Bannockburn 1314 a.d. Blanc 2019

Bannockburn 1314 a.d. Blanc 2019

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.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes
  • Reviews

Chardonnay (50%) predominantly sourced from 1997 and 2016 plantings (Bernard clones). Sauvignon Blanc (41%) primarily from a 1996 planting also includes a parcel of fruit from an older block which is now part of our organic farming zone. Riesling (9%) grown from 1976 and 2015 plantings. Soils mainly dark clay and loam over weathered basalt and limestone.

  • Chardonnay wild fermented in French oak hogsheads, undergoing full mlf. 
  • Sauvignon Blanc part-fermented on skins.
  • Riesling fermented in temperature controlled tank
  • Blending, filtration and bottling November 2019.
  • 13.5% alc/vol.

   Ideally a blend where the best attributes of each variety complement those of   the other two: rich stone fruits from the Chardonnay, tension and a herbaceous note from the Sauvignon Blanc, citrus drive from the Riesling. 

 

 2017

"Straw-yellow. Lots of juicy flavour. A joy to drink. Feels free and unfettered every step of the way. Ginger beer, tinned pears, stonefruit and apples. I haven’t seen the winemaking specs but it has a ‘natural’ feel to it, in the best of ways. You just want to keep coming back for more, the best recommendation. The intriguing side of delicious. " 93 points.

- Campbell Mattinson (winefront.com.au) March 2018

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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