Bannockburn Chardonnay 2017 Magnum

Bannockburn Chardonnay 2017 Magnum

This wine has consistently been rated as one of Australia’s best Chardonnays, reflecting the ideal combination of soils, climate and mature vines.

Minimum Order 3 Units

  • Viticulture
  • Winemaking
  • Tasting Notes
  • Reviews

Excellent winter rains followed by a relatively mild summer resulted in a slow ripening season, with retention of natural acidity.

    • Whole bunch pressed, settled overnight and then wild fermented in French oak hogsheads and puncheons (20% new)
    • 10 months on lees, 50% went through malolactic fermentation, no stirring before bottling late January 2018
    • 13.0% alc/vol.

      A core of fresh citrus acids, stone fruits and subtle winemaking inputs make for a wine well suited to a range of food matches.  

      95 points, Mike Bennie, winefront.com.au, Feb 2019.

      Bannockburn rounding the corner on the Michael Glover era and footprints and into a new era. Though the motif might have changed, the general sense of quality, particularly as an imprint of site, is all there.

      This is a good experience. It’s loaded with flavour, shapely and long, fresh while being powerful. It feels pent up, almost muscular, shows stone fruit, nougat, almond paste and saline acidity – the palate is a sensational roll of dense, interesting and delicious flavours. Perfume is a bit shutdown, but that won’t hold you back. Wonderful release.

      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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