2014 Brokenwood Pinot Noir
RRP $36.99 per bottle
Our Price $29.99
$359.88 (12 x 750ml)
The colour suggests the wine will develop reasonably quickly, and the bouquet and palate lend weight to that idea with savoury, sappy characters on the long palate; there are sufficient fruit notes to give pleasure now and over the next few years, thereafter a lottery.Drink by 2018
Bright, clear colour holding hue well; this is more pinot-ish that its younger ('14) brother, the fragrant red berry bouquet leading into a lively and expressive palate, both the flavour texture ticking the boxes. I like the herbal twist on the finish.By 2023
To 2014Australian Wine Companion 2014 Edition
Tasting Notes: This wine is bright in colour with youthful tints and medium density. Consistency is now a feature of our Beechworth Pinot Noir and this has lifted cherry fruit with the oak very much in the background. The red fruit spectrum continues on the palate with Campari like savoury fruit. Soft tannins make for a very enjoyable young, vibrant Pinot Noir.
Winemakers Comments: The 2002 Pinot Noir grapes were the first off the new Indigo Vineyard at Beechworth and a stunning vintage to debut. As there are three clones planted over different sites there is the opportunity to process as a number of different parcels. Hence we have the varietal bottling as well as a Single Vineyard wine.
An excellent 2013 vintage followed by a mild winter and early spring, had everyone looking forward to 2014. The frost event of October 18 was so widespread that vineyards from central Victoria right through to Cowra and Orange in the NSW Hilltops were affected. The Indigo Vineyard lost quite a lot of fruit and then to really test the vineyard crew, temperatures in late December hit 41C, and 44C in mid-January. Some rain, nearly 50mm in late January, did cool things down.
Vinification: Retention of fruit character is always important. Processing involved cold soak of the must for a few days and included approximately 10% whole bunches in the ferment. No post ferment maceration was under taken. Oak maturation was in predominantly used French oak barriques and bottled at the 12 month mark.
Food: Duck, quail and steak tartare.
Drink: Drinking well now but will improve with further bottle age.