Bannockburn SRH Chardonnay 2012

Bannockburn SRH Chardonnay 2012

Named for Bannockburn founder Stuart Reginald Hooper, our SRH Chardonnay uses fruit sourced from our oldest Chardonnay vines at Olive Tree Hill Vineyard.

  • Viticulture
  • Winemaking
  • Tasting Notes
  • Reviews

Own rooted vines from 1976, clone unknown. The soils are predominantly an ancient seabed exposed by the erosive forces of the Moorabool River. Picked 28 February.

  • Whole bunch pressed to tank, settled overnight and then racked to a 1200 litre Vicard cask for fermentation.
  • Indigenous primary and secondary fermentation, minimal stirring but aged on lees for 28 months before bottling in June 2014.
  • 12.5% alc/vol.

2012 was a classic growing season for most of south-east of Australia, it certainly was an excellent season at Bannockburn. This single vineyard site always delivers real fruit weight despite low alcohol levels, the crystalline acidity adds life and longevity, and the lees contact texture and interest. As always this is a wine which will reward cellaring.

 

2012

"It has fruit power, a core of firm acidity, buttery flavours mixed with orange, slick and glossy, yet flinty too. It has length and impact." 94 points.

- Gary Walsh (Winefront.com.au), August 2016

 

2012

"Still bright straw-green, its intensity makes you rear back and regroup for a second taste, the only question whether it is ripe enough, and the answer is yes it is; but it’s all about grapefruit and minerals on the ultra-long palate, finish and aftertaste." 96 points.

- James Halliday (Australian Wine Companion 2016), February 2015

2017 Vintage

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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