Brookland Valley is committed to producing exceptional wines from the remote and beautiful Margaret River region.

Low yielding Gingin clone vines, from the 1986 established Brookland Valley Estate vineyard, were selected and hand harvested to facilitate whole bunch pressing. The fruit was hand sorted by passing over a sorting table to ensure optimum quality before pressing to tank. The juice is then immediately transferred to French oak barrels for indigenous fermentation. The wine remained on yeast lees for nine months with routine battonage. Spontaneous malolactic fermentation contributes to the texture and complexity of the wine. This wine received minimal fining prior to packaging.

Bouquet: Intensely aromatic. Bright fruit aromas of pink grapefruit and nectarine are overlaid with roasted hazelnut and oak spice. Subtle aromas of schist, flint and nougat provide appealing complexity and interest to the nose.

Palate: A richly flavoured, full bodied wine, displaying lovely purity of fruit. The outstanding fruit depth is carried beautifully by a line of fine acidity. A wine of great depth and length of flavour.

Food Match: Best paired with ravioli with butter and burnt sage

Cellaring: Cellar carefully up to 10 years

95 Points - Andrew Caillard MW – IWSC 2025 – “Vibrant pear and grapefruit aromas, underpinned by freshly baked marzipan. The elegant palate is vibrant and creamy, highlighting ample pear and citrus flavours, with a sturdy mineral backbone. The long finish reveals a captivating interplay of vanilla and tangy lemon”