Wines

label
2013 Serré
Bannockburn's Serré vineyard was planted in the mid 1980's and was designed to replicate a Grand Cru vineyard in Burgundy with low trellising and close planting of rows to give 9000vines /hectare. The vineyard is dry-grown, organically maintained and is very labour intensive to manage. On average Serre produces a low-yielding 500g/vine. As with all the 2013 vintage wines, this Serré is exceptional for its deep colour, real palate weight and structure.
Reviews
2002: James Halliday (Australian Wine Companion 2008)
"

Exceptional deep red-purple; a super-intense and focused array of dark plum and chery fruit. Is it worth it? Yes. Will it age? Yes. Rating 97.
To 2017

"

2005: Campbell Mattinson (The Wine Front)
"

Really, really good pinot. This is the blessed glory of a medium-weight, low-on-colour , long, fragrant, structured wine. Rose petals, mulch, cherries and sap, the flavour of stalks noticeably less than I remember it from years past. Biting tannins – appropriate to its cellarbility. Deserves its place at the top of the Australian pinot tree. This is the kind of pinot that could only have come from mature vines grown on an excellent site.

Drink: 2012-2018. 95 points.

"

2005: November 2008 Ralph Kyte-Powell (The Age)
"

From the close-planted, mature Geelong vineyard that provides some of this region's best wines, this is typically multi-faceted and mysterious. It grows in stature and dimension in the glass, developing foresty, plummy notes, spice and earthy complexity. Sumptuous in texture with wild slightly feral flavours and fine tannins, its gamey, long and rich.

"

2006: 28th Feb. 2010 James Halliday (James Halliday Aust. Wine Companion )
"

Bright, clear hue: a very sophisticated pinot with red and black cherry, spice, cedar and a little forest floor all seamlessly interwoven on both bouquet and palate: the texture and mouthfeel are admirable Pinot Noir. 96 points.

"

2008: 20th November, 2011 Ben Edwards (Wine Companion website.)
"

The bricking colour is an indication of the heavy use of stems in a relatively young pinot noir, and the perfume is compelling for its undergrowth complexity, while the new oak that is in use is devoured in totality: the palate is super fine and lacy, with slippery silky tannins and fresh acidity dragging the finish out to a peacocks tail of flavour; this style looks older than it is, but it will remain in this style for a considerable time to come. 95 points.

"

2008: November 2012 Nick Stock (The Age SMH Good Wine Guide 2013)
"

The top of the tree at Bannockburn, and this riper vintage edition is a very complex and spicy wine that has lovely cinnamon and strawberry fragrance, cherry too and earthy, forest floor complexity on the way. The palate has impressive density and depth, really smooth, nutty tannin; there's a web of elegant structure here that holds the finish reliably. Drink to 2016. 95 points.

"

2010: August 2013 James Halliday (James Halliday Australian Wine Companion 2014)
"

It is a supremely fragrant pinot noir, and has a light but silky and long palate with its red cherry/wild strawberry fruit cross cut with savoury/stemmy complexities. Rating 95 points

"

2011: May 2014 WineGenius.com (WineGenius.com)
"

True to Serre's style, the colour is bright cherry red with hints of orange around the edges. Savoury and meaty with sweet punchy, crackling acidity. Long and intriguing with ample acidity, texture and character. Though Serre generally displays developed characters early, they have significant ageing potential. Drinking range:2013 - 2016,  Score:94

"

2011: July 2014 Campbell Mattinson (winefront.com.au)
"

This wine is light but ridiculously talkative with scent and flavour. It goes on and on. Autumnal, spicy, nutty, foresty, red cherried, smoky. It's all vintage, variety and strength of character. If you're looking for depth of fruit then you're not looking where the real power lies. Length of flavour and chords of nutty tannin; this has an exciting future ahead of it. 94 pts.

"

2012: 27th July 2015 James Halliday (James Halliday Australian Wine Companion 2016)
"

Whole-bunch fermented pinot, 20 months in French oak (mainly used). Vivid, deep crimson, the whole bunch fermentation (and the close planting) indelibly stamp their mark, but despite the ultra-complex nature of the wine, there is harmony wherever you look from the bouquet through to the mid-palate, finish and aftertaste. All class in a whole-bunch context. 97 points.

"

Photos by Bronek Kozka Photography.    Web design and development by Rostana.com