Bannockburn Serré Pinot Noir 2019
Pinot Noir grown at Serré Vineyard, a high density planting with low trellising and narrow rows to replicate the tough vineyard conditions of Grand Cru Burgundy. It naturally yields at 500g/vine. NASAA Certified Organic 2021. This block is possibly the oldest close-planted Pinot Noir vineyard in Australia. It certainly is the best of our Pinot Noir sites: uniform, focused, powerful and fragrant, every year. It will continue to develop and drink well for ten to 15 years or more.
Sorry but due to limited stock, we need to restrict orders to 6 bottles per customer.
Minimum Order 6 Units (straight or mixed)
- Tasting Notes
Pinot Noir, clone MV6 on own roots, planted in 1984 and 1986. 1.2m rows x 1.2m vine spacing. Volcanic surface material with darker clay over weathered basalt and limestone. Grapes hand-harvested 27/2/19 and 4/3/19.
- Wild fermentation with 20% whole bunch.
- Pressed to tank, settled overnight before 10 months in French oak hogsheads (20% new).
- Spring malo-lactic fermentation, then racked to tank prior to bottling January 2020.
- 12.9% alc/vol.
" The perfumed bouquet of red berries, rose petals and spice leads into a wondrously fine, elegant palate. It's the product of many things, including the great '17 Victorian vintage." 99points - James Halliday The Weekend Australian March 2020
"A thoroughly satisfying pinot of depth and complexity. The fleshy, high-extract richness, velvet tannins and persistence of flavour add up to a wine of real gravitas." Drink 2021 - 2031 96/100 -Huon Hooke, The Real Review June 2021
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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