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Balgownie Estate

2014 Balgownie Estate Shiraz

2014 Balgownie Estate Shiraz

Shiraz is one of the original plantings at our vineyard in Bendigo where the continental climate and alluvial soils produce ideal ripening conditions. Shiraz has been produced by Balgownie Estate since the very first vintage in 1972. The vineyard at Bendigo has consistently produced sensational fruit that forms the backbone of this extraordinary wine that combines a rich weighty body with elegance and structure that is delightful to drink as a young wine, yet will reward careful cellaring over 16 years.

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/ 750ml bottle
Wine Specs
16 - 18 years
Alcohol %
Wine Profile
Tasting Notes
“As ever a big wine, but not ugly. Dark fruit, dark chocolate oak, dark, warming flavours. There’s an effortless blackness here – a deep, all consuming black, licoricey, almost tarry width. It’s fractionally boozy, but not dessicated, just driven by black, almost molasses intensity. Packs a massive wallop of flavour, with a length that is something else. Impressive, but can you forgive the alcohol warmth in a quest for length like that? I can. Will live forever too. Best drinking: 2020-2034. 18/20, 93/100. Would I buy it? A glass or two now, more later.” Andrew Graham, Australian Wine Review.
James Halliday’s 2018 Wine Companion - Rating 93
2016 Ballarat Wine Show Trophy for Best Wine of Show, 2016 Ballarat Wine Show Trophy for Best Shiraz, 2016 Ballarat Wine Show Trophy for Best Regional Shiraz, 2016 Small Winemakers Show Top Gold in Two Year Old Shiraz
Vineyard Notes
2014 was a difficult year in Bendigo with a light 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 was destemmed and crushed and was then pumped straight to small open vats for fermentation. A slow fermentation on skins over the next 14 to 20 days occurred with the number of pump overs and plunging kept to a minimum and to maintain the quality of the fruit. The wine was aged for 18 months in French oak barriques (30% new), and bottled without fining.
Food Pairing Notes
Lamb back strap with a mustard cream sauce
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