Bannockburn Riesling 2021

Bannockburn Riesling 2021

We only produce a small amount of Riesling, but it’s a great opportunity to have some fun with one of the “noble” grape varieties.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes

Predominantly made from fruit off the original site planted in 1976, also includes fruit from a vineyard planted in 2015. Picked by hand March 24, 2021

  • Grapes in ideal condition were picked and whole bunch pressed.
  • The juice was allowed to settle overnight, then racked to tank (cold fermentation enhances freshness and drive) and old puncheons (for texture and complexity)
  • Racked and bottled June, 2021
  • 13.2% alc/vol.

Ripe citrus and stone fruit aromatics. The nicely weighted palate is balanced by moderate acid and hint of barrel contact. Drink now or cellar.

" Light straw-yellow colour, with a broken seashell aroma that verges on white pepper. A definite note of oyster brine. Some new-wine yeastiness. The palate is tense and tautly structured, refined and piercingly intense, and there is a juiciness in the centre-palate. The finish lingers long and becomes very dry and savoury as it progresses. 93 points." Huon Hooke, The Real Review.

  • Sold
    Out
    Single
  • Sold
    Out
    1/2 Dozen
  • Sold
    Out
    Dozen
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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