MEDIA STATEMENT FROM BALGOWNIE ESTATE YARRA VALLEY
The management of Balgownie Estate Vineyard Resort & Spa- Yarra Valley confirms that a fire did break out in our restaurant kitchen yesterday morning – June 25, 2020.
Thankfully all 20 staff are safe and have been accounted for. And there were no customers in the nearby restaurant at the time.
Our amazing local CFA and fire brigades have done an amazing job of getting the fire under control – limiting damage to the resort. In fact, there has been no damage to our accommodation facilities nor to our events space and function rooms.
And the resort will be re-opening to honor all accommodation bookings and welcome overnight stays from tomorrow- Saturday June 27, 2020.
Anyone who has booked accommodation or events with us will be contacted as soon as possible.
Thank you so much for your support and well wishes.
We will be back!
The Management and Team at Balgownie Estate Vineyard Resort & Spa – Yarra
INFORMATION RELEASED BY:
Tyrrell Publicity & Promotions
PH: (0403) 081-999
FOR FURTHER COMMENT:
Resort Operations Manager
Balgownie Estate Vineyard Resort & Spa
PH: (0406) 603-827
As of Friday June 5th, our Cellar Doors will re-open for tastings. We are thrilled to be able to welcome our visitors back to the Yarra Valley tasting room which will be open on Friday, Saturday and Sunday, between 10am and 5pm.
We have made some changes to the way we operate to ensure we are meeting government requirements while keeping staff and visitors as safe as possible.
There will be changes in the way the tastings are conducted:
Cellar Door tastings will carried out seated rather than at the tasting counter.
There will be a limit on the amount of people permitted in Cellar Door at one time.
Wine tastings will be up to 30 minutes.
If you are going to be visiting Balgownie Estate in the coming weeks, we would love to see you, and ask that you simply get in touch and book a time for your tasting. We look forward to seeing you in Cellar Door soon for a taste and a chat.
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.
Harvest has continued this week in both Bendigo and the Yarra Valley with the extra sunshine ripening the fruit and resulting in our pickers and winery staff being hard at work.
In Bendigo, we have picked Viognier, an unusual French variety that produces a unique and delicious food wine. The fruit was well balanced and very elegant with delicious fruit flavours. Once in the winery the fruit was crushed and allowed to ferment using wild yeast in well-seasoned French barriques, in order to develop a complex finished wine.
This week we also picked the Young Shiraz Block and Fruit Salad Block, both of which are destined for our fabulous Rosé. The sales of the have been terrific since its introduction and each year we have expanded production to cope with the increasing sales. The fruit was hand harvested before being whole bunched pressed to preserve the fruit flavour in the finished wine. The wine spends a brief amount of time on skins to give the wine its beautiful blush colour before finishing fermentation in stainless steel.
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.