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2011 Breaking Ground Ripasso

2011 Breaking Ground Ripasso
Wine Specs
Vintage
2011
Varietal
Ripasso
Appellation
Broke Fordwich
Acid
6.9
pH
3.4
Aging
This wine should cellar until at least 2030
Alcohol %
14
Hunter Valley Wine Show Trophy Winner
In Stock
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$75.00
 
SKU: BGRIP14
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$900.00
/ Case of 12
 

Our Breaking Ground Range celebrates our focus on innovation and features pioneering and alternative wines and wine styles.

Ripasso is the Italian term used in reference to the re-passing of a wine from one ferment over the skins of another. In our case we have passed some of our 2011 vintage shiraz from our 40 year old Timbervines vineyard over the skins of a number of different varieties from the 2013 and 2014 vintages. During this second fermentation the shiraz picks up many different and complex characters from the secondary fermentation. The mystery for the drinker is to figure out what skins we have used for the re-fermentation.

Wine Specs
Vintage
2011
Varietal
Ripasso
Appellation
Broke Fordwich
Acid
6.9
pH
3.4
Aging
This wine should cellar until at least 2030
Alcohol %
14
Wine Profile
Tasting Notes
Medium bodied displaying a subtle combination of spicy pepper, juicy berry and tar like characters which are typical of Hunter Shiraz coupled with nuances of violet and beetroot. Velevity tannins intergrated with red and blue fruit, with a long lingering finish.
Awards
Trophy 2016 Hunter Valley Wine Show - Best Alternative Red Variety of Show
Vineyard Notes
Timbervines Vineyard
Winemaker Notes
Only in very good vintages like 2011 do I keep a small volume of top quality shiraz in reserve in oak to re-ferment it over another later excellent vintage. It has to be a vintage where we get perfectly ripe fruit to ensure the finished wine has taken up only ripe tannins and fruit characters. The base wine from 2011 was ripe and spicy with medium tannins and it was re-fermented over the outstanding 2014 vintage. This has given the wine lots of dense tannins and deep complex fruit characters. It has spent nearly 3 years in small new and 2 year French oak barriques.
Food Pairing Notes
Wagyu brisket, mushroom, celeriac and glazed onion