All Bannockburn wines are produced from estate-grown fruit off our 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.
The average rainfall of 600mm. occurs mainly in winter and spring, although with the affect of the ongoing drought has been considerably lower and the rainfall is consistently much lower than neighbouring wine growing regions such as Yarra Valley and Mornington Peninsula.
The maritime influence over our weather ensures mild temperatures and long sunshine hours. It is normal to experience a pattern of stable, dry and low humidity conditions over the grape growing season from budburst in mid September through to the end of harvest in late April, thus allowing for a mild, extended ripening period and ideal conditions for producing healthy fruit and gradual flavour development in the grapes.
All the established vineyards are dry-grown, this along with poor soil fertility, low rainfall, close-plantings and strong prevailing winds make for a tough growing environment that naturally restricts yields. These are the conditions that make up the terroir from which our unique wine flavours and wine structure are derived.
Winemaking: 80% de-stemmed into 4T open fermenters. Wild yeast fermentation, with 15-20 days total skin contact. Pressed to French oak hogsheads and barriques (20% new) for 7 months élevage, with a spring malo-lactic fermentation. Bottled unfined and unfiltered on November 2, 2016.
Tasting Notes: Fresh medium weight forest and field fruits are offset by subtle whole bunch lift. Acid is enough to cleanse the pallet, and fine tannin texture adds to food pairing options. The wine freshens in glass, and suits immediate enjoyment or short term development in cellar. 13% alc/vol