Bannockburn Chardonnay 2020

Bannockburn Chardonnay 2020

This wine has consistently been rated as one of Australia’s best Chardonnays, reflecting the ideal combination of soils, climate and mature vines.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes
  • Reviews

Olive Tree Hill vines planted in 1976 and Winery Block vines planted in 1981, clone likely to be P58. Budburst was in line with long term averages (September) but fruitset was affected by cold and wet conditions during flowering. The 2020 season was one of the coolest on record. Grapes picked 11/03 - 19/03/2020

    • Whole bunch pressed, settled overnight and then wild fermented in French oak hogsheads and puncheons (20%new)
    • 10 months on lees, about 70% went through malo-lactic fermentation, no stirring before bottling late January 2021
    • 13.0% alc/vol.

      A core of fresh citrus acids, stone fruits and subtle winemaking inputs make for a wine well suited to a range of food matches.  



      " True to style with a creamy flavour, but whipped into shape by lime juice and tight acidity. There's a little spice, a sea spray and white flower freshness, white nectarine, firm and flinty texture and a spiced biscuit-y finish of excellent length. Dry and glossy. Tense but generous. It's a wine of contrasts and intensity. An excellent release here." 95points

      -Gary Walsh ( June 2020


      “ Beautiful length and shape to the blend of white peach and grapefruit flavours." 96 points.

      -James Halliday The Weekend Australian, March 2020


      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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