Brokenwood Graveyard Vineyard Shiraz 2014
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James
Suckling -
Robert
Parker -
Wine &
Spirits
Product Details
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James Suckling
A really focused nose with deep black cherry and blackberry fruits in abundance, super pure, the oak adds bright spicy appeal. The palate ahs a sense of depth and focused concentration in a m id-weight frame that cuts to the core of Hunter shiraz, tannins are juicy and ripe, really sweeping, gathers pace and builds smoothly as it goes. Great wine. Best from 2020.
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Robert Parker's Wine Advocate
From a great site and a great vintage, the 2014 Graveyard Vineyard Shiraz is an exemplar for Shiraz from the Hunter Valley. It's as structured as ever but with more depth than usual and an extra layer of generosity. Black cherry fruit is framed by acids and subtle notes of French oak (think pencil shavings and vanilla), showing terrific persistence on the finish, where the tannins are plentiful yet fine grained. It's not unapproachable now but expect it to age gracefully for two decades or more.
Rating: 95+ -
Wine & Spirits
Three lawyers from Sydney established Brokenwood in 1970. When Tony Albert, John Beeston and James Halliday brought on additional investors in 1978, they were able to purchase the neighboring vineyard in Pokolbin, 15 acres of heavy clay soils that were once designated for a cemetery, but instead had been planted to shiraz and cabernet. Iain Riggs joined the team as winemaker in 1982 and released the first single-vineyard shiraz from the Graveyard Vineyard the following year. It quickly became one of Australia’s most collectible reds. The 2014 is a relatively light-bodied wine by contemporary Aussie standards, or perhaps it’s better to say compact, as the wine delivers spicy tannins with layers of herbal notes, from tobacco to mint and anise. A sleek and graceful shiraz.
Other Vintages
2017-
James
Suckling -
Robert
Parker -
Wine
Spectator
- Decanter
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Robert
Parker -
Wine &
Spirits
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Robert
Parker
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Wine
Enthusiast
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.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Most admired for citrus-driven, mineral-rich and often age-worthy Semillon wines, Hunter Valley is one of Australia’s oldest wine regions and was home to its very first commercial vineyards. The region’s warm summer nights coupled with autumn cloud cover and cool sea breezes allow full ripening and healthy acidity levels for Semillon; its diverse soils of volcanic basalt and white alluvial sands promote the development of Semillon’s delicate aromas. Hunter Valley Semillons can certainly be enjoyed in their youth but with 10 to 20 years in the cellar, the best examples develop intriguing notes of honey, browned butter and roasted nuts.
Chardonnay and Shiraz also do well in Hunter Valley.