All hand-picked fruit, processing started with a 4-day cold soak then 4-5 day ferment at 26-28C. Three tonne open fermenters were used, enabling hand plunging twice per day. The wine was pressed off and run to oak, and the malolactic fermentation in barrel. For this wine, old French oak in larger format (500L) puncheons were used.
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 Single Vineyard Hunter Valley Shiraz wines from Brokenwood. All are characterised by deep colour and lifted ripe fruit.
This is a Single Vineyard, block specific Shiraz from the Graveyard Vineyard. This particular block sits on the southern end by the McDonald’s Road and Thompson’s Road corner. The wine derived its name after being replanted several times over the last 35 years, resulting in a lot of money being put into it, just like a trip to Las Vegas. We were very tempted to label it “Vega$” with the dollar sign for fun.