Spoil Mum this Mother’s Day with a delicious 3 course lunch and glass of Cuvee at Rae’s Restaurant. Enjoy the warm and stylish atmosphere overlooking the vineyards of the Yarra Valley. All mother's will receive a small complimentary gift.
Call Rae's Restaurant on 03 9730 0774
As the leaves on the vines change colour and the cooler temperatures make for more relaxing days, the winemaking staff are cleaning up and putting the wines away to mature in tank or in barrel. The long days and the hard work of vintage are nearly complete and the winemaking staff are delighted with the quality of the wines and happy to return to a regular week once again.
The warm and dry Summer and Autumn – warm sunny days, cool nights and no rain - have given ideal ripening conditions and low disease pressure. Conditions in Bendigo have been particularly good where the quality of the fruit delivered to the winery has been fantastic. Balgownie’s winemaker Tony Winspear is very happy with the depth of flavour and the balance in the fruit, although he admits that the quantity produced may be a little down this year.
The warm and dry vintage conditions proved ideal for the production of Estate Chardonnay in both the Yarra Valley and Bendigo. The warm weather resulted in an early harvest in order to preserve the crisp acidity that forms the backbone of these thrilling wines and to maintain the perfect balance of the finished wine.
The other wines to keep an eye out for when they are released are the Estate Shiraz and Cabernet Sauvignon. The vines for the production of these wines are approaching 50 years of age, and grape vines at this age tend to be stable and reliability produce quality fruit, especially when the climatic conditions are favourable, and crop levels are kept low. These wines are currently finishing fermentation and will then move on to mature in French oak barrels for 18 months before they are released.
Finally, we are proud to be able to secure fruit for our popular Pinot Gris from a vineyard just outside of Macedon. Although technically the vineyard falls into the Bendigo Geographical Indication (or wine production area), it is a lovely cool climate area that suits the production of high quality Pinot Gris and will allow to build on the successful 2017 vintage.
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.