Sign up & receive $25 off your first order

2016 Bannockburn Pinot Noir

2016 Bannockburn Pinot Noir

'It's fluid and juicy, inherently complex, and succulent through the finish.' 
92 Points - Campbell Mattinson, Wine Companion

$49.99 Per Bottle


$299.94 (Case 6 x 750ml)

Winery Direct: Dispatched in 3-5 days. More info
  • The first Bannockburn vineyard was planted in 1974, with subsequent plantings through to the early 1980’s, making the vines some of the oldest in the Geelong region. A terroir consisting of meagre rainfall, low vigour soils and prevailing winds from the Southern Ocean, combined with close plantings results in a growing environment that naturally restricts yields, the determinants of Bannockburn's unique wine flavours and structures.


    Primarily MV6 clone, also 114, 115 and 777, planted in 1976, 1997 and 2007. Batches of Pinot Noir from our different blocks were fermented with indigenous yeast, 20% whole bunch in final blend. Élevage for 15 months in primarily Troncais and Bertranges hogsheads (20% new), then racked and bottled via light filtration.


    An early budburst and consequent harvest was followed by a warm, dry season. 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.


    'Challenging style with a (very) high proportion of whole bunches, not all of which were taken in the wine's stride. This is all sweet-sour cherries, beet, earth, potato skins and spice, its stalkiness tattooed across its face. It's fluid and juicy, inherently complex, and succulent through the finish. There's a good chance it will age well too. Whether or not there's too much winemaking on show is the question.
    92 Points - Campbell Mattinson, Halliday's Wine Companion

    'Full red colour with tinges of purple and brick-red with a tint of black. The bouquet is very foresty, undergrowth-scented and mulchy, the high proportion of whole-bunches in the ferment dominating the wine. The effect on the colour is also evident: it doesn't look vibrant or youthful. The tannins are persistent and sappy, with a grippy quality, and there's a forward-developed toffee-like flavour. The acidity is a little elevated.'
    91 Points - Huon Hooke, The Real Review