Bannockburn Shiraz 2019

Bannockburn Shiraz 2019

Long, slow ripening of Shiraz grapes in this region allows fully developed flavours, in the cool climate spectrum.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes & Reviews

Good winter rains and normal timing for budburst was followed by a moderate to warm growing season, the 2019 season was considered of very good quality at our estate.

This wine is a blend of grapes from two of our Shiraz blocks: Winery Block planted in 1990 and extended in 1996, and a small portion of the De La Roche close planted vineyard planted in 2007.

Wild yeast fermentation with 10% whole clusters and additional lots as carbonic maceration, followed by maturation in French oak hogsheads of which 10% was new, for 14 months. Blended and then bottled in May 2020.

      Harmonious and elegant dark red fruits, olives, black pepper and spice aromatics. A fine tannin structure underpins supple darker fruits and spice on the palate.

      94 points - There’s a fair amount of stalk, spice and mezcal-like flavour here but the fruit is up to it, every step of the way. This is a Greystoke kind of wine; wild but tamed. Succulent cherry, game, truffle, custard powder and corn flavours come polished and pure. Everything here feels both finessed and fine-grained and yet, at the same time, there’s a riot going on. A quiet riot, perhaps. It will be wonderful at maturity. This is firmly in “Burgundian Shiraz” territory. It’s not for everyone but it’s a beaut, in its style. Campbell Mattinson, winefront.com.au.

      2022 Vintage

      We had another good year of rain across winter: the soils warmed up slowly which led to normal timing for budburst. The La Niña rains
      continued through the first half of the growing season (630mm July to June) but eased after Christmas, although storms and hail were often in the forecast and nearby. Temperatures increased significantly in the second half of the season to a total of 1430 Growing Degree Days.

      We started picking Chardonnay early March, and with only a couple of exceptions (Sauv Blanc and Riesling) the yields for every block were
      near long term average. The fruit was in very good condition, picking weather was mostly very helpful and all the ferments went smoothly. Malic acid levels are average but most lots will go through malolactic fermentation in the
      Spring.

      At this 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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