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Returning to his home along the Nagambie Lakes after the completion of service during World War II, Eric Purbrick discovered a cache of wine, hidden circa 1876 under the family estate cellars. Though pale in colour, it was sound and drinkable after seven decades. The promise of long lived red wine inspired Purbrick to establish new plantings at Chateau Tahbilk in 1949, today they are some of Victoria's oldest productive Cabernet Sauvignon vines. Having barely scraped through the ravages of phyloxera and a period of disrepute, the fortunes of Tahbilk were turned around by Purbrick who was the first to market Australian wine under its varietal name. Tahbilk.. Phyloxera, ancient cellars & seriously old vines»
There's a vineyard at Moorooduc in upper Mornington, planted to a splendid north facing slope which captures the maximum warmth of sunshine each day. Refreshed after nightfall by the invigorating maritime winds off Bass Strait and Port Phillip Bay, it's a place of exceptional winegrowing. Populated by ten unique Burgundy clones, this very special block of vine grew the only Pinot Noir ever to claim our nation's highest accolade for great red wines, the Jimmy Watson Memorial Trophy. The property continues to yield limited releases of outstanding vintages, it's a place of exacting viticulture and uncompromising pursuit of excellence, cherished by cognoscenti and.. The burgundy clones of mornington»
Boutique winemaking affords great advantages, every vine can be uniquely husbanded, quality control is maximised, each barrel can be individually sampled and assembled into the perfect cuvee. Engineering types are innately suited to such viticulture. Colin Best embarked upon his sabbatical to the great vineyards of Burgundy's Cote d'Or. He returned to plant Pinot Noir on a craggy half hectare near Lobethal in the Adelaide Hills. An ancient masonry wool mill was outfitted for winemaking and Leabrook Estate was born. This is an aesthetic range of meticulously crafted, limited vintages, fashioned for the aficianado of bespoke, small batch, little vineyard wines... The lobethal libations of leabrook»
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of.. Limited editions by the master of moorooduc»

Balgownie Premium Cuvee Brut CONFIRM VINTAGE

Chardonnay Pinot Noir Yarra Valley Victoria
Balgownie's Yarra Valley vineyards were planted in 2003 to Chardonnay and Pinot Noir, with a view to exploiting the slow ripening temperate climes and rich soils of the region for the creation of exquisite and stylish sparkling wines. Vinified to a combination of new and old world winemaking techniques, the tradtional cepage of Chardonnay and Pinot Noir is partially barrel fermented in seasoned oak before being treated to a term of extended lees contact, infusing the palate with rich yeasty brioche characters and refined textural creaminess.
Available by the dozen
Case of 12
$239.00
The emergence of Balgownie Estate as a preminent winemaker in the 1970s led to the rapid expansion of the central goldfields wine growing region and was a significant player in the rebirth of the Victorian wine industry as a whole. In 1999, fine wine enthusiasts Des and Rod Forrester assumed proprietorship of Balgownie and set about updating the vineyards and winery. The Forresters embarked on a search for the idyllic Chardonnay and Pinot Noir site, eventually identifying a property in the Yarra Valley where they established seven hectares of closely managed vines. Crafted to Methode traditionelle, Balgownie Brut is rested on sediments before completing secondary fermentation in bottle.
Pale golden colour with clear, sparkling bead. Bright and lifted aromas of citrus and new seasons apple with hints of guava and passionfruit. Lovely fine palate showing cut stonefruit, lemon and biscuit complexity, light tangy citrus acids and a hint of red berry fruit characters before an elegant crisp finish. The aperitif wine of choice, choose Balgownie to accompany hors d'oeuvres, appetizers and nibbles.
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Balgownie
Balgownie Estate is one of Australia's great small vineyards located near the historic gold mining town of Bendigo in central Victoria, just 150km northwest of Melbourne

Here, on the rich soils of Maiden Gully, the well-known and highly regarded winemaker Stuart Anderson established the vineyards and winery in 1969. In 1999 Balgownie Estate was purchased by the Forrester family, passionate wine lovers with a determination to build on the Estate's illustrious history. Today, the Bendigo vineyard has expanded to thirty hectares with plantings of cabernet sauvignon, shiraz, pinot noir, and chardonnay as well as smaller quantities of merlot cabernet franc, sangiovese and viognier.

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The Estate Shiraz and Estate Cabernet Sauvignon have long stood the test of time and are again regarded as benchmarks for regionally distinctive, red wine styles in Central Victoria. Two other Estate wines are produced, a Pinot Noir and Chardonnay. These come from very small vineyard parcels and produced in very limited quantities.

The Estate's Chardonnay shows the white peach and nectarine flavours typical of Yarra Valley chardonnay. The palate is intensely flavoured but taught and balanced. This wine is made with no malolactic fermentation in order to retain natural acidity and freshness, a wine that can be enjoyed immediately.

The Pinot Noir reflects a fine and balanced expression of the variety, winemaking artifice has been kept to a minimum allowing the fruit to shine, added fruit from the Yarra Junction sub-region of the Yarra Valley brings delicacy and balance. The nose shows bright cherry and red plum fruit with hints of undergrowth, the palate is intense and layered but not heavy. The interest in Balgownie's White label Cabernet Sauvignon shows no signs of waning, it shows richness and accessibility, and like all Balgownie Estate Cabernets it will reward those with the patience to cellar it for many years.

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"This winery was one of the pioneers of commercial winemaking in the Bendigo region, first planting vines in 1969. Now under new ownership, it continues to make massive strides, as underlined by this classic cabernet with its blackcurrant and tobacco leaf bouquet and intense blackcurrant and cedar flavours. Tremendous structure and complexity make this a wine for cellaring". -Winsor Dobbin

Balgownie are fortunate to have a collection of museum wines that covers a large part of Balgownie Estate's history. Starting with a few bottles of some very rare vintages from founder Stuart Anderson's day, right through to the wines of our current winemaker Tobias Ansted. To celebrate this history, the Estate runs a series of back vintages dinners to showcase these precious wines and to share the experience with wine lovers.

Balgownie Estate is proud of its continued and ever growing reputation for fine, award-winning wines. The Balgownie Winery restaurant prides itself on the quality and creativity of its food. The chefs select only the freshest and best local produce to skillfully prepare menus that can truly be thought of as Australian. Influenced by French, Italian and Asian cuisines, dining at Balgownie is exceptional, simple yet elegant dishes to tempt the taste buds. There are some sixty elegant and spacious suites at Balgownie Vineyard Retreat and Spa. All have impressive views across the picturesque Yarra Valley to be enjoyed while sipping a glass of Balgownie wine from the balcony, within comfortable living areas or even from a spa bath. Each suite features a full size spa bath in which to luxuriate.

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