Blue Pyrenees Estate was established in 1963 by the French company Remy Martin, and was among the modern Australian wine industry’s first ventures into cool climate viticulture.
Today, Blue Pyrenees is 100 per cent Australian owned and is led by Chief Winemaker Andrew Koerner. Proud of the fact that all of their wines are made from grapes grown in their vineyards and produced in their estate winery, Blue Pyrenees Estate are committed to making authentic, world class-quality wines.
A short stroll up the hill from the winery, the cellar door building provides a superb vantage point from which to taste the wines, learn about the winemaking process, or enjoy a glass or two matched with our famous grazing boards of fresh local produce.
Winemaking Notes – Blue Pyrenees Estate Red
he Pyrenees region of Australia is best known for its bold savoury red wines & the “Estate” from Blue Pyrenees uses blending of the Estate vineyard’s best components to consistently reinforce this reputation. The 2016/2017 growing season was the wettest since 2010/11 with rains throughout winter & spring, then a mild summer & warm dry autumn to finish which resulted in good vine canopies & above average size crops. The individual vineyard components were kept separate — initially in fifteen tonne static & three-tonne open fermenters — then also while maturing in new (40%), two-year-old (30%) & four-year-old (30%) French & American oak barriques for a full 24 months. Final selections, then blending, a light egg-white fining & bottling all occurred in June & July 2019.
Winemaking Notes – Section One Shiraz
The Blue Pyrenees Estate Section One Shiraz wine was formerly known as Reserve Shiraz but year after year the majority of this wine is made from the oldest Shiraz vines known as “Section One” or block one of the Estate Vineyard. So from 2013 the new name Section One is adopted for the wine made from these 40+ year old vines. These robust old vines weather the variable vintage conditions better than any others and exhibit strong regional and varietal characters when approaching maturity. The grapes are co-fermented to dryness in open and closed fermenters with a small amount of Viognier grapes before gentle pressing to extract all the colour, flavour and natural tannin from the skins. After pressing the wine is racked to barrels, new to four-year-old French and American oak barriques for secondary fermentation & 24 months maturation before final barrel selection, blending of those barrels, and a light egg-white fining before bottling.