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Bannockburn '1314' Pinot Noir
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Parcels of Pinot Noir from our different blocks were fermented with indigenous yeast, approximately 25% whole bunch including a portion of carbonic maceration. The wine was matured for 8 months in primarily hogsheads of which 20% was new oak.
A blend of estate fruit planted in 1976, 1997 and 2004. 25% whole bunches and 20% new oak. A pleasing crimson red. The whole bunches announce themselves the moment you pick up the glass. Aromas of tea rose and bramble together with some spiced cherries and raspberries lead onto the moreish and flavourful palate. This also has the structure to see this become softer and more complex over the next 3–4 years. 93 points - Philip Rich, winecompanion.com.au
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