Ballandean Estate Wines has released Angelo’s 1987 Rare Tawny, meticulously crafted by estate patriarch Angelo Puglisi. Aged for 37 years, the fortified wine boasts a complexity and palate-staining intensity that will captivate connoisseurs and collectors alike.
Angelo’s 1987 Rare Tawny is a tribute to the generational winemaking legacy at Ballandean Estate. Described as:
“rich, slippery and ultra-dense, loaded with molasses and treacle characters, cinnamon, bitter-dark chocolate, toffee and stewed plum, with dried orange peel, raisin, and preserved cherries in tow,”
Mike Bennie of Halliday’s Wine Companion
An unparalleled tasting experience
According to estate manager Robyn Puglisi-Henderson,
“Angelo’s 1987 Rare Tawny offers an unparalleled tasting experience, embodying Dad’s lifetime building one of the oldest family-owned wineries in Queensland.
“To commemorate this release, Ballandean Estate Wines has curated a limited-edition Signature Barrel Collection. Each collection features a beautifully crafted Mongolian oak and glass barrel, signed and numbered, along with three bottles of the 1987 Rare Tawny. The current release is just 25 barrels, offering a rare opportunity to own a piece of Queensland wine history. These are available for purchase at $950 each.
Charity auction
“We’ve kicked off the celebration with an exclusive online charity auction, wrapping up Friday 22 November at 12pm. The auction will feature Number 01, the inaugural Aged Barrel, ready to be filled with Angelo’s distinctive 1987 Rare Tawny.”
Single bottles of Angelo’s 1987 Rare Tawny can be bought online and at the cellar door for $130.
Ballandean Estate was awarded a plethora of trophies at the 40th Annual Queensland Wine Awards Presentation Dinner, held at the Queensland College of Wine Tourism in Stanthorpe Thursday 31 October. The event was attended by 100-plus vignerons, international critics and dignitaries.
A winning trajectory
Queensland’s oldest family-owned and run winery was awarded:
Winery of the Year
Winemaker of the Year – Boxi Zhen
Viticulturalist of the Year – Angelo Puglisi and Robyn Robertson
Champion Wine of Show – 2024 Fiano
Champion Mainstream White Variety – 2023 Chardonnay
Champion Mainstream Red Variety – 2023 Shiraz Viognier
“This is one of Ballandean Estate’s biggest wins, on a par with taking out the first major national trophy for a Queensland winery as Most Successful Exhibitor in the early nineties at the Australian Small Winemakers Show, and our gold medal at the 2018 Saperavi World Prize.
“Yet another ringing endorsement for our young gun Boxi Zhen in his second vintage as a Granite Belt winemaker. He is really making his mark as Emerging Queensland Winemaker of the Year.”
Congratulations to the winners
“We congratulate our friends and neighbours from Sancerre Estate Brad and Stacey Allen, Ridgemill Estate, Sirromet, Riversands Wines and Tony Hassell from Just Red Wines, who received the Samuel Basset award for his significant contribution to the Queensland wine industry.”
“It’s great to see the work we do in the vineyard recognised. It’s the quality of our fruit that sets us apart, high altitude and cool climate delivering intense flavours and such high acid. Big thanks for the tender loving cultivation of our vines by vineyard manager Robyn Robertson, and Dad, the Father of Queensland wine, Angelo Puglisi, and to our vineyard and winemaking teams.”
James Halliday 95-point wines
“We’ve just had three of our wines announced as 95-point wines by James Halliday: 2023 Nebbiolo, 2023 Small Batch Reserve Chardonnay, and Angelo’s Vintage Tawny 1987, which we’ll be releasing as an exclusive limited edition in a few weeks’ time. These 95-point wines qualify us to be a five-star-rated winery in the next release of the Halliday Wine Companion.”
Ballandean Estate’s winemaker Boxi Zhen has continued his winning streak at the Royal Agricultural Society of Queensland 2024 Australian Mediterranean Varieties Wine Show, held in Toowoomba. Queensland’s oldest family-owned and run winery was awarded Best in Queensland White for its 2023 Wild Ferment Viognier, and Best in Queensland Red for its 2023 Nebbiolo.
A word from our winemaker Boxi Zhen
“These wines reflect the efforts we are undertaking in the vineyard and cellar. To me, the medals are good signs that we are on the right path. I feel honoured and excited that our wines are being recognised by the show judges. It says a lot about how great our Granite Belt wines can be, and just how much potential we can explore from the terroir here.”
Judges praise texture and finish for a gold medal score of 95 points
Estate manager Robyn-Puglisi Henderson says,
“Judges praised the Wild Ferment Viognier for its beautiful texture and finish, awarding it 95 points out of 100, a gold medal score. It’s a real testament to the fresh perspective and minimal intervention approach Boxi is bringing to the Granite Belt. Boxi was recently awarded the Emerging Queensland Winemaker of the Year, it’s so exciting to see him further develop his reputation for winemaking excellence and judging capability.
“Ballandean Estate’s Nebbiolo has an excellent pedigree as our first Italian Strange Bird™ planting and has received ongoing critical acclaim, awarded 92 points at this show. In 2022 it took out the trophy for Best Italian Red Varietal at the Queensland International Emerging Wine Variety Challenge. We call it the Italian version of Pinot Noir at the cellar door. Lighter in body, big tannins, cherry, tar and roses on the nose, ruby and orange hues synonymous with aged Nebbiolo — it’s a real food wine.
“Three of our wines have just been announced as 95-point wines by James Halliday: 2023 Nebbiolo, 2023 Small Batch Reserve Chardonnay, and Angelo’s Vintage Tawny 1987, another ringing endorsement for Boxi’s second vintage as a Granite Belt winemaker. These 95-point wines qualify us to be a five-star-rated winery in the next release of the Halliday Wine Companion.”
Experimental approach in both the vineyard and cellar
According to Boxi,
“Nebbiolo is a hard variety to grow and make. It’s always the first variety to bud burst in the vineyard and last variety to pick at the end of the vintage. Extremely high acid, heavy tannins and light colour while the maturity level, in most of the years, are not enough to climb up to it should be. We are actually undergoing heaps of trials in the vineyard and cellar year by year, trying to boost the quality and quantity of the Nebbiolo, finding the best way to best express its varietal characters while building up its perfect texture during the maturation.
“The 2023 Viognier was part our minimal handling scheme in the vintage of 2023. The harvest was of meticulous design, harvested in batches. Winemaking saw 20% percentage of pre-ferment skin contact, wild ferment, lees stirring during the aging period and barrel maturation. The trophy and gold medal awarded to this wine expressed the winemaking efforts that we committed to the wine. ”
Boxi Zhen moved to Adelaide from China at the age of 24 to complete his prestigious Master of Viticulture & Oenology at the University of Adelaide. He also has a degree in Food Science, which places him in excellent stead to continue the R&D science-based approach employed by Ballandean Estate’s previous winemaker of 22 vintages, Dylan Rhymer.
Ballandean Estate has released its first minimal intervention wine series, thanks to young gun winemaker Boxi Zhen, who is literally shaking things up at Queensland’s oldest family-owned and operated winery.
Inspired by 2023’s best-in-a-decade Malvasia vintage, Boxi’s love affair with Granite Belt fruit is a beautiful expression of terroir. Ballandean Estate’s 2023 Minimal Intervention Series includes a Wild Ferment Viognier, Malvasia and Wild Ferment GFM (Giallo Fiano Malvasia).
Winemaker Boxi Zhen explains his minimal intervention inspiration
“Ballandean Estate may be Queensland’s oldest family-run winery, but it built its reputation on innovation and a dash of rebellion,” says Mr Zhen, who started a new chapter in his winemaking career last vintage.
“The fruit produced here is spectacular, the high altitude and cool climate delivering intense flavours and such high acid.
“I treat these grapes as a best friend, try to bring the best out in them, love them with loyalty and the utmost respect for where they came from – terroir!
“Wild yeast is nature’s gift to the winemaker. It is a chance to express your personality, creativity and showcase the unique characteristics of the varietal. Vitality, vigour and fun!
“Minimal intervention protects the highly-prized acidity, gives exotic flavours a chance to breathe, and delivers creamier textures. Complex wines and layered flavours that are unique to the vineyard and the vintage,” says Mr Zhen.
Winemaker Boxi Zhen
Master of Wine Peter Scudamore-Smith speaks to innovation
“These are innovative wines, with great appeal for the emerging under-thirties market.. As we say, untouched — or few additives — so that the wine evolvement takes its own trajectory, rather than be controlled by its winemaker who underwrites its destiny.
“I am impressed by a cloudy-style Malvasia; finding its natural dryness.
“The Viognier builds on Chardonnay techniques of today’s Australian winemakers: use of multiple harvests, harvest choice that lowers alcohol, short new barrel fermentation; texture extension from harder press fractions, lees aging and skin ferments.
“All point to a multiple input blend getting to be the standard process to make decent textural whites.
Wine critic Steve Leszczynski from QWine says of Ballandean Estate’s 2023 Malvasia,
“Boxi Zhen gives this cloudy Malvasia time on lees with regular stirring to build texture, bottled without fining or filtration. A new style of wine from this iconic Granite Belt producer, it was harvested in batches and fermented with wild yeast, turning what was done prior on its head.
“The techniques used are consistent with the other new releases in the range and as a result, there is a fine veil of spice running through the core. It opens with scents of candied ginger, arrowroot biscuits, canned pear, white nectarines and baked apple.
“The veneers of interest keep coming with cut parsley and an ever so soft cinnamon and white pepper spice. Ribbons of fine spices sit at the core of this wine with a delicate creaminess framed by a squeeze of lemon juice. A fine layer of texture is seemingly painted on leading to a long and persistent finish. Considered, curious and delicious – nicely done.”
Boxi Zhen moved to Adelaide from China at the age of 24 to complete his prestigious Master of Viticulture & Oenology at the University of Adelaide. He also has a degree in Food Science, which places him in excellent stead to continue the R&D science-based approach employed by Ballandean Estate’s previous winemaker of 22 vintages, Dylan Rhymer.
For all media enquiries please contact: Leeanne Puglisi-Gangemi
Ballandean Estate is preparing to release its 10th Fiano vintage this Friday 16 September. Ballandean Estate winemaker Dylan Rhymer lends a sophisticated finesse to the rare white wine varietal, delivering a richer Italian style with mouth-watering acidity, grippy texture and mineral undertones.
Estate manager Robyn Puglisi-Henderson says,
“Originating in southern Italy, and widely grown throughout Sicily and the Campania region, Fiano is a premium alternative varietal. We made just 237 cases this year.
“The meteoric rise of Fiano’s popularity is a wonder to behold. We sell out of this great Italian white every vintage within weeks.
“We released our first vintage in 2012, which took out Winestate’s Top Alternative White trophy, and has continued to win critical acclaim ever since.
“Our 10th vintage of Fiano has high crispy acid, floral aromatics, tropical and stone fruits, hints of nuttiness on the palate and a sherbet-like finish.
Robyn Puglisi-Henderson
Fiano was first planted in Queensland in 2009 by Angelo Puglisi, the father of Queensland wine and Ballandean Estate founder.
Winemaker Dylan Rhymer says,
“When deciding if we should plant Fiano here in the Granite Belt, we tasted as many different styles from Australia and Italy as we could. A lot of the Aussie ones were more fruit-driven, in the style of Sauvignon Blanc, while the Italian examples were more complex at higher alcohols, which we preferred. Characteristically, the Italian wines express subtle nutty aromas, with fresh pear, citrus and honey flavours enveloped by rich texture. Our Fiano is picked at almost 13 Baume. It’s 12.8% alc to build weight in the palate, and was handpicked in April 2022 at optimal ripeness. This gives us delicious stone fruit aromas with a touch of honey and citrus.”
Dylan Rhymer
Fruit: 100%, Fiano single vineyard from Bellevue at Ballandean, 850m above sea level
Nose: Intensely aromatic, floral notes with hints of pear and pineapple
Palate: Dry, unoaked, tropical and stone fruits, hints of nuttiness, lengthy finish
Alcohol: 12.8%
Price: $32
Closure: Screw cap
Drink: 2022–2023
Weight: Light to medium bodied, rich and textural, similar weight to viognier, pinot grigio and unoaked chardonnay
Winemaking: A mix of whole bunch and destemmed fruit was combined into the press. The juice was settled quickly in stainless before yeast was added. Stabilised, no finings added, filtered and bottled, unoaked.
Ballandean Estate’s 2019 Nebbiolo took home the Trophy for Best Italian Red Varietal at the Queensland International Emerging Wine Variety Challenge. Angelo Puglisi, founder of Queensland’s oldest family-owned and -operated winery, accepted the prize at the Brisbane awards dinner held at 66 on Ernest restaurant at Southbank, Thursday 26 May 2022.
Wine analysis
Colour—Pale ruby with orange hues
Nose—Cherry, tar and roses
Palate—Medium-bodied with red fruits, strong tannins, high acidity and earthy tones
Alcohol/Volume—2%
Cellaring potential—Drink now to 5 years
Winemaker—Dylan Rhymer
Viticulturist—Angelo Puglisi
RRP $42
Estate owner Angelo Puglisi says,
“Experimenting with varieties that fit our unique climate and terroir is what gets me excited. In 2001, I thought it was about time we had an Italian red under our belt. Hailing from Northern Italy’s Piedmont region, this grape is known for producing bold red flavours, grippy tannins, and high natural acidity — all while looking as pale as Pinot Noir.
Nebbiolo was our first Italian Strange Bird™ planting. We call it the Italian version of Pinot Noir at the cellar door. Lighter in body, big tannins, cherry, tar and roses on the nose, ruby and orange hues synonymous with aged Nebbiolo—it’s a real food wine.
Nebbiolo is a finicky variety to grow in Ballandean, but when it’s right, it is so right! Incredibly sensitive to terroir—it needs great drainage and a long, bright growing season,” says Mr Puglisi.
ANGELO PUGLISI
Overcoming low yield with great viticulture
Ballandean Estate’s high altitude, cool climate and granite traprock soils on Bellevue’s slopes saw the vines mature a low yield initially. Angelo Puglisi overcame this by using a different pruning approach that produces more fruit bunches. The fruit is the last to be harvested, as it matures slowly with the cool nights at the end of growing season.
Queensland International Emerging Wine Variety Challenge
The Queensland International Emerging Wine Variety Challenge is in its third year. Queensland-grown alternate varieties take on the best of Europe in this unique event hosted by Queensland Wine Industry Association. The varietals are judged and benchmarked against wines from their place of origin.
Ballandean Estate is preparing to convert its much-loved signature restaurant into the Granite Belt’s first wine lounge. Slated to open late July 2022, The Barrelroom will evolve into an atmospheric, cosy venue where visitors can sit back, relax and indulge in fine wine and platters of local produce.
The venue makeover is the brainchild of fourth-generation vigneron Leeanne Puglisi-Gangemi, who is beside herself with excitement as she prepares for her role as chief storyteller.
Now that we can travel freely again, we saw an opportunity to enhance our cellar door experience with the ultimate space for wine lovers.
This has been years in the making, and the first time in 30 years we have stepped back from having an onsite restaurant.
The massive increase in visitation over the pandemic has given us the opportunity to innovate with our visitor offering. As a family, we live and breathe wine. We want the wine lounge to be an extension of our Italian hospitality, a place where we can share our stories, heritage and of course our world-class wines!
Bring your friends and family, sink into a leather lounge beside the fire, indulge in a wine flight of your choice, a Strange Bird varietal, or a glass of our 50th Anniversary Opera Block Shiraz. The ambience will be rustic, moody, and a just a little bit quirky. Think leather and luxury, the oaky gurgle of our port barrels, a roaring fire, ambient lighting and mirrors. Decadent platters will be yours to graze upon.
“If you can’t imagine a Granite Belt visit without a meal made with love by Matt and Bobbi Wells, never fear! You can find them at their new venture in Stanthorpe, Marley’s Little Kitchen”, says Ms Puglisi-Gangemi.
Reservations for the wine lounge will open in May 2022 for bookings in July. Walk-ins will be welcomed. Bookings are recommended. Add The Barrelroom to your must-do list during a visit to the Granite Belt, just over two hours from Brisbane, Toowoomba and the Gold Coast.
ENDS
For all media enquiries please contact: Leeanne Puglisi-Gangemi
Our Fiano has high acidity, a hint of nut and an almost honeyed texture — a bit of sting to it! It’s a lighter bodied, rich and textural dry unwooded white, with a blend of tropical and stone fruits on the palate, blessed with a honey, biscuit and floral bouquet.
Ballandean Estate sells out of Fiano every vintage, our last release was in 2020. This year, we’ve made just 235 cases.
“When we were deciding where to plant Fiano here, we tried many different styles from Australia and Italy. What we found was that most Australian Fianos are fruit-driven and reminiscent of sauvignon blanc. Italian Fianos, on the other hand, are much more complex at higher alcohols, which we preferred. We pick our Fiano at around 13 Baume to build weight in the palate. This year, we were able to pick 3 tonnes from the half a hectare we have planted.”
Robyn Puglisi-Henderson
Master of Wine Peter-Scudamore-Smith says,
“Winemaker Dylan Rhymer continues to finesse Ballandean Estate’s Fiano, building sophistication as it evolves to a stylish and savoury tasty style with fruit-driven aromas. The 2021 vintage has the tell-tale hints of ripe melon sweetness, lifted by sweet mint and white flowers, a result of the high ripeness of the fruit when picked at 13 Baume.”
“There’s restraint and sophistication here. This comes with whole bunch pressing, as it extracts some savoury stem and skin flavours also. So the palate is more sublime and savoury than the previous vintages of juicy fruit, sweet mouth flavours. The commendable lengthy finish: always the higher crispy acid, such a clean expression of Granite Belt’s terroir and cooler climate.”
A Strange Bird™ Wine Trail stand-out, Ballandean Estate is famed for its Fiano. The 2021 Fiano vintage is now available for tasting and sale at the cellar door and for sale online. Fiano was first planted in Queensland in 2009 by Angelo Puglisi, the father of Queensland wine and Ballandean Estate founder.
Alcohol: 13.5%
Price: $32
Closure: Screwcap
Drink: 2021–2022
Fruit: 100%, Fiano single vineyard from Bellevue at Ballandean, 850m above sea level
Palate: Dry, unoaked, tropical and stone fruits, hints of honey
Weight: Light to medium bodied, similar weight to viognier, pinot grigio and unoaked chardonnay
Winemaking: A mix of whole bunch and destemmed fruit was combined into the press. The juice was settled quickly in stainless before yeast was added. Stabilised, no finings added, filtered and bottled, unoaked.
Ballandean Estate is set to release its exclusive 2018 vintage single-vineyard Durif, a full-bodied alternative red. The ultimate choice for any lover of big reds, this much anticipated vintage will be available for tasting at Ballandean Estate’s cellar door and for sale online from Saturday 28 August onwards, RRP $42.
Discover why Durif is a hero varietal
“Durif is a hero! This varietal thrives in drought and miraculously escaped smoke taint from the 2018 Girraween bushfires. It is one of our rarest alternative wines, we’ve produced just under 350 cases.
What makes this wine unique is its vibrant and sophisticated cool climate expression, lean and fresh with intense acidity, a gorgeous inky purple with a crimson meniscus in the glass.
Also known as ‘Petite Syrah’ in France, California and Israel, Durif originates in France’s Rhone Valley, and is renowned for its late ripening massive tannins, superb cellaring potential and ability to handle oak. Dad planted it back in 2008 to make Mum happy, she had a hankering for sparkling Durif in her life!,” says Ms Puglisi-Gangemi.”
“This wine is broody; swirl it to open up; there is forest floor, lots of exotic spice and mint sweetness. Yet the most powerful expression is the blue and black fruits which layer my mouth; that’s the flavour of Durif — I can assure you there is plenty.
“A gratuitously full-bodied variety yet that is tempered by growth in the Granite Belt, meaning more soft tannin focus and less grip — a powder-coated tongue is not an extreme sensation from this French variety. Resounding taste, a mouthful.”
Master of Wine Peter Scudamore-Smith
Learn about the viticulture
Ballandean Estate’s Durif vines were planted in 2008 on the slopes of the Bellevue vineyards at Ballandean on the Granite Belt, 850m above sea level. The vines grow vigorously and produce large tight bunches of fruit, due to the big leaves attracting more sunlight, enhancing photosynthesis. Angelo Puglisi overcame this challenge by cutting off 70% of each bunch at flowering, which results in lots of small bunches.
When it comes to pizzaz and Australian Shiraz, wine pioneers and Ballandean Estate founders Angelo and Mary Puglisi will be celebrating their lifetime achievement in style on Australia’s second annual Shiraz Wine Day this Thursday 22 July 2021. They stand behind over 50 years of Shiraz, a remarkable achievement in a nation where most producers pulled up their vines in the late eighties at government behest.
Ballandean Estate’s award-winning single vineyard premium Shiraz is sourced from the Opera Block’s oldest vines, planted in 1968, some of the oldest in Australia. It’s a living testament to the vision of Angelo and Mary Puglisi, pioneers of the wine industry in Queensland.
“It’s hard to believe that Australia’s most popular red grape varietal almost didn’t survive, given that we now have some of the oldest shiraz vines in the world.
Ballandean Estate’s low yielding, gnarly old vines are a rarity. Many of the original European vineyards and South Australian shiraz vines were wiped out by a disease called phylloxera.
Our cool climate Shiraz is a family jewel. Most Shiraz vines in Australia are under 15 years old — and the older the vines, the lower the yield and more luscious the fruit.
We’ve come a long way since the sixties, when the naysayers told us the vineyard would fail — because only wogs drink wine in Queensland!
Our expression of terroir begins in the vineyard, our hands and in our hearts. We work the soil, we tend the grapes — every bottle tells a story, the people, the place, the passion.”
Mary and I planted those Shiraz vines in 1968, and just a few years later, our 1974 Shiraz Cabernet took out the gold medal at the Royal National Agricultural and Industrial Association of Queensland Show (RNA, also known as the Ekka).
Fifty years on, these vines are bearing incredible fruit!” laughs Angelo, fondly regarded as the father of Queensland wine.”
Angelo Puglisi
A perpetual acknowledgment to the Puglisi’s influence and respect in the industry, The Angelo Puglisi Grand Champion Wine of Show award, was established in 2019.
“Ballandean Estate’s 2018 Opera Block Shiraz is a sophisticated example of cool climate Shiraz.
“This 50th vintage has tannins of silk, a caressing texture, lovely length of black fruits, oak spice, spotlessly woven flavours and a palate-pleasing light to medium body.”
Queensland’s oldest family-owned and -operated winery future-proofed its reputation for word-class Shiraz by planting 5000 Shiraz plants next to the Opera Block vineyard in early 2021.
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