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2019 Verona Vineyard Shiraz
2019 Verona Vineyard Shiraz - View 1
2019 Verona Vineyard Shiraz - View 2

2019 Verona Vineyard Shiraz

Hunter Valley, NSW

Lovely depth of colour along with purple tints due to the dry year and slightly riper fruit. Verona Vineyard Shiraz is always characterised by the soft sweet plum pastille fruit note. This carries to the palate with complimentary French oak in the background. Fine ripe tannins add to the fruit density, with some liquorice notes and persistent after taste. A Shiraz to age for many years.

95 Points | 
2021 Halliday Wine Companion
95 Points | "This has a gorgeous, seductive texture." - Ken Gargett (Australian wine writer)

CRU $525.00  |  SVC $495.00

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Wine Specs
6.24 g/L
Residual Sugar
Alcohol %
Wine Profile
Processing started with 3-4 day cold soaking and then a 4-5 day ferment at 24-26C. The vineyard is on heavy clay, similar to the Graveyard Vineyard but the southerly aspect gives a more floral character. The oak regime for this wine is a two year old Francois Foudre and French oak puncheons, with no new oak.
Winemaker Comments
The Verona Vineyard is across the road from the Graveyard Vineyard and has been under Brokenwood’s care for the past s 17 years. First planted in 1968 on gentle south facing slope, with subsequent plantings in 2002, the original cuttings are from old vineyards in the region. This is the seventh bottling of Verona as a Single Vineyard wine. 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
Osso bucco, steak, lamb and cheese.
Drinking very well now but will benefit from many years of cellaring.
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