Bannockburn 1314 a.d. Pinot Noir 2020

Bannockburn 1314 a.d. Pinot Noir 2020

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 late March

    • 80% destemmed into 4 ton open fermenters. Wild yeast fermentation, with 15-20 days total skin contact. 
    • Pressed to French oak hogsheads(10% new) for 10 months élevage, with a Spring malo-lactic fermentation.
    • Bottled after light filtration January 2021.
    • 11.5% alc/vol.

      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. 


      "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

      • 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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