Bannockburn Chardonnay 2021
The estate bottling was made from fruit grown across all vineyard sites; Olive Tree Hill, Winery Block, Stuart Block & Kelly Lane. The oldest vines planted in 1976, through to the most recent 2016 planting.
This wine has consistently been rated as one of Australia’s best Chardonnays, reflecting the ideal combination of limestone soils, cool climate and mature vines.
Minimum Order 6 Units (straight or mixed)
- Tasting Notes & Reviews
The 2021 growing season was almost as cool as 2020, but significantly wetter because of La Niña. Picking began early March and ripening was nicely paced across the different sites over a two-week period. Fruit came to the winery in very good condition and was all whole bunch pressed to tank for settling overnight before racking to barrels.
Wild yeast fermentation in French oak hogsheads of which 20% was new, followed by partial malolactic fermentation (70%) of which a portion was blocked to provide freshness and focus. The wine was rested in barrel for 10 months without stirring and then blended and bottled in February 2022.
A core of fresh citrus acids, stone fruits, minerality and mouth filling texture are always components of this wine. Subtle winemaking inputs and the generous flavour of our site offer a classic expression of Bannockburn Chardonnay.
95 points. Whole-bunch pressed, fermented wild in French hogsheads and puncheons (20% new), 10 months on lees, partial mlf. True to the Bannockburn style which offers both power and finesse. The former is set in structure and solid in body. The latter is all about a world of marvellous fruit and oak flavours: mandarin skin, nectarine, white peach, buttered toast, almond bread, quince paste. It's dense, lifted by a citrusy acidity that is just so cleansing, so right. Jeni Port, winecompanion.com.au.
94 points. Bannockburn chardonnay is never short of flavour and so to this release, though the fresh zing of the finish brings a more modern twist, arguably. Pear, grapefruit, peach, cracked wheat and cedar flavours come strong and convincing, aided by citrus and fennel notes, the latter especially notable on the finish. The flavour of tinned pear here is as strong as it is delicious, it must be noted. This is an excellent release; it’s good for drinking now but it has many years up its sleeve. Campbell Mattinson, winefront.com.au.
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
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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