Shiraz 2003

Shiraz 2003

We maintain a small library of back vintage bottles in our cellars for release at a later date. We select wines that will benefit from some extended maturation. Bannockburn Shiraz is generally a great candidate for long term bottle ageing.

  • Viticulture
  • Winemaking
  • Tasting Note

This wine is a blend of grapes from two of our Shiraz blocks: Winery Block planted in 1990 and extended in 1996, and the Range vineyard planted in 1974.

Hand-picked, open-fermented, including whole bunches, 12-15 days on skins, pressed to French barriques for 18 months maturation. Bottled under natural cork.

The 2003 vintage was a warm one and the resulting shiraz is a rich, ripe and powerful wine. Now with almost twenty years in the bottle an array of secondary and tertiary flavors are starting to show, but the structure of the wine is firmly in place and as a bold mature red this will bring joy and warmth to the winter dining table.

Museum Release

Shiraz 2013
Regular price $50

Museum Release

Douglas 2014
Regular price $32

Museum Release

2023 Vintage

The 2023 growing season started off cold and wet. For the first time since 2011 our dam was full, and in fact overflowed for most of October and November (rainfall for the calendar year of 2022 was 800mm). Budburst was slightly behind average timing, but crops were down significantly: the bunch counts were low in the first place, we had a mild frost in September and the wet weather finally caught up with us via downy mildew. The rain stopped at the end of December.

The overall heat accumulation was the same (1338 Growing Degree Days) as 2021, both seasons on the slightly cooler side of average but differing in that the heat for 2023 was more toward the second half of the season. Veraison occurred in February and then we picked Chardonnay, Pinot Noir, Gamay, Sauvignon Blanc and Riesling in March, and Shiraz and Cabernet/Merlot in the first week of April. The picking weather was pleasant and the fruit arrived at the winery in very good condition.

While quantity was down (especially in Pinot Noir) quality was good: fresh acidity, concentration, colour, tannin and steady fermentations have us looking forward to bottling, and seemingly warmer and drier seasons as El Niño returns.

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