Bannockburn Riesling 2022

We only produce a small volume of Riesling, but some this wine includes some of our oldest vines from the Olive Tree Hill vineyard.

Minimum Order 6 Units (straight or mixed)

Viticulture
Winemaking
Tasting Notes

Bannockburn Riesling is made from two blocks planted in 1976 and 2015. Fruit was picked late March in excellent condition with slightly lower than average yields.

Whole bunch pressing and settling overnight is followed by racking to tank. Cold fermentation in stainless steel ensures fresh, bright acidity; the complexity and texture in the wine is derived from our unique limestone/clay-based soils.

Ripe citrus and stone fruit aromatics, with pear and green apple skin bite. The nicely weighted palate is balanced by moderate acid and texture derived from our site. Drink now or cellar.

94 points - Buy this. Drink it. It’s a beautiful wine, full of flavour and interest. Apple skins and citrus, pear and slate, with a gentle overtone of woodsmoke and, even, musk. The individual flavours are little matter though; it’s the stony texture, the combination of juiciness and dryness, the way it engages you. It’s fantastic. Campbell Mattinson, winefront.com.au.

Print Spec Sheet

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Out Single
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Out 1/2 Dozen
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Out Dozen

Estate

Bannockburn Sauvignon Blanc 2018

$32

Bannockburn Chardonnay 2021

$70 Sold out

Bannockburn Pinot Noir 2021

$70 Sold out

Bannockburn Shiraz 2020

$45

2022 Vintage

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
Spring.

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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