"Black cherry, thyme and herbal perfume, new leather, some subtle vanilla oak in the background. Medium bodied, chewy and chalky tannin, ripe fruit but not over-done, lovely acidity, definite minerally feel and a good chop of tannin on a long dry finish. Feels great, and that's one of the ticks for top Sangio.Not seen too many Australian examples that hit it square on like this one. Bravo." 93 points. Gary Walsh
Rated: 93 Points
Tasted: Jun 15
Winter in the vineyard seems like a time where there is not much happening – the vines drop their leaves and enter a period of dormancy where they hibernate and consolidate what occurred during the growing season.
However for the vineyard staff winter is an important time for doing maintenance in the vineyard and also for pruning. The purpose of pruning is to maintain the vine in a form that delivers the desired crop at its peak of quality. In essence we want the vine to have sufficient leaves to produce the ripeness in the grapes that we desire.
All of our vines at Balgownie Estate are hand pruned by our skilled staff using pneumatic shears. It is vital for the pruning to be done correctly to enable an excellent crop for the following year – any mistakes can mean that the vine can be out of balance during vintage which will impact the quality of the fruit.
In the Yarra Valley we use a trellis system called vertical shoot-positioning that trains the vines into a narrow vertical canopy. There is a series of foliage wires that sweep the canes up in to this vertical canopy. This produces an efficient vine that allows a lot of sunlight to penetrate and ripen the fruit - an important consideration in the cool climate of the Yarra Valley.
A pruned Pinot Noir vine in the Yarra Valley showing the canes positioned vertically by the foilage wires.
Winemaker Tony Winspear hosted a masterclass tasting of Balgownie’s Estate Cabernet Sauvignon that examined 14 vintages of this exceptional wine.
The Estate Cabernet comes from the original vineyards in Bendigo, in a carefully selected site at Maiden Gully, planted by founder Stuart Anderson in 1969. Stuart produced the first vintage of this wine in 1972. Since then the vineyard has produced a continuing string of outstanding wines that demonstrate the extraordinary potential of the Bendigo vineyard site and climate for producing sensational and age-worthy Cabernet Sauvignon.
Some highlights of the 14 vintages tasted were:
1993 – At 22 years of age this was an exceptionally beautiful and mature wine with flavours of dried fruit, mushroom, olives, raisins, cigar box and a hint of blackcurrant. The palate was lively and fresh with exceptional structure and persistence. This wine impressed our tasters, proving to be an outstanding wine to drink and enjoy now or cellar short-term.
1998 – Another lovely mature wine with intense flavours and richness. The wine was smooth and supple with flavours of dried fruit, earthiness, mint, spice and a touch of cedar oak. With its persistent fine tannins and flavour length this wine was beautiful to drink now, but showed good cellaring potential for the next few years.
2004 – An amazingly youthful and elegant wine with vibrant fresh fruit characters and hint of bottle-age complexity. The wine revealed classic young Cabernet flavours of cassis and mint with a touch of cigar box oak and leafiness. With only eleven years of age this wine finished with attractive fine tannins. It should continue to age very well over the next decade.
2006 – A young and robust Cabernet that reflects the warm vintage conditions of the year. Lots of body and richness to the wine with plum and current flavours with hints of mint and layers of spice. Deep flavours and the long and fine tannin structure suggests the wine’s potential for a long life.
2010 – The current release in our Cellar Door demonstrated the consistency with the Estate style of the previous years. A very elegant wine with beautiful flavour balance and seamlessly integrated French oak. The plush tannin grip on the end of the palate and the rich fruit indicate a good future for this wine.
2012 – An amazing rich and full-bodied wine that has impeccable balance and elegance. Abounding with fruit flavours of blackberry, spice and oak, this complex and weighty wine has great persistence and should cellar exceptionally well.
2013 – A sneak peak of this yet to be release vintage. A rich and robust red with lots of flavour and a very elegant tannin structure and seamless oak. Still very young but should have a long future when released.
2013 Black Label Sangiovese
Sangiovese (pronounced san-jo-veh-zeh), is an Italian grape variety whose name translates literally as ‘blood of Jove’. The variety hails from the beautiful region of Tuscany, where it is the mainstay variety of a number of famous Italian wines such as Chianti and Vino Nobile di Montepulciano.
Balgownie Estate has been growing Sangiovese in Bendigo since 1999. Sangiovese is a delicate grape variety that prefers temperate growing conditions, similar to those found in the Bendigo region. The variety requires careful attention in the vineyard in order to maximise its potential. The 2013 vintage provided ideal growing conditions for Sangiovese – a long warm growing season that avoided any extreme warm or low temperatures.
With its medium body Sangiovese is an ideal choice to accompany a wide variety of different dishes and cuisines. This versatility as a food wine has been the driving force behind the increase in the popularity of Sangiovese and has contributed to the rise in the number of wineries now planting the variety. The typical elegance of the wine with its texture and density and characteristic savoury plum and cherry flavours make it the perfect wine to accompany tapas, grilled meat such as pork, chicken and lamb and of course it is the ideal match for pasta topped with a rich ragù.
This new release marks the fifth vintage of this intriguing varietal and presents a wine with a deep red colour that displays aromas of savoury cherry, spice and pepper notes accompanied by subtle oak. The medium bodied palate is rich with ripe black cherry fruits, with nuances of plum, spice, and a touch of bitter almond. The very fine ripe tannins contribute to the impeccable balance of the wine and lead to a long fine finish. This is a wine that demands to be served with a meal, it is a delicious wine to drink young but will reward patient cellaring for the next five years.
Read Andrew Graham at the Australian Wine Review thoughts on Balgownie Sangiovese;
For a limited time purchase six bottles of Sangiovese for $147.90 (normally $174) and receive free shipping anywhere in Australia. (Available for a limited time only)
Come an enjoy an afternoon exploring the history of Balgownie Estate, tasting limited museum vintages of our Estate Cabernet Sauvignon including our current award winning 2012 vintage. Meet Tony Winspear our Chief winemaker and learn about Balgownie's famous Estate Cabernet Sauvignon.
Taste fourteen vintages of Estate Cabernet Sauvignon including some very rare wines from outstanding vintages such as 1993, 1998, and 2002 with cheese platters and Chef's selection appetizers.
$15 for Platinum Club Members
$30 for Wine Club Members
$40 for non Members
To Book: Call Balgownie Estate in the Yarra Valley on 03 9730 0785 or email firstname.lastname@example.org
Date: Sun, 21/06/2015
Time 2:00 PM
Venue: Balgownie Estate 1309 Melba Highway Yarra Glen
Rae's Restaurant in the Yarra Valley has just launched a terrific new menu. After trying a range of the dishes this week, the fabulous marinated pork scotch with Asian herbs and spices, kumara mash and caramalised pineapple salad was our favourite.
A perfect match with our lovely Black Label Pinot Noir!
We are currently very busy in the winery working on all the marvelous batches that the 2015 season has seen fit to bequeath us. All the ferments are through and we have but one pressing left of Cabernet Sauvignon from the First View Block.
We have held this batch on skins for over a month to allow the tannin structure to become softer and more complex. Pressing will occur in a week or so.
Tonnages are well up this year in both the Yarra Valley and Bendigo vineyards and quality across the board is very good to excellent. Once again the Vineyard team headed up by the loquacious Steve Bullock in Bendigo has produced high quality fruit which arrived at the Winery in beautiful condition. Steve is a quiet achiever and his second vintage with us has been a beauty.
The month of May in the winery sees the team of myself with David Lawson (assistant winemaker) and Ben McDonald (cellarhand) busily preparing the new unwooded wines for bottling in July. These batches include 2015 Sauvignon Blanc and 2015 Pinot Gris.
Our red batches are currently undergoing malolactic fermentation also known as the secondary fermentation. During this process lactic acid bacteria convert the hard malic acid in the wine to lactic acid thus providing a softer and more approachable mouthfeel
The Yarra vineyards have given us some lovely Chardonnay and Pinot Noir with Estate quality batches now maturing in barrel. The 2015 Black Label Pinot Noir is showing early resemblance to our gold medal winning 2012 version. 2015 has also given us a cracking Pinot Gris.
Back in Bendigo and the 2015 Estate Shiraz and Cabernet batches are looking supple with elegant structure and fine expressive tannins. Our Bendigo Chardonnay is looking marvelous and there is a particularly good batch of Estate grown Merlot. Plenty to look forward to from Vintage 2015.
Tony Winspear (Winemaker)
Balgownie Estate's Old Vine Shiraz vineyard was planted in 1969 by Stuart Anderson, the Estate's founder. Now the vines are 45 years old they are producing some excellent fruit that is necessary for our super premium Old Vine Shiraz.
But do old vines really produce better wine?
Vines tend to be a little like people, once they get to middle age they go through a number of physiological changes. Old vines tend to have reduced circulation which reduces the amount of nutrients that are available to the vine, resulting in a reduction in yield. With fewer berries on the vine, these grapes have an increased concentration of flavours which builds intensity and complexity into the finished wine.
Old well-established vines have deep and extensive root systems that help the vine to find moisture and nutrients through dry vintages. This contributes toward the stability of the vine itself and the reliability of quality fruit they they produce. As a result old vines have fruit with more balanced flavourd and ripeness levels and overall produce consistent high quality fruit from year to year.
Winemaker Tony Winspear with an Old Vine Shiraz vine from our Bendigo vineyard.
The wine is deep dark red with youthful purple hints. The aroma displays lifted red and black fruits combined with toasty French oak.The palate is extremely youthful and showcases a wonderful balance of richly concentrated fruit, oak and tannin. Whilst rich and satisfying now this wine will continue to build serious complexity in bottle over the next 20 years.
The Easter long weekend is the perfect time to come in and do some tastings at both our Yarra Valley and Bendigo Cellar Doors. Easter opening hours at our Bendigo Cellar Door Good Friday: Closed Saturday: 11am- 5pm Sunday: 11am- 5pm Monday: 11am- 5pm Easter opening hours for our Yarra Valley Cellar Door Good Friday: 12pm- 5pm Saturday: 9:30am- 6pm Sunday: 9:30am - 5pm Monday: 9:30am - 5pm Hope to see you all soon.