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Formerly the site of Brown Brothers Everton Hills vineyard, Doctor Russell Bourne purchased the property and founded Battely in 1998. Brown Brothers had abandoned the property some years before despite the quality of fruit due to its low yields, a factor that attracted its new owners. The vineyards are planted on a unique North-facing ampitheatre block based on granitic soils giving very good grape ripeness.
The name Battely came to be after Bourne discovered the property was owned by Captain Battely during the goldrush days. The coat of arms featured on the wine label belongs to the Battely family and originated from Yorkshire England.
As both winemaker and viticulturalist, Bourne produced his first vintage in 2001 and between tending to his grapes, still finds time to continue practicing as an Anesthetist.
Set on the foot of the Victorian Alps, just outside of Beechworth, Battely is one of a number of boutique wineries in the region. Climates are typically sub-alpine, relatively cool and frosty with soil varying with elevation, from sandy along the floodplain, to reddish brown granite higher up. Despite its small size, Beechworth is a premier Victorian region with the likes of Chapoutier and Giaconda helping it to build a reputation for the region’s range of stylish and characterful wines.
Battely Wine Types
Battely wines has plantings of Shiraz, Durif, Counise, Marsanne and Viognier varieties.
|Cases produced||Less than 999|
|Address||1375 Beechworth-Wangaratta Road, Beechworth, VIC, 3747, Australia|
|Phone||(03) 5727 0505|
The cooler year has seen bigger tannins than previous years, think north east and the central north of Italy. Savoury and delicious. The underlying structure of the wine is sound with typical blueberry and sour cherry characters. Given an hour ...
A more elegant , structured style. Think 2002 which has proved to be a real gem, still drinking well. Typical battely, savoury rather than sweet. Black olive, Truffle and Wild herbs with just a hint of floral lift from the 3% Viognier co-fermented...
About 60% Viognier this year with 40% Marsanne. The Viognier aromatics are understated, white peach and hint of orange blossom, think northern rhone. This is an advantage of barrel ferment in this variety, avoiding the full blown apricot character...