Bannockburn 1314 a.d. Pinot Noir 2018

Bannockburn 1314 a.d. Pinot Noir 2018

Named for the year of the Battle of Bannockburn. We make this wine with bistro lunch in our minds; stylistically fresh, vibrant and made for immediate drinking enjoyment but will also reward five to eight years cellaring.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes
  • Reviews

From our ‘young’ Ann’s Pinot Noir block, planted in 2003–2004 to 114, 115 and MV6 clones. Hand harvested early to mid-March

    • 80% destemmed into 4 tonne open fermenters. Wild yeast fermentation, with 15-20 days of total skin contact. 
    • Pressed to French oak barriques (10% new) for 8 months élevage, with a Spring malo-lactic fermentation.
    • Bottled after light filtration November, 2018.
    • 13.5% alc/vol.

      Fresh medium weight forest fruits are offset by subtle whole bunch lift. Acid is enough to cleanse the palate; the gentle and perfumed nature of the harvest is to the fore, with French oak subtly contributing both aromatics and structure. Suits immediate enjoyment or short term development in cellar. 


      "Cherry, cranberry, fistfuls of spice, mineral and woodsmoke. Beet too, maybe. It's the juicy, fluid succulent side of cerebral. This is a smart wine".

      - Campbell Mattinson ( Sept. 2018

      2019 Vintage

      We had reasonable rain across winter and so the soils warmed up slowly which led to normal timing for budburst. Fruit-set and cropping levels (especially in Pinot Noir, which had an average bunch weight of 65g) were reduced by some poor weather experienced during flowering. The season warmed up at Christmas and continued through Jan/Feb which resulted in our commencement and completion dates being very similar days to vintage 2018 ( ...with one excessively hot weekend forcing us to pause for a few days). So another short, compressed harvest period at Bannockburn. 

      Despite the lack of rainfall during early 2019, the vines managed to hold on to a good amount of leaf canopy and so built up root mass and energy stores post-harvest.

      At this early stage I am very pleased with quality in almost every regard, with some subtle changes to winemaking producing promising results. 

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