Bannockburn SRH Chardonnay 2019

Bannockburn SRH Chardonnay 2019

Named for Bannockburn founder Stuart Reginald Hooper, our SRH Chardonnay is from a distinctive selection of our oldest Chardonnay vines at Olive Tree Hill Vineyard.

Minimum Order 6 Units (straight or mixed)

  • Viticulture
  • Winemaking
  • Tasting Notes & Reviews

12 rows of Chardonnay planted in 1976 to clone P58. The soils are predominantly dark clay over a limestone base. These rows are distinctive from the remainder of the vineyard in part due to being the site of an ancient seabed.

Whole bunch pressed to tank, settled overnight. Wild fermented in French oak hogsheads and puncheons (20% new). On lees for 11 months with minimal stirring, 70% malo-lactic fermentation. Bottling in January, 2020.

A inherently powerful single vineyard expression, driven by a core of fresh citrus acids and stone fruits. Chardonnay from this site is always inflected with a mineral quality and quartz-like energy.

‘Grown on 12 rows of chardonnay planted at Bannockburn near Geelong in the mid 1970s. Fabulous release. It feels rich and powerful from the outset and yet the flavours just soar on and on. It’s a wine of real presence. Stonefruit, cream, quartz, smoky oak and crushed fennel. This delivers in spades. It’s a super wine.’ 96 points. Campbell Mattinson, winefront.com.au, November 2021.


 


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2021 Vintage

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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