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.
Excellent winter rainfall and a dry spring were perfect
ingredients for a top vintage. A consistent harvest was had after the very compressed vintage in 2016. The first fruit was harvested on the 18th of February, 16 days later than 2016. The fruit quality was
excellent across the entire vineyard.
Pasta, of course, or a classic Australian BBQ.
Drinking well now but will improve with further bottle age.