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  • Home
  • Wine Club
  • Our Story
    • Philosophy
    • History
    • William Wilson
    • Family
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    • Wine Room
    • Our Vineyards
    • Coonawarra
    • Community
    • Video Gallery
  • William Wilson
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    • 2020 Chardonnay
    • 2021 Cheeky Red
    • 2018 The Blend
    • 2018 Shiraz
    • 2016 Cabernet Merlot
    • 2017 Cabernet Sauvignon
    • 2015 The Tally Reserve Cabernet Sauvignon
    • 2021 Release NV Sparkling Cabernet
    • 2016 William Wilson Shiraz Cabernet
  • News & Events
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Phone: 08 8737 2946
Email: cellar@balnaves.com.au

15517 Riddoch Highway,
Coonawarra SA 5263

Throwing it back to 1991 when the Wine Room was be Throwing it back to 1991 when the Wine Room was being created! #throwbackthursday
2008 Tallys & MAGNUMS!! buy online now for this li 2008 Tallys & MAGNUMS!! buy online now for this limited time, or contact Laura 📧 laura@balnaves.com.au 🍷 🍷
Blue Tree Project 💙 The Blue Tree Project is t Blue Tree Project 💙 The Blue Tree Project is to help spark difficult conversations and encourage people to speak up when battling mental health concerns. By spreading the paint and spreading the message that “it’s OK to not be OK”, we can help break down the stigma that’s still largely attached to mental health. Young Hugo Balnaves has been busy making some cattle tags, key rings and leather bracelets. With $5 from each sale going towards this worthy cause. If you would like to get a personal stamped one please get in touch with us and we can get Hugo onto it. 💙💙 #bluetreeproject #bluetreeprojectaustralia
2010 THE TALLY - RESERVE CABERNET SAUVIGNON Vint 2010 THE TALLY - RESERVE CABERNET SAUVIGNON Vintage 2010 was cool with even ripening, and vintage on normal timing in late April. Sourced from our Dead Morris and Walker vineyards, all fruit was handpicked and 100% of the blend received a long maceration on skins. Maturation was for 19 months in new fine-grained chateau barriques from Seguin Moreau, Taransaud and Sylvain cooperages before light egg fining and bottling in December 2011, under Procork. Deep rich red in colour, the nose is perfumed with perfectly ripened dark blackberry, liquorice and cassis fruit. The palate is firm, structured and tightly wound with coffee and milk chocolate characters adding to the dark fruit. The finish is long and textured with fine grainy grape tannins. An excellent Tally from an outstanding Coonawarra vintage. Feeling thirsty? >> https://www.balnaves.com.au/our-wine/
2009 THE TALLY - RESERVE CABERNET SAUVIGNON Vint 2009 THE TALLY - RESERVE CABERNET SAUVIGNON Vintage 2009 was hot pre-veraison in January, but then mild into autumn. The 2009 Tally was sourced entirely from a single parcel from our Dead Morris Vineyard, handpicked for the first time to select only the best bunches and all of the blend received a long maceration on skins for a period of 26 days. Maturation was for 16 months in new fine-grained Chateau barriques mostly from Taransaud and some from Seguin Moreau cooperages, before light egg fining and bottling in December 2010, under procork. Deep rich red in colour, the nose is perfumed with perfectly ripened dark blackberry, elderberry and cassis fruit. The palate is particularly fine and elegant, with coffee and milk chocolate characters adding to the dark fruit. The finish is long and textured with fine grainy grape tannins. More delicate and refined, than previous Tally’s. Decant before drinking. Feeling thirsty? >> https://www.balnaves.com.au/our-wine/
2008 THE TALLY - RESERVE CABERNET SAUVIGNON Vint 2008 THE TALLY - RESERVE CABERNET SAUVIGNON Vintage 2008 was warm and early producing rich wines with ripe tannins. Sourced from our Dead Morris Vineyard (72%), Quarry Block (24%) and Dunstan vineyard (4%), with 76% of the blend receiving a long maceration on skins. Maturation was for 16 months in new fine-grained barrels from Sequin Moreau, and Sylvain cooperages, before light egg fining and bottling in December 2009, under procork. Deep rich red in colour, the nose is perfumed with perfectly ripened dark blackberry and cassis fruit. The palate is tight and compact with dark fruit and some leathery fine-grained tannins. The finish is long and textured with fine grainy grape tannins. A richer warmer year with outstanding balance. Decant before drinking. Feeling thirsty? We've got you covered >> https://www.balnaves.com.au/our-wine/
Then VS now, we have been pretty busy lately. Whe Then VS now, we have been pretty busy lately. When was the last time you visited the Wine Room?
We wish to inform you that due to the current circ We wish to inform you that due to the current circumstances of COVID restrictions in the South East affecting some council areas, we are closed today. We apologise for any inconvenience this may cause to you. We are still in the office today if you wish to call for any wine orders or anything else we may be able to assist with. Stay safe & humble. 🖤
The BEST way to spend a Monday is trying wine!... The BEST way to spend a Monday is trying wine!... We are open from 11:30am so make sure you pop in and see Ellie and Laura. 🍷
Please remember to check in when you visit us and Please remember to check in when you visit us and don't forget to wear your mask and hand sanitise. We can't wait to see you in the Wine Room today!
RED WINE ICE CREAM, this is going to be you want t RED WINE ICE CREAM, this is going to be you want to save!! Ingredients 1 bottle of red wine 3/4 cup brown sugar 2 cups pouring cream 1 vanilla bean 4 egg yolks 1 cup full cream milk Method Pour the entire bottle of wine into a large pot. Simmer over a medium heat until it reduces to 1 cup of liquid. Set aside to cool. Whisk together the brown sugar, cream and milk in a medium saucepan. Cut vanilla bean in half and scrape out the seeds, then add them to the saucepan along with the emptied bean. Cook over a medium heat stirring constantly, until the mixture begins to steam but not boil. Meanwhile, in a stand mixer, beat egg yolks until thick and pale. Remove the empty vanilla bean pod from the cream and then very slowly pour it into the egg yolks whilst constantly whisking the mixture. Return the mixture to the stove and place back over a medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl. Finally, stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool, before pouring it into your home ice cream maker. Serve your red wine ice cream freshly churned.
We are OPEN all long weekend!! Perfect time to vi We are OPEN all long weekend!! Perfect time to visit us, and try some award winning wine, enjoy a cheese picnic box, and lounge on the deck and admire the ducklings. Remember we would LOVE if you could book ahead, with COVID restrictions we have limited numbers inside. >> https://www.trybooking.com/events/landing?eid=780392&

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Balnaves

Throwing it back to 1991 when the Wine Room was be Throwing it back to 1991 when the Wine Room was being created! #throwbackthursday
2008 Tallys & MAGNUMS!! buy online now for this li 2008 Tallys & MAGNUMS!! buy online now for this limited time, or contact Laura 📧 laura@balnaves.com.au 🍷 🍷
Blue Tree Project 💙 The Blue Tree Project is t Blue Tree Project 💙 The Blue Tree Project is to help spark difficult conversations and encourage people to speak up when battling mental health concerns. By spreading the paint and spreading the message that “it’s OK to not be OK”, we can help break down the stigma that’s still largely attached to mental health. Young Hugo Balnaves has been busy making some cattle tags, key rings and leather bracelets. With $5 from each sale going towards this worthy cause. If you would like to get a personal stamped one please get in touch with us and we can get Hugo onto it. 💙💙 #bluetreeproject #bluetreeprojectaustralia
2010 THE TALLY - RESERVE CABERNET SAUVIGNON Vint 2010 THE TALLY - RESERVE CABERNET SAUVIGNON Vintage 2010 was cool with even ripening, and vintage on normal timing in late April. Sourced from our Dead Morris and Walker vineyards, all fruit was handpicked and 100% of the blend received a long maceration on skins. Maturation was for 19 months in new fine-grained chateau barriques from Seguin Moreau, Taransaud and Sylvain cooperages before light egg fining and bottling in December 2011, under Procork. Deep rich red in colour, the nose is perfumed with perfectly ripened dark blackberry, liquorice and cassis fruit. The palate is firm, structured and tightly wound with coffee and milk chocolate characters adding to the dark fruit. The finish is long and textured with fine grainy grape tannins. An excellent Tally from an outstanding Coonawarra vintage. Feeling thirsty? >> https://www.balnaves.com.au/our-wine/
2009 THE TALLY - RESERVE CABERNET SAUVIGNON Vint 2009 THE TALLY - RESERVE CABERNET SAUVIGNON Vintage 2009 was hot pre-veraison in January, but then mild into autumn. The 2009 Tally was sourced entirely from a single parcel from our Dead Morris Vineyard, handpicked for the first time to select only the best bunches and all of the blend received a long maceration on skins for a period of 26 days. Maturation was for 16 months in new fine-grained Chateau barriques mostly from Taransaud and some from Seguin Moreau cooperages, before light egg fining and bottling in December 2010, under procork. Deep rich red in colour, the nose is perfumed with perfectly ripened dark blackberry, elderberry and cassis fruit. The palate is particularly fine and elegant, with coffee and milk chocolate characters adding to the dark fruit. The finish is long and textured with fine grainy grape tannins. More delicate and refined, than previous Tally’s. Decant before drinking. Feeling thirsty? >> https://www.balnaves.com.au/our-wine/
2008 THE TALLY - RESERVE CABERNET SAUVIGNON Vint 2008 THE TALLY - RESERVE CABERNET SAUVIGNON Vintage 2008 was warm and early producing rich wines with ripe tannins. Sourced from our Dead Morris Vineyard (72%), Quarry Block (24%) and Dunstan vineyard (4%), with 76% of the blend receiving a long maceration on skins. Maturation was for 16 months in new fine-grained barrels from Sequin Moreau, and Sylvain cooperages, before light egg fining and bottling in December 2009, under procork. Deep rich red in colour, the nose is perfumed with perfectly ripened dark blackberry and cassis fruit. The palate is tight and compact with dark fruit and some leathery fine-grained tannins. The finish is long and textured with fine grainy grape tannins. A richer warmer year with outstanding balance. Decant before drinking. Feeling thirsty? We've got you covered >> https://www.balnaves.com.au/our-wine/
Then VS now, we have been pretty busy lately. Whe Then VS now, we have been pretty busy lately. When was the last time you visited the Wine Room?
We wish to inform you that due to the current circ We wish to inform you that due to the current circumstances of COVID restrictions in the South East affecting some council areas, we are closed today. We apologise for any inconvenience this may cause to you. We are still in the office today if you wish to call for any wine orders or anything else we may be able to assist with. Stay safe & humble. 🖤
The BEST way to spend a Monday is trying wine!... The BEST way to spend a Monday is trying wine!... We are open from 11:30am so make sure you pop in and see Ellie and Laura. 🍷
Please remember to check in when you visit us and Please remember to check in when you visit us and don't forget to wear your mask and hand sanitise. We can't wait to see you in the Wine Room today!
RED WINE ICE CREAM, this is going to be you want t RED WINE ICE CREAM, this is going to be you want to save!! Ingredients 1 bottle of red wine 3/4 cup brown sugar 2 cups pouring cream 1 vanilla bean 4 egg yolks 1 cup full cream milk Method Pour the entire bottle of wine into a large pot. Simmer over a medium heat until it reduces to 1 cup of liquid. Set aside to cool. Whisk together the brown sugar, cream and milk in a medium saucepan. Cut vanilla bean in half and scrape out the seeds, then add them to the saucepan along with the emptied bean. Cook over a medium heat stirring constantly, until the mixture begins to steam but not boil. Meanwhile, in a stand mixer, beat egg yolks until thick and pale. Remove the empty vanilla bean pod from the cream and then very slowly pour it into the egg yolks whilst constantly whisking the mixture. Return the mixture to the stove and place back over a medium heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl. Finally, stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool, before pouring it into your home ice cream maker. Serve your red wine ice cream freshly churned.
We are OPEN all long weekend!! Perfect time to vi We are OPEN all long weekend!! Perfect time to visit us, and try some award winning wine, enjoy a cheese picnic box, and lounge on the deck and admire the ducklings. Remember we would LOVE if you could book ahead, with COVID restrictions we have limited numbers inside. >> https://www.trybooking.com/events/landing?eid=780392&

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Monday – Friday: 9:00am – 4:30pm

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

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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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