• 1
    10% off First Order. Use Code > THANKYOU10
  • 2
    One Cent Shipping on 12+ Bottles - Use Code >ONECENT

Our Wines

The wines of Broken Earth are made to accurately portray varietal defenition, purity of fruit and balance.  The palate must appear “seamless” and where more complex wines are intended, they must allow the layers of complexity to continually emerge as you familiarize yourself with the wine.

  • This variety originates from the south west of France in the region of Madiran, part of historical Basque territory. Typically it is blended with Cabernet Franc in the wines labeled Madiran. More recently it has become the preferred red grape for the country of Uruguay and has gained international acclaim. Our Estate vineyards added Tannat as a variety in 2012. Block 1N consists of 5 acres of vines planted on 10’ x 5’ spacings utilizing simple vertical shoot positioning (VSP) for canopy management. It is a prolific growing variety and we strive to keep yields below 4 tons/acre to ensure depth and concentration of flavours. As a variety, it exhibits very deep colour with bright, black berry fruits and considerable tannin. The real trick is to manage those tannins to provide a seamless flow through the palate. The 2019vintage provided the right conditions to meet our expectations. The resulting wine was harvested quite ripe at 26 Brix and the ferment was conducted at a cool 60F. This ensures the more delicate aromas and flavours persist. It only spent 6 months in second use French oak barriques to add supporting texture rather than dominate the wine. Download Tasting Notes
  • This wine is a native variety of Spain where it forms the backbone of the famous Rioja region in the north of the country. It is also grown in Portugal where it is known as Tinta Roriz and is utilised as one of the predominant varieties used in the production of Port. It’s name is a derivative of early in Spanish and it reflects its early ripening capabilities. Broken Earth had some of the very early plantings of this variety in Paso and, although it was a tiny block, it encouraged us to plant much more in 2016. Block 5J is 15.09 acres of Clone 770 planted on 10’ x 5’ spacings and utilising simple vertical shoot position (VSP) for canopy management. It is an active growing variety, as mentioned has the benefit of ripening earlier and provides a plush, ‘fleshy’ palate but with ample tannins to balance the fruit. The wine is quite aromatic and warrants a more obvious oak regime which utilises mostly new and some used barrels, with a mixture of French and Hybrid (French oak heads and American oak staves). Harvested at 24.5 Brix, and following a cool ferment, it spent 15 months in oak. The result is a wine that immediately captures your attention. Download Tasting Notes
  • This varietal is native to Italy, predominantly in Campania and Sicily as it prefers a warmer climate. It carries its own DOCG (Denominazione di Origine Controllata Garantita) rating as FianodiAvellino in Campania. This is a fascinating variety in that offers some powerful aromatics both through ferment and in to bottle. The levels of tropical fruit aromas and flavours is extraordinary and with careful canopy management, loves the climate at our vineyard. Planted in 2016, Block 5M (2.51 acres) utilises at simple VSP (vertical shoot positioning) canopy and is planted on 10’ x 5’ spacings with 1103P rootstock and Clone 1 Fiano. Harvested at 23.1 Brix, the juice was fermented for 28 days at 57°F before being transferred to neutral white barrels to complete the ferment. This allows for a very gentle introduction of oxygen to further enhance the aromatics. The resulting wine has quite the presence. Its tropical flavours are supported by honey notes and some spice. The fruit dominates though, on both the nose and the palate. A touch of grip on the finish helps tie the fruit up nicely, it can be tricky trying to harness all characters. Surprisingly there is a hint of oak in the background which again ensures the complexity is focused. Currently the winemaking team’s favourite white, we are excited to see how the wines develop as the vineyard reaches maturity and its full potential. Download Tasting Notes
  • Our Malbec grapes were delivered on October 23, 2019. We received about 30 tons of Malbec from our estate vineyard. The fruit was crushed, de-stemmed, and sent to tank. The Brix upon arrival was 23 degrees, the pH was 4.23. We added tartaric acid to the must due to the very high pH. BDX yeast was used to inoculate the must. Two pump overs were done daily turning over the fruit and helping with the ferment. The Malbec finished alcoholic fermentation on October 25, 2019, and was pressed off the skins. Malolactic fermentation ended on November 26, 2019.  Barrels were individually selected for bottling (50% new French Oak and 50% older hybrid barrels). A full-bodied wine with bright plum and rich blackberry flavors. Download Tasting Notes
  • On September 26th, 2018, 28 tons were handpicked and delivered to the winery. The fruit was crushed and inoculated the same day with BDX yeast. Pump overs were done twice a day throughout the ferment. Alcoholic fermentation finished on October 8th, 2018 and the tank was pressed off skins and then malolactic fermentation began. It was finished on November 7th, 2018. On April 2nd, 2019, the wine was transferred to new hybrid oak and new French oak barrels. The wine was left in barrel until June 12th, 2020. After filtration, the wine was bottled on June 18, 2020. Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and St Emilion although it is rarely released there on its own. Paso Robles’ climate has the ability to get it ripe on its own and we are confident, and excited, to release this 100% varietal. This was our first crop of Cabernet Franc from our estate vineyards and a much anticipated one. It is a very robust style that retains elegance and finesse. Download Tasting Notes
  • Fruit was handpicked and delivered to the winery where it was crushed and inoculated that same day with Clos yeast. Pump overs were done twice a day throughout the ferment. Alcoholic fermentation finished and the tank was pressed off skins.  Malolactic fermentation began and the wine was transferred to 50% French oak barrels and 50% Hybrid oak barrels. Malolactic fermentation continued until January 2021. The wine stayed in barrel until June 2021 and then filtration was performed and the wine was bottled. The decision was made to bottle the wine early after sensory evaluation. The wine had come together so well and retained all of the primary fruit characters associated with the variety that further aging was deemed not necessary. Download Tasting Notes
  • Grenache Blanc is a variety that is closely related to Grenache Noir, some believing it is, in fact, a mutation that occurred in Spain and eventually migrated to France. It is best known as a component for many Chateauneuf-du-Pape and Cotes du Rhone wines. In more recent times it has emerged as a stand alone variety and its versatility has resulted a broad array of styles. Our Grenache Blanc Block 2D-N (1.5 acres) was grafted onto original Merlot vines in the late90’s. It is a prolific vine with the potential for quite high yields and it tends to ripen later than some of the reds we harvest like Syrah and Grenache. This can be a bit tricky in the cellar but It’s fruit we are always keen to see. It was harvested on September 24th at 22 Brix and gently pressed and settled before fermentation at 58°F for 33 days. Again, cold fermentation was used to ensure all the delicate components remain with the wine. We do not utilize MLF or any oak with this wine, preferring to harness its unique fruit and textural characteristics. The variety’s texture plays an important role in that it adds eight to the mouthfeel without the expected higher alcohol associated with that complexity. At 12.01% alcohol it is one of those unique varieties that offers fruit ripeness not accompanied by elevated warmth on the palate. Download Tasting Notes
  • Our Albariño vines are over 20 years old and grow on a quad trellising system that can be susceptible to sunburn. With this in mind, the harvest date needs to be very specific; if not, the grapes can either have little flavor or be too soft skinned if the pick date is missed by only a few days. These grapes were in excellent condition when harvested, offering a balance of ripeness and retaining freshness. Our Albariño was our first grape of the season to be harvested early in the morning of September 10, 2019. The brix level was 23 at the time of harvest, with about 3.1 tons per acre. The fruit was pressed right away using our inert press system. This press ensures that little to no oxygen comes into contact with the juice, resulting in a brighter, fresher product. After pressing, the pH came in rather high at 3.70. So an acid addition was made to lower the overall pH. The Albariño finished cold fermentation on October 28, 2019 with a very slow fermentation rate. This is due to the Albariño needing to be racked and fermented very clean, so this wine required lots of settling. The wine was heat stabilized, cold stabilized, and filtered right before bottling in February 2020. The wine presents clear with straw hues, youthful in age with plus acidity. With low acidity, this is a drink-now wine for a warm summer’s day. Download Tasting Notes
  • It is considered that Vermentino found its origins in Italy, confirmed recently by DNA Typing. It is prevalent in the region of Liguria but has gained much prominence on the island of Sardinia and, more recently, Tuscany. Vermentino has started to emerge in new world producers from Australia and California. The variety’s ability to adapt to a range of climates has great appeal and it certainly has found a home in the Paso Robles region. Our Estate Vermentino Block 3F was planted in 2012 and the 5.02 acres has 10’ x 5’ spacings and utilizes a simple vertical shoot positioning (VSP) canopy. The variety enjoys the warmth of the region and typically ripens early, usually producing wines around 13 – 13.5% alcohol. The 2020 Vermentino was harvested at 24.1 Brix and underwent an extended ferment at a controlled, quite low temperature of 60°F. The cooler ferment guarantees the retention of the more subtle aromas and flavours that are typically absent in warmer conditions in the cellar. This wine has exhibited the greatest depth and complexity so far and it’s amazing texture shows how versatile the variety can be. The wine is produced using reductive techniques, employing the only totally inert gas membrane press in the USA at the time. Oak is not used to ensure freshness is maintained and the fruit harmony is not disrupted. The release of this wine has been met with great acclaim, including a 93 point (and Editor’s Choice) rating in Wine Enthusiast. A great drink on its own, it also pairs wonderfully with many types of food. For those who enjoy sardines, this is a real surprise. Download Tasting Notes
  • The Paso Robles AVA has emerged as the premier Rhone varietal region in the USA. The dry, warm conditions lend themselves to producing Rhone style wines of extraordinary depth and character and Grenache is certainly no exception. Broken Earth Winery has enjoyed considerable success with our Estate Grown (and California Certified Sustainable) Grenache and we are proud to offer our latest vintage, the 2019. Harvested on 9/20/19 at 23.4 Brix it promised to be a wine that delivers outstanding flavour without an elevated alcohol level. At 13.79% it offers enough weight to the complex fruit without the presence of too much warmth on the palate. The wine went to oak in March 2020 and remained there for almost 20 months. The barrels (barriques) were predominantly 3rd and 4th use, allowing for some gentle development without overpowering oak present. On the palate it appears softer but the ripe tannins lend a lift to the extended flavours on the back end. This is a wine that can be equally enjoyed on its own or at the dinner table. Download Tasting Notes
  • The grapes for this wine were quite ripe and immediately crushed, pressed and sent to be settled. Following cold settling, the clear juice was racked and transferred to stainless steel tanks for fermentation. The pH was adjusted to allow for optimal fermentation conditions and yeast was introduced. The cold fermentation was allowed to soak for 23 days at 52°F. This fermentation allows the wine to retain freshness while maximizing the depth and complexity of barrel maturation. Maturation completed in second and third use French oak barriques for 10 months. This parcel was left on lees until the final blend was decided. Download Tasting Notes
  • Viognier is a grape variety most famous for Condrieu wines in the Rhone Valley region of France. It has, however, emerged as a favourite in new world areas in Australia and California. The origins are obscure with the suggestion that it originated in Croatia (known as Dalmatia earlier) and was brought to the Rhone region by the Romans. It is an interesting variety in that it requires warmth to ripen optimally as it ripens slowly but too much heat (without proper canopy management) can result in high sugar levels (and consequent high alcohol) without enough supporting flavour. Our Estate Viognier was planted in the 1990’s and Block 1B-S is 10.90 acres and utilizes 12’ x 7’ spacings utilizing an older type quadrilateral trellis system. California can be tough on crops and Block 1B-S is coming to the end of its time. We are, however, developing a new block on fresh soil on the same property with a higher elevation and more beneficial aspect. The 2020 Viognier was harvested at 24.4 Brix and, as is the case with all our whites, underwent and cool extended ferment. Typically California Viognier is rich but soft, almost projecting an oily texture. Our reductive handling and colder approach maintains many subtle characters that warmer ferments disperse during the process. Hints of green melon, freshly ground coconut and green apple accompany the more typical ripe apricot characters. Due to its susceptibility to oxygen, our approach results in a wine that retains freshness while still showing complexity and length of flavour. This is a wine for all seasons. Download Tasting Notes
  • Albillo Mayor is a white variety that has its origins in Galicia in north-western Spain. Interestingly, DNA studies have determined that it is one of the parent grapes of Tempranillo, one of Spain’s premier red varieties. There is also an understanding that it is the origin of the widely acclaimed Argentinian white variety, Torrontes. After some discussion, and consideration, we have opted to use Albillo Mayor as the varietal name. Some may recall the previous vintage of this wine (2019) we called Anonymity in lieu of determining the best option. The grape variety presents with relatively tough skins and, while it shows some susceptibility to mildew, thrives in the dry and warm conditions of our Paso Robles Estate Vineyard. Torrontes is typically grown at higher altitudes while Albillo Mayor enjoys the warmer climates just north of Portugal. In Paso, we need to be very mindful of sunburn on the fruit and have adjusted our vine canopy management accordingly, choosing to allow natural shading from the active canopy. The style of wine is focused on ripe, tropical fruit with a softer palate while still maintain balanced natural acidity. The fruit was harvested on 9/23/20 at 20.8 Brix and following 21 days fermenting, resulted in a finished wine with 11.57% alcohol and 0.8g/L residual sugar. This means the wine is very dry with a lower alcohol than you would typically expect from Paso Robles. Download Tasting Notes
  • This variety, has a fascinating history. Believed to originate from Portugal where it is still grown, it was the most widely planted grape on the small island of Madeira, known mostly for its fortified wine. In the 1970’s it was ‘adopted’ by a number of Australian producers (from a number of different regions across the country) and allowed to ripen fully to produce very appealing white table wines. Its presence in California was first with the Sierra Foothills and has gradually spread its reach. The variety’s ability to ripen early and handle warmer conditions make it an ideal competitor to many distinctive white wine styles from around the world (NZ Sauvignon Blanc for example). Our Estate Verdelho, planted in 2012 on 1103P rootstock and Clone 2 grafted consists of 4.78 acres utilising 10’ x 5’ spacings and a simple vertical shoot positioning (VSP) trellising system. The berries are relatively thick skinned, it is disease resistant and ripens early (typically the first harvested), a dream for the vineyard team. The most remarkable feature of Verdelho grapes is how bright green the juice looks. Our reductive approach and completely inert membrane press allows us to maintain that freshness through to bottle. The 2020 was harvested at 24.0 Brix and underwent a cool (54oF) ferment for 27 days. During the ferment, its characteristic floral and lime aromas emerge, really setting the scene for the rest of harvest, there is nothing quite like the smell of fermenting juice. Interestingly, the finished wine seems quite closed on the nose with only hints of fruit but literally explodes with flavour on the palate. Download Tasting Notes
  • The Viognier and Syrah fruit were harvested together, destemmed and crushed to fermenters in order to co-ferment rather than be blended later. Untoasted French oak fermentation “rice” was added to assist in color and flavor extraction. The ferment was completed after 14 days. Each fermenter received 2 “pump-overs” each day, a process that circulates fermentation juice over the skins to ensure complete extraction of sugars and anthocyanins. The fermented grapes were pressed off the skins and the wine left to settle. Oak adjuncts, rather than barrels, best enhance the savory-like characteristics of this style. The choice was Suber Laffort “dominoes,” heavy toasted French oak and added from April to July of 2017. This wine has smoky and dark fruit aromas with a gentle low-tannic mouthfeel and a soft finish, highlighting on notes of cherry, coffee, and chocolate. Pair this wine with meats like fried bacon or roast pork with a blackberry glaze. Download Tasting Notes
  • With over 18 acres, our Syrah block on our vineyard is often used in our Rhone-style blends, but is delicious as a single varietal. On our vineyard, we practice sustainable farming and believe that attention to the soil’s health is critical to growing great wines. The fruit was machine harvested, destemmed, and crushed to fermenters. Untoasted French oak fermentation ‘rice’ was added to assist color and flavor extraction. The wine was fermented for 11 days on skins to ensure complete extraction of sugars and anthocyanins. When pressed off the skins, the wine was stored to ferment in tank with French oak adjuncts for over 6 months, added to enhance flavor and complexity. Download Tasting Notes
  • The unique climate of our Paso Robles vineyard allows us to ripen all of the Rhône varieties that go into this blend to perfection. This CdR is our expression of blends from the famous region of the Rhone Valley in France. CdR is a blend of four varieties: Petite Sirah (53%), Syrah (22%), Grenache (16%) and Viognier (9%). Viognier is, of course, a white variety but the grapes are co-fermented with Syrah to greatly enhance texture and mouth-feel in the wine. Breathe in deeply the luscious floral bouquet and spices, both handed down by Petite Sirah and Syrah. The Grenache lends Bing cherry and red fruit flavors on the palate while the Viognier adds to the acidity and melds well with the supple tannins. The oak offers a subtle vanilla spice while the toast from the barrel adds caramel characteristics for you to enjoy at the end and even after the wine is gone. Download Tasting Notes
  • For our Estate range of wines, we take the best parcels of each variety and individually handle them to allow the true personalities of each block to be preserved. This wine has the benefit of having our most prestigious Cabernet Sauvignon blocks as part of its blend. Blocks 4C and 4D form 33% of this wine. These blocks are normally designated for our Reserve Cabernets but were chosen for our Estate wine this vintage. The fruit was harvested over a period of 16 days commencing in October 2019, with dates depending on clonal and site differences to ensure all components are at their peak. Following fermentation, the wine was transferred to new French oak barriques with tight grain for 17 months on average before blending and preparation for bottling. Download Tasting Notes
  • Fully opaque, but filled with violets and deep ruby reds, this 2019 Merlot ferments at 27.0 Brix on skins for 19 days at 64°F. Maturation followed in French and American Hybrid oak barriques for 5 months. The gorgeous color is only a precursor to the delectable smell; hints of coffee and toffee, bitter dark chocolate and spices of nutmeg and vanilla, ending with an aftertaste of black licorice. The mouthfeel is richly textured and tannic, which salivates the mouth. Download Tasting Notes
  • The Rosé, as a wine, has certainly gained prominence in recent years with consumers. The darker, sweeter versions have given way, though, to much tighter and drier styles that reflect real elegance and style. We chose Grenache to be the basis of our Rosé in 2020. Our Estate Grenache Rosé was sourced from Block 1B-N (12.53 acres) and Block 4A (3.38 acres). Harvested earlier than the fruit destinated for our Limited Release Grenache, it was crushed and left on skins for 24 hours before the required volume was drained and settled for ferment. At this point the juice is basically treated as a white and fermented quite cold at 57°F. for 31 days. Yeast selection is critical and we utilise a specific strain that focuses on fruit retention and aroma enhancement. Note the pale colour that maintains some of the pigments (anthocyanins) from original skin contact. Certainly a wine for all seasons, enjoy this chilled on its own or accompanied by dishes that suit similarly dry white wines. Download Tasting Notes
  • Cabernet Franc is a significant Bordeaux variety that figures prominently in the “right bank” styles of Pomerol and St. Emilion although it is rarely released there on its own. Paso Robles’ climate has the ability to get it ripe on its own and we are confident, and excited, to release this 100% varietal. This crop of Cabernet Franc from our estate vineyards was a much anticipated one. It is a very robust style that retains elegance and finesse. Download Tasting Notes
  • Held up to the light, this wine illuminates an opaque and yet semi-translucent ruby color. Scents of chocolate, cherries and baked berry pie waft from the glass. It’s impossible not to want to get more up close and personal with this wine. A slight leather flavor mixed within tobacco and earth notes makes itself known up front and in the cheeks. In the middle of the palate, there is distinct cacao power and a sultry dark chocolate nib taste mixed with delicate floral notes that envelops the senses. Download Tasting Notes
  • Cabernet Sauvignon is the most widely planted grape varietal in Paso Robles and with the quality of our 2012 Reserve it comes as no surprise. Powerful dark fruits and extraordinary aromatics dominate both the nose and palate of this wine. Meticulous vineyard management allows the development of structural tannins and intense fruit flavors at relatively low alcohols. We selected our best block of Cabernet Sauvignon, Block 2B, then chose specific rows to manage and harvest to create this special wine. One component was left on its skins well after the completion of the primary ferment, a process known as extended maceration. The result is a completely different mouth-feel and texture. The final blend has all the hallmarks of classic Cabernet with ripe blackcurrant fruit and ever emerging layers of complexity Download Tasting Notes
  • Vibrant and richly colored in violets and deeper dark undertones, this wine doesn’t just hint at being bold, it shouts it from glass. The smell is somewhat restrained, but that is how our winemaker prefers it. Each sip lends a new scent and flavor to be savored. The mouthfeel is extremely smooth for a vintage so young, with vanilla characteristics pushing forth to show the complexity this wine has to offer. This is the third crop from a section of Cabernet Sauvignon vines that were replanted, and it is the first real showing of our vineyard’s true potential as these vines will produce and improve upon with age. This Reserve Cabernet Sauvignon spends 20 months in New French Oak, which has an extremely tight grain and leaves little space for air exposure, creating a more delicate mouthfeel. According to the winemaker, this is a French Cabernet on steroids. Pair this wine with duck or a leaner beef, with nothing too rich in the sauce. Perfectly seared lamb would also go quite nicely. Download Tasting Notes

Title

Go to Top