Wines

label
2015 Chardonnay
Estate grown Chardonnay fruit whole bunch pressed, settled overnight, then transferred to French oak puncheons for wild yeast fermentation. On lees for about 16 months, underwent full MLF. A return to a finer, more elegant style of Chardonnay. Ripe melon, almond meal and wet stone minerality, subtle ginger and vanilla, green apple acidity..... everything perfectly poised and balanced.
Reviews
2006: 16th June 2008 Campbell Mattinson ( The Wine Front)
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It's got richness and length, soft glycerol texture and lots of apple-like, lemony thrust. There are complex matchstick-like accents and a chalky, white peach-like strike on the finish - it has everything you could want in a young chardonnay. This won't be released for another few months but it is an essential purchase for any chardonnay lover. Drink: 2009 - 2014   96points.

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2007: August 2010 James Halliday (Australian Wine Companion 2011)
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A clever feat of winemaking to cut back the normally very opulent Bannockburn style in the face of a very warm vintage preventing the mlf, reducing the percentage of new oak to one-third and reducing the time in barrel to 12 months. The end result is a vibrantly juicy and long palate. Cork. 13.5%alc. Rating 95 Drink 2014

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2008: Oct/Nov 2010 Huon Hooke (Gourmet Traveller Wine)
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A slightly full colour but brilliant wine with pronounced mealy, lees and barrel-driven complexity plus stone-fruit aromas and a rich, soft, beautifully balanced palate of majestic power and opulence. Great wine 96 points.

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2009: 13 Feb. 2012 Mike Bennie (The Wine Front)
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Oak! Yes, but in measure - sandalwood sweetness, crystallised ginger, sawn cedar,sweet spice. Lees too - oatmeal and brown-sugar-on-porridge. Fruit - white orchard fruits, faintly briny. A delicious bouquet segues to a buffed and lathed palate that finishes with a lick of residual fruit and shows a cool, composed feel. Has power of stone fruits and stricture of oak, but finds a seamless integration of component parts: big yet elegant, like a bodybuilder wearing a Hugo Boss suit. Definitively complex, great flavours and evolves in glass. Super. Rated: 94Points.

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2010: November 2012 James Halliday (James Halliday Top 100 Wines 2012)
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Whole bunch pressed direct to a mix of French barriques, puncheons and stainless steel, wild yeast fermented and left on lees for two years. A wonderfully textured wine, powerful and rich but so seamless there is no semblance of weight; stone fruit, oak and acidity perfectly balanced. Drink by 2025. 97 pts.

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2011: August 2013 James Halliday (James Halliday Australian Wine Companion 2014)
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Whole bunch pressed and taken direct (without settling) to a mix of barriques, puncheons and tank for wild fermentation; it was left on lees for two years to gain complexity, texture, and natural stability. It has achieved all these things without any loss of freshness; complexity to its savoury fruits the big winner. Rating 95 points.

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2011: November 2013 Campbell Mattinson (www.winefront.com.au)
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Yet another Australian Chardonnay I'd be confident in cellaring. Delicious and lengthy. Not sure I need say much more. Citrus, stones, a melt of smoky, cedary oak, nuts and shells and blossoms. It's an entrancing show. And it will get better, given another few years in the bottle. Screwcap be blessed. This wine is impossible to fault. 94points.

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2012: February 2015 Campbell Mattinson (winefront.com.au)
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A beautiful release of Bannockburn Chardonnay. Golden colour and rich up-front, but it's a wine most characterised by its length of flavour. It sizzles through to the finish. It tastes of lime, white peach and pineapple with oatmeal, nougat and fully integrated struck match. The finish is chalky, minerally, almost steely, though that lime juice succulence continues all the way to the very end. 94+points

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2013: March 2016 Gary Walsh (winefront.com.au)
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Complex style that offers richness, gloss and glide with the crunch of acidity and flint. 95pts.

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