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Balgownie Estate

Reviews and Blog


 

Simon Wiener
 
19 May 2020 | Simon Wiener

2020 Vintage Summary

Vintage this year has been highly unusual with the pandemic causing difficulties in many areas for the winery and vineyard staff.  Despite everything, the vintage has turned out to be outstanding with the quality of the fruit reaching the winery in excellent condition. The cool conditions after Christmas and the absence of any extremely hot days have produced fruit with good natural acidity and vibrant fruit flavours.

There have been several grape varieties that have really stood out with outstanding fruit that should produce exceptional finished wines. Balgownie’s winemaker Tony Winspear has nominated the fruit from the Centre Block as being as particularly good. The Centre Block is one of the original blocks at Bendigo, planted in 1969 by Stuart Anderson and the age of vines means that they often produce sensational fruit. Tony is confident that he will be able to produce a single vineyard shiraz from the Centre Block, a wine to keep an eye out for when released.

The Pinot Noir from the Yarra valley has also looked fabulous, although the quantity of fruit has been much reduced. We have several different clones of Pinot Noir planted in the Yarra Valley and from this vintage the MV6 and 114 clones have been delivered to the winery in superb condition. This fruit is likely to form the backbone of the Estate pinot Noir for the 2020 vintage.

Time Posted: 19/05/2020 at 1:24 PM
Simon Wiener
 
9 March 2020 | Simon Wiener

2020 Vintage Update

Despite everything that has been going on in the world, the fruit in the vineyard continues to mature nicely with the sunshine ripening the berries.

Our Chardonnay fruit in Bendigo was hand harvested this week and were in great condition. The yields in the vineyards have been quite low but the quality of the fruit harvested has been excellent. The grapes were picked with low baumé, but very good acid which should result in a fabulous wine that is capable of aging for an extended period. Once delivered to the winery, the small crop begun its fermentation, with 60% allowed to ferment with indigenous, wild yeast to encourage complexity in the finished wine. The remaining 40% was inoculated with a cultured yeast.

Time Posted: 09/03/2020 at 11:42 AM
Tony Winspear
 
18 September 2019 | Tony Winspear

Spring is in the Air

The new season is underway with the first new shoots appearing in the Smedley Lane Chardonnay block in our Yarra Valley vineyard. We expect the Melba block Pinot Noir to follow suit with this warmer weather in the next few days. With good soil moisture the vines are well set up for another excellent season.

         It is not widely known that we often have budburst in the Yarra Valley before the Bendigo vineyard. The continental climate in Bendigo often brings very cold overnight temperatures at this time of year thus delaying budburst compared to the Yarra Valley. Our vineyard manager Steve Bullock, had the frost fans running over three nights last week to stop any possibility of damage to the nascent buds. First varieties to kick off in Bendigo will be the Chardonnay closely followed by the Sangiovese and both are due to shoot forth this coming week. The Merlot, and Shiraz will follow in another week or so with the Cabernet the last to burst into life.

Time Posted: 18/09/2019 at 9:33 AM
Simon Wiener
 
8 August 2019 | Simon Wiener

Shiraz or Syrah?

Shiraz is one of the most widely planted grape varieties and one of the most popular wines in Australia.  It’s success in Australia is due in no small part to its ability to thrive successfully in a wide range of climates as well as its capability to produce a wide range of wine styles from lighter rosé through to sparkling and fortified wine.

Shiraz is widely planted throughout France where is known by its traditional name of Syrah. Although it rarely appears on wine labels, it forms that backbone of a number of great wines from the Northern Rhone such as Hermitage and Côte-Rôtie. The French styles tend to be leaner and more complex with cherry, spice, pepper and earthy characters that are capable of aging.

Australian Shiraz with its riper, sweeter fruit has arguably overshadowed the wines produced in France and have certainly developed an enviable reputation. In Australia, the climate and terrior (the set of environmental factors that affect grape development), produces Shiraz wines that tend to be full bodied and contain rich, ripe fruit flavours such plum, blackberry chocolate and spice. Australian Shiraz are usually easy drinking although they can have a higher alcohol content.

There has been a growing trend in recent years for producers to use the term Syrah for wines that have been made in a lighter and leaner styles that reflect the wines traditionally produced in France, to differentiate the wines from the richer Australian styles. Balgownie Estate has introduced a Nouveau Syrah, a light and delicious style of Shiraz that is packed with delicate fruit flavours of raspberry, cherry, strawberry with a hint of spice. On the palate the wine is elegant and refreshing with soft tannins and balanced acid.

Avaliable to purchase online or visit our Cellar Door in the Yarra Valley or Bendigo for a taste.

Time Posted: 08/08/2019 at 10:04 AM
Simon Wiener
 
9 July 2019 | Simon Wiener

Winter is Pruning Time in the Vineyard

Winter is an important time in the vineyard for maintenance and also for pruning. Pruning is vital for the health of the vine and ensuring that the crop for 2020 develops and is delivered in peak condition. The vines in the Yarra Valley are all pruned by hand, while in Bendigo the vines are pruned by a combination of manual and mechanical pruning.

Click here to come behind the scenes and learn more about the process of pruning with winemaker Tony Winspear.

Time Posted: 09/07/2019 at 3:31 PM
Simon Wiener
 
11 March 2019 | Simon Wiener

2019 Vintage Update

Cabernet Sauvignon is traditionally one of the last grapes to ripen and hence is one of the last grapes be picked at Balgownie Estate Bendigo. As with all the grapes at Balgownie Estate, the Cabernet has been picked by hand to ensure that only the best fruit is picked when it displays the optimum balance between fruit, acid and sugar.

The warm weather has resulted in the Cabernet appearing particularly good this year and the fruit was delivered to the winery in ideal condition. The fruit was destemmed and partially crushed before beginning a slow fermentation in open vats. The ferments were pumped over on a daily basis to ensure that the grape skins and the fermenting juice remained in contact and to maximise the extract of colour and tannins. The picture above shows a pump over in progress with the wine being taken from the bottom of the open vat and sprayed over the top of the feremnting skins.

Time Posted: 11/03/2019 at 5:09 PM
Simon Wiener
 
8 March 2019 | Simon Wiener

2019 Vintage Update

After a long week with all the staff working extremely hard, most of the shiraz has been picked and is currently happily fermenting. Shiraz is fermented on skins to extract colour and tannin that are needed in the finished wine. While fermenting in open vats, the shiraz is pumped over twice a day, which keeps the fermenting wine and skins in contact and maximises the level of extract.

In the Yarra Valley, the picking crews have been fantastic and have very rapidly managed to pick all the chardonnay and pinot noir over a couple of days. Unusually both the chardonnay and pinot noir were ripe at the same time, as a consequence of the warm weather and high levels of sunshine that we experienced. Thanks to a heroic effort all the fruit was removed over two very long days and has been whipped off to the winery to be made in to delicious wine.

Time Posted: 08/03/2019 at 4:24 PM
Simon Wiener
 
4 March 2019 | Simon Wiener

2019 Vintage Update

The sudden burst of warm weather has ripened the grapes and the picking crews have been working very hard getting all the fruit to the winery as quickly as possible. In Bendigo the first grapes to be harvested last week were Merlot which is destined to play a role in our fabulous Black Label Cabernet Merlot. For those that enjoy our increasingly popular Sangiovese, the burst of sunshine rounded the berries off nicely and has resulted in a beautiful looking crop with good balance. The 2019 Black Label Sangiovese is wine to keep an eye out for when it is released in a few years time.

The focus on the picking though the coming week will be on our Shiraz. With a number of different vineyards becoming ripe and at the point of picking at the same time, it is sure to be a busy week for the both the pickers and the winery staff.

 The first vineyards to be picked will be Lone Gum and Fruit Salad where the fruit is earmarked for our popular Black Label Shiraz. Later this week, the harvesting will begin on the older shiraz blocks on the property – Rock Block, Railway Block and the fifty-year-old Centre Block. The fruit is in sensational condition and has a nice balance between sweetness, acid and fruit flavours, which should result in a remarkable wine to celebrate the fifth birthday of Balgownie Estate.

Time Posted: 04/03/2019 at 3:25 PM
Simon Wiener
 
24 January 2019 | Simon Wiener

2019 Harvest has Commenced

Today Balgownie Estate harvested the first grapes of it’s 50th anniversary vintage. This year will mark fifty years since vines were planted at Maiden Gully outside Bendigo and the journey of Balgownie Estate began. The fifty year history of Balgownie Estate has seen it grow to be one of the premier boutique vineyards in the country.

The first pick this morning was Chardonnay fruit that is destined for our delicious Cuvee Sparkling Brut. The berries were hand-harvested in the cool morning which is perfect for maintaining the fruit at an ideal temperature and ideal for allowing the pickers to keep cool as well.

The Chardonnay grapes that go into the Cuvee Sparkling Brut are usually the first to be harvested as we want to retain the natural acidity of the fruit. The grapes have been pressed and the juice is being held in tank for cold settling overnight – this will remove any grape skins or stems that are left floating on the juice. Tomorrow fermentation with wild yeast will begin to transform the juice into sparkling wine.

Time Posted: 24/01/2019 at 1:10 PM
Simon Wiener
 
23 June 2018 | Simon Wiener

Why Winemakers Love Chardonnay

Despite being grown in Australian vineyards since the arrival of the First Fleet, chardonnay really only became popular in the 1970s and subsequently sales boomed through the 1980s. Today chardonnay is the second most widely planted variety in Australia (behind shiraz), with almost 32 000 hectares currently under vine.

Chardonnay is not only loved by wine drinkers, but it is also a favourite of winemakers and grape growers alike, and there are two major reason for this. The first reason is its ease of cultivation. Chardonnay is able to adapt to many conditions and hence is found in vineyards with very diverse climates – from the cold of Tasmania to the warmth of the Riverland. Many grape varieties are not capable of this, with varieties like pinot noir performing best in a cooler climate.

The different climates where chardonnay is grown are also reflected in the finished wine. Chardonnay from cooler climates taste more of gooseberry, grapefruit and lime, while warmer climates produce chardonnay with flavours of tropical fruit and rockmelon.

The second reason that winemakers love producing chardonnay is due to its malleability. There are a range of different winemaking practices that can be utilised in its production. This gives winemakers the opportunity to endlessly experiment with these different techniques. Some of the major winemaking techniques used in the production of chardonnay are:

  • Oak Contact. Oak barrels can be produced from trees grown in many different countries such as America, France, Slovenia, Germany or Russia. Most winemakers in Australia prefer the more delicate flavours that French oak imparts to their chardonnay, but even with French oak there are options and differences depending on where the oak is grown. The oak barrels can be used during fermentation or for storage post-fermentation. There are many further nuances about the topic of oak use in winemaking, which will be explored in a later post.
  • Wild Yeast. Most wine is produced using cultured yeasts that have predictable behaviour, produce known characters and aromas in finished wine, and will tolerate a high alcoholic-strength environment. But wine can also be produced using the natural yeast strains that occur in the vineyard and winery. These wild or indigenous yeasts often produce some unusual flavours (often termed funky) that can add extra complexity to the finished wine.

  • Time on Lees. Called sur lie in French, this involves leaving the dead yeast cells, skin, pulp and grape seeds (collectively known as lees) that collects at the bottom of a vessel after fermentation in contact with the wine for two to twelve months (in some styles, even longer). The presence of the lees improves mouthfeel, by creating a creamy texture in the wine, as well as adding cream and yeast flavours. Often times lees-stirring (or bâtonnage), where the lees are regularly mixed in the barrel or tank, is also cemployed: this prevents the formation of off-putting hydrogen sulphide characters in the wine. Leaving a wine on lees also encourages malolactic fermentation to commence (see below).

  • Malolactic Fermentation. This is a secondary fermentation that usually occurs after the primary (alcoholic) fermentation is completed. During malolactic fermentation (MLF or malo in Australia), specific strains of bacteria convert the stronger, harsher malic acid to the softer lactic acid. The fermentation is carried out by lactic acid bacteria which are usually naturally present in the winery, however MLF can be induced using cultured bacterial strains. As well as reducing the acidity in the wine, a by-product called diacetyl is produced - which is the distinctive buttery character often seen in chardonnay.

These are a variety of these techniques that the winemakers at Balgownie use in the production of out two Estate chardonnays. As these two wines originated from two very different climates – the Yarra Valley and Bendigo – they employ slightly different winemaking techniques.

2016 Estate Chardonnay – Yarra Valley

Grown in the cooler Yarra Valley, this chardonnay was fermented with wild yeast to add complexity to the finished wine. It spent 11 months on less while maturing in French oak barrels – a combination of 30% new barrels and 70% old barrels. To maintain the freshness of the wine and its crisp acidity, the Yarra Valley Chardonnay did not go through malolactic fermentation.

2016 Estate Chardonnay – Bendigo

The warmer climate in Bendigo tends to produce riper and richer fruit that results in a heavier wine. The Bendigo Chardonnay was partially fermented with wild yeast and partially with cultured yeast before spending 11 months on lees. The wine was matured in a combination of new and old French oak barrels. This wine also did not go through malolactic fermentation to preserve the natural grape acidity and freshness.

Time Posted: 23/06/2018 at 2:48 PM