Bannockburn Pinot Noir 2021
While the single vineyard wines tell unique stories, this wine has been telling the composite story of the season at Bannockburn through the lens of Pinot Noir. A blend of all our sites planted between 1976 & 2007.
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 in mid-March, with an average sized crop overall. The yield in our close planted vineyards suffered because of the previous year’s cool weather effecting fruitfulness and was insufficient to release single vineyard wines.
The 2021 estate wine is a blend of all close planted and conventional planting vineyard sites, plantings dating back to 1976 through to 2007, predominately a blend of clone MV6 with smaller quantity of 114, 115, 777.
Wild yeast fermentation with partial whole bunch and carbonic maceration influence followed by maturation in French oak hogsheads of which 20% new. The wine was blended and bottled in February 2022.
As reflective of the cooler growing season in 2021, this is a lighter and brighter expression of Bannockburn Pinot Noir. Displaying pure red fruits, aromatic spices, subtle use of whole bunch and oak seasoning, and a moderate tannin finish.
95 points. Batches of pinot noir from different blocks, wild fermented with 20% whole bunches. Matured 10 months in French hogsheads (25% new). A wine of real gravitas and presence, the '21 reflects a most impressive year. Abundant, enticing aromas in pristine red fruits, maritime herbs, humus and dusty beets. The palate fairly bristles in fruit freshness and energy, the tannins pricking the tastebuds and laying the foundation for a long life. Oak? Yes, it's evident in the texture and the binding but totally integrated. Jeni Port, winecompanion.com.au.
94+ points. 'Bannockburn has never really been out of form but I get the feeling that winemaker Matt Holmes and team have the ship about where they want it to be, now. This is a beauty. Fragrant and attractive from the outset but then expansive on the palate as well. Earth, twigs, root vegetables and cherries with woodsy spice notes rippling throughout. Tension and flow, texture and tannin. There’s a smoky meatiness to the aftertaste, mixed in with decaying red roses, and it’s most attractive way for the wine to sail out. Drink it now, drink it later; it will deliver.' 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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