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Balgownie Estate

2014 Balgownie Estate Cabernet Sauvignon

2014 Balgownie Estate Cabernet Sauvignon
New Vintage Release

Cabernet Sauvignon was first planted at Balgownie Estate by Stuart Anderson in 1969, followed in 1974 by a second planting. The carefully selected site in Maiden Gully near Bendigo has provided excellent conditions throughout its long year history, producing sensational Cabernet since the first release in 1972. An impressive, rich and complex wine with depth, excellent balance and length of palate that is a memorable match with roast sirloin or a wine to cellar and savour with fifteen years bottle age.

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In Stock
Add To Cart
$45.00
/ 750ml bottle
SKU: 14CASES7
Wine Specs
Vintage
2014
Varietal
Cabernet Sauvignon
Appellation
Bendigo
Acid
5.6
pH
3.7
Aging
10 to 15 years
Alcohol %
14
Wine Profile
Tasting Notes
“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
Awards
2016 Ballarat Wine Show Trophy for Best Other Red Wine (not Shiraz)
Vineyard Notes
2014 was a difficult year in Bendigo with an extensive frost damaging some of the vineyards during flowering in November. The resulting crop produced small berries with rich and concentrated flavours in excellent condition. The berries were harvested by hand in several passes through the vineyard to ensure that the grapes were picked in peak condition. Bunch thinning prior to harvest kept yields to a minimum and encouraged intense flavours in the fruit.
Winemaker Notes
The fruit for the Estate Cabernet was crushed and destemmed into small batch open tanks and where it was hand plunged to extract flavour and colour from the berries. The wine was then matured for 18 months in French oak (30% new) and bottled without fining.
Food Pairing Notes
Roast lamb back strap with a mustard cream sauce.
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