Brokenwood have long been sourcing from the north east Victorian region of Beechworth. Comments around the vintage from the winemaking team, lead by Iain Riggs and Stuart Hordern: A very cold and wet winter of 2015 meant a late budburst, however this set the vines up for a great spring. A warm summer did mean irrigation was necessary and picking was very condensed. The last grapes off were nearly a month ahead of previous years, however this worked in our favour as there was a heat wave in early March. Overall, an excellent vintage
Brokenwood, Pinot Noir, Beechworth, 2016
These Beechworth pinots for me always have more savoury woody spice, like sandalwood and incense and this is no exception. Throw in plenty of dark, steeping cherries in their own juices, big strawberries, cola syrup, waxy lipstick and thyme leaf. Sexy texture and a balanced sweet/savoury fruit profile with fine, sandy tannins that are supported by the spice from 20% whole bunches. In a world where pinot noirs can be long haired rock stars, this strums along well akin to Izzy Stradlin bringing earthy grooves. Best served with char siu pork or 5 spice duck.
Wine sample courtesy of Brokenwood