Wines

label
2015 Sauvignon Blanc
The 2015 Sauvignon Blanc is made primarily from fruit off 25 year old vines grown at the Winery block. 1/3 of the fruit was destemmed and lightly crushed before fermentation on skins for one week.1/3 was whole bunch pressed to puncheons and the remainder whole bunch pressed to tank. Bottled in late September. Cinnamon spice and green peas character on the nose. A full bodied palate with breadth from the skins and texture from the lees contact and yet refreshing acid on the palate.
Reviews
2007: 9th August 2008 Campbell Mattinson (The Wine Front)
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This is a truly beautiful Sauvignon Blanc. It has a lick of sweetness and a kiss of creaminess, but its otherwise a flamboyant drill of exotic lemony, pulpy, pippy flavour. There's a deal of sulphur on the nose and a taut chalky grippiness through the finish, all positives in my book. Bravo. Drink 2008-2012

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2008: 19 May 2009 Jon Helmer (Bellarine Times)
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Who would have thought a Geelong Sauvignon Blanc of all things could taste this good?! This is where it's at, this is what good Sauvignon Blanc should taste like...texture, mouth-feel, unctuous flavours...a certain "Frenchness" or "European" feel that I can only describe as just that, plus such clean, super fine lines that bring you back again and again and again...I REALLY like this wine, no wonder the equally good 2007 version sold out so quickly as word got around that they were onto something pretty special.

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2009: 21st September 2010 Huon Hooke (Sydney Morning Herald)
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Winemaker, Michael Glover is doing marvellous things with the Bannockburn wines, perhaps most surprisingly with Sauvignon Blanc which he makes in a layered, barrel-fermented style without affinities to either Sancerre or Marlborough. It's quite worked with "wild" characters from indigenous yeast fermentation and oak, yet it's varietal with gooseberry and grapefruit as well as smoky mineral accents. The palate flavour is powerful yet the wine sings with refinement. 95/100

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2010: 26 March 2011 Jane Faulkner (The Saturday Age)
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Michael Glover has always said that sauvignon blanc deserves more respect and attention to detail than it is usually given, and that means rethinking how it is made. This wine does not follow any rules, A component of fruit is partially fermented on its skins to add depth of flavour and texture. About 25 percent is fermented in new oak puncheon to build structure and about 13 percent riesling is added, tightening the palate further. The result is a delicately citrus wine with a hint of cassis and pine, exotic spice, earthy with beautiful refined acidity and a long persistent finish.

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2011: 25th January 2012 Tyson Stelzer (crackawines.com)
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Every winemaking trick in the sauvignon book has been thrown at this wine, and a few more besides. Wild fermented on its skins in French oak(and some Italian Acacia too), long ageing on lees and partial malolactic fermentation. If you're still with me, it's for you! Cool season acidity meets a profoundly textural and full palate, while celebrating the varietal distinctiveness of sauvignon. In anyone else's hands, such a recipe would be a cataclysm, but to Michael Glover it's a seamlessly crafted masterpiece with a glorious decade in front of it. 94 points. Drink 2012 - 2021

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2012: August 2013 James Halliday (James Halliday Austraian Wine Companion 2014)
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The bouquet is very complex, with nutty/toasty aromas threaded through the baseline ripe citrus/stone fruit aromas, the palate is rich and full-bodied, fleshy on the mid-palate, then cleansed by a line of crystalline acidity on the finish. A striking and unusual wine that will entrance some, puzzle some and alienate some. Rating 94 points.

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2013: February 2014 Mike Bennie (winefront.com.au)
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It's textural, funky, flinty and not at all hard up for fruit. You can have your cake and eat it too. Smoke, sulphur, grass, stonefruits, nuts and various florals. Its got it going on. It's arresting at first, a little stinky, but as it rests in the glass it offers more and more. At no stage though is it tame or boring. Rated 94 points.

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2014: June 2015 Huon Hooke (Gourmet Traveller Wine )
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The deep yellow hue indicates there was fermentation on skins. On the nose there are buttery notes and nutty, toasty characters, plus herb and gooseberry. A concentrated, multi-layered wine of great charm and balance. 95 points.

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2015: Aug/Sept 2016 James Halliday (Halliday Wine Magazine)
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The Bannockburn credo is to find every bit of flavour and texture in the grapes - a Mike Tyson approach. It works very well, the power of the punch of the fruit well able to withstand the extreme vinification methods. Sauvignon Blanc seldom looks like this. 95 points.

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2015: July 2016 Huon Hooke (GT magazine)
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The full yellow colour and complex, nutty bouquet signal a barrel-fermented style. Ripe, intense and round on the palate. Discreet oak. Very fine. 96 points.

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