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 (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. 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

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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