Visit Balgownie Estate Yarra Valley at Easter
Balgownie Estate Yarra Valley Cellar Door is open every day over the Easter Weekend
Good Friday 30th March - 12 midday to 6pm
Saturday 31st March - 10am to 6pm
Easter Sunday 1st April - 10am to 5pm
Easter Monday 2nd April - 10am to 5pm
Sunday 1st April 2018
Join us at Balgownie Estate on Easter Sunday for a decadent 3 course lunch in Rae’s Restaurant, overlooking the beautiful Yarra Valley and Balgownie's vineyards.
Bring the children and enjoy an Easter egg hunt!
Please book directly through Raes's Restaurant on 03 9730 0774
Our ever-increasing number of Sangiovese fans will be pleased to hear that the Sangiovese has been picked. The quality is excellent though the quantity picked is down a touch. A wine to look forward to in two years time after it has been transformed into a fabulous red.
The picking crews have been hard at work in Bendigo and have been working quickly to harvest the remaining Shiraz. After the berries are hand-picked, they are quickly transported to the winery where they are crushed before fermentation begins.
A by-product of the fermentation process is carbon dioxide, which pushes the skins to the top of the ferment. In order to keep the skins in contact with the fermenting wine a pumpover operation needs to performed (see above). The wine from the bottom of the tank is pumped over the top of the ferment, keeping the skins and the wine in contact. This maximises the amount of colour and tannin in the finished wine.
All the Shiraz has now been picked and is safely in the winery, fermenting in open tanks. The Shiraz will be pumped over twice per day while it ferments through to dryness.
The lovely sunny weather has been ideal for ripening grapes and the pickers have been kept busy in the vineyards harvesting the fruit.
In the Yarra valley, the Chardonnay Block has been hand-harvested in two separate passes through the vineyard. This ensures that the grapes are picked at their best before they begin their journey to being transformed into wine. As well the first block of Pinot Noir consisting of 114 clone has been picked. The remaining blocks have been left to ripen a touch more before harvesting.
In Bendigo, the Railway Block which is a vineyard of Shiraz planted in 1999 has been picked as well. The fruit has beautiful balance and was destemmed before being added to the fermentation tanks. Part of the fruit was left as whole berries and part was crushed prior to fermentation. The whole bunches will encourage bright, lifted fruit flavours in the finished wine.
The 2018 Sangiovese has also been picked. The crop has been a little smaller than in the past but this has been offset by the quality of the fruit.
The warm weather throughout Summer has resulted in an early start to vintage for 2018. Despite the picking starting earlier than usual, the quality of the fruit has been fabulous and the winemaking staff have been eager to get their hands on the fabulous fruit.
As is usual at Balgownie, chardonnay is the first varietal to ripen and the first variety to be picked. The Old Vine Chardonnay (planted in 1976) was the picked first, followed by the Young Chardonnay Block (planted in 1983). These vineyards, along with all the vineyards at Balgownie are hand-picked as this results in the only the top quality fruit being harvested, as the pickers are able to ignore the fruit that is not fully ripe.
In addition Shiraz that has been earmarked for our delectable Rosé has also been harvested. It is crucial that the grapes for this wine have the right balance between ripeness, acid and flavour to produce a delicious wine that continues to grow in popularity.
Veraison is the point where ripening begins and the grapes begin to change colour and accumulate sugar. White grapes, such as Chardonnay begin to take on their characteristic yellow/green colour while red grapes such as Pinot Noir begin to turn to a red/black colour.
Visit the Yarra Valley Cellar Door over the holidays and try our fabulous new relesase 2014 Estate Cabernet Sauvignon.
Read the oustanding reviews:
“Born from vines that average almost 50 years of age, this is a big bold cabernet of deep concentration, lavish, palate-sticking tannins and ferrous, savoury character. It’s heady in perfume of blackcurrants, plums, gum leaf and blonde tobacco. The palate is an assertive thrust of choc-berry flavours, sweet earthiness and rib-sticking, tacky-textured tannins. It’s a wine of immense presence now, and should be tamed gradually with cellaring, to reveal more nuance and detail.” Mike Bennie, Australian Gourmet Traveller Wine June/July 2017
"It’s a big black beast of a red, hints of bitumen accentuating the ripeness. Again, however, it’s pulled back from the edge of overripeness by the depth of fruit and grippy tannins. It’s just a fraction too warm this vintage, a little bit soupy on the edges. Impressive concentration can’t be sneezed at however – it goes on and on, and deserves plaudits on depth of flavour alone. Best drinking: 2019-2033. 17.7/20, 92/100. 14%, $45. Would I buy it? A glass." Andrew Graham, Australian Wine Review.
James Halliday’s 2018 Wine Companion - Rating 91