Bannockburn Shiraz 1998

Bannockburn Shiraz 1998

We maintain a small library of select back vintage bottles in our cellars at Bannockburn Vineyards. The '98 vintage was at once forgetful and memorable at Bannockburn, this was the year most of our vineyards were wiped out by a severe hail storm leaving us with very little to work with. The community of winegrowers around Australia stepped in to offer parcels of fruit wherever possible and we were able to produce Chardonnay, Pinot Noir and Shiraz. 

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes

Fruit for the wine was a blend of what remained from our hail damaged vineyards, as well as parcels of fruit from many friends of Bannockburn who were able to allocate parcels of Shiraz to us.

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

Red ruby with shades of development. Attractive, ripe and spicy fruits 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

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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