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All tasting notes
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| Drinking Windows and Values |
| Drinking window: Drink between 2025 and 2034 (based on 34 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 2 notes) - hiding notes with no text | | | Tasted by rspenz on 7/8/2023 & rated 91 points: Whole bunch, green stick. Suspect it’s on its way up. Slightly on the greener side for me. (104 views) | | | Tasted by DrGazza on 10/22/2021: Colour: Deep Fuscia
Nose: Medium intensity perfume, cherries, rose petals, slight spice and musk
Palate: Young, slightly grippy but fine tannins. Nice red berries, more savory than sweet. Touch of pepper and leather. Good long finish. (215 views) |
| Bannockburn Producer website
Producers notes
Bannockburn Vineyards was established by Stuart Hooper in 1974. His vision was to create a vineyard which would produce Australian wine of a quality to emulate the great wines of France, in particular the great Burgundies. Stuart Hooper had a purist, uncompromising approach to quality grape growing and winemaking. He had a strong belief in making wines, which genuinely reflect the flavours of the vineyard.
Bannockburn Vineyards remains in the Hooper family and its founders philosophy remains as the cornerstone behind all they do at Bannockburn today. All Bannockburn wines are produced from estate-grown fruit off their 27 hectares of vines. Situated on 3 separate sites, the vineyard soil profile ranges from black brown volcanic loam to dense clay sitting on a limestone base, and are generally of low fertility. The first vineyard was planted in 1974 with subsequent plantings during the early 1980’s, making them among the oldest in the Geelong region.
At Bannockburn Vineyards they believe their vineyards are what make the wines unique and provide a true point of difference. Since 2005, Michael Glover has been making the wines with great diligence and passion. “...everything we do is done with thought and care and without compromising on quality.” Organic practice, a belief in dry-grown viticulture, vine age and close planting combine with wild ferments, use of whole bunches, extended maceration times, extended lees contact and a fastidious barrel selection process combine to make wines that are exciting, unique and clearly identifiable as “Bannockburn”.Bannockburn Pinot Noir SerreOur 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.
Pinot Noir, clone MV6 on own roots, planted in 1984 and 1986. 1.2m rows x 1.2m vine spacing. Volcanic surface material with darker clay over weathered basalt and limestone.
Wild fermentation. (20% whole bunch).
Pressed to tank, settled overnight before 12 months in French oak hogsheads (20% new).
Spring malo-lactic fermentation, then racked to tank prior to bottling March 2018.
12.5% alc/vol.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)Victoria Wines of Victoria (Victorian Wine Industry Association) |
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