Broadfield Wines

Verdelho 2010

Tommy Leung — Fri, 20 Jan 2012 01:10:46 +0000

The 2010 vintage in the Hunter valley was marked by wet weather conditions that most of the Australian east coast experienced in the past year. Despite this, the fruit was harvested in remarkable condition .The grapes were de-stemmed and then the whole fruit was pumped through a chiller and to a Bucher membrane press. The fruit was gently pressed over a three-hour period and the juice pumped to stainless steel settling tanks. The juice was then cold and enzyme settled, before being racked and “seeded” with X16, a yeast that has been developed to help express the inherent fruit qualities of the variety. The fermentation was carried out in stainless steel tanks at a temperature regime of 12-15 deg C for a period of 3 weeks. The wine was then chilled, bentonite fined and then filtered. A small amount of grape juice was added back to balance the palate, and then the wine was stabilized and sterile filtered before being bottled into 750mL antique green punted claret bottles with a BVS/ROTE (cap) finish to retain freshness.

Tasting Notes

“Pale green straw in colour, this wine exhibits the typical lifted varietal aromas of fruit salad and passionfruit, with floral notes. The palate is round and full with fruit salad and citrus flavours, and possesses a crisp balanced fruit and acid finish. This wine, with its exceptional fruit characters, is perfect with seafood dishes such as sashimi and fresh salmon.”

Stormcrow 2008

Tommy Leung — Fri, 20 Jan 2012 01:05:46 +0000

An exciting blend from the cool climate region of Orange in the central ranges of NSW. The actual blend in terms of varieties is 84% Cabernet and 16% Merlot. The two batches were fermented separately in the traditional manner of cold soaking or “steeping” for three days and then fermenting at between 18-22 degrees C for a period of 7days with BDX yeast. The wines were then gently pumped over twice a day to extract flavour and colour. The raw wines were then pressed out and malo-lactic fermentation was induced using EQ54 bacteria. The wine then spent six to nine months in oak hogsheads, and then the wine assembled in tank. The wine was only polish filtered and sent to bottle in a super premium claret bottle and sealed with a ROTE cap.

Tasting Notes

“Black ink- red in colour, this wine shows cassis and redcurrant Cabernet characters with mulberry and black olive- like aromas from the Merlot with notes of smoky oak .The palate is rich and full, with excellent flavour, silky tannins and some mocha like oak. The wine finishes with a balance of fruit, oak and tannin. One to enjoy now or lay down to soften further. Great with beef and lamb dishes.”

Shiraz 2009

Tommy Leung — Fri, 20 Jan 2012 01:01:13 +0000

The 2009 vintage in the Hunter Valley was a good one, with fine, dry days and relatively cool nights. This allowed the fruit to ripen slowly with the resulting grapes possessing intense flavours and colours and a Baume of 13.5-13.8.

The grapes were hand harvested from the vineyard in the cool of the morning and then transported to the winery immediately, a scant 20 minutes away. The grapes were de-stemmed and then crushed gently through the roller crusher, before being passed through a tube- in- tube heat exchanger. This lowered the temperature of the must to 10 deg C as it was pumped into open fermenters. The crushed grapes were allowed to cold soak for a day as the temperature was controlled in the fermenter by cold brine jackets. On the second day the must was inoculated with Lallemand BDX yeast and allowed to warm. As the fermentation began, the juice was then pumped over the skins for a period of 2 hours every day for the duration of the 10-day fermentation .The ferment was allowed to rest for a few further days on skins, and then the wine was drained off through the press followed by the skins. The skins were gently pressed in a Bucher membrane press, with the pressings being added back to the free run wine. The entire tank was then inoculated with EQ54 malo-lactic bacteria and this secondary fermentation took three weeks to conclude. When the malo fermentation had finished, both acid and sulphur dioxide was added and the wine pumped to a blend of new and old American oak hogsheads.

The wine was assembled before bottling, fined and then cold stabilised before being sterile filtered. The bottling was carried out by a contract bottler into antique green 750mL super premium Claret bottle and capped with a Stelvin screw cap.

Tasting Notes

“Dark plum,ink red in colour, this wine exhibits aromas of plums, cherries and spice with toasty coffee/chocolate oak notes. The rich, medium weight palate is fruit driven with damask plum and soft berry like flavours. The finish shows balanced fruit with round oak and tannin flavours. A good accompaniment with lamb and beef dishes or with tasty cheese.”

Ravensong 2010

Tommy Leung — Fri, 20 Jan 2012 00:59:55 +0000

This wine is a blend of Semillon (60%) and Sauvignon Blanc (40%) from the Hunter Valley. Both varieties were machine harvested in the cool of the night and handled separately. The grapes were de-stemmed and crushed and pressed lightly to avoid phenolic pickup in the juice and allowed to cold settle for a period of three days. The juice was then filtered and inoculated with a neutral yeast strain to allow the fruit characters to shine through. Fermentation was carried out in stainless steel tanks at a temperature of 13 deg C. After fermentation the wines were lightly fined, and stabilized before blending trials to determine the final make-up of the wine. Final acid additions were made before the wine was bottled in late May 2010 in antique green claret bottles with a Stelvin finish.

Tasting Notes

“This wine is pale green straw in colour and exhibits lifted guava, kiwifruit and passionfruit aromas with a hint of grassiness. The palate shows fresh tropical fruit salad flavours with a touch of citrus and possesses a refined acid and fruit finish. Perfect as an aperitif, this wine will also complement seafood and white meat dishes.”

Chardonnay 2010

Tommy Leung — Fri, 20 Jan 2012 00:58:09 +0000

Despite the inclement weather during the 2010 vintage, the grapes for this wine were in excellent condition and were mechanically harvested in excellent condition at 13 Baume. The grapes were de-stemmed, crushed and pumped into a Bucher membrane press. The grapes were gently pressed and the juice settled over a period of three days. After racking the juice was inoculated with EC1118 yeast and fermented for a period of three weeks at 15 degrees C. Half of the fermenting juice was finished in French oak barrels, while the other half remained in the tank. After finishing their respective fermentations, the wines were kept on yeast lees for a period of three months. Some malo-lactic fermentation was carried out on the oaked portion of the wine, and when completed, the wines were blended together, fined and then stabilised.Final acid additions were made before the wine was bottled in late May 2010 in antique green claret bottles with a Stelvin cap finish.

Tasting Notes

“This wine is green straw in colour and exhibits lifted melon and stone-fruit aromas with integrated oak notes . The palate shows fresh stone-fruit flavours with a touch of oak and possesses a refined acid and fruit finish. Perfect as an aperitif, this wine will also complement poultry and game-bird dishes.”

Gemfire 2009

Tommy Leung — Fri, 20 Jan 2012 00:55:54 +0000

A special blend, so liked by Australian Wine Selectors, that they snapped most of it up for their red dozens. Predominantly Shiraz (85%), the wine has been softened by the addition of barrel matured Orange Merlot (10%) and Chambourcin (5%) to soften and deepen the colour. Deep ruby red in the glass, the wine has peppery and cherry like aromas, with a balanced lift of vanillin oak. The palate is soft, generous and round with cherry, spice and white pepper flavours and the soft tannins and oak provide a satisfying finish. Perfect with roast lamb, this wine will also complement barbecued meat.

Drink now or to 5 years if you can keep your hands off it.

Orange Merlot 2008

Tommy Leung — Thu, 19 Jan 2012 22:32:02 +0000

The cool climate of Orange is suited to somewhat finicky nature of Merlot. This particular wine was made from mechanically harvested fruit grown on the slopes of Mt Canobolas. The fruit was transported to the winery in the Hunter, crushed and chilled into Potter fermenters and allowed to cold soak for a period of 36 hours before being inoculated with BDX yeast. The fermentation was then carried out at a temperature of 18-25 degrees C over a period of seven days.The Potter was then drained and the skins pressed and allowed to settle for a day, before being racked and then inoculated with MLF bacteria and pumped to new oak. After the secondary fermentation had finished, the wine was pumped from the barrels to a holding tank, and SO2 was added ,before being transferred to the steam- washed barrels that they cam out of. The wine was left to mature for 14 months before being assembled, stabilised and filtered. The wine was then bottled into 750mL antique green super –premium claret bottles with a Stelvin cap finish.

Tasting Notes

This exciting red wine is deep cherry- red in colour, exhibiting mint and redcurrant aromas with a backbone of vanillin oak. The flavoursome palate is rich and round, with vibrant cherry, plum and redcurrant fruit flavours and smooth oak and tannin finish. This wine will complement hearty red meat dishes or can be enjoyed with good cheese.