5 Star Winery - James Halliday

James Halliday has rated Bulong Estate a 5 star Winery in his latest edition, 2012, of the Australian Wine Companion. Not only that but he lists us as one of his "Ten dark horses" on page 49 of his book. These are a very small group of wineries that have produced a particularly impressive series of wines for this edition.
5 stars is described by james as "Outstanding winery capable of producing wines of very high quality, and did so this year. Also will usually have at least two wines rated at 94 points or above."
James tasted our 2010 Sauvignon Blanc, which won the "Best Sauvignon Blanc" at the National Wine Show 2010. He gave it the exceptional rating of 96. Our Sauvignon Blanc was one of only five Sauvignon Blancs that received this highest rating. Describing it as a wine that is "all about delicacy and finesse", "with flavours that seamlessly straddle the herbal and tropical faces of Sauvignon Blanc".
James also tasted our 2006 Cabernet Sauvignon and gave it an excellent rating of 94. He describes it as "a particularly attractive cabernet".
To be listed as a dark horse was also very exciting. To quote James "Matt Carter's winemaking has gained confidence as the vineyard has matured....Quality Sauvignon Blanc, Pinot Gris, Chardonnay and Cabernet Sauvignon is quite a quartet."

Congratulation to Matt and his team on such a great achievement!

Upcoming Events...

Valentines Day Dinner.

We will open the restaurant on Tuesday 14th February for a romantic Valentines Dinner.
Enjoy a glass of sparkling wine on arrival.
A 3 course meal. The menu was created specially by our Chef Yoshi and our wine maker has put down is wine suggestions for each course.
The ladies all receive a rose and chocolate.

Call to book your table.

More Events:

We will be running a number of special events during 2011. Special themed evenings at the restaurant such as a Bastille Celebration. And the Degustation dinner was such a success we thought we should plan another one for 2012.
Join our mailing list to receive emails keeping you informed of what is going on or follow us on Facebook.

Winemakers Degustation Dinner.
August 27th, 2011

It was almost impossible to pick your favourite dish or wine at the Winemaker's Degustation dinner. To give you an idea, have a look at the menu.

The evening started with an Amuse of marinade of ocean trout with orange infused ocean trout mousse, served with a glass of the trophy winning 2010 Sauvignon Blanc. A match made in heaven, and I was so excited I forgot to photograph it.

I didn't make the same mistake again (actually I was reminded by Matt that I should not neglect my official duties), and I snapped a quick photo of my Fresh Australian Snapper served with scallop and prawn mousse and sauce Americaine.

Soupe aux truffes
Fresh Australian Snapper with scallop and prawn mousse and sauce Americaine.

Enjoying wine at the Degustation dinner.
Discussing the wines.

The next dish was a highlight for me. The Consomme of quail with leek and turnip, served in a cup and saucer. The flavours were amazing. Many discussions were held comparing the 2010 Chardonnay to the 2006 Chardonnay and how they each went with the dishes.

Consomme of quail with leek and turnip.

The tables were arranged so that Judy and Howard Carter and winemaker Matt Carter and his wife Monica (me) could sit with guests and get around to visit.

Wine maker talks with guests.
Matt visits and chats with some of the guests.

Matt made presentations during the evening, relating information about the food we were enjoying and the wine we were tasting. We all enjoyed hearing about the making of the wine and the details from Chef Yoshi on the delicious degustation.

The next courses were matched with the 2010 and 2006 Pinot Noir. First came the Japanese mushrooms and globe artichoke salad on a bed of jerusalem artichoke chips and celeriac puree. It was amazing mushroom flavours and the artichoke chips had explosions of vinegar flavour. It was a challenging dish for some of the guests as the flavours were not something you came across every day.
The duck was possibly the prettiest dish of the night (see in the photo below). And a favourite of many. Sherry vinegar marinated duck breast served with asparagus sprinkled with nuts and micro herbs and a tomato coulis. The asparagus was fresh picked locally just two days before, as Matt enjoyed telling us.

Duck breast served with local asparagus.
Sherry vinegar marinated duck breast served with asparagus.

The Beef eye fillet with foie gras mousse and port wine sauce was presented with the 2004 Cabernet Sauvignon. This was declared the wine of the night by many and Matt told us the story of why he is so fond of it. It matched beautifully with the tender Beef eye fillet. And the foie gras mousse was just amazing.

Matt brought Yoshi out to answer some questions. Instead he got three rounds of cheers and applause while he showed his appreciation with bows. A few questions were asked about the possibility of cooking classes. Yoshi made no commitments. Another round of genuine applause to show how much everyone appreciated his delicious menu and he was off to the kitchen to serve up dessert.

I couldn't find anyone who didn't love the dessert of Caramel brulee with chocolate ganache. It didn't seem to matter if you enjoyed sweet desserts of not as the balance of bitter to sweet seemed to be perfect for all palets. A wonderful way to finish the night.

Caramel brulee with chocolate ganache.

A New wine for the Bulong Estate line up...2011 Rosé

We have added a new wine to our line up; a delicious Rosé. It is a delightfully cheeky wine which has been made to be enjoyed with friends.

The new label is just lovely with a new spring bud opening on a vine with that lovely touch of pink to match the wine.

You are sure to enjoy it and so will your friends. Join us at the cellar door or restaurant for a taste, or order for delivery.

2010 Cabernet Sauvignon

Bulong Estate’s 2010 Cabernet Sauvigon is the perfect accompaniment to a Porterhouse Steak. 2010 was a sensational year for Cabernet Sauvignon with perfect ripening conditions. We achieved full flavour ripeness with excellent natural acidity and balanced alcohol levels.

The 2010 Cabernet Sauvignon is a harmonious, complex wine with characteristics of blackberries and blackcurrents. It has light dusty tannins and is framed by quality French Oak.

Pick yours up at the cellar door or order using our secure online store to have yours delivered.

Trophy for Best Sauvignon Blanc 2010

Bulong Estate’s 2010 Sauvignon Blanc has been awarded the RNCAS Trophy for the Best Sauvignon Blanc, Premium Classes, at the Dan Murphy’s National Wine Show of Australia.

Matt Carter, our wine maker, and his wife Monica travelled to Canberra to the Trophy Presentation Dinner held on Thursday 25th November, to receive the trophy. This show, is billed as being the “best of the best” as you must have won a medal in one of the qualifying regional shows before you can enter..

The Bulong Estate Sauvignon Blanc triumphed over a wonderful array of wines in Class 4 to receive Top Gold, with 56 points, and the trophy for the “best Sauvignon Blanc of the show”. This class was particularly strong with four Gold medals awarded.

The Upper Yarra Wine Region is becoming recognised as being one of the best regions for producing high quality cool climate grapes and is gaining a reputation for the production of wonderful Sauvignon Blanc. This National Wine Show Trophy, being the first ever awarded to a Yarra Valley Sauvignon Blanc, will only serve to strengthen its reputation. In fact records show that since 1990, no Australian Sauvignon Blanc has ever been awarded a Trophy at this show.

Thrilled by the Win

“We are really thrilled by this recognition from such a prestigious wine show,” said Bulong Estate wine maker Matt Carter. “It is recognition that the Upper Yarra Valley is an excellent place to grow high quality grapes, especially Sauvignon Blanc. Everyone here can be very proud of this achievement. When you have such a great vineyard and match it with an enthusiastic team, striving for excellence, you can produce prize winning wines.”