soaking and then a 4-5 day
ferment with hand plunging. The oak regime with this wine matured in older French oak with 30% puncheons.
Brokenwood winemakers and crew don’t need too much
encouragement to taste a range of world wine styles and one of our favourite countries is Italy. Add to this a progression of young
winemakers from Italy over the years espousing the qualities of
Sangiovese and Nebbiolo; it is not surprising to see these varieties under the Brokenwood label.
A very cold and wet winter of 2015 meant a late budburst, however set the vines up for a great spring. A warm summer did mean irrigation was necessary and picking was very condensed. The last grapes off were nearly a month ahead of previous years, but this worked in our favour as there was a heat wave in early March. Overall, an excellent vintage.
Pasta, of course, or a classic Australian BBQ.
Drinking well now but will improve with further bottle age.