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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
  • 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
  • STUDIUM - meaning “House of Learning”, is a new wine for Broken Earth Winery that takes us back to the Latin language and reflects on what it means to be a student: to learn, to grow, to challenge. We challenged ourselves by making this a different, more “bolder” style of wine. The Studium is a red wine blend that purposefully contradicts the more established, reserved approach to winemaking we have taken over the years. Boasting a new world inspired blend of Petite Sirah, Petit Verdot, and Merlot, with two-hundred percent (we promise this is not a typo) new French and American oak; this is a wine that you can’t help but notice and enjoy. Each component is aged separately for a short period of time in new oak, blended for precise varietal balance, and placed back in new oak for the remainder of élevage, or time spent in barrel. The spice and nuttiness of the oak still remains prominent on the nose, but will integrate with the fruit characteristics over time. Take a moment to swirl this wine a few times and admire its ripe raspberry red color scheme. Each sip is an indulgence of the palate that provides a bolt of savory red fruits and fleshy tannins that cling to the roof of your mouth and won’t let go. There is nothing shy about this wine, as it shows the true depth and complexity our estate vineyard can give, exuding the confidence of a beauty queen and subtly of a linebacker. This wine will continue to give over time, so be sure to hold a few back in your cellar. And for food pairings, all we can say is BBQ! BBQ! BBQ! 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
  • 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
  • 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 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
  • 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
  • The base wine is the same as our 2018 Limited Release Albariño. The vines are quite old (20+ years) on a quad trellising system that can be susceptible to sunburn, so the harvest date needs to be very specific. The handpicked grapes were in excellent condition, with the ripeness at 21.6 Brix. Processed first thing in the morning through the new Diemme Velvet 80 Press, which ensures that little to no oxygen comes in contact with the juice, resulting in brighter, fresher product. The free run juice was separated from the pressings to allow the more elegant characters to prevail. Ferment was complete on 10/19/18, lasting 34 days. The fermented wine was then cold stabilized and heat stabilized. Most of the base wine was then bottled for limited release while the rest was put through Méthode Champenoise. This is the process used to create the famous wines of the Champagne region in France. A ‘base’ wine is created prior to being transferred to the bottles where the secondary fermentation occurs. Sugar and specialized yeast are then added, the bottle is capped (crown seal) and fermentation occurs, whereby generating more alcohol but more importantly CO2. The wine is then topped to the required level with the liqueur d’expedition before the cork is inserted and the wire hood attached. Download Tasting Notes

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