Bannockburn SRH Chardonnay 2019

Bannockburn SRH Chardonnay 2019

Named for Bannockburn founder Stuart Reginald Hooper, our SRH Chardonnay is from a distinctive selection of our oldest Chardonnay vines at Olive Tree Hill Vineyard.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes & Reviews

12 rows of Chardonnay planted in 1976 to clone P58. The soils are predominantly dark clay over a limestone base. These rows are distinctive from the remainder of the vineyard in part due to being the site of an ancient seabed.

Whole bunch pressed to tank, settled overnight. Wild fermented in French oak hogsheads and puncheons (20% new). On lees for 11 months with minimal stirring, 70% malo-lactic fermentation. Bottling in January, 2020.

A inherently powerful single vineyard expression, driven by a core of fresh citrus acids and stone fruits. Chardonnay from this site is always inflected with a mineral quality and quartz-like energy.

‘Grown on 12 rows of chardonnay planted at Bannockburn near Geelong in the mid 1970s. Fabulous release. It feels rich and powerful from the outset and yet the flavours just soar on and on. It’s a wine of real presence. Stonefruit, cream, quartz, smoky oak and crushed fennel. This delivers in spades. It’s a super wine.’ 96 points. Campbell Mattinson, winefront.com.au, November 2021.


 


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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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