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2019 Tallawanta Vineyard Shiraz
2019 Tallawanta Vineyard Shiraz - View 1
2019 Tallawanta Vineyard Shiraz - View 2

2019 Tallawanta Vineyard Shiraz

Hunter Valley, NSW

Perfumed aromas of bramble and red spice and red cherry flavours. Fine, long tannins with background oak and a lovely plush finish. The Tallawanta vines are 100 years old and are always the first Shiraz to be harvested. Even from a warm year like 2019 the colour is medium hue and mid density. Not to be underestimated, this wine can be enjoyed young, but will age beautifully. This is Brokenwood’s 5th release from this historic site.

95 Points |
 2023 Halliday Wine Companion

CRU $735.00  I  SVC $693.00

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Wine Specs
6.38 g/L
Residual Sugar
Alcohol %
James Halliday
Wine Profile
95 points - Halliday Wine Companion 2023. Almost a continuum of Graveyard, on a similarly exposed east-facing slope. A warm year, accentuating the burly tannins of the block. Violet, sarsaparilla, the fecund, sweet earth of the Hunter and a flood of dark cherry and licorice strap across the long, firm finish. A powerful brood to this. Will age exceptionally well. Drink 2022-2035. Ned Goodwin MW
Winemaker Comments
The Tallawanta Vineyard was planted in 1920, on an east facing slope on Thompsons Rd. It is one of the most celebrated single vineyard Shiraz Vineyards in the Hunter Valley. Hunter Valley winemakers had the rare joy of 3 consecutive dry vintages when the grapes of 2019 started coming off the vines. The hot vintage of 2018 ended with 100mm of rain in February and then 120mm in March. Our usual dry winter prevailed and then a small amount of Spring/early Summer rain. The temperatures started to rise in late December hitting 39C on 29th signalling a very hot New Year. For January 2019, Brokenwood saw only 3 days under 30°C and 19 days over 35C. In a flash back to early February 2017, there was a run of days, 15th to 19th, of over 40°C and the month closed out with 43.5°C on the 26th. Needless to say, all our Shiraz was in the winery in great condition by the third week in February and we made great use of the blast chiller.
Food Pairing
Enjoy with pork, or lamb and rosemary sausages.
Processing started with 3-4 day cold soaking and then 4-5 day ferment at 24-26C. The vineyard is on dark loam soil and gives a more chocolate character to those in red soil. The oak regime for this wine is 100% French oak puncheons, with 33% new oak.
Drinking well now but will age gracefully.
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