Vintage has come around once again at Balgownie Estate, and with it, “some challenges and new opportunities,” as our wine consultant Tony Winspear explains.
“Like so many others we have been affected by frost this growing season,” Tony says. “Crops are down around 40% in some varieties due to the impact of the frost on the 9th of November. The silver lining is that the vines have responded well and fruit set has been very good.”
The current heat and ongoing dry conditions continue to test the vineyard team, but Tony is full of praise for their efforts. “They are doing a great job keeping up the necessary irrigation and mulching of the vines to ensure healthy fruit production. Fortunately, due to the heat, there is little or no disease pressure, so the bunches are looking to be in very good condition.”
In the Pinot blocks, véraison is underway – the stage where berries change colour from green to red and start to accumulate sugar. Tony reports that the D2 and MV6 blocks, which produce the fruit for our Yarra Valley Estate Pinot Noir, “are looking in great shape,” while the ever-reliable 114 Block “has a lovely, even fruit set and a moderate crop level, which augurs well for another delicious Black Label Pinot Noir.”
This year, Balgownie is producing its first Yarra Valley Pinot Noir Rosé. Tony shares his excitement: “The fruit will be harvested when it’s bright and fresh, with moderate sugar and crisp acidity. Pinot Noir makes a lovely, delicate and savoury Rosé with light pink hues, fine acidity, and low alcohol.”
The vintage is not just about Pinot. “We are excited to be harvesting another batch of Heathcote Grenache from the Humis Vineyard. Previous vintages of the Grenache have been an absolute hit with the Wine Club and at the Cellar Door. On top of that, we are going to be making our first Fiano, with the fruit to be supplied by Kennedy Vineyards. Gerard Kennedy has previously done vintage at Balgownie Estate and is now operating the family vineyard in Heathcote.”
Tony also shared a look at what’s coming next: “Our first pick for the season was mid February, with Chardonnay for sparkling base harvested overnight in cool conditions in order to preserve all the lovely fine cool climate fruit and natural acidity. Very much looking forward to getting our first fermentation for the season going with this sparkling base.”
From frost to véraison, from sparkling Rosé to Grenache and Fiano, Tony says it’s shaping up to be an exciting vintage: “All the best from Balgownie Vintage 2026.”
