Bannockburn Stuart Pinot Noir 2014

Bannockburn Stuart Pinot Noir 2014

Stuart Hooper founded Bannockburn in 1974; today the business is in the hands of his two daughters. The Stuart label has been used occasionally over the years, loosely tied to our oldest Pinot Noir block (Olive Tree Hill, planted in 1976), but in this case a blend.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes

Pinot Noir from the Serré (MV6) and De La Terre blocks (114 and 777), planted in 1982 and 2007 respectively, all of which either 1.0m or 1.2m by 1.2m (vine by row spacing). Picked 4-12 March. 
2014 was the lowest crop in recent history at Bannockburn (45 tonnes in total off our 50 acres of vineyard).

  • Pinot Noir from the two blocks were fermented with indigenous yeast, 80% whole bunch. Élevage for 12 months in primarily Remond Troncais and Bertranges hogsheads (30% new), then racked and returned to older barriques.
  • The best batches were blended and then bottled in September 2015. 
  • 13.5% alc/vol.
Greater transparency and tension than broader 2014 Estate blend, perhaps a consequence of the close planted nature of both blocks. Savoury but supple red fruits and sweet forest floor characters are complemented by natural acidity.
  • Sold
    Out
    Single
  • Sold
    Out
    1/2 Dozen
  • Sold
    Out
    Dozen
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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