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.

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          Single
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          1/2 Dozen
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          Dozen
        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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