1314  Pinot Noir 2021

1314 Pinot Noir 2021

An earlier bottling and earlier release barrel selection of parcels more suited consumption as a young wine; stylistically fresh, vibrant for immediate drinking enjoyment but will also reward short term cellaring.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes & Reviews

The 2021 growing season was almost as cool as 2020, but significantly wetter as a result of La Nina. 1314 Pinot Noir is from a blend of vineyard sites from our property, primarily MV6 on own roots, along with 114, 115 and 777, planted in 1976, 1997 and 2007. The 2021 vintage includes fruit from both close planted and conventional trellised vineyards.

Batches of Pinot Noir from our different blocks were fermented with indigenous yeast, approximately 20% whole bunch including a portion of carbonic maceration. Élevage was for 9 months in primarily Troncais hogsheads of which 20% was new.

        The 2020 growing season was one of the coolest on record, resulting in a more delicate and transparent expression of Pinot Noir. Floral notes are underpinned by fine tannin, French oak subtly contributing both aromatics and structure. Ready for immediate drinking enjoyment with good food and good company.

        • Sold
        • Sold
          1/2 Dozen
        • Sold
        2021 Vintage

        We had a fifth good year of rain across winter: the soils warmed up slowly which led to normal timing for budburst. The La Nina rains continued through the first half of the growing season (total 730mm for 2020) making for very healthy vines/dense canopies. The rain eased early in the new year and it warmed up slightly but heat accumulation only totalled 1340 Growing Degree Days. The organic blocks performed so strongly that we will extend organic accreditation to the remainder of the vineyard in the next few years.

        We started the harvest early-March with picking Chardonnay , due to the small Pinot Noir crop we only picked roughly every second or third day through to the final pick of Shiraz which was just after Easter : a slow moving harvest.

        The fruit was in very good condition, and all the ferments went smoothly. Malic acid levels are very high, the wines will need to wait until Spring to go through malolactic fermentation.

        At this early stage the wines show promise: a nice balance of stone fruits and citrus in the Chardonnay, structure and transparency to season and site in the Pinot Noir and Shiraz.

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