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Balgownie Estate

2017 Balgownie Estate Cabernet Sauvignon

2017 Balgownie Estate Cabernet Sauvignon
New Vintage Release

The Estate Cabernet is one of the original wines of Balgownie estate, and is produced from vineyards planted almost 50 years ago at Maiden Gully outside Bendigo. The vineyard has provided excellent conditions throughout its long year history, producing sensational Cabernet since the first release in 1972. An impressive, rich and complex wine with depth, excellent balance and length of palate that is a memorable match with roast sirloin or a wine to cellar and savour with sixteen years bottle age.

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/ 750ml bottle
Wine Specs
Cabernet Sauvignon
16 - 18 years
Alcohol %
Wine Profile
Tasting Notes
"Immensely and immediately approachable with of the varietal flavours at play from cassis and blackcurrants, warm earth, saltbush and attractive slippery oak too. Medium-bodied, tooth-coating tannins and enough oomph to last another decade or so but don't overlook it now." James Halliday’s 2019 Wine Companion - Rating 93/100
“There’s no doubting the charm of Balgownie Cabernet in a good vintage. You get boldness, weight and impact, but it never feels overwhelming, and they live forever. This is a classic Balgownie Cab, showing that trademark Bendigo generosity of flavour, delivered at 13.6% alcohol. Cedar, lead pencil character is classically, welcomingly varietal and backed by a core of rich and dense blackberry. It’s all tipped off with surprisingly fine, not burly, tannins. Bold flavours – we’re still in full-bodied red territory, but with an ageless balance to it, and not overripe in the slightest. Yes. Best drinking: Now to twenty years easy. 94/100. Would I buy it? Yes, quality. I don’t need more Cabernet in my cellar but I’d have a bottle of this.”
Vineyard Notes
Warm dry spring conditions led to good fruit set and healthy vines. Dry conditions prevailed until harvest resulting in ripe fruit with excellent flavours and concentration. Yields in the vineyard were kept to a minimum through green harvesting to build intensity and flavour in the fruit. Grapes were harvested by hand at their optimum ripeness over several passes in the vineyard.
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
Traditional roast beef
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