Bannockburn De La Roche Shiraz 2011
One of our three close-planted blocks, in this case planted to Shiraz. Volcanic debris throughout this block is the inspiration for the very apt name (translated as 'of the rocks').
Minimum Order 6 Units (straight or mixed)
- Tasting Notes & Reviews
A single vineyard Shiraz: 1.2m x 1.0m row/vine spacing, Bests Old Block and Tahbilk R6WV28 clones. Picked March 18.
Wild yeast fermentation and 100% destemmed fruit influence followed by maturation in French oak hogsheads for 15 months. Often the most savoury of our Shiraz blocks, this wine is released after some years settling in bottle.
It was nice to receive a note from Jancis Robinson, although we don't send wines overseas to be reviewed but she attended a trade event with our UK importer, GB Wine Shippers, and she enjoyed a few Bannockburn wines. This is a museum release in limited supply and is drinking well now so please do make the most of this offer! This was also the first vintage bottled from our close planted Shiraz vineyard.
17.5/20 points! Cuttings from Bests and Tahbilk. NB vintage! Lots of fun and softness as in a mature Cornas. Really smart. Lovely savoury quality. Full-blown fruit though. Long. Jancis Robinson, jancisrobinson.com.
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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