#cellardoorchallenge // This Week it’s all about…
Quealy Winemakers  ’17 Rows’ Pinot Noir – 2014.
Mornington Peninsula.

In support of Victorian wineries and cellar doors during Covid – 19 restrictions, we are pleased to be involved with the wonderful  #cellardoorchallenge initiative.

As we are unable to conduct tours at the moment, we need to provide our own entertainment. To that end, I have been having a bit of fun with opening 1 or 2 ‘back vintage’ wines each week. The idea is to enjoy these delicious wines with a great home cooked meal. As the #cellardoorchallenge is social media friendly, we endeavor to get a decent photo of the food & wine to post.

One of our favorite cellar doors to take small groups on the Mornington Peninsula is Quealy Winemakers at Balnarring. This is because the intimate cellar door adjoins the boutique winery, and is both welcoming and intriguing.

Kathleen Quealy conducting a wonderful tasting in the winery. Note the large format glasses.

Beautiful, large  glasses allow the lucky taster to smell and taste the wines in the best style.

 Quealy Winemakers ’17 Rows’ Pinot Noir  2014. Balnarring – Mornington Peninsula. The vines were planted in 1982 – making them some of the oldest on the Peninsula. Due to this, it is the Quealy flagship – with only 17 precious rows across 3 acres on the Quealy Estate being sourced for this wine.



Deep red in colour.

Attrctive musk stick aromas, with violets and raspberry. Elegant and poised –  with medium bodied ‘confidence’.

The French oak is like a great bass player – weaving everything together – but never dominating. Medium bodied yet full of flavour and character.

As with all very good Pinot’s from mature vines – the wine slowly opens up on the back palate. Subsequently the wine is satisfying, balanced and moreish. Delightful length.

I am pleased to say the wine was very complimentary with the Chinese style duck, mushroom, and asparagus dish I prepared to match.


Wine – Quealy 17 Rows Pinot Noir 2014.  Food – Seared duck breast with Chinese master stock reduction. Accompanied by mushroom, asparagus, red cabbage and rice noodles.



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