About this wine
Sourced from the Indigo Vineyard, planted in 1999 in the foothills of the Victorian Alps at Beechworth, this Chardonnay showcases one of Australia's finest cool-climate regions for the variety, made largely from the Mendoza clone. Hand-picked, whole-bunch pressed and fermented with wild yeasts, it is matured in French oak puncheons (a small proportion new) for around ten months. The wine shows a pale straw colour with nectarine, grapefruit and citrus aromas layered with gun flint, toasted cashew and delicate biscuit notes from the oak, leading to a textured, finely balanced palate with bright acidity and a long, mineral-tinged finish. Multiple vintages have won trophies and gold medals as Australia's top Beechworth Chardonnays.
A refined, cool-climate Chardonnay with citrus and stonefruit character and subtle oak — a great way to explore Australian Chardonnay beyond the warm-climate style.
Sommelier's Note
"Beechworth's cool nights and ancient soils, filtered through Brokenwood's meticulous winemaking, make this one of Australia's most compelling arguments for cool-climate Chardonnay."
Food Pairings
Excellent with roast chicken, porchetta and mushroom dishes, as well as creamy pasta and grilled white fish where the wine's texture and citrus-driven acidity provide balance.
When to drink it
Special dinners, wine-and-food matching events, and gifting for Chardonnay enthusiasts.
Specs
- Grape Varieties
- Chardonnay
- Style
- White
- Alcohol
- 12.5%
- Price Range
- ¥9,000-13,000 (reference conversion from AUD retail price, varies by vintage)
Terroir & Winemaking
Fruit is hand-picked from the Indigo Vineyard (planted 1999, largely Mendoza clone), whole-bunch pressed, fermented with wild yeasts and matured for approximately ten months in French oak puncheons with a small proportion of new oak.
Frequently Asked Questions
- Where is the Indigo Vineyard located?
- In Beechworth, Victoria, in the foothills of the Victorian Alps — a cool-climate region distinct from Brokenwood's home base in the Hunter Valley.
- What does this Chardonnay taste like?
- Nectarine, grapefruit and citrus aromas with gun flint, toasted cashew and biscuit notes from the oak, leading to a textured palate with bright acidity and a long, mineral finish.
- How is it made?
- Hand-picked, whole-bunch pressed and fermented with wild yeasts, then matured for about ten months in French oak puncheons with a small proportion of new oak.
- What food pairs well with it?
- Roast chicken, porchetta and mushroom dishes, as well as creamy pasta and grilled white fish.
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Talk to the SommelierMore wines from this producer
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