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.
2019 Vintage

We had reasonable rain across winter and so the soils warmed up slowly which led to normal timing for budburst. Fruit-set and cropping levels (especially in Pinot Noir, which had an average bunch weight of 65g) were reduced by some poor weather experienced during flowering. The season warmed up at Christmas and continued through Jan/Feb which resulted in our commencement and completion dates being very similar days to vintage 2018 ( ...with one excessively hot weekend forcing us to pause for a few days). So another short, compressed harvest period at Bannockburn. 

Despite the lack of rainfall during early 2019, the vines managed to hold on to a good amount of leaf canopy and so built up root mass and energy stores post-harvest.

At this early stage I am very pleased with quality in almost every regard, with some subtle changes to winemaking producing promising results. 

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