Bannockburn De La Terre Pinot Noir 2019

Bannockburn De La Terre Pinot Noir 2019

De la Terre vineyard meaning ‘of the earth’. Volcanic topsoil, and various clays and sands over limestone are typical of our site. The combination of east-west aligned rows on the flat and north-south rows on an east facing slope captures even more detail of the complex terroir.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes & Reviews

A single vineyard Pinot Noir planting from 2007: 1.2m x 1.0m row/vine spacing planting, clones 114 and 777. NAASA certified organic 2021.

10% whole bunch fermentation, indigenous yeast, approximately two weeks on skins. 12 months in French hogsheads (20% new). The best barrels were blended, then bottled in January, 2019.

    Whole bunch and whole berry fermentation, 20% new oak. Cola, cherry, beetroot and spice aromatics lead into a savoury and complex palate featuring fine tannin and well-integrated oak.

    ‘There’s a fair amount of wildness here in that it’s slung with sap and herb notes but it’s also taut, controlled and lengthy; for all the frolic it feels confidently handled. That said, let me be doubly clear: this is a sappy style. It has tangy acidity, stem-like notes, tangerine and red cherry, earth and an aspect of rhubarb. It’s all these things but it’s also cohesive. Cedarwood oak slips around and helps combine it all. It can be enjoyed now but its best will start from a couple of years hence.’ 94 points. Campbell Mattinson, winefront.com.au, November 2021.


    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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