Bannockburn Riesling 2021

Bannockburn Riesling 2021

We only produce a small amount of Riesling, but it’s a great opportunity to have some fun with one of the “noble” grape varieties.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes

Predominantly made from fruit off the original site planted in 1976, also includes fruit from a vineyard planted in 2015. Picked by hand March 24, 2021

  • Grapes in ideal condition were picked and whole bunch pressed.
  • The juice was allowed to settle overnight, then racked to tank (cold fermentation enhances freshness and drive) and old puncheons (for texture and complexity)
  • Racked and bottled June, 2021
  • 13.2% alc/vol.

Ripe citrus and stone fruit aromatics. The nicely weighted palate is balanced by moderate acid and hint of barrel contact. Drink now or cellar.

" Light straw-yellow colour, with a broken seashell aroma that verges on white pepper. A definite note of oyster brine. Some new-wine yeastiness. The palate is tense and tautly structured, refined and piercingly intense, and there is a juiciness in the centre-palate. The finish lingers long and becomes very dry and savoury as it progresses. 93 points." Huon Hooke, The Real Review.

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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