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2024 Indigo Vineyard Pinot Noir
HALLIDAY 96 POINTS
Beechworth, VIC
Medium density with bright red hues. The nose has very attractive bramble, warm spice and cherry fruit notes.
A soft entry with forest fruits and excellent fruit tannin complimented by the whole bunch used in fermentation along with the French oak used. A fresh acid backbone carries the ripe fruit flavours right to the finish. It will increase complexity with bottle age or can be enjoyed as a vibrant Pinot Noir in its youth.
MAJOR ACCOLADES:
Gold Medal (96 Points) | 2026 Halliday Wine Companion - reviewed by Toni Paterson (2025)
96 Points | Wine Pilot - reviewed by Ray Jordan (2025)
92 Points | The Real Review - reviewed by Huon Hooke (2025)
CRU $472.50 | SVC $445.50
In Stock
Wine Specs
Vintage
2024
Varietal
Pinot Noir
Acid
6.38 g/L
pH
3.54
Residual Sugar
0.66 g/L
Alcohol %
13.5
Wine Profile
Winemaker Comments
Brokenwood has been producing Pinot Noir from the Indigo
Vineyard since 2002. There are three separate Pinot Noir clones (114, 115 & MV6) on different rootstocks planted over different blocks on the Vineyard. This allows us the opportunity to process the fruit as individual parcels; hence, we have the capacity to release this Single Vineyard wine, which displays the quality and pedigree of Pinot Noir grown on this Vineyard.
Above-average rainfall throughout 2023 made for another
challenging growing season, with a significant frost event in late October significantly reducing yield; Chardonnay and Pinot Noir were especially impacted, with some blocks reduced by as much as 75%. Indigo received over 100mm in both October and December, which gave us a vigorous canopy. Thankfully, the rain cleared for January, and the low yields ensured rapid ripening. Picking
commenced on the 12th of February, and the fruit was in good condition with fine, ripe tannins.
Food Pairing
Duck and Pinot is a classic combination, also try with Quail and Steak Tartar.
Production
Retention of fruit character is always important. Processing involved cold soak of the must for a few days and included approximately 30% whole bunches in the ferment. No post ferment maceration was undertaken. Oak maturation was in French oak barriques and puncheons, and bottled at the 9 month mark.
Drink
Drinking well now as a rich and young Pinot Noir.
