Bannockburn Pinot Noir 2019
The single vineyard wines tell unique stories; this wine has been telling the composite story of season at Bannockburn since 1980.
Minimum Order 6 Units (straight or mixed)
- Tasting Notes
Primarily MV6 clone, also 114, 115 and 777, planted in 1976, 1997 and 2007. Picked by hand between 24/2 - 7/3/2019. Budburst was in line with long term averages (September); a dry and moderate season became warmer after Christmas and ripening accelerated to slightly earlier harvest dates.
- Batches of Pinot Noir from our different blocks were fermented with indigenous yeast, 20% whole bunch in final blend.
- Élevage for 10 months in primarily Troncais hogsheads (25% new), bottled January 2020
- 13.5% alc/vol.
“The bouquet is herbal and bunchy, with root vegetable and tobacco overtones, the palate elegant and medium to full-bodied, sinewy and finely tensioned, finishing with lively acidity. A complex and appetising pinot." 96 points.
– Huon Hooke The Real Review, June 2020
"Love the firmness of this. The impression of confidence. This has weight to it in a varietal sense, a freshness too, a composure. This is bold with red and black cherry, beet, dry spice and stem, the fruit ripe but not sweet, the spice more earthen than roasted. It's still evolving on the nose but the palate has all the credentials. Hold this. It's going to evolve beautifully." 94 points.
-Campbell Mattinson Winefront, May 2021
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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