Bannockburn Pinot Noir 2015
The single vineyard wines tell unique stories; this wine has been telling the composite story of season at Bannockburn since 1980.
- Tasting Notes
Primarily MV6 on own roots, also 114, 115 and 777, planted in 1976, 1997 and 2007. Picked 26 February - 12 March.
- Batches of Pinot Noir from our different blocks were fermented with indigenous yeast, 40% whole bunch.
- Élevage for 12 months in primarily Troncais and Bertranges hogsheads (30% new), then racked and returned to older barriques.
- Bottled May 2016.
- 13.5% alc/vol.
A moderately warm season punctuated by timely rain produced a more elegant style of Pinot Noir in 2015: lifted red fruits and savoury forest floor on the nose, bright acid and fine tannin on the palate. Immediately enjoyable and versatile with regard to food pairings, this wine will reward medium term ageing in cellar.
“Complex from go to whoa: earthy, autumn leaves, woodsy spices, dried blood orange peel, ferrous, iodine, stemmy yet sapid too." 90 points.
– Jane Faulkner (winecompanion.com.au), August 2017
“Deeply coloured; a complex full bodied pinot with dark berry fruits, spice and oak on the bouquet, and an opulently textured palate; firmish tannins ex whole bunches and acidity keep the wine corralled." 94 points.
– James Halliday (winecompanion.com.au), August 2016
"Deeply coloured but not star-bright, an ultra-complex and power-packed pinot, multi-plum flavours surround by a palisade of whole bunch stemmy notes. Cries out for time in bottle." 96 points.
– James Halliday (winecompanion.com.au), 27 July 2015
Budburst and harvest returned to long term average timing for the 2016/17 growing season. Picking commenced on March 2, and was completed by April 21.
After excellent winter rain, the season was moderately dry (mostly consisting of heavier rainfall events rather than light rain), and only very occasionally hot.
A fuller canopy of leaves slowed the ripening of all varieties, and retained greater natural acidity. Sugar concentration at harvest and final alcohol levels are low, but flavours are vibrant and typical of both variety and site.
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