Bannockburn 1314AD Pinot Noir 2016

Bannockburn 1314AD Pinot Noir 2016

Named for the year of the Battle of Bannockburn, we make this wine with bistro lunch in our minds, but no less care in the vineyard. Typically made with fruit from our “young” blocks. It will drink well over the next five to eight years or more.

  • Viticulture
  • Winemaking
  • Tasting Notes
  • Reviews

From our ‘young’ Ann’s Pinot Noir block, planted in 2003–2004 to 114, 115 and MV6 clones. Hand harvested late February after an extremely dry growing season (65mm total rainfall).  Picked 19-29 February.

    • 80% destemmed into 4 tonne open fermenters. Wild yeast fermentation, with 15-20 days of total skin contact. 
    • Pressed to French oak hogsheads and barriques (20% new) for 7 months élevage, with a spring malolactic fermentation.
    • Bottled unfined and unfiltered on  November 2, 2016.
    • 12.5% alc/vol.

      Fresh medium weight forest and field fruits are offset by subtle whole bunch lift. Acid is enough to cleanse the pallet, and fine tannin texture adds to food pairing options. The wine freshens in glass, and suits immediate enjoyment or short term development in cellar. 

      2015                                                                                                                   
      “A wine that is fresher and more generous than ever. A proportion of whole bunch lends savouriness and spice, while large format oak provides an unobtrusive framework. Brambly, earthy fruit meets charcuterie and spice. Complex and with plenty of character, again this overdelivers on price”

      Winehouse

      2017 Vintage

      Budburst and harvest returned to long term average timing for the 2016/17 growing season. Picking commenced on March 2, and was completed by April 21.

      After excellent winter rain, the season was moderately dry (mostly consisting of heavier rainfall events rather than light rain), and only very occasionally hot.

      A fuller canopy of leaves slowed the ripening of all varieties, and retained greater natural acidity. Sugar concentration at harvest and final alcohol levels are low, but flavours are vibrant and typical of both variety and site.

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