Function Report - Bellarine Peninsula Study Tour

16th June 2002

As usual Peter had his coach at the appointed first pick up on time, even slightly early – not enough time to finish my second cuppa. At least 7.00 am is a reasonably decent time to set out on a day of socialising and tasting wine. Pick-ups from Murrumbeena and Doncaster and so, on to Geelong. We weren’t delayed by the road construction on the Geelong Road – the fog slowed the coach down. Barbara Cecchi provided a game of Trivial Pursuit to while away the time. Best score was 28 out of 40. Garry Sutton prevailed once more.

As we arrived in Geelong, we were taken around Eastern Beach and Drumcondra. The beach was enshrouded in fog, but the beachfront houses were certainly worth looking at. Apparently it is common for house sites to sell for $1 million – mainly for the views.

Only 27 members and guests travelled on the bus, but a further 11 joined us in Geelong. President Bob had picked a most suitable site to have the traditional paté, bread rolls and coffee. The trouble was that his directions and Coach Captain Peter’s interpretation of the directions did not coincide! Eventually we all met and enjoyed the coffee etc. We may have enjoyed the view that our President had selected if the fog was not as thick.

Our first vineyard was Scotchmans Hill. James Halliday writes that Scotchmans Hill is situated south east of Geelong “with a well-equipped winery and first class vineyards.” We can vouch for the winery but were unable to see much of the vineyard.

Our host was winemaker Robin Brockett. Robin gave us a most informative talk about the company’s operations. Pinot noir, Chardonnay and Sauvignon Blanc provide the bulk of the production. There are about 140 acres under vines at Scotchmans Hill and Spray Farm, including 1.5 acres of Riesling. A small amount of Shiraz is also produced. Normal production is about 3 tonnes per acre, but this year vintage is down about 50%.

The wine is stored in an insulated concrete building that maintains 75% humidity. Because of the constant temperature and humidity that is maintained throughout the year, savings on losses due to will pay for the building within the next three years.

Robin told that the company has grown from four employees to about 45 full-time and 20 casual employees now. Apparently all the grapes are picked at nighttime, commencing at midnight, and crushing commences at 6.00 am.

The company is the second largest family owned winery in Victoria.

After the introduction to the company at Scotchmans Hill we went to Spray Farm for a tasting of the company’s product. The entrance to Spray Farm is quite spectacular, tall conifers as a boundary to the entrance road, with views through the fog of some of the cross-country course of the Spray Farm International horse competition.

The premium wines are marketed under the Scotchmans Hill label. Wines from Spray Farm are marketed under the Swan Bay label. Spray Farm is not used as a label because of the connotations of produce that may have more chemicals in it than desirable.

Members who had visited Spray Farm remarked on how much the venue had changed since the Guild’s previous visit. The house and gardens were a delight to visit. Owner’s Vivienne and David Brown have a property to be proud of, and they are most deserving of the awards given to them. What a magnificent way to spend a few hours watching the international standard horses competing at eventing while you partake of some Scotchmans Hill wines. Perhaps you may prefer sitting down on a balmy February evening listening to opera and drinking wine (Scotchmans Hill of course!). Or maybe you would prefer strolling around the manicured gardens and homestead, savouring some of the wine, either Scotchmans Hill or Swan Bay.

We travelled a kilometre or so down the road to Kilgour Estate. Anne Timms, greeted us in the dining room and took us through a tasting of some of her recent wines and gave a brief history of the vineyard. The vineyard was established in 1989 on heavy lime based soil. As the vineyard faces north, it is protected from the southerly winds. They have about 25 acres under vines and are pleased with the wines they are able to produce. Anne showed us a Pinot Gris, a 2000 Chardonnay, 2000 Reserve Pinot Noir, 2001 Pinot Noir and a 2001 Cabernet Sauvignon. Anne told us that the 2001 reds should age quite well, and are really a bit young to drink now. The 2000 Reserve Pinot Noir was certainly (to my taste) lovely to drink now.

With our luncheon we drank the 2000 Chardonnay, Pinot Noir or Cabernet Sauvignon. We were served a choice of grilled kangaroo loin, braised duck, lamb shank or Atlantic salmon. All meals were served with appropriate, gourmet vegetables. For sweets we were served a choice of lemon lime tart, coffee panne cotta, warm sticky banana pudding or an individual cheese plate. Suffice to say, the meal was magnificent, the service great and friendly, and the wines complimented the meal (or did the meal compliment the wines?).

We had to leave Kilgour Estate and move on to Bellarine Estate. By this time in the afternoon your correspondent was beginning to feel the effects of a heavy year at work, fine food and great company. Fortunately Bellarine Estate has a great internet site and tasting notes follow. Further information is available at www.bellarineestate.com.au

1999 Bellarine Estate Shiraz

Our 1999 Shiraz is a true cool climate Shiraz displaying strong peppery flavours as well as a hint of vanilla from the American Oak. This wine has been aged in French and American oak and has good colour and balance with cellar potential up to 10 years. It is of course drinking well today

2000 Unwooded Chardonnay

Only handpicked fruit was used to produce this crisp wine designed to display the full character of the Chardonnay grape at its purest. This wine can be enjoyed with light meals and salads and is ready to drink now and should be at its peak by 2002.

1999 Bellarine Estate ChardonnayThis is a full bodied Chardonnay, the grapes were harvested in the early hours of the morning to allow them to ferment at low temperature. The wine has been fermented on lees in 20% new French and American Oak for 12 months with 30% malolatic fermentation. This wine has excellent colour and displays butterscotch, fig and melon flavours and finishes well with creamy hints of vanilla. This wine is drinking well now and will improve with cellaring


And soon to the coach and back Melbourne. Once more another great day of tasting and education. Our thanks go to President Bob who arranged the itinerary, and Barbara Cecchi for providing entertainment and nibbles. The next function is the Annual General Meeting to be held on 24 July 2002 at the Market Street Tavern in Nunawading.