A combination of static, open and rotary fermenters. A 3 day cold soak followed by a 5 day fermentation, then pressed off, with malolactic fermentation conducted in barrel. The wine then went into 100%
French oak made up of 90% puncheons and overall 12% new oak. The Shiraz grapes are sourced from a blend of the youger vines from the Graveyard Vineyard, Mistress Block, Verona and the Tallawanta Vineyards.
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 30C and 19 days over 35C. In a flash back to early February 2017, there was a run of days, 15th to 19th, of over 40C and the month closed out with 43.5C 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. This is the first release of a wonderful collection of 2019 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.