Bannockburn Pinot Noir 2017 Magnum
The single vineyard wines tell unique stories; this wine has been telling the composite story of season at Bannockburn since 1980.
Minimum Order 3 Units
- Tasting notes
Excellent winter rains followed by a relatively mild summer resulted in a slow ripening season, with retention of natural acidity producing vibrant varietal flavours.
- Batches of Pinot Noir from our different blocks were fermented with indigenous yeast, 20% whole bunch in final blend.
- Élevage for 10 months in primarily Troncais hogsheads (25% new), bottled January 2018.
- 12.5% alc/vol.
Lifted red fruits, savoury notes, bright acid and fine tannins ensure immediate drinking enjoyment or will reward medium term cellaring.
94 points, Huon Hooke, The Real Review, 29 September, 2019.
Medium to deep ruby colour with little purple and instead some brick-red development - echoing the stalky nose. The whole-bunch fermented characteristics dominate. There are smoky savoury notes as well from oak and perhaps a little reduction, while the palate has slightly exaggerated acidity adding to the leanness of this strongly stemmy style. Gorgeous aromatics. It has plenty to like. (20% whole-bunch, but tastes like more)
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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