Bannockburn Sauvignon Blanc 2018

Bannockburn Sauvignon Blanc 2018

Our unique site, old vines, limestone soils and organic farming all contribute to a characterful expression of Sauvignon Blanc which nods to the old world for inspiration and the dining table for enjoyment.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes
  • Reviews

Primarily from a 1996 planting on the eastern edge of the Winery Block, mixed clay over limestone soils. Organically farmed with certification from vintage 2021 onwards. Picked 22nd March 2018.

A third of the fruit was destemmed and lightly crushed before fermentation on skins for one week, finishing in older puncheons. A third was whole bunch pressed to puncheons of which 10% was new, and the remainder was whole bunch pressed to tank. The wine was fermented to dryness before blending, filtration and bottling in August 2018. 13.0% alc/vol.

Average timing for harvest has captured the natural acidity and varietal tension from this only moderately warm year. Some hint of the puncheons, tropical varietal markers like passionfruit and an array of spice on the nose. Full and yet dry, breadth from the skins, texture from the lees contact and refreshing citrus acid on the palate.

96 points. Made in 3 batches of equal size: the 1st fermented on skins, the 2nd in French oak, the last fermented in tank. Unsurprisingly providing a wine of power and length. Grapefruit hits a high note on the finish and aftertaste, the texture is also very important. James Halliday,

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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