Independant Wine Review from Barry Weinman, Fine Wine Club - 25th February 2018
What To Buy – Brookland Valley Estate Review – February 2018
The high quality fruit, combined with slick winemaking has resulted in some very fine wines. The Chardonnays are aged in French oak for 9 months and undergo wild yeast and malo-lactic fermentation.
Here is a preview of the wines that are about soon to be released by the winery. As this was not a blind tasting (I tasted the wines with the winemaker), no points have been awarded. Needless to say, all wines reviewed are of very high quality.
Brookland Valley – Chardonnay – Estate – 2017. Restrained, taut and fine, the white peach characters are a highlight. The palate is textured, with supple oak, superb mouth-feel and excellent balance. Very long and fine, this is approachable now, but will develop depth with time in bottle as the wine builds in the glass. 2017 was a cool year, which is reflected in the fine acid balance (40% new oak).
Brookland Valley – Chardonnay – Reserve – 2015. Greater depth and power, with stone fruit, minerals, struck match and malo/lees notes. A powerful, textural wine that manages to show restraint and excellent balance. Superb drinking! From a classic Chardonnay vintage, the fruit comes exclusively from the Brookland vineyard (50% new French oak).
Brookland Valley – Cabernet Sauvignon/Merlot – Estate – 2015. Lighter, brick red colour. The nose is redolent of cigar box, mint, eucalypt and berry (almost cherry) fruit. On the palate, there is fine acid and tannin, with the oak adding depth. Serious, structured, textural and firm, this needs several years to evolve. From a cooler year, the fruit is hand-picked, open fermented and aged in French oak (30% new).
Brookland Valley – Cabernet Sauvignon – Reserve – 2013: More obvious blueberry fruit, with mint and eucalypt highlights. The power and density of the fruit is palpable and the palate is textured and finely structured. Brilliant wine!