Bald Rock Wines

About

Bald Rock Wines are sourced from fruit off Bald Rock Vineyard in the Strathbogie Ranges. At the feet of the huge monolith, Bald Rock, ancient granitic deposits along with Bald Rock's cooling evening breezes produce award winning wines. Pinot Noir is the mainstay but shiraz & chardonnay also revel in this continental micro-climate. Bald Rock Wines will continue to present distinctive well structured & vintage consistent wines from the eleven acres of lovingly nurtured vines established by the Thomsons.

Location Description

Located in the heart of Nagambie, Victoria.

Features

  • Producing award winning wines.

Additional Information

  • Meeting / Conference Facilities:
  • Caves:
  • Wedding Facilities:
  • Picnic Facilities:
  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
  • Art or Architecture:
  • Organic / Biodynamic:
  • Awards:
  • Wine Club:
  • Lodging / Bed & Breakfast:

Winemaker

Our wine maker is Lindsay brown, bachelor of applied science (winemaking) Charles Sturt university, 2001. experience at Rutherglen estates, Miranda, Mcguigan wines (Griffith), plunketts and now fowles wines’ senior wine maker (Strathbogie ranges).

History

Bald Rock wines was established in 1999 at Locksley, in Victoria’s “Strathbogie ranges wine region”, Australia.

Practices & Techniques

The pinot noir is the mv6 clone. The vines are pruned, irrigated and managed to produce a small tight bunch. At pressing, the juice extraction is 60 - 65%; handpicked then fermented in open pots. maturation occurs in small seasoned French barriques. The 2008 vintage produced 980 cases.

The wine is of a distinctive new world style, pale red/purple in colour. There are aromas of cherry and mushroom with some oak influence ... fruits of cherry on the palate with some earthy characteristics... typical of this variety.

Grapes are crushed and de-stemmed on the morning of harvest, inoculated with selected yeast to enhance varietal flavour profile. The acid is adjusted with natural (not synthetic) tartaric acid. It is left on the skins for 7 days and plunged twice daily. This is then pressed and inoculated for malo lactic fermentation followed by the addition of preservative 220. The wine is then matured in old French oak barrels. it has always been my wish to ” not over-oak” the wine, thus allowing more emphasis on the fruit and characteristics of pinot noir! Di-ammonium phosphate and cultured bacteria are also additives used.

Estate Vineyards / AVA

The vineyard of 11 acres was planted on ancient granite deposits; the bald rock itself is a huge monolith that creates cooling, thermal evening winds- thus the emblem on the new labels. The soil is 6m deep and very well drained; necessitating sustained watering in the dry, hot spells of summer.

Awards

AWARDS-FEDERATION SQUARE, VIC WINE SHOW, STRATHBOGIE AND DOOKIE WINE SHOWS

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Address

45 Vale Street
Nagambie, Victoria 3608
Australia

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