Bannockburn Douglas 2017

Bannockburn Douglas 2017

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

Budburst and harvest returned to long-term average timing, framing a moderately warm season, with picking April 19th. The 2017 Douglas is comprised of 82% Cabernet Sauvignon, 11% Shiraz and 7% Merlot.

  • Separate batches of Cabernet Sauvignon, Shiraz and Merlot fruit fermented using indigenous yeasts. Pressed to French oak (20% new) for élevage.
  • Blended and bottled May 2018
  • 13.7 % alc/vol.

      Aromatically, the essence of Cabernet - cedar, cassis and tomato leaf. The Shiraz brings white pepper and freshly turned earth. Merlot softens the palate and brings a plushness to the fruit profile and mouthfeel. Tannin is firm and fine.



      " There's a huge amount going on. It feels cool and fragrant; it's built on acidity; it lingers; it includes a herbal dustiness but it's in the context of juicy, lively, light-styled fruit. It still feels very young as a four year old. This is good gear. 92pt" 

      - Campbell Mattinson (, Nov. 2021

      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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