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Balgownie Cabernet Sauvignon 2001

Cabernet Sauvignon from Australia
  • WS90
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Winemaker Notes

The wine is a deep red color and offers ripe berry and plum fruit on the nose with cedary oak. The palate is full bodied with sweet berry and plum fruit with persistent fine tannins. A wine which shows both structure and excellent ageing potential.

Critical Acclaim

WS 90
Wine Spectator

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Balgownie

Balgownie Estate

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Balgownie Estate, , Australia
Balgownie
Bendigo Vineyards Balgownie Estate's Bendigo vineyard was originally planted by local pharmacist Stuart Anderson in 1969. The initial plantings consisted of five acres each of Cabernet Sauvignon and Shiraz and these varieties are still the mainstay of the vineyard today. At Balgownie Estate we subscribe to the philosophy that wine quality is made in the vineyard. Our vineyard management aims to achieve a balance between vegetative growth and moderate yields. We believe healthy vines produce healthy vibrant fruit. 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. The Bendigo Climate is characterised by its continental climate with warm summers and cold winters. The warm days and cool nights during the ripening period are ideal for producing intense and age-worthy red wines.

Yarra Valley: Balgownie Estate's Yarra Valley vineyards were planted in 2003 to Chardonnay and Pinot Noir the two varieties we believe are best suited to the region. The Yarra Valley's cool climate is ideal for these Burgundian varieties, producing grapes with intensity and balance

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

LAU119910701_2001 Item# 76462

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