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 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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