2019 Bannockburn Pinot Noir

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The 2019 was drawn from a range of blocks (planted in 1976, 1997 and 2007), all on soils of volcanic loam and dark clay over a limestone base, and with a wide variety of clones (mainly MV6 with a smattering of the ‘Dijon’ or ‘Bernard’ clones 114, 115 and 777). All the fruit was

destemmed and fermented with indigenous yeast, with just 20% whole bunches and 20% carbonic maceration. Élevage played out for 10 months, primarily in Tronçais hogsheads (25% new). Under Matt Holmes, the Pinot Noir style is now a little less lavish than that of his predecessors—now you’ll find impressively pure flavours derived from a more reticent use of whole bunches and the earlier bottling regime. Picked before the late-February heatwave, Holmes is justifiably delighted with what was a tremendous year for Bannockburn Pinots. With its loaded mix of red and black fruits, tobacco spices and just enough aromatic whole-bunch notes, this is a spicy, supple and long Pinot of true weight. It finishes with ripe and velvety, yet persistent, tannin. Class.

“Medium red colour with tints of purple and black, the bouquet char-oaky, smoky, stemmy and bunchy, and more appealing than that may sound. The palate is rich and full, with loads of detail and nuance, heaps of interest, the palate full and rich, round and very fruit-sweet at the core, with Campari, balsamic herbs—the full whole-bunch deal. Long finish, too. A satisfying pinot. Good value, too” 

96 points, Huon Hooke, The Real Review