Bannockburn Chardonnay 2003

Bannockburn Chardonnay 2003

This Chardonnay is from our library of select back vintage wines matured in our cellars. Bannockburn Chardonnay has consistently been rated as one of Australia's finest, reflecting the ideal combination of soils, climate and mature vines.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes

Olive Tree Hill Vineyard planted in 1976 and Winery Block (1981), clone likely to be P58.  Picked in March, 2003

    • Whole bunch pressed, settled overnight and then wild fermented in 225 litre French oak barrels (predominantly Damy, 33% new).
    • 12 months on lees, full malolactic fermentation and occasional stirring before bottling in February, 2004.
    • 13.0% alc/vol.
      Despite a very warm growing season this wine has bright colour and a fresh line of citrus acids, with complexity via hints of butterscotch and slight char from the medium toast barriques. After 14 years maturing in our cellar,(bottles checked prior to release) this wine is ready to be enjoyed!   

      Museum Release

      Bannockburn Pinot Noir 2000 Magnum
      Regular price $150

      Museum Release

      Bannockburn Shiraz 1999
      $52 Sold out

      Museum Release

      2019 Vintage

      We had reasonable rain across winter and so the soils warmed up slowly which led to normal timing for budburst. Fruit-set and cropping levels (especially in Pinot Noir, which had an average bunch weight of 65g) were reduced by some poor weather experienced during flowering. The season warmed up at Christmas and continued through Jan/Feb which resulted in our commencement and completion dates being very similar days to vintage 2018 ( ...with one excessively hot weekend forcing us to pause for a few days). So another short, compressed harvest period at Bannockburn. 

      Despite the lack of rainfall during early 2019, the vines managed to hold on to a good amount of leaf canopy and so built up root mass and energy stores post-harvest.

      At this early stage I am very pleased with quality in almost every regard, with some subtle changes to winemaking producing promising results. 

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