The Balgownie experience with Shiraz dates back to 1969, when the original vines were established on a carefully selected site at Maiden Gully near Bendigo. A backbone of local and estate grown Shiraz is vinified alongside components from good vineyards in central Victoria and Yarra Valley. The sturdy tannins and powerful ripe fruit flavours of Bendigo are enhanced by the spiced acidity and lighter plum character of vineyards further afield. A dash of Viognier contributes suppleness, alluring perfumes and a touch of apricot sweetness.

$1999each $237DOZEN EACH DOZEN For over forty years, Balgownie have continued to craft big bold Shiraz wines which have been flagships of the Bendigo region. The dedicated team subscribe to the philosophy that the finest quality wines can only be determined in the vineyard. Viticultural management practices aim to achieve a balance between vegetative growth and moderate yields. Healthy vines produce healthy, vibrant grapes which translate into well balanced and flavoursome vines. Balgownie have selected parcels of Shiraz from choice vineyards which can provide harvests of well ripened fruit exhibiting intense flavours and gracious tannins, retaining for inclusion only those which are true to the essential Balgownie style.

Deep rubly colour with opaque purple hues. Lifted bouquet of blackberries and plum fruit characters, a touch of mint with notes of spice and toasty oak. A vibrant, medium to full bodied Shiraz showing rich mocha/ berry/ chocolate flavours, the intense, ripe and plush lined palate expresses fruitcake and blood plum, steeped cherries, pepper and subtly complex spice, balanced by long fine tannins and refreshing acids. A deliciously ripe palate, full and intense, lightly framed by delicate oak, it closes on a long, satisfying finish.

Balgownie Cabernet Sauvignon always attracts attention, displaying the elusive holy grail of exemplary varietal definition with distinctive Bendigo regionality, a tradition which has positioned Balgownie as one of Victoria's most cherished Cabernet wines. Balgownie has made a reputation for being long lived whilst offering the ripeness of fruit to provide immense drinking pleasure on release. All grapes are from estate grown vines well over twenty five years of age, the earliest planted in 1969, grown to rich Bendigo soils, the secret of Balgownie's success.

$3199each $381DOZEN EACH DOZEN Balgownie's Bendigo vineyard was originally planted by local pharmacist Stuart Anderson in 1969. The initial plantings consisted of five acres each Cabernet Sauvignon and Shiraz and these have remained the mainstay until today. The vineyard is planted on alluvial clay soils that are low in fertility but provide good moisture retention. These soils naturally limit yields and produce grapes with depth and intensity. Traditional open concrete fermenters are employed to ensure a gentle extraction of colour and tannins. A portion of the wine remains on skins to macerate, building palate structure and firming up the tannins. The final wine is treated to an extended maturation in a selection of new and prior use oak barriques.

Deep red purple in colour. Bouquet displays lifted blackberry fruit with tobacco leaf aromas and cedar oak. The palate exhibits concentrated blueberry and blackcurrant flavours, violets, dutch chocolate and cassis, backed by fine persistent tannins and supple, fragrant vanilla/ cedar oak characters which support the fruit and provide solid structure. The defining characteristics of Balgownie are elegance, balance and intensity.

Shiraz vines were established at Balgownie Estate in 1969, followed by a second planting in 1974. The carefully selected site near Bendigo has provided excellent conditions throughout its forty year history, producing impressive reds since the inaugural vintage of 1972. Balgownie is most notable for its deep red colour, vibrant berry fruit aromas, subtle use of oak, velvety textures and fine, lingering tannins.

$3199each $381DOZEN EACH DOZEN Balgownie can boast the oldest vines in Bendigo. Stuart Anderson established his vineyard on the rich soils of Maiden Gully, pioneering the commercialization of viticulture in the region. Balgownie continues to take massive strides, as the site has expanded to thirty hectares of the most spendid winegrowing terroir. The Shiraz vines have now stood the test of time, yielding parcels of the finest fruit. A combination of traditional open and closed tank fermenters are employed to achieve full extraction of colour and tannins. Following vinification, Balgownie is pressed into a selection of new and seasoned French and American oak barrels where it reposes up to eighteen months prior to assemblage.

A deep red colour. Vibrant berry fruit aromas and subtle use of oak. Rich blackberry fruits and licorice, splashes of red fruits and allied spice, fashioned to a concentrated, yet elegant, medium bodied style with velvety textures and fine lingering tannins on a long finish.

A fusion of Balgownie's splendid Bendigo Shiraz with a component of fruit forward Pinot Noir grown to the estate vineyard in Yarra Valley. Hand picked grapes are lightly pressed, steeped briefly on skins to infuse the wine with a delicate salmon hue and treated to a cool fermentation for the retention of vibrant fresh fruit flavours and bouquet.

$1999each $237DOZEN EACH DOZEN Balgownie can rely on harvests of the finest Shiraz to craft wines of distinction and poise. The vineyard is planted to alluvial clay soils that are low in fertility but provide good moisture retention. The soils naturally limit yields and produce grapes displaying intensity and great depth of flavour. The dedicated team subscribe to the philosophy that the finest quality wines can only be determined in the vineyard. Viticultural management practices aim to strike a balance between vegetative growth and moderate yields. A backbone of richly flavoured Bendigo Shiraz is treated to a short maceration and co-vinified alongside parcels of Yarra Valley Pinot Noir, achieving a crisp sparkling wine with pink rose hue and lively effervescence.

Bright salmon pink with persistent, creamy rose coloured bead. Enticing aromas of fresh strawberry, light plum and cherries with a hint of rosewater and light spice. A delicate palate of fresh summer fruit follows, flavours of cherries and plum, a crisp wine with a touch of savouryness, accompanied by a fine mousse and lovely soft finish. Perfect with brunch or as aperitif, will turn any moment into a special occasion.

Bendigo's Maiden Gully has been producing outstanding and memorable Shiraz wines for over forty years. Balgownie have matched parcels of their most predisposed fruit with harvests of correspondingly amicable Shiraz grapes from splendid vineyards in Victoria's central districts and the Yarra Valley. A singularly generous, effervescent Shiraz wine with chewy tannins, full flavoured palate and engagingly spiced aromas. The Sparkling Shiraz of choice to accompany chocolate cherry desserts, game birds, juicy red meats or pork with rich sauces.

$2799each $333DOZEN EACH DOZEN Making outstanding Shiraz has been somewhat of a specialty at Balgownie ever since vines were established. The winemaking team's commitment to sustainable vineyard management practices, limited irrigation, compost and mulching regimens continue to yield harvest of the healthiest, small but intensely flavoured grapes. Batches of Shiraz are treated to a term of maceration for the extraction of colour, tannins and flavour. A controlled vinfication is followed by twelve months maturation in a combination of new and seasoned French oak barrels before assembling into the final wine, to be initiated for secondary fermentation in bottle in the manner of Methode traditionelle. Alcohol 14.5%

A brilliant deep ruby red with creamy purple/ pink mousse. Attractive rich raspberry and spice aromas. The palate offers delicious flavours of red and black berries, currants, cherries and plum supported by French cocoa vanilla oak, lively tannins and elegant spice. The rich beautiful dark fruit characters are balanced by excellent acidity which keeps the palate fresh, it finishes pleasingly long and dry. Outstanding as an aperitif, alongside tapas or the classic festive lunch of turkey and roast ham.

Blackjack has claimed the eminent M.Chapoutier Trophy for Best Shiraz at the prestigious Le Concours des Vinson on no fewer than three occasions. Block 6 is a prolific gold medal winning patch of distinguished vines, renowned within the Bendigo district for producing a very high quality, intensely fruit driven Shiraz. Whilst directly adjacent to the original Blackjack plantings, Block 6 features a unique soil profile and a different clone. Block 6 always shows savoury Rhone structure, as opposed to the Australian style of Shiraz grown to the rest of Blackjack Vineyard.

$3499each $417DOZEN EACH DOZEN Blackjack lies just south of Bendigo, the microclimate of this small boutique winery is considerably cooler than other vineyards within it's proximity. The district is normally blessed by Indian summer autumns, cool nights and warm clear days, allowing the grapes to slowly ripen. The soils are mostly very old, and not overly fertile granitic soils, although part of Block 6 is on Castlemaine sandstone gravel. The vineyard is hand pruned and hand harvested. The vines on Block 6 were planted in 1998 and are a different clone to the original Shiraz stock. Vinified in traditional open fermenters, hand plunged and aged in French oak barriques for twenty months, bottled unfined after minimal filtration. Approx 14.0%

Ruby red, purple hues. Dark berry and cherry aromas, nutmeg and mixed spice. In grand central Victorian styling, Block 6 shows abundant spice and pepper as well as fully ripe berry characters. A medium weight palate, soft and warm with sweet cherry and red berry flavours. A lovely rounded mouthfeel and texture, there's some subtle oak coming through as well. The palate is medium weight with good balance of fruit, acid and tannin. The fine oak tannins complement a very persistent and lingering finish.

One of Bendigo's salient marques, a wine of extraordinary personality, built around the prominent tannins of Cabernet Sauvignon, cushioned by the plummy softness from a smaller component of resplendent Merlot. The philosophy at Blackjack is to not interfere with the vinification, in a sense, to let the grapes and the vintage do the talking. The overall character is determined by a unique combination of environment and growing season. A medium weighted, complex dry red with essential varietal definition and seamless fusion between fruit and oak.

$2699each $321DOZEN EACH DOZEN Blackjack is sited on an easterly slope, within the old apple and pear district of the Harcourt Valley at the foothills of Mt Alexander. Although just south of Bendigo, the climate is considerably cooler, and normally blessed with indian summer autumns, cool nights with warm clear days, allowing the grapes to slowly ripen. Vintage typically occurs in late April to early May. The granitic soils here are very old and not overly fertile. The Cabernet block was planted in 1989, the vines are hand pruned and hand harvested. Vinified in traditional open fermenters, hand plunged, and aged in a combination of new and prior use small French oak barriques for nearly two years. No finings and minimal filtration at bottling. Approx 14.5%

Garnet in colour. Fully fragrant with blackberries and dusty cigarbox aromas. A medium weight palate with sweet, clear cassis fruit, soft rounded tannins and a firm, fleshy finish.

An opulent, hand crafted cider by a five star winemaking operation, inspired by rustic French techniques. The cider making belief at Bress is that good fruit should be treated gently, with minimal intervention, and so it is with Harcourt Valley Bon Bon. Fruit is selected from an orchard situated in the apple growing centre of Victoria, Harcourt Valley in Bendigo. In bucolic Normandy styling, slightly sweet on the palate, the finished Bon Bon was tiraged to induce a second fermentation in bottle using the same techniques as those used in making Champagne.

$1999each $237DOZEN EACH DOZEN The trees are planted on a range of rootstocks and are trellised using a number of techniques, including free standing trees and the U trellis system. Apples are milled and gently basket pressed. Fermentation is conducted after inoculation to a number of yeast strains, some introduced, some indigenous. Post fermentation assembly of the different cider cuvees achieves a blend of sixty percent cider apple varieties, a smaller proportion of Pink Lady and a minor component of Perry pears. The cider then spent six months on lees followed by disgorgement and crown sealed using minimal preservatives. Enjoy this traditionally made, hand crafted cider, but be careful of the generous level of alcohol 10%

A vibrant, pristine medium golden straw with green tinges and slight cloudiness. Offers an array of aromas, freshly cut apples, green skinned fruits and yeasty bread. A lovely sweet creaminess and fullness which presents a range of flavours along the palate achieving quite a complex cider. The natural acidity balances the sweetness and provides lovely length. When to serve? Harcourt Valley can be served chilled at the end of an afternoon, on its own or with a plate of fresh fruit, as a dessert wine with apple inspired dishes such as Tarte Tartin or alongside Cotes de Veau au Calvados. This cider unlike commercially available cider is 10% alcohol and is very easy to drink. You have been cautioned.

The joy of breeding chickens in the Yarra Valley led to France, where an appreciation of the traditional, sustainable land management principles and ancient vinification techniques were the inspiration to establish one of the Bendigo region's most artisanal wineries. From orchards in the heart of Victoria's most splendid apple growing country in the Harcourt Valley, Bress have fermented a luxurious cider in the Normandy style, tiraged to induce a second fermentation in bottle using the same techniques as those used in making Champagne.

$1999each $237DOZEN EACH DOZEN The trees are planted on a range of rootstocks and are trellised using a number of techniques, including free standing trees and the U trellis system. Apples are milled and gently basket pressed. Fermentation is conducted after inoculation to a number of yeast strains, some introduced, some indigenous. Post fermentation assembly of the different cider cuvees achieves a blend of sixty percent cider apple varieties, a smaller proportion of Pink Lady and a minor component of Perry pears. The cider then spent six months on lees followed by disgorgement and crown sealed using minimal preservatives. Enjoy this traditionally made, hand crafted cider, but be careful of the generous level of alcohol 10%

A vibrant, pristine medium golden straw with green tinges and slight cloudiness. An array of aromas, freshly cut apples, green skinned fruits and yeasty bread. A lovely sweet creaminess and fullness which presents a range of flavours along the palate achieving quite a complex cider. When to serve? Drier than her Bon Bon sibling, Harcourt Valley can be enjoyed chilled at the end of an afternoon, as an aperitif prior to a meal, and as a superb accompaniement to a range of pork dishes, especially roast with crackling on apple sauce. Unlike commercial cider, Harcourt Valley is 10% alcohol, quite moreish and very easy to drink, so eat, drink and enjoy but please proceed with caution.

Parcels of Shiraz for this stunning wine are selected from a unique site at the heart of the Heathcote appellation, from premium parcels at Marong south of Bendigo township, and from the estate vineyard itself at Harcourt. Winemaker Adam P. Marks firm belief is that good fruit should be treated gently and with minimal intervention. All source vineyards are trellised to vertical shoot positioning system, the growers employ a regimen of traditional viticultural techniques, organics and crop thinning to produce small but precious yields of less than 2½ tonnes per acre.

$1999each $237DOZEN EACH DOZEN Bress subscribe to the belief that a single terroir cannot be all things to all styles of wine. Bress are blessed with access to parcels of fruit from several sites throughout Victoria which can be vinified and assembled into statuesque wines of strong varietal definition and clearly distinguishable Victorian regionality. Shiraz is treated to a combination of whole bunch and gentle crushing into open fermenters. A slow vinification is initiated through indigenous yeast strains, the ferments are treated to hand plunging thrice daily. After pressing, the wine was transferred to French oak hogsheads for completion of malolactic, following which Bress is racked and left to mature under oak for approximately a year.

An intense and vibrant pungent crimson, almost inky blue in colour. A complex array of fruit on the bouquet, black berries, spices, cloves and plum. Oak aromas of vanillian spice and char. Tightly packed palate full of black fruit flavours, the splendid oak is beautifully integrated into the wine, providing structure while adding power, balance and savoury richness. Bress exhibits exceptional length and exemplary balance for such a generously complex Shiraz, as the palate continues to evolve and unravel layers of fruit over the finest, firm tannins. Ready to savour or cellar, you are certain to enjoy this traditionally hand crafted wine but take care in service, as it is bottled without filtration and may deposit a harmless sediment.

Silver Medal vintage at Wine Asia Exhibition in Singapore, and top Gold at Rutherglen Wine Show, the home of Durif. A small parcel of premium fruit grown in the excellent conditions at the Lake Marmal vineyard in Central Victoria has yielded another super vintage of Connor Park's Durif. Rich and ripe, the winemakers recognized the fruit offered serious potential as it was brought into the winery. Connor Park handcrafts the vigorous Durif into a cassy red, the emphasis being on the quality of fruit grown in the vineyard.

$2199each $261DOZEN EACH DOZEN Ross and Robyn Lougoon divide their time between growing premium dryland grapes, crafting award winning wines, and running a flock of 1800 merino sheep through dry and dusty paddocks. The Durif was picked by hand, then crushed and fermented in the winery next to the sheep yards. Traditional winemaking methods are used with the least possible chemical intervention. After crushing, the Durif was fermented in open vats being hand plunged and gently basket pressed. Aged in selected American oak for a year, it has reached maturity showing immense style and character. Only 900 cases produced. Alcohol 15%8% pH 3.47 Sugar 1g/L.

Nearly opaque with bright crimson edges you immediately know this is a serious wine. Turkish delight and sweet gunsmoke aromas, raspberry and meat, blueberry and anise, wafts of peanut brittle and minty lollies, dried herbs and olives. The palate does not let you down exhibiting intense black plum flavours and smokey oak. Depths of meatiness and lively sugary fruit, wide chasms filled with marvelous complexity, the slightly developed age of this Durif has introduced ribbons of tasty, wonderful fruitcake characters, cherry glace and angelica. A powerful wine with sizeable tannin that's countered by a palate of length and intensity.

A delicious by product of Trevor Mast's quest to perfect the ultimate Grampians Shiraz, built to be forward drinking and approachable. Billi Billi is vinified from local grower's fruit, selections of estate grown Shiraz and bush vine grapes, alongside parcels imported from fine vineyards in Bendigo and Swan Hill. With a focus on fruit intensity over cellaring and complexity, Billi Billi is fashioned with the drinker in mind. A plushly textured Shiraz, expressing fully the well defined Grampians style, making Billi Billi an excellent introduction to the icons of Mount Langi Ghiran.

$1299each $15588/DOZ EACH DOZEN The Grampians are notorious for drought conditions which take a very firm grip on the vines, giving them a shakedown of any water they might have and concentrating the flavours. Many of the vines are grown to higher altitudes, cold air tumbles down the mountains and chills the fruit throughout the ripening. Harvests of Shiraz exhibiting strong spice and pepper characters are set aside for Billi Billi. Grapes are treated to a cold soak on skins for a fortnight, inoculated to yeast strains Maurivin B and 796 and vinified for twelve days in traditional open top fermenters, hand plunged and transferred to a selection of new and seasoned French and American oak barriques for a year's maturation.

Deep, dense purple. Blackberry and dark cherry fruits, layered with oriental spice and complex cool climate characters. Palate shows rich plum and dark berry fruit characters alongside some spicy complexity. Terrific depth of flavours are all supported by fine tannins, for a medium bodied Shiraz wine with good length of palate. Smooth from top to bottom, Billi Billi aims to please with generosity of flavour, fine textures and silky mouthfeel.