Tony Winspear

Meet Tony Winspear, Balgownie Estate’s Celebrated Winemaker

Tony Winspear, our renowned winemaker, has been nurturing Balgownie Estate grapevines from bud to bottle since 1994. With a deep commitment to traditional, low-intervention winemaking, Tony has played an instrumental role in shaping Balgownie wines’ distinctive character and quality.

Awards & Accoldates 

Under Tony’s leadership, Balgownie Estate has celebrated numerous awards and accolades, including 8 trophies and 28 gold medals at Australian Wine Shows. In 2021, James Halliday Wine Companion awarded Balgownie Estate a highly sought-after 5-Red-Star Winery rating, a truly humbling experience for Tony and the team. A collection of highly rated premium single vineyard and Estate wines featured in the 2021 edition showcases Balgownie’s offerings’ exceptional quality.

Tony’s journey at Balgownie began as a vineyard and cellar hand, where he learned the art of traditional, handmade winemaking. He worked his way up the ranks to become Assistant Winemaker in 2005 and eventually Head Winemaker in 2012. Throughout his career, Tony has helped produce premium fruit at other Central Victorian vineyards and has been instrumental in developing Balgownie’s Yarra Valley Chardonnay and Pinot Noir plantings, as well as introducing popular new styles like the Nouveau Syrah and Balgownie Rosé.

Q&A with Tony Winspear

What inspired you to pursue a winemaking career, and how has your journey at Balgownie Estate shaped your approach to crafting wines?

I have always been excited by the amazing variations of winegrowing and winemaking from the vineyard to the cellar, which are different every year. You have to take your chances and run with them so making the absolute best wine according to the conditions is the mantra I have learned.

How do you believe the unique terroir of the Yarra Valley and Bendigo regions influence the character and quality of Balgownie wines?

Yarra Valley’s cool climate is perfectly suited to the production of fine, elegant Pinot Noir and Chardonnay. Bendigo has beautiful old vines over fifty years of age that produce supremely complex and long-lived Shiraz, Chardonnay, and Cabernet Sauvignon, along with lovely renditions of Viognier, Sangiovese, and Merlot.

You’re known for your commitment to traditional, low-intervention winemaking techniques. Why is this approach important to you, and how does it contribute to the distinctive Balgownie style?

By utilising traditional low-intervention techniques such as natural ferments and no/low additions, we allow each varietal to express itself and the vintage in which it was grown.

Balgownie Estate has received numerous awards and accolades under your leadership. Which achievements are you most proud of, and why?

I like to think that we can make very good wines even in the most difficult vintages. The true challenge is consistency in any farming enterprise.

Can you share a memorable moment or a particularly challenging vintage during your time at Balgownie, and how it impacted your growth as a winemaker?

You need to be able to laugh at yourself, as long hours of physical work can mean the odd slip-up no matter how hard you try to avoid them. On one occasion, I fell into an open vat full of fermenting Shiraz and everybody laughed, including myself, as I dragged myself out covered in grape skins and got hosed clean. Remember to always have a spare dry set of clothes handy for moments like this!

How do you balance tradition and innovation in your winemaking, and what role does sustainability play in your approach?

Great wines are made using sustainable practices learned over many years. For example, we still use pigeage (foot stomping of the grapes) because it provides very gentle extraction. However, we also use a modern air bag press to provide a fine tannin structure for our wines.

You’ve been instrumental in developing Balgownie’s Yarra Valley Chardonnay and Pinot Noir plantings. What excites you most about working with these varietals, and how do you see them evolving in the future?

Contemporary Australian cuisine absolutely sings when partnered with cool climate Pinot Noir and Chardonnay. The vines were planted in 2003 and now that they have passed 20 years of age are producing mature, complex flavours suited to matching with the best our kitchens can offer.

The introduction of styles like the Nouveau Syrah and Balgownie Rosé has been incredibly popular. What inspired you to create these wines, and how do they complement the Balgownie portfolio?

We are always looking for opportunities to create new styles and the Rose and Syrah are 2 such wines. They are both low alcohol, naturally fermented and elegant styles that suit our contemporary Australian lifestyle and cuisine.

What do you believe sets Balgownie wines apart from other Australian producers, and how do you hope to continue shaping the brand’s identity in the years to come?

We are always looking to refine our wine styles while keeping a clear view of our wonderful traditions, developed over the last 55 years since the first vines were planted in 1969. Our Cabernet Sauvignon and Shiraz are highly regarded, and our old vine material provides us with the opportunity to develop new styles and blends.

For those aspiring to enter the world of winemaking, what advice would you offer based on your extensive experience and success in the industry?

I would not hesitate to recommend winemaking to anyone who thrives on hard work. Every vintage is different with the challenge being to make the next wine even better than the last.