Bannockburn De La Terre Pinot Noir 2018
Volcanic topsoil, and mixed clays and sands over limestone are typical of our site, and so this wine is named De La Terre, meaning “of the earth”. The combination of east-west aligned rows on a flat and north-south rows on a east facing slope captures even more detail of the terroir.
Minimum Order 6 Units (straight or mixed)
- Tasting Notes
A single vineyard Pinot Noir: 1.2m x 1.0m row/vine spacing planting, clones 114 and 777. Picked March 1-7.
- 10% whole bunch fermentation, indigenous yeast, approximately two weeks on skins.
- 12 months in French hogsheads (20% new)
- The best barrels were blended, then bottled in January, 2019
- 13.0% alc/ vol.
Whole bunch and whole berry fermentation manifest as transparency in this wine, maintained in the relatively inert puncheon oak format. Cola (perhaps from the 777 clone) and spice aromatics lead into a savoury and complex palate featuring fine tannin and well integrated oak.
"The fragrance is all about spices, red and blue berries, forest floor and autumnal shades. Medium bodied, warm and free-flowing. Generous in tannin, sporting a sweet spot of confection, licorice and dark chocolate. 94pts." Jeni Port, winecompanion.com.au
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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