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Brokenwood Indigo Vineyard Shiraz 2022

Brokenwood Indigo Vineyard Shiraz 2022

HK$340
HK$340
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Aromatic, Medium-Bodied, and Savory

Sourced from the cooler, high-altitude foothills of Beechworth rather than the warmer Hunter Valley floor, this single-vineyard Shiraz offers a highly focused, cool-climate style. It delivers an expressive profile of wild blackberry, dark cherry, and cracked black pepper, shaped by aging in premium French oak. It is a medium-bodied, savory red wine with fine, structured tannins and a bright line of natural acidity that lends great length and energy.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium-Bodied & Elegant ●●●●●
Tannins Fine-Grained & Savory ●●●●●
Sweetness Dry ●●●●●
Acidity Bright & Crunchy ●●●●●
Fruit Wild Blackberry, Plum & Redcurrant ●●●●●
Oak Integrated French Oak (Restrained) ●●●●●

Expert Tasting Notes & Estate Reputation

  • 93 Points – James Suckling: "Impressive shiraz that is mid-weighted of feel, spicy and fidelitous to region. Lilacs, sweet red cherries, cloves and mace. A skein of peppery acidity tows impressive length, while a array of dried Indian spice, whole bunch-derived, marks the solid finish. Drink or hold. Screw cap."
  • The Cool-Climate Partnership: While famously rooted in the Hunter Valley since 1970, Brokenwood actively selects elite fruit from legendary single vineyards across Australia. Situated in the sub-alpine foothills of Beechworth, Victoria, the Indigo Vineyard features ancient granitic gravels and decomposed mudstone, producing a style marked by spicy aromatics and tight structural tension.

Highlights

  • 100% Shiraz sourced entirely from the sustainably farmed Indigo Vineyard in Beechworth, Victoria.
  • Grown at an elevated location featuring cooler daytime temperatures and crisp alpine nights, ensuring slow berry ripening and intense flavor concentration.
  • Matured for 14 months in premium French oak puncheons and barriques, balancing structural refinement with the fruit's inherent savory character.

Tasting Notes

  • Appearance: Vibrant ruby red with deep purple edges.
  • Nose: Lifted and savory, showcasing clean aromas of wild blackberry, tart redcurrant, and cracked black pepper, accented by dried herbs, cedar, and graphite notes.
  • Palate: Medium-bodied, bright, and texturally complex. Concentrated flavors of dark plum and forest berries are shaped by a crunch of natural acidity and fine-grained, powdery tannins, leading into a long, dry, and distinctly peppery finish.

Serving Suggestion

  • Temperature: Serve at a slightly cool room temperature of 15–16°C to highlight the peppery, floral aromatics.
  • Decanting: Decanting for 20 to 30 minutes is highly recommended to allow the savory oak integration to soften and open up the cool-climate spice profile. Suitable for cellaring over the next 6–10 years.
  • Western Pairing: An exceptional match for roasted duck breast, herb-crusted lamb racks, grilled pork tenderloin, or wild mushroom ragù.
  • Asian & Cantonese Pairing: The bright acidity, savory pepper notes, and fine tannins effortlessly balance roasted fats and soy-based glazes. It pairs reliably well with 明炉燒鴨 (Roasted Duck), 豉油雞 (Soy Sauce Chicken), or 黑椒鐵板牛肉 (Sizzling Beef in Black Pepper Sauce).

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