2019 Balnaves, Coonawarra Cabernet Sauvignon - Liberty

The Balnaves family vineyard is at the southern end of the famous Coonawarra Terra Rossa strip, where the ‘terra rossa’ soils are rich in red clay and silt. Planted in 1975, the vineyard is now 58 hectares in size (70% of which is planted with Cabernet Sauvignon) and has been in the family for three generations. Today, Doug Balnaves, together with his son Pete and daughter Kirsty, runs the Balnaves vineyard while managing another 300 hectares for other growers in the heart of Coonawarra.

Balnaves’ fruit has always been excellent, yet they didn’t make their own wines until 1995 when they hired Pete Bissell (ex-Wynns) as their winemaker. Pete retired in June 2020, though he still works with Balnaves as a consultant alongside winemaker Maddie LeMire, who joined the team in 2025. The Balnaves’ vineyard is divided into small blocks, between one and two hectares in size, which are managed separately according to the specific needs of each area. This gives numerous blending components, resulting in layered and complex wines.

The Cabernet Sauvignon/Merlot skilfully blends ripe black fruit with toasty oak, while the Cabernet Sauvignon, intense and poised, illustrates beautifully the balance obtained in these wines. The ‘Tally’ (a reference to the number of sheep you could shear in a day) is their top wine and is consistently rated as one of Australia’s best Cabernet Sauvignons.

The Balnaves Coonawarra Vineyard was established in 1975, and is situated at the southern end of the Coonawarra Terra Rossa strip. The family, which has been associated with the district since 1855, remains fully committed to a high level of ‘hands-on’ involvement. The grapes for this wine come from a mix of the Dead Morris and Old Paulownia blocks.

Coonawarra received average rainfall for winter 2018, with slightly higher temperatures for the growing season, unlike much of Australia which experienced very low rainfall and very high temperatures. Budburst was late but by Christmas the vines had caught up after some warm weather around Christmas. The arrival of spring came with rain and misty conditions resulting in a poor flowering for the Cabernet and low yields. March came with very cold nights which, although causing some concern over frosts, delayed the ripening and allowed the Cabernet to increase flavour density. The harvest was completed on 1st March 2019.

The grapes from the two blocks were combined and underwent a long maceration on skins before spending 18 months in new (52%) tight grained French oak prior to egg fining and bottling in November 2020.

Dark red in colour, the nose is intense with bright blackberry and blackcurrant fruit with a touch of graphite and vanilla oak. The palate is firm with rich dark fruit, spice and lingering soft tannins, with balance and length.