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Home
Wine Club
Our Story
- Philosophy
- History
- William Wilson
- Family
- People
- William Wilson
- Wine Room
- Our Vineyards
- Coonawarra
- Community
- Video Gallery
Wine Room
Shop
News & Events
Contact

Phone: 08 8737 2946

Email: cellar@balnaves.com.au

15517 Riddoch Highway,
Coonawarra SA 5263

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The Blend - a true crowd pleaser under $20! 🍷 D

The Blend - a true crowd pleaser under $20! 🍷
Deep red colour, the nose shows soft round satsuma plum and blueberry fruit aromas with a smokey coffee/vanillan note from the oak. Medium bodied with bright red and black fruit and a spicy firm tannin finish.
Feeling thirsty >> check out our bio and follow the link to our website!

Experience a very unique and exclusive tasting wi

Experience a very unique and exclusive
tasting with five of Coonawarra's great Winemakers. A Masterclass of five iconic wineries from the Heart of Coonawarra comparing the ageing ability of Cabernet Sauvignon from one of the best vintages on record, 2010 to their current release. Each Winemaker will speak about their hand crafted wines with most available to purchase afterwards. Don’t miss this special first time event!!
More info and ticketing >> Please see our bio and website.

Talk about a night at the museum! Kirsty and Ellie

Talk about a night at the museum! Kirsty and Ellie are at the Reserved tasting in the Adelaide Museum pouring our favourite Chardonnay, Blend, Cabernet Sauvignon and a special back vintage Cabernet Merlot. 🍷 🍷
#sawia #satc

Here's a recipe to save and try out tonight with a

Here's a recipe to save and try out tonight with a glass of red.
Recipe below ⬇️⬇️

WHAT YOU'LL NEED
1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped

METHOD
STEP 1
Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper.

STEP 2
Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.

STEP 3
If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste.

📸- winography

2017 Wine Room views vs todays Wine Room's face li

2017 Wine Room views vs todays Wine Room's face lift. 😱

Coonawarra Roadshow is finally back and we couldn'

Coonawarra Roadshow is finally back and we couldn't be happier! 😆
Check out our bio for more ticket info in the website!

We are the latest stockists of Karen McKenzie Art

We are the latest stockists of Karen McKenzie Art with local jigsaw's of the region including Penola, Balnaves, Robe and more!
Pop into the Wine Room to see the full range. 🧩🧩

Feeling peckish? Good thing we have our famous pic

Feeling peckish? Good thing we have our famous picnic boxes available ALL weekend. Think creamy brie, vintage cheddar, dried fruit, cured meats all together with abit of quince paste on a cracker! Oh and of course a glass of your favourite Balnaves wine!👌🍷🧀

No other way to say it, but CHEERS it's officially

No other way to say it, but CHEERS it's officially the long weekend.
How are you spending it? 🍷

We are OPEN all long weekend and will be pouring f

We are OPEN all long weekend and will be pouring from 11:30am.
Thinking of visiting? Please book ahead >> check out our bio.

Throwing back to 1974.. Doug with the aid of Bill

Throwing back to 1974..
Doug with the aid of Bill Redman the then “Grand Old Man of Coonawarra” first made wine in an old cement vat in 1974 after being transferred from the children’s swimming pool from the back of the ute. Since that first experience in winemaking, Doug has been more than happy to leave winemaking in the hands of highly trained and qualified winemakers..

Meet our ray of sunshine, Ronnie! 🔆 👉How lo

Meet our ray of sunshine, Ronnie! 🔆

👉How long have you been at Balnaves for? A little over 3 years

👉What is your role here at Balnaves of Coonawarra? Odd jobs - JACK OF ALL TRADES really.

👉What is your favourite food? Chicken BAH (chicken with bacon, avocado and hollandaise sauce) from the Prince of Wales pub in Penola

👉Do you have any secret talents? Animal whisperer (especially to my lambs and puppy)

👉If you could have a super-power what would it be? Read my children and husbands mind... [hmm 😜]

Follow
Balnaves

The Blend - a true crowd pleaser under $20! 🍷 D

The Blend - a true crowd pleaser under $20! 🍷
Deep red colour, the nose shows soft round satsuma plum and blueberry fruit aromas with a smokey coffee/vanillan note from the oak. Medium bodied with bright red and black fruit and a spicy firm tannin finish.
Feeling thirsty >> check out our bio and follow the link to our website!

Experience a very unique and exclusive tasting wi

Experience a very unique and exclusive
tasting with five of Coonawarra's great Winemakers. A Masterclass of five iconic wineries from the Heart of Coonawarra comparing the ageing ability of Cabernet Sauvignon from one of the best vintages on record, 2010 to their current release. Each Winemaker will speak about their hand crafted wines with most available to purchase afterwards. Don’t miss this special first time event!!
More info and ticketing >> Please see our bio and website.

Talk about a night at the museum! Kirsty and Ellie

Talk about a night at the museum! Kirsty and Ellie are at the Reserved tasting in the Adelaide Museum pouring our favourite Chardonnay, Blend, Cabernet Sauvignon and a special back vintage Cabernet Merlot. 🍷 🍷
#sawia #satc

Here's a recipe to save and try out tonight with a

Here's a recipe to save and try out tonight with a glass of red.
Recipe below ⬇️⬇️

WHAT YOU'LL NEED
1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped

METHOD
STEP 1
Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper.

STEP 2
Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.

STEP 3
If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste.

📸- winography

2017 Wine Room views vs todays Wine Room's face li

2017 Wine Room views vs todays Wine Room's face lift. 😱

Coonawarra Roadshow is finally back and we couldn'

Coonawarra Roadshow is finally back and we couldn't be happier! 😆
Check out our bio for more ticket info in the website!

We are the latest stockists of Karen McKenzie Art

We are the latest stockists of Karen McKenzie Art with local jigsaw's of the region including Penola, Balnaves, Robe and more!
Pop into the Wine Room to see the full range. 🧩🧩

Feeling peckish? Good thing we have our famous pic

Feeling peckish? Good thing we have our famous picnic boxes available ALL weekend. Think creamy brie, vintage cheddar, dried fruit, cured meats all together with abit of quince paste on a cracker! Oh and of course a glass of your favourite Balnaves wine!👌🍷🧀

No other way to say it, but CHEERS it's officially

No other way to say it, but CHEERS it's officially the long weekend.
How are you spending it? 🍷

We are OPEN all long weekend and will be pouring f

We are OPEN all long weekend and will be pouring from 11:30am.
Thinking of visiting? Please book ahead >> check out our bio.

Throwing back to 1974.. Doug with the aid of Bill

Throwing back to 1974..
Doug with the aid of Bill Redman the then “Grand Old Man of Coonawarra” first made wine in an old cement vat in 1974 after being transferred from the children’s swimming pool from the back of the ute. Since that first experience in winemaking, Doug has been more than happy to leave winemaking in the hands of highly trained and qualified winemakers..

Meet our ray of sunshine, Ronnie! 🔆 👉How lo

Meet our ray of sunshine, Ronnie! 🔆

👉How long have you been at Balnaves for? A little over 3 years

👉What is your role here at Balnaves of Coonawarra? Odd jobs - JACK OF ALL TRADES really.

👉What is your favourite food? Chicken BAH (chicken with bacon, avocado and hollandaise sauce) from the Prince of Wales pub in Penola

👉Do you have any secret talents? Animal whisperer (especially to my lambs and puppy)

👉If you could have a super-power what would it be? Read my children and husbands mind... [hmm 😜]

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Wine Room Trading Hours

Monday – Friday: 9:00am – 4:30pm

Weekends & Public Holidays: 11:30am – 4:30pm

BOOK A WINE TASTING

Contact Us

Phone: 08 8737 2946
Email: cellar@balnaves.com.au
15517 Riddoch Highway,Coonawarra SA 5263

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Liquor Act 1997 – It is an offence to sell or supply to or obtain liquor on behalf of a person under the age of 18 years. Balnaves of Coonawarra Productions & Sales Licence number: 57601548

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