Bannockburn SRH Chardonnay 2017
Named for Bannockburn founder Stuart Reginald Hooper, our SRH Chardonnay uses fruit sourced from our oldest Chardonnay vines at Olive Tree Hill Vineyard.
Minimum Order 6 Units (straight or mixed)
- Tasting Notes
Chardonnay vineyard planted in 1976 to clone P58. The soils are predominantly dark clay over a limestone base, site of an ancient sea bed. Picked 20/02/2017
- Whole bunch pressed to tank, settled overnight.
- Wild fermented in French oak hogsheads and puncheons (25% new)
- On lees 11 months with minimal stirring, full malo-lactic fermentation.
- No sulphur apart from a small addition before bottling in February 2018.
- 13.0% alc/vol. Diam cork closure
A core of fresh citrus acids, stone fruits and subtle winemaking inputs make for a wine well suited to a range of food matches.
"Crackerjack. Pour a glass and the sparks fly. Flint, nuts, peach and cedar spice. It rumbles through the mouth, all richness and funk, a quartz-like character rocking the finish. You have to like a bit of struck match, for certain, but the tautness, the power, the attitude; it's mesmerising. Brilliant chardonnay. 95 pts."
- Campbell Mattinson (winefront.com.au), December 2017
"The fruit here has power, character-laden power, though importantly it reserves some for the finish. Rolls of hay, grilled stone fruits, bran, cedarwood and sweet spice. It's one of those wines where you rattle off descriptors and still don't feel as though you've got it, it puts down its own roots and says here I am. It's in impressive form here. 94pts."
- Campbell Mattinson (winefront.com.au) November 2020
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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