Bannockburn Range Shiraz 2012

Bannockburn Range Shiraz 2012

This Shiraz comes from our oldest vineyard, planted in 1974. Range is only produced in years when the fruit from this site looks quite exceptional so is kept separate and is made as a single vineyard wine.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes
  • Reviews

The slightly more fertile soils of Range block result in larger vine leaf area: fruit weight ratio, and more powerful expression of Shiraz relative to our Winery blocks. Considered a classic season, the 2012 wines are a pure expression of variety and site. Grapes hand-picked March 22.

  • Whole bunch fermentation, indigenous yeast and careful maturing of wine in French oak puncheons with the aim of telling the story of site and season as authentically as possible. Bottled Feb. 2014
  • 13.5% alc/ vol.

Ripe field fruits, some evocative savoury tones and subliminal oak; this archetypal Range has the structure to age well or enjoy now with hearty winter dishes.

2006 

“Made from the original shiraz planting of 1.66ha. in '74, and the sheer intensity of fruit at 9 yo is as remarkable as the colour." 96 points. 96 points.

- James Halliday (winecompanion.com.au), August 2016

Museum Release

Bannockburn Chardonnay 2014
Regular price $70

Museum Release

Bannockburn Pinot Noir 2003
Regular price $75

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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