Brokenwood Cricket Pitch Red 2004
Although based in Hunter Valley, Brokenwood’s practice of multi-district blending has been a major part of the company's philosophy since fruit from other regions was first sought in 1978. This unique approach and the resulting quality wines have cemented Brokenwood's place as one of Australia's most revered and consistent labels.
Established in 1970, Brokenwood Wines has evolved from a weekend venture for self-professed hobby winemakers into one of Australia's most reputable wine labels. Brokenwood was established by a trio of Sydney-based solicitors who then paid a record price of $970 per acre for a 10-acre block in the foothills of the Brokenback Ranges. The original block, initially planned as a cricket round for the local community, was planted with Cabernet Sauvignon and later Shiraz. The first vintage picked in 1973 yielded plenty of praise and a loyal following that eventually led to increased production and the creation of a new winery just two years later.
Growth was steady until 1978 when six new partners joined allowing for the purchase of the Graveyard Vineyard the vineyard that produces the winery's flagship wine. When in 1982 Brokenwood decided to diversify into white wines, they appointed Iain Riggs as winemaker and managing director. Just a year after diversifying into white wine production, Brokenwood's output was 70 percent white.
A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Most regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.
Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre are also popular, both on their own and alongside Shiraz in Rhône Blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version and Semillon is often blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.