2025 Brokenwood Indigo Pinot Noir, Beechworth

A lighter expression, though no less charming, with a silky glide and elegant form. The nose is a glorious, detailed mix of crushed green herbs, wild strawberries and fragrant oak, followed by a slinky palate packed with fine fruit flavours. The length is phenomenal, with an explosion of flavour on the close. Serve at cellar temperature to ensure that the palate remains focused and cleansing. Drink to 2028.

96 points Toni Paterson MW for Halliday Wine Companion, March 2026

Beechworth Pinot Noir from a trio of clones. The team have been making Pinot from this vineyard since 2002. 25% whole bunches are included, and maturation was in a mix of French oak barriques and puncheons, for nine months, with 25% new oak. Vibrant crimson in colour with a garnet rim, this is a fragrant and classy Pinot Noir. Fresh in style with spicy notes, along with red fruits, dried herbs, aniseed, dark cherries, raspberries and root vegetables, there is juicy acidity providing energy. The wine exhibits very good persistence and finishes with fine, satiny tannins. There is a supple texture throughout. A cracking Pinot Noir for drinking over the next decade. Drink to 2036.

95 points Ken Gargett for Wine Pilot, July 2026

About this wine

Brokenwood has been producing Pinot Noir from the Indigo Vineyard since 2002. The site features for the region typical weathered and free-draining granite soils and is planted to Pinot Noir clones 114, 115 and MV6 on various rootstocks.

The dry and warm conditions of 2025 resulted in an early and compact harvest, with most varieties maturing simultaneously. Despite some of these challenges, the fruit was in outstanding condition, with picking for this wine starting on the 8th of February.

The grapes were cold soaked for a couple of days with a 25% whole bunch component in the ferment. The wine was matured for nine months in French oak barriques of which a quarter were new.

About this producer

Hunter Valley based Brokenwood was established in 1970 by Tony Albert, John Beeston, and James Halliday, with first vines planted in Pokolbin the year after. Since the early 1980s fruit sourcing has expanded beyond the Hunter, and today, the well-regarded wines are made from grapes grown in Orange, Central Ranges, Gundagai, Canberra District and Tumbarumba (NSW) as well as Beechworth (VIC), Barossa Valley and McLaren Vale (SA), and finally Margaret River (WA).

The winemaking team is lead by Stuart Hordern and Kate Sturgess, while work in the 64-hectare vineyards is guided by Katrina Barry.