Bannockburn Serre Pinot Noir 2015
Our Serré (a French word meaning “tightly packed”) features Pinot Noir grown at Serré Vineyard using close-planting, low trellising and narrow rows to replicate the tough vineyard conditions of Grand Cru Burgundy, naturally yielding at 500g/vine. This block may be the oldest close-planted vineyard outside Europe. It certainly is the best of our Pinot Noir sites: uniform, focused, powerful and fragrant, every year. It will continue to develop and drink well for another ten to 15 years or more.
Minimum Order 6 Units (straight or mixed)
- Tasting Notes
Pinot Noir, clone MV6 on own roots, planted in 1984 and 1986. 1.2m rows x 1.2m vine spacing. Picked February 26.
- A single ferment from a smaller than usual crop, wild fermented for a total of 19 days on skins (15% whole bunch).
- Pressed to tank, settled overnight before 15 months in French oak hogsheads (20% new).
- Spring malolactic fermentation, then racked to older hogsheads prior to bottling May, 2016.
- 13.5% alc/vol.
"A beautiful release. As intriguing as it is delicious. Wild with complex, herb-strewn flavour, but has excellent fruit intensity and a matrix of tannin keeping it firmly in place. Spice, meat and tangy rhubarb-like characters flitter about the core of cherry-plum. It promises to age exquisitely." 96 points.
- Campbell Mattinson (winecompanion.com.au) August 2018
"Whole-bunch fermented pinot, 20 months in French oak (mainly used). Vivid, deep crimson, the whole bunch fermentation (and the close planting) indelibly stamp their mark, but despite the ultra-complex nature of the wine, there is harmony wherever you look from the bouquet through to the mid-palate, finish and aftertaste. All class in a whole-bunch context." 97 points.
- James Halliday (James Halliday Australian Wine Companion 2016), July 2015
We had reasonable rain across winter and so the soils warmed up slowly which led to normal timing for budburst. Fruit-set and cropping levels (especially in Pinot Noir, which had an average bunch weight of 65g) were reduced by some poor weather experienced during flowering. The season warmed up at Christmas and continued through Jan/Feb which resulted in our commencement and completion dates being very similar days to vintage 2018 ( ...with one excessively hot weekend forcing us to pause for a few days). So another short, compressed harvest period at Bannockburn.
Despite the lack of rainfall during early 2019, the vines managed to hold on to a good amount of leaf canopy and so built up root mass and energy stores post-harvest.
At this early stage I am very pleased with quality in almost every regard, with some subtle changes to winemaking producing promising results.
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