The Blue Pyrenees Estate Story
Blue Pyrenees Estate, (formerly the Chateau Remy), was founded by Remy Martin in 1963. Passionate about discovering the potential for sparkling wine in cool climate conditions, the presence of Remy Martin in Australia paved the way for the likes of Champagne Houses Moet and Chandon as well as Louis Roederer to purchase vineyards and produce wine in Australia. Set amidst the idyllic blue-hued Pyrenees range in Western Victoria, the estate was later purchased in 2002 by Chris Smales and Andrew Koerner along with a small group of Sydney businessmen who continue to craft subtle and thought provoking styles from Pyrenees fruit. True to their origins, they are still producing beautiful sparkling wines too. A happy medium between ample sunshine and cool southern ocean winds ensures Blue Pyrenees grapes ripen at moderate temperatures, yielding vibrant fruit flavours. Various soil types are found at the Estate including brown sandy loam, gravel beds, rocky quartz, sandstone and clay. This diverse range ensures a dynamic range of wines with distinct flavour profiles. The Blue Pyrenees range includes Sparkling, Varietal and Reserve ranges as well as the Richardson and Museum series.
Why's this wine for you?
The Pyrenees is western Victoria's quiet hero, consistently delivering a stream of underrated, extremely long-lived red wines. Founded back in 1963 by Remy Martin (the original name was actually Chateau Remy), Blue Pyrenees paved the way for large French houses to invest in Australia - think Moet & Chandon and Louis Roederer. Champions of terroir, they have sought out some of Victoria's most underrated and lesser-known sites to bring you some delicious wines.
RRP: $30.00
(12 or more)
$19.99 per bottle

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The Brief
Net Volume
Cellar to
Light Dark
Wine Scale 3
How's it taste?
Juicy ripe mulberries up front, complimented by tobacco leaves, mushroom and supporting cedary oak. The even palate structure of this blended red is framed by abundant yet integrated fine grain tannins, and delivers a traditional old world style, suitable for aging, with lingering fresh berry and choc-mint flavours.
How was it made?
The Pyrenees region of Australia is best known for its bold savoury red wines and the “Estate” from Blue Pyrenees uses blending of the Estate vineyard’s best components to consistently re-enforce this reputation. The 2017 / 2018 growing season was a return to warm & dry conditions with intermittent rains throughout winter & spring, then a hot summer and a warm dry autumn to finish, which resulted in below average size crops, but grapes of real intensity. The individual vineyard components were kept separate, initially in 15 tonne static and 3 tonne open fermenters, then also while maturing in new (40%), two year-old (30%) and four year-old (30%) French and American oak barriques for a full 24 months. Final selections, then blending, a light egg white fining and bottling all occurred in May & June 2020.
The Who
Critic Reviews
Expert Review
Expert Review
90 Points
Ken Gargett -
Merlot has seen a series of highs and lows over the years, but a few producers have never wavered from the aim of making exceptional wines from the variety. Blue Pyrenees, from the Victorian Pyrenees region, is one. Their Section 5 vineyard produces their top stuff. It was planted back in the early 1970s, on 'quaternary gravels', without irrigation. The wine spent 18 months in a mix of French and American oak. This is a soft, pale red with a nose of dry herbs, warm earth and some of those lovely Christmas cake and plum pudding notes one finds in good examples of this variety. This is a youthful style, though it would probably benefit from drinking in the near term, rather than locking it away in the cellar for too long. It offers an attractive palate, which is reasonably long with some slightly gritty tannins. Drink over the next couple of years. A fine example of Merlot.
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