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Balgownie Estate

2014 Balgownie Estate Centre Block Shiraz

2014 Balgownie Estate Centre Block Shiraz
New Vintage Release

“Very deep red/purple hue and a dry spice, savoury bouquet which has earthy, savoury fruit-oak interactions recalling dried bay leaves and walnuts. A suggestion of ginger. The palate is very savoury and drying and finishes with serious tannins. A twist of licorice. A powerful wine which demands patience. 94/100.” Huon Hooke

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$55.00
/ 750ml bottle
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Wine Specs
Vintage
2014
Varietal
Shiraz
Appellation
Bendigo
Acid
5.7
pH
3.75
Aging
10 - 15 years
Alcohol %
14.5
Wine Profile
Tasting Notes
"The Balgownie Estate Centre Block Shiraz 2014 comes off vines planted in 1969. Not a bad year for new starts. All PT23 clone, it spent 15 months in 30% new French oak and looks every bit the deep, thick, long termer. Deep purple red, the coffee oak, with plum in there too. It’s tightly packed, the oak an outer coating, the thick, warm and very full palate underneath a compact ball, with whispers of pepper and sausage the limited escapees. Oh yes, this is a long termer. It’s almost barrel-sample-esque in its youthfulness, the style savoury if just a little on the boozy side of things. Gee it’s long though. Unquestioned quality, if a mere pup. Best drinking: 2022-2032+. 17.7/20, 92/100+.Would I buy it? Like to have some in the cellar for opening next decade." Andrew Graham Oz Wine Review
Ratings
James Halliday’s 2018 Wine Companion - Rating 93
Vineyard Notes
2014 began as a quite difficult year with frost in November, but the warm weather during the spring and summer resulted in small bunches of fruit. With the yields limited in the vineyard the fruit produced was ripe and concentrated. The berries were carefully hand harvested in several passes through the vineyard to ensure that the fruit was picked when it was at its best.
Winemaker Notes
The fruit was destemmed and partially crushed before being pumped to open vats for fermentation. Hand plunging and minimal pump overs provided gentle extraction from the skins and maintained the quality of the fruit. Once fermentated to dryness the wine pumped into French oak barrels (30% new) for 15 months. The wine then aged in the bottle for a further two years prior to release.
Food Pairing Notes
Grilled Lamb Rump with lentil, pea and mushroom ragu
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