Bannockburn Pinot Noir 2003

Bannockburn Pinot Noir 2003

We maintain a small library of select back vintage bottles in our cellars at Bannockburn Vineyards.

Minimum Order 6 Units or 3 Magnums (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes

MV6 clone of Pinot Noir from some of our oldest vines. The soils are predominantly volcanic, dark loam and clay over limestone base. After a warm growing season fruit in excellent condition was hand harvested in February.

  • Fruit in excellent condition was fermented utilising indigenous yeast, punchdowns occurring 2 or 3 times a day for 25 days. Pressed to tank, then racked to barriques (Damy cooperage, 25% new) for élevage.
  • Blended and bottled on site with light filtration in May 2004.
  • 13.5 % alc/vol. Cork.

Bright red with shades of development. Attractive and lively berry fruits from a warmer season, with forest floor complexity after 15 years in bottle. The retention of cleansing acidity and structure combined with bottle development makes for an excellent food wine to share with like-minded friends.

Museum Release

Bannockburn Chardonnay 2014
Regular price $70

Museum Release

2021 Vintage

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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