Bannockburn Douglas 2016

Bannockburn Douglas 2016

The Douglas tells a multi-variety story of our vineyards every year, often composed of grapes from all three properties.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes
  • Reviews

A dry and relatively warm growing season, with budburst and consequently harvest being earlier than long term averages. The 2016 Douglas is comprised of 68% Cabernet Sauvignon, 28% Pinot Noir and 4% Merlot.

  • Separate batches of Cabernet Sauvignon, Pinot Noir and Merlot fruit fermented using indigenous yeasts. Pressed to French oak for 15 months élevage.
  • Blended and bottled with light filtration August 2017
  • 14.0% alc/vol.
      Deep crimson, black olives, cherry, dark chocolate, delicately scented violets, fine powdery tannins, a medium-bodied palate weight and satisfying length.

       

      2014

      "It's truffly and spicy, tomato bush-y and cherried.There are blackcurrant notes, game influences, herb and floral nuances. The whole box and dice, basically.

      - Campbell Mattinson (winefront.com.au), Sept. 2018

      2019 Vintage

      We had reasonable rain across winter and so the soils warmed up slowly which led to normal timing for budburst. Fruit-set and cropping levels (especially in Pinot Noir, which had an average bunch weight of 65g) were reduced by some poor weather experienced during flowering. The season warmed up at Christmas and continued through Jan/Feb which resulted in our commencement and completion dates being very similar days to vintage 2018 ( ...with one excessively hot weekend forcing us to pause for a few days). So another short, compressed harvest period at Bannockburn. 

      Despite the lack of rainfall during early 2019, the vines managed to hold on to a good amount of leaf canopy and so built up root mass and energy stores post-harvest.

      At this early stage I am very pleased with quality in almost every regard, with some subtle changes to winemaking producing promising results. 

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