Brokenwood Chardonnay 2024
- 92
- $36
- Drink by: 2025-2033
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The majority of the fruit used in this wine hails from Beechworth, with further material from the Hunter and the Yarra Valleys. Fermentation was with wild yeasts in French oak barrels, 22% new, with a touch fermented in stainless steel. A pale lemon hue, the nose exhibits gentle notes of stone fruits, touches of grapefruit and florals, deftly handled oak and an ever-so-slight early hint of oatmeal. Fresh acidity runs for the full journey of this elegant and refined style, which reveals the pristine side of Chardonnay. There is a seductive texture, fine balance and excellent length. A wine which is building now, and which will continue to improve over the next seven to eight years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
