Clean fully ripe grapes are essential. A range of residual sugar allows blending options down the track. Unlike table wine the barrels are often stored in a reasonably warm place to allow evaporation and the development of the desired rancio character. Due to only white grapes being used the style resembles Madeira or Oloroso sherry.
One of the joys of winemaking is the occasional foray into wine styles that are more and more overlooked. Once upon a time every Australian winemaker had to be well versed on fortified wines.
Brokenwood’s first barrel of fortified wine, a Semillon was in 1986. Since then various wines have been made, with the major leap occurring in 2003 when a large parcel of Verdelho was left at Cowra to fully ripen before being trucked to Brokenwood for crushing and fortifying.
Quite versatile. Serve chilled with pumpkin soup or even over ice cream or just an aperitif.
Drinking well now but will improve with further bottle age.