Brooksbank Estate Pinot Noir 2015 | Orange NSW Wine

Description

Brooksbank Estate Pinot Noir 2015 – Orange, NSW

The 2015 Brooksbank Estate Pinot Noir captures the purity of Orange’s cool, high-altitude vineyards. Grown more than 1000 metres above sea level, the vines—aged 15 to 20 years—yield fruit of intensity and natural balance. Every bunch was hand-picked, wild-fermented, and bottled without fining or filtration. The approach stays simple so the vineyard can speak clearly.

Tasting Profile

Bright scents of red and dark cherry meet touches of plum and cedar. Subtle mushroom, forest floor, and truffle tones add savoury depth. The palate feels finely built, showing gentle grape and stalk tannins wrapped in fresh acidity that drives a long, balanced finish.
While delicate in colour, the wine carries surprising fruit weight and structure. As it evolves, layers of spice and earth slowly unfold.

Vineyard & Winemaking

• • Region: Orange, NSW

  • Elevation: 1000 m+

  • Vine Age: 15–20 years

  • Clones: 114, 667, MV6, Abel

  • Fermentation: ≈50 % whole bunch, wild yeast

  • Oak: French oak (¼ new – Saint Martin Tonnellerie)

  • Sulphur: Minimal, added after malolactic fermentation

  • Fining/Filtration: None

  • Production: 110 dozen

Each clone fermented separately in small open vats. The ferments rested untouched for the first week, allowing gentle carbonic maceration to lift aroma. After ten days, foot stomping released more juice and tannin. A slow three-week fermentation followed using only wild yeast. Once dry, the wine went by hand to barrel, where it completed natural malolactic fermentation before bottling in August 2016.

Philosophy

At Brooksbank Estate, restraint defines every choice. We avoid additives, keep sulphur low, and handle the wine only when needed. This approach preserves texture and authenticity, delivering a small-batch Pinot Noir that reflects its season and site.

About the Winemaker

Adam King, owner and winemaker, has spent more than a decade crafting wine across Australia and New Zealand, including vintages with Crawford River and biodynamic pioneer Hochkirch / Tarrington Vineyards. His focus is simple: make wines that are honest, alive, and uncompromised.