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.
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Harvest Reserve Duo: Save 20% on this reserve duo pack! Plus get a special gift with purchase. Featuring our two highly rated reserve Cabernet wines, this pack includes one bottle each of Cabernet Franc and Cabernet Sauvignon. Both with amazing structure and balance, Cabernet wine enthusiasts will be delighted by this selection.- 2019 Reserve Cabernet Franc: It is a very robust style that retains elegance and finesse. It is quite firm on the palate but the masses of spicy fruit and balancing oak compliment the grip nicely. The color is deep and intense reflecting the wine’s brooding nature. Bright natural acidity will ensure this wine ages for many years.
- 2019 Reserve Cabernet Sauvignon: Vibrant and richly colored in violets and deeper dark undertones, this wine doesn’t just hint at being bold, it shouts it from the 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. Black current gives way to clove and spices with the tiniest tinge of lavender lacing the glass and pricking the nose.
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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 -
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 -
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. 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. -
The base wine was produced from the same grapes as our 2018 Limited Release Verdelho. The fruit washand picked to ensure it retains freshness (no split berries). Processed first thing in the morning through the new Diemme Velvet 80 Press utilizing the N2 inert gas system. This ensures that little to no oxygen comes in contact with the juice, resulting in brighter, fresher product. Hard pressings were included with the free run to add textural depth. Ferment was complete on 10/19/18, lasting 35 days. Post ferment, the wine was left on gross lees for 26 days prior to the addition of a tiny amount of sulfur dioxide. Storage was at 58F in closed stainless steel. 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 -
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 -
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 -
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 -
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 -
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 -
Our Ragpicker’s Dream is made from four traditional Portuguese varietals: Touriga Nacional, Tinta Cao, Sousao & Tinta Roriz. It is a vintage-style Port, but as it is not made in Portugal we are not allowed to call it Port, hence the “Dessert Wine” Classification on the back label. Reminiscent of port wines from the Douro Valley in northern Portugal, this wine is made from traditional Portuguese varieties. This port is sure to compliment a multitude of desserts; but is divine enough to be enjoyed on its own. Download Tasting Notes -
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
Featured Products
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Harvest Reserve Duo
$110.00