Part vinomatic and part open top 2-4 tonne fermenters. The latter plunged two times per day. After 5 days, pressed off, with malolactic
fermentation conducted in tank. The wine then went into 100% French oak made up of 25% puncheons and overall 25% new oak. The Shiraz grapes are sourced solely from the Graveyard Vineyard, being clonal vines planted through the 90s and massale selection from the 1968
plantings, with the oldest at 10 years of age.
The Hunter Valley has a long history of wet years being followed
immediately by scorchers, 1997 – 1998, 2002 – 2003, and 2004 – 2005. The feature of these years is the previous year has a wet autumn, dry winter followed by a very hot summer. Another feature is the very high quality of Shiraz.
We had 95% of our Shiraz picked before the extreme heat of the weekend 10th to 12th February 2017 that saw the temperature hit 44, 47 and 45C over the three-day period. Staff and vines survived and this is the first release of a wonderful collection of 2017 Hunter Valley Shiraz wines from Brokenwood. All are characterised by deep colour and lifted ripe fruit.
Veal, duck and cheese.
Very enjoyable over the medium term, and will reward long term cellaring.