Bannockburn Cabernet Sauvignon/Merlot 'Winemakers Reserve' 1994

Bannockburn Cabernet Sauvignon/Merlot 'Winemakers Reserve' 1994

We maintain a small library of select back vintage bottles in our cellars at Bannockburn Vineyards.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes

1976 and 1981 plantings of Cabernet Sauvignon and 1981 planting of Merlot. The soils are a mixture of volcanic, dark loam and clay over limestone base. The 1994 growing season was considered ideal and the wines from this vintage were very successful at Bannockburn Vineyards.

Hand picked fruit was destemmed and fermented on skins for an extended maceration. After pressing the juice was matured in French oak barriques of varying ages for 18 months before bottling.

A barrel selection from the vintage of which the Merlot plays a more substantial role in the blend than the regular bottling. The 94 vintage was a great one at Bannockburn and this wine is testament to that fact, whilst it is at maturity the structure, acidity and balance of the wine is still in check and there is underlying cassis and violet along side the more woody and savory characters, finishing with very pleasant softness and sweetness courtesy of the Merlot. 

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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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