Bannockburn De La Terre Pinot Noir 2022
De La Terre is named in reference to our ethos; ‘of the earth’. The block is made up of two sections: east-west row orientation on an east facing slope and north-south row orientation on the upper flat adjacent to the Serré block.
Minimum Order 6 Units (straight or mixed)
- Tasting Notes & Reviews
This organic certified block is planted to 1.2m rows x 1.0m vine spacing, mostly 777 clone and some 114 Pinot Noir.
Fruit was handpicked between 23-24th March, then fermented on skins for 10 days utilising 100% whole bunches via carbonic maceration and then destemmed to complete fermentation. The wine was pressed to French oak hogshead barrels of which 25% was new then left undisturbed and went through malolactic fermentation in Spring before being blended and bottled in February.
The 2022 vintage offers a wine of wildness and prettiness courtesy of the stems and the soils. An intriguing and complex fragrance which draws one back to the glass, with elegance and freshness in the flavours.
The 2023 growing season started off cold and wet. For the first time since 2011 our dam was full, and in fact overflowed for most of October and November (rainfall for the calendar year of 2022 was 800mm). Budburst was slightly behind average timing, but crops were down significantly: the bunch counts were low in the first place, we had a mild frost in September and the wet weather finally caught up with us via downy mildew. The rain stopped at the end of December.
The overall heat accumulation was the same (1338 Growing Degree Days) as 2021, both seasons on the slightly cooler side of average but differing in that the heat for 2023 was more toward the second half of the season. Veraison occurred in February and then we picked Chardonnay, Pinot Noir, Gamay, Sauvignon Blanc and Riesling in March, and Shiraz and Cabernet/Merlot in the first week of April. The picking weather was pleasant and the fruit arrived at the winery in very good condition.
While quantity was down (especially in Pinot Noir) quality was good: fresh acidity, concentration, colour, tannin and steady fermentations have us looking forward to bottling, and seemingly warmer and drier seasons as El Niño returns.
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