{"title":"Geelong","description":null,"products":[{"product_id":"bannockburn-1314-a-d-blanc-2020","title":"Bannockburn 1314 a.d. Blanc 2020","description":"\u003cp class=\"richp\"\u003eThis release of Bannockburn’s terrific bistro lunch white is a little heavier on the Sauvignon, 76% in fact. The balance is 15% Riesling and just nine per cent Chardonnay (making it a different style to last year’s 50% Chardonnay offering). The fruit was sourced from plantings across the estate (established between 1997 and 2016), all grown on dark clay and loam over weathered basalt and limestone.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44111897002212,"sku":"19309-750","price":27.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/7d43a40c-1ef8-ec11-ab3d-0ac90280dbea_19309-750.png?v=1692767105"},{"product_id":"bannockburn-s-r-h-2009","title":"Bannockburn S.R.H. 2009","description":"\u003cp class=\"richp\"\u003eBannockburn's tête de cuvée, the S.R.H. comes off the oldest Chardonnay vines in the Olive Tree Hill vineyard and is named in recognition of Bannockburn's founder, Stuart Reginald Hooper. These twelve rows of 37 year old vines are dry grown with roots well embedded in the ancient marine sediments that form the bedrock in the area. 2009 was the polar opposite of the 2011 vintage: the very dry conditions resulting in the lowest yields ever seen at Bannockburn. Michael still counts it as a miracle that the vineyard produced any grapes at all. While the old close-planted vines in the Serré vineyard succumbed to the feral conditions (no Serré was produced in 2009) the Stuart and S.R.H. parcels managed to squeeze out a nominal 500g per vine. Glover picked pretty early and fermented \"wild\" in 1\/3 new barriques (lightly toasted Tronçais) and left the wine on gross lees, in puncheon, for a full two years. It was then transferred to tank for a further year on its fine lees. This three-years-on-lees method (trialled on the 2008 Three Years on Lees Chardonnay) is a first for this cuvée but it's a practice that has secured its place in future releases of the S.R.H. Michael believes the natural austerity of the S.R.H. fruit not only favours such treatment, it positively warrants it. The evolution in the élevage of this cuvée in recent years seems to be emphasising more of the overt saline\/mineral characters that the site's unique terroir brings to the wine. Earlier picking - searching for weight and texture via low-yield fruit rather than alcohol - and extended lees ageing are only partially responsible. The 2009 also sees return to a full malo (the 2008 was half malo). We agree with Michael that these 'tweaks' are responsible for showcasing an ever more vivid and authentic expression of place in this wine. From 2010 S.R.H. onwards the wood regime takes in two 1200 litre ovals - Mamut and Vesuvio, as Glover calls them - with more truly exciting results.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117559443684,"sku":"10262-750","price":95.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/099e7a9b-6817-ed11-ab3d-024d026f405e_10262-750.png?v=1693007615"},{"product_id":"bannockburn-de-la-roche-shiraz-2015","title":"Bannockburn De La Roche Shiraz 2015","description":"\u003cp class=\"richp\"\u003eStelvin. Also planted in 2007, this 0.8-hectare vineyard lies on higher ground above the De La Terre slope, so essentially it's a westerly extension of the Serré vineyard. The vines came from cuttings taken from Best's and Tahbilk, and were planted on a mix of rootstock and own roots. The name ‘Of the Rocks' alludes to the plethora of volcanic rocks that litter the soil of this parcel. Again, the planting density of 10,000 vines\/ha results in a naturally low yield of just 500 g per vine (or less). To put this in perspective, Bannockburn's old vine Shiraz from the Range vineyard – already a low-yielding site – crops closer to 1.5-2 kg per vine. Between 2 - 4 kilos per plant is quite typical in Australia. Fermented with 50% whole bunches and pressed off after two weeks on skins and stems, this was raised in 500 litre puncheons (25% new) for 16 months.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117559541988,"sku":"15525-750","price":66.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/4dad250e-20f8-ec11-ab3d-024d026f405e_15525-750.png?v=1693007623"},{"product_id":"bannockburn-range-shiraz-2012","title":"Bannockburn Range Shiraz 2012","description":"\u003cp class=\"richp\"\u003eThe Range vineyard is home to the estate’s oldest vines, planted in 1974, and is bottled as a single site wine in only the finest Bannockburn vintages. 2012 is one such vintage. This 1.66-hectare site sits on black brown loam over limestone base where the fertile soils often result in a larger vine leaf area and more powerful expression of Shiraz relative to the estate’s ‘Winery’ blocks. The result is a wine of sheer fruit intensity allied to delicious, bottle aged complexity. One of the rare Michael Glover Ranges, the ‘12 was hand harvested, naturally, and whole bunch fermented with wild yeasts, spending a total of 31 days on skins. Maturation took place in mostly puncheons before bottling in 2014. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117559574756,"sku":"15687-750","price":58.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/92739d83-23f8-ec11-ab3d-0ac90280dbea_15687-750.png?v=1693007626"},{"product_id":"bannockburn-s-r-h-2011","title":"Bannockburn S.R.H. 2011","description":"\u003cp class=\"richp\"\u003eBannockburn's top white, the S.R.H. comes off the oldest Chardonnay vines in the Olive Tree Hill vineyard and is named in recognition of Bannockburn's founder, Stuart Reginald Hooper. These twelve rows of 39-year-old vines are dry grown with roots well embedded in the ancient marine sediments that form the bedrock in this area. Typically, Bannockburn's S.R.H. rows seem to suck the minerality right out of their subsoil and deliver a spine tingling backbone of fresh, saline minerality to support the intense flavour and texture of this great wine.\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2011 S.R.H. is a wine we have been following from its early days and it has brilliantly made good on its youthful promise. Yes, we are selling this wine and yes we should probably show some restraint but this is impossible when you have a glass of this wine in hand. Simply a great Chardonnay and a great wine of place. We actually think the Halliday score below, as good as it is, underrates the way the wine is tasting today. Expect incredible intensity of all kinds of citrus pith and rind, ground spices, complex leesy notes and solids and wildly perfumed length. For all the power and complexity, it is ultimately a wine of incredible finesse with a vibrant line of saline minerality (not acidity but mineral freshness) running the length of the palate. #unebomb! It's a wine that just keeps getting better and better with air, boding very well for its future in bottle. In general, the cooler the vintage, the more mineral and saline the S.R.H seems to be, although - as Halliday alludes to in this note - there is nothing here to suggest 2011 is anything other than a (sublimely) balanced vintage for Bannockburn Chardonnay.  It is a highly unusual Australian Chardonnay, in that a: it was raised entirely in a single 1200-litre oval, b: 100% of the wine went through malolactic fermentation and c: it spent three years on lees!\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117749465316,"sku":"12345-750","price":95.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/790dc6f6-6817-ed11-ab3d-024d026f405e_12345-750.png?v=1693019738"},{"product_id":"bannockburn-chardonnay-2017-magnum","title":"Bannockburn Chardonnay 2017 Museum Release (1500ml)","description":"\u003cp class=\"richp\"\u003eBannockburn's Estate Chardonnay is drawn from the estate's Olive Tree Hill vineyard (planted in 1976) and Winery Block (1981), on volcanic soils over limestone with the average age of vines sitting around the 35-year-old mark. The fruit was whole bunch pressed, settled overnight then wild fermented in 500 litre French oak puncheons (20% new). The wine spent 12 months on lees with minimal stirring and no sulphur prior to a small addition before bottling in March 2018.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117749760228,"sku":"16314-1500","price":129.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/af2308d3-1ef8-ec11-ab3d-024d026f405e_16314-1500.png?v=1693019892"},{"product_id":"bannockburn-shiraz-2017","title":"Bannockburn Shiraz 2017","description":"\u003cp class=\"richp\"\u003eBannockburn's Shiraz is drawn predominately from vines in the south-facing Winery Block (planted in 1990), along with some fruit from the Range Road site (planted in 1974) and some declassified De La Roche. All sites possess soils of mainly volcanic scoria over basalt, clay and loam with a limestone clay base. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2017 was wild fermented with just 10% whole bunches and spent two weeks on skins before being pressed, settled and racked to French oak puncheons (20% new) for 13 months élevage. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117751202020,"sku":"18382-750","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/8bb76686-24f8-ec11-ab3d-024d026f405e_18382-750.png?v=1693019858"},{"product_id":"bannockburn-pinot-noir-2018","title":"Bannockburn Pinot Noir 2018","description":"\u003cp class=\"richp\"\u003eThe evolution of Bannockburn’s Estate Pinot continues unabated under Matt Holmes’ direction. As we have seen, Holmes has introduced an earlier-bottling regime and is also being more reticent in his use of whole bunches than his predecessors. It is now the strong personality of the sites—which are now farmed organically—that drive the character of this wine. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2018 was drawn from batches of Pinot Noir from several different blocks planted in 1976, 1997 and 2007. The soils of all these blocks are volcanic loam and dark clay over a limestone clay base. All the fruit was fermented with indigenous yeast, with just 20% whole bunches left in the ferment. Élevage played out for 12 months, primarily in Tronçais and Bertranges hogsheads (25% new). \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117751464164,"sku":"18420-750","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/60539679-20f8-ec11-ab3d-0ac90280dbea_18420-750.png?v=1693019865"},{"product_id":"bannockburn-de-la-roche-shiraz-2017","title":"Bannockburn De La Roche Shiraz 2017","description":"\u003cp class=\"richp\"\u003ePlanted in 2007, this 0.8-hectare vineyard is littered with volcanic rocks (hence the name) and lies on the plateau above the De La Terre slope—essentially making it a westerly extension of the Serré vineyard. It was originally planted with various clonal cuttings from Best’s and Tahbilk on a mix of rootstock and own roots. Holmes only uses the Best’s clone in this bottling today and the rest of the site has been grafted over to Chardonnay, giving Bannockburn a close-planted Chardonnay block, named Grigsby after Bannockburn’s long-standing vineyard manager. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThis single clone and the recent changes in vineyard practice have produced something finer and more classical than the early De La Terre releases. The 2017 was wild-fermented with 70% whole bunches and pressed off after two weeks on skins. The wine was then raised in a mix of old and new (30%) hogsheads. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117751562468,"sku":"18485-750","price":66.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/9c012f14-20f8-ec11-ab3d-024d026f405e_18485-750.png?v=1693019875"},{"product_id":"bannockburn-pinot-noir-2019","title":"Bannockburn Pinot Noir 2019","description":"\u003cp class=\"richp\"\u003eThe 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).\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117754085604,"sku":"19307-750","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/14deca1d-22f8-ec11-ab3d-0ac90280dbea_19307-750.png?v=1693020318"},{"product_id":"bannockburn-douglas-2017","title":"Bannockburn Douglas 2017","description":"\u003cp class=\"richp\"\u003eNamed after Sir James “The Black” Douglas (Scottish knight, feudal lord and one of the chief commanders during the Wars of Scottish Independence), this idiosyncratic blend tells a multi-variety story of Bannockburn’s vineyards each year. In cooler years the Douglas gets some Shiraz added instead of Pinot (which finds its place in the warm years), to raise the fruit profile. \u003c\/p\u003e\u003cp class=\"richp\"\u003eFrom a cracking Victorian vintage, the 2017 Douglas is comprised of 82% Cabernet Sauvignon, 11% Shiraz and 7% Merlot. The varietal batches were wild-fermented separately, then pressed to seasoned and 20% new hogsheads for 15 months élevage. The three parcels were racked and blended before bottling in May 2018.\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117754839268,"sku":"19463-750","price":33.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/128a6663-20f8-ec11-ab3d-024d026f405e_19463-750.png?v=1693020347"},{"product_id":"bannockburn-sauvignon-blanc-2018","title":"Bannockburn Sauvignon Blanc 2018","description":"\u003cp class=\"richp\"\u003eThe Matt Holmes’ versions of this wine feel a tad lighter on their feet than Glover’s deep-set ‘beasties’. The 2018 was drawn mostly from 1996 plantings on the eastern edge of the Winery Block, with some fruit from new plantings on Olive Tree Hill. Holmes then split the fruit. A third was destemmed and lightly crushed before fermentation on skins for one week, finishing in older puncheons, and the remainder was whole-bunch pressed straight to tank. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117755101412,"sku":"19575-750","price":30.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/a5fe493e-24f8-ec11-ab3d-0ac90280dbea_19575-750.png?v=1693020363"},{"product_id":"bannockburn-shiraz-2018","title":"Bannockburn Shiraz 2018","description":"\u003cp class=\"richp\"\u003eBannockburn's Shiraz is drawn predominately from vines in the south-facing Winery Block (planted in 1990), along with some fruit from the Range Road site (planted in 1974) and some declassified De La Roche. All sites possess soils of mainly volcanic scoria over basalt, clay and loam with a limestone clay base. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2018 was wild fermented with just 10% whole bunches and spent two weeks on skins before being pressed, settled and racked to French oak puncheons (20% new) for 13 months élevage. Alongside a reduction in the use of new barrels, Matt Holmes has gradually been introducing more influence of carbonic in the Shiraz added back to the ferment after 5-7 days. Holmes feels the mature Winery vineyard has inherent savoury qualities (due to clay\/limestone, old vines and poor soils) and the carbonic impact helps to lift the impression of brightness and fruit purity. We like.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117755166948,"sku":"19576-750","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/2e4c46e9-24f8-ec11-ab3d-024d026f405e_19576-750.png?v=1693020367"},{"product_id":"bannockburn-riesling-2021","title":"Bannockburn Riesling 2021","description":"\u003cp class=\"richp\"\u003eMatt Holmes' 2021 Riesling includes material from a younger plot of Riesling (planted 2015). The lion’s share of the fruit remains drawn from Bannockburn’s ungrafted 1976 plantings. It was fermented in a combination of tank and oak cask. As with the last couple of vintages, there were no additions other than a touch of sulphur. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117758181604,"sku":"20033-750","price":32.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/1754f440-2ef8-ec11-ab3d-0ac90280dbea_20033-750.png?v=1693020416"},{"product_id":"bannockburn-1314-pinot-noir-2021","title":"Bannockburn 1314 Pinot Noir 2021","description":"\u003cp class=\"richp\"\u003eThis was sourced from the whole gamut of Bannockburn’s Pinot blocks, planted in 1976, 1997 and 2007. Not insignificantly, the blend this year includes a healthy slug from the estate’s iconic close-planted vineyards (yields were so low in 2021 that no single-vineyard Pinot Noirs were bottled). The fruit was mostly destemmed and includes a measure of whole-bunch as well as a carbonic element. It was fermented wild and raised with 20% new oak (made from France's prized—and reliably expensive—Tronçais oak).\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117760147684,"sku":"20197-750","price":32.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/3e41c437-16f8-ec11-ab3d-0ac90280dbea_20197-750.png?v=1693020485"},{"product_id":"bannockburn-chardonnay-2021-magnum","title":"Bannockburn Chardonnay 2021 Magnum","description":"\u003cp class=\"richp\"\u003eStelvin. The quality and style on offer here can be traced back to the estate’s Olive Tree Hill Vineyard (planted in 1976 and abutting the S.R.H parcel) and Winery Block (1981), which are both on volcanic soils over limestone clays with an average vine age of around 35 years. Recently, the Estate Chardonnay has also included fruit from the Kelly Lane Vineyard (Clone 76). Whole-bunch pressed and settled overnight, the juice was then wild-fermented in mainly 500-litre French oak hogsheads (20% new), with 70% undergoing malolactic. The wine spent 10 months on lees with no stirring.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117762965732,"sku":"20469-1500","price":142.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/8e7ef97c-1ff8-ec11-ab3d-024d026f405e_20469-1500_bacb9671-e556-4a0c-a212-179629a3d96c.png?v=1693020625"},{"product_id":"bannockburn-chardonnay-2021","title":"Bannockburn Chardonnay 2021","description":"\u003cp class=\"richp\"\u003eStelvin. The quality and style on offer here can be traced back to the estate’s Olive Tree Hill Vineyard (planted in 1976 and abutting the S.R.H parcel) and Winery Block (1981), which are both on volcanic soils over limestone clays with an average vine age of around 35 years. Recently, the Estate Chardonnay has also included fruit from the Kelly Lane Vineyard (Clone 76). Whole-bunch pressed and settled overnight, the juice was then wild-fermented in mainly 500-litre French oak hogsheads (20% new), with 70% undergoing malolactic. The wine spent 10 months on lees with no stirring.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117763031268,"sku":"20469-750","price":70.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/7969b9e4-1ef8-ec11-ab3d-0ac90280dbea_20469-750.png?v=1693020618"},{"product_id":"bannockburn-pinot-noir-2021-magnum","title":"Bannockburn Pinot Noir 2021 Magnum","description":"\u003cp class=\"richp\"\u003eStelvin. As we have said before, under Matt Holmes, the style of Bannockburn Pinot Noir is now less extravagant than that of his predecessors. Today we see more purity and balance, more harmony in the glass derived in part from the benefits of organic viticulture and partly from decisions made in the winery: a more pragmatic use of whole bunches and an earlier bottling regime.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2021 Estate Pinot Noir was drawn from Bannockburn’s entire spectrum of vineyards (planted in 1976, 1997 and 2007), including fruit from the iconic, close-planted blocks. All the sites have volcanic loam and dark clay over a limestone base and are planted to a wide variety of clones, mainly MV6 with a smattering of the Dijon (or Bernard) clones 114, 115 and 777. This year, much of the fruit was destemmed and fermented with indigenous yeast, and just 20% whole bunches were used. Élevage played out for 10 months, primarily in Tronçais hogsheads, 25% of which were new.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117763162340,"sku":"20470-1500","price":142.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/5b430474-23f8-ec11-ab3d-0ac90280dbea_20470-1500_3bfd52e0-d753-411f-9424-ec6ab1f8a07b.png?v=1693020628"},{"product_id":"bannockburn-pinot-noir-2021","title":"Bannockburn Pinot Noir 2021","description":"\u003cp class=\"richp\"\u003eStelvin. As we have said before, under Matt Holmes, the style of Bannockburn Pinot Noir is now less extravagant than that of his predecessors. Today we see more purity and balance, more harmony in the glass derived in part from the benefits of organic viticulture and partly from decisions made in the winery: a more pragmatic use of whole bunches and an earlier bottling regime.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2021 Estate Pinot Noir was drawn from Bannockburn’s entire spectrum of vineyards (planted in 1976, 1997 and 2007), including fruit from the iconic, close-planted blocks. All the sites have volcanic loam and dark clay over a limestone base and are planted to a wide variety of clones, mainly MV6 with a smattering of the Dijon (or Bernard) clones 114, 115 and 777. This year, much of the fruit was destemmed and fermented with indigenous yeast, and just 20% whole bunches were used. Élevage played out for 10 months, primarily in Tronçais hogsheads, 25% of which were new.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117763195108,"sku":"20470-750","price":70.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/00d02963-22f8-ec11-ab3d-0ac90280dbea_20470-750.png?v=1693020621"},{"product_id":"bannockburn-de-la-roche-shiraz-2011-museum-release","title":"Bannockburn De La Roche Shiraz 2011 (Museum)","description":"\u003cp class=\"richp\"\u003ePlanted in 2007, this 0.8-hectare vineyard is littered with volcanic rocks (hence the name) and lies on the plateau above the De La Terre slope—essentially making it a westerly extension of the Serré vineyard. It was originally planted with various clonal cuttings from Best’s and Tahbilk on a mix of rootstock and own roots. Holmes only uses the Best’s clone in this bottling today and the rest of the site has been grafted over to Chardonnay, giving Bannockburn a close-planted Chardonnay block, named Grigsby after Bannockburn’s long-standing vineyard manager. \u003c\/p\u003e\u003cp class=\"richp\"\u003eThe fruit was fully destemmed in 2011, wild fermented with indigenous yeast and then spent 12 months in 1\/3 new French puncheons and a second year in 5 year old barriques.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117763850468,"sku":"20593-750","price":51.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/92ef65de-1ff8-ec11-ab3d-024d026f405e_20593-750_d46ec886-8fdd-4bf1-ab09-3854c7f42035.png?v=1693020660"},{"product_id":"bannockburn-de-la-roche-shiraz-2018","title":"Bannockburn De La Roche Shiraz 2018","description":"\u003cp class=\"richp\"\u003ePlanted in 2007, this tiny vineyard is littered with volcanic rocks (hence the name) and lies on the plateau above the De La Terre slope—essentially making it a westerly extension of the Serré vineyard. It was originally planted with various clonal cuttings from Best’s and Tahbilk on a mix of rootstock and own roots. Holmes only uses the Best’s clone in this bottling today and the rest of the site has been grafted over to Chardonnay, giving Bannockburn a close-planted Chardonnay block (named Grigsby after Bannockburn’s long-standing vineyard manager). The density is 10,000 vines per hectare in 1.2m rows x 1.0m vine spacing, on a north-south row exposition.\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2018 was wild-fermented with 10% whole bunches and some carbonic maceration influence, followed by maturation in French oak hogsheads for 15 months (only five to 10% new this year). \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117766766820,"sku":"20899-750","price":54.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/3ba3a054-532a-ed11-ab3d-0ac90280dbea_20899-750_bea8179e-3f54-4a77-8436-b6c839791937.png?v=1693020732"},{"product_id":"bannockburn-shiraz-2019","title":"Bannockburn Shiraz 2019","description":"\u003cp class=\"richp\"\u003eBannockburn’s Shiraz is drawn predominately from vines in the south-facing Winery Block (planted in 1990) and some declassified De La Roche (planted in 2007). All sites possess soils of mainly volcanic scoria over basalt, clay and loam with a limestone clay base.\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2019 was wild fermented with just 10% whole bunches and spent two weeks on skins before being pressed, settled and racked to French oak puncheons (10% new) for 13 months élevage. Alongside a reduction in the use of new barrels, Matt Holmes has gradually been introducing more influence of carbonic in his Shiraz. Holmes feels the mature Winery Block has inherent savoury qualities (due to the clay\/limestone, old vines and poor soils) and the carbonic impact helps to lift the impression of brightness and fruit purity.\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117767225572,"sku":"20952-750","price":47.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/e17190c1-b308-ed11-ab3d-0ac90280dbea_20952-750_ec7e2834-167e-40e9-b8d4-68c1b91904ef.png?v=1693020741"},{"product_id":"bannockburn-s-r-h-chardonnay-2021","title":"Bannockburn S.R.H. Chardonnay 2021","description":"\u003cp class=\"richp\"\u003eThe S.R.H. is sourced from just 12 rows of 45-plus-year-old, low-yielding, clone P58 Chardonnay vines in the Olive Tree Hill vineyard. These vines have roots well embedded in the ancient marine sediments that form the bedrock in this area. They seem to suck the minerality right out of their subsoil and deliver a spine-tingling wash of salinity to support the intense flavour and texture for which this benchmark Chardonnay is well known. The wine is named in recognition of Bannockburn’s founder, Stuart Reginald Hooper.\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2021 was whole-bunch pressed to tank, wild-fermented in Tronçais oak hogsheads (30% new), then left on lees for 10 months with no stirring and 70% malolactic fermentation. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117767389412,"sku":"21023-750","price":89.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/63b5765d-5914-ed11-ab3d-024d026f405e_21023-750_5823308d-eb4a-40fa-8c4d-46bfada5a60f.png?v=1693020747"},{"product_id":"bannockburn-grigsby-chardonnay-2021","title":"Bannockburn Grigsby Chardonnay 2021","description":"\u003cp class=\"richp\"\u003eThis is the first single vineyard release from Bannockburn’s close-planted, certified organic Chardonnay block. It’s Bernard clone 76, planted to 1.2m rows with 1.0m vine spacing, on a north-south row exposition. The soils are comprised of dark cracking clay over weathered basalt and limestone. \u003c\/p\u003e\u003cp class=\"richp\"\u003eFor the 2021, a small yield of excellent quality fruit was picked, whole-bunch pressed and settled overnight before being racked to two second-year French oak hogsheads for wild fermentation. One barrel went through malo and the wine spent 11 months on lees with minimal stirring. \u003c\/p\u003e\u003cp class=\"richp\"\u003eA brief note on the clone: Grigsby and Holmes introduced the Bernard clone to Bannockburn to further expand the vineyard’s clonal palette which, in the beginning was mostly Penfolds clones. Like the P58 in S.R.H, Bernard is a Dijon clone and, although Holmes does not like to strongly compare the two due to the different terroir, he does notice a certain chalk tension in the Grigsby Chardonnay compared to the more voluminous fruit of the SRH. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117767422180,"sku":"21024-750","price":80.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/7a4477a7-592a-ed11-ab3d-024d026f405e_21024-750_47330eef-c792-409b-b3b2-b2439261582d.png?v=1693020754"},{"product_id":"bannockburn-riesling-2022","title":"Bannockburn Riesling 2022","description":"\u003cp class=\"richp\"\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003eWith Matt Holmes at the tiller, Bannockburn’s Riesling is firing on all cylinders. The 2022 includes material from a younger plot of Riesling (planted in 2015), but the lion’s share of the fruit remains drawn from Bannockburn’s ungrafted 1976 plantings in the Olive Tree Hill vineyard.\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003eThe fruit was picked in late March in excellent condition with slightly lower than average yields, whole-bunch-pressed and settled overnight before being racked to tank for a cold, natural ferment. As with the last couple of vintages, there were no additions other than a touch of sulphur.\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117767520484,"sku":"21025-750","price":32.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/8bbad6b3-5b14-ed11-ab3d-0ac90280dbea_21025-750.png?v=1693020753"},{"product_id":"bannockburn-de-la-roche-shiraz-2012","title":"Bannockburn De La Roche Shiraz 2012","description":"\u003cp class=\"richp\"\u003ePlanted by Lucas Grigsby and Michael Glover in 2007, Bannockburn’s high-density De La Roche vineyard lies on higher ground above the De La Terre Pinot block: a westerly extension of Serré. The vines (in 2012 at least) came from Shiraz cuttings taken from Best’s and Tahbilk and were planted on a mix of rootstock and own roots. The original plot covered just 0.8 hectares and the name alludes to the plethora of volcanic rocks that litter the soil of this parcel.\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003eLong live Bannockburn’s Museum Release program! Initially released in late 2014, this wine was just the second iteration from this site and was entirely well-received. A 96 from Halliday followed, at a time when such high nineties scores made headlines; “Kaleidoscopic”, said Campbell Mattinson. Inspired by his prior vintage in Burgundy at Chateau de la Tour, Glover picked riper and pressed earlier in his search to bring a bit more generosity, flesh and accessibility to his 100% whole bunch style. It worked.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117770371300,"sku":"21252-750","price":53.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/6a1d73fd-f349-ed11-ab3d-024d026f405e_21252-750_d6d0d8cf-2f8c-4b62-862c-51410e914833.png?v=1693020902"},{"product_id":"bannockburn-de-la-terre-pinot-noir-2013","title":"Bannockburn De La Terre Pinot Noir 2013","description":"\u003cp class=\"richp\"\u003eDe La Terre is a beautiful, sloping vineyard that was planted in 2007 to 10,000 vines per hectare. This planting density is still rare in an Australian setting, and results in a natural yield of around 500 grams per vine or less (i.e., Burgundy Grand Cru levels). De La Terre lies right beside the Serré vineyard (although it sits on the slope whereas Serré is on a small plateau directly above). Despite this proximity, the wines are very different, with De La Terre gifting an inkier, wilder and spicier expression of Pinot than Serré. Along with the slope, factors in these differences include the clonal selection (777 and 114), and the north-south row orientation (rather than the east-west of Serré). \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eJames Halliday’s “reminiscent of a young DRC,” remark—penned for the 2012 De la Terre—was, and remains, a wonderful endorsement for this close-planted site, and the 2013, while a very different beast, again delivers on this site's potential. This vintage saw 100% whole-bunch and 33% new oak (Tronçais hogsheads) for 12 months, followed by 6 months in older barriques. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117770404068,"sku":"21253-750","price":53.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/af458d37-fd44-ed11-ab3d-024d026f405e_21253-750_53afceb4-aa7a-46c4-9c8b-dbbc08a91c4c.png?v=1693020905"},{"product_id":"bannockburn-1314-a-d-shiraz-2015","title":"Bannockburn 1314 a.d. Shiraz 2015","description":"\u003cp\u003eThe fruit for this wine was hand-picked, predominantly from the Winery Block (planted in the early 1990s), with a portion of declassified fruit from the single-parcel Range vineyard. Fermented naturally with 20% whole bunches, the fruit stayed on skins for four weeks and then matured for 12 months in French oak hogsheads (predominately Remond in Ladoix-Serrigny). No fining and minimal filtration, then plenty of rest in bottle until its recent release.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117770469604,"sku":"21254-750","price":24.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/833d7fcc-cb4d-ed11-ab3d-024d026f405e_21254-750_80f1a2e0-ceb7-4320-b1cf-78aa1929bf03.png?v=1693020914"},{"product_id":"bannockburn-1314-pinot-noir-2022","title":"Bannockburn 1314 Pinot Noir 2022","description":"\u003cp\u003eThis was sourced from the whole gamut of Bannockburn’s Pinot blocks, planted in 1976, 1997 and 2007. And, like last year’s wine, the blend this year also benefits from healthy slug of the estate’s iconic (and certified organic) close-planted vineyards. The fruit was mostly destemmed and includes a measure of whole-bunch (20%) as well as a carbonic element. It was fermented wild and raised with 20% new oak (made from France's prized, and expensive, Tronçais oak).\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117772108004,"sku":"21552-750","price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/d2ac40b5-2571-ed11-ab3d-024d026f405e_21552-750_f6e40f7c-1756-4c88-b627-2b06e8f2cbd5.png?v=1693021034"},{"product_id":"bannockburn-1314-chardonnay-2022","title":"Bannockburn 1314 Chardonnay 2022","description":"\u003cp\u003eA cracking follow up to the ’21, this Chardonnay is sourced from across Bannockburn’s organically farmed estate vineyards, and includes a parcel from the pedigreed 1976 vines. The fruit was whole-bunch pressed and settled overnight. Fermented wild, the wine rested on lees with no stirring for eight months, before blending and bottling. The 2022 saw 20% new oak which is faultlessly integrated.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117772173540,"sku":"21553-750","price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/60f97ea8-2571-ed11-ab3d-0ac90280dbea_21553-750.png?v=1693021031"},{"product_id":"bannockburn-1314-rose-2022","title":"Bannockburn 1314 Rosé 2022","description":"\u003cp\u003eThe new kid on the block is a 100% Shiraz rosé made with fruit grown on the Bannockburn winery block (planted in 1990 and expanded in 1996). The soils here are dense clay over limestone and, as is now the norm at Bannockburn, the vineyard is farmed with organic principles. \u003c\/p\u003e\u003cp\u003eWith freshness in mind, Holmes vinified with wine entirely in inox vessels. Perfectly ripe, whole Shiraz bunches were delicately basket-pressed before being racked to tank for fermentation. The wine then rested on lees in tank before being bottled in July. Et voilà!\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117772271844,"sku":"21554-750","price":27.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/da1f509c-2571-ed11-ab3d-0ac90280dbea_21554-750.png?v=1693021034"},{"product_id":"bannockburn-shiraz-2020","title":"Bannockburn Shiraz 2020","description":"\u003cp\u003eBannockburn’s Shiraz is drawn predominately from vines in the south-facing Winery Block (planted in 1990) and some declassified De La Roche (planted in 2007). All sites possess soils of mainly volcanic scoria over basalt, clay and loam with a limestone clay base.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThe 2020 was a low yielding year and a cooler season than 2019. The fruit was wild fermented with 10% whole bunches and some carbonic maceration. The wine spent two weeks on skins before being pressed, settled and racked to French oak hogsheads (10% new) for 12 months élevage. Alongside a reduction in the use of new barrels, Matt Holmes has gradually been introducing more influence of carbonic in his Shiraz. Holmes feels the mature Winery Block has inherent savoury qualities (due to the clay\/limestone, old vines and poor soils) and the carbonic impact helps to lift the impression of brightness and fruit purity.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117772959972,"sku":"21703-750","price":46.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/1eba14e8-3cb6-ed11-ab3d-024d026f405e_21703-750_347002b4-47d8-40fe-9315-84e56ba57530.png?v=1693021083"},{"product_id":"bannockburn-de-la-roche-shiraz-2013-museum-release","title":"Bannockburn De La Roche Shiraz 2013 (Museum)","description":"\u003cp\u003ePlanted in 2007, this 0.8-hectare vineyard is littered with volcanic rocks (hence the name) and lies on the plateau above the De La Terre slope—essentially making it a westerly extension of the Serré vineyard. It was originally planted with various clonal cuttings from Best’s and Tahbilk on a mix of rootstock and own roots. Holmes only uses the Best’s clone in this bottling today and the rest of the site has been grafted over to Chardonnay, giving Bannockburn a close-planted Chardonnay block, named Grigsby after Bannockburn’s long-standing vineyard manager. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe fruit was wild fermented as whole bunches, followed by 12 months in French puncheons (33% new) and a further 12 months in five-year-old barriques. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117773844708,"sku":"21761-750","price":53.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/52de1ad9-30b6-ed11-ab3d-024d026f405e_21761-750.png?v=1693021125"},{"product_id":"bannockburn-1314-shiraz-2016","title":"Bannockburn 1314 Shiraz 2016","description":"\u003cp\u003eThe fruit for this wine was hand-picked, predominantly from the Winery Block (planted in the early 1990s), with a portion of declassified fruit from the single-parcel Range vineyard (planted in 1974). Fermented naturally with 20% whole bunches, the fruit stayed on skins for four weeks and then matured for 12 months in French oak hogsheads (predominately Remond in Ladoix-Serrigny). No fining and minimal filtration, then plenty of rest in bottle until its recent release.\u003c\/p\u003e\u003cp\u003eThis is only the third release of a Shiraz under the 1314 label. It's named for the year of the Battle of Bannockburn, and far from being tough going, this is made with bistro lunch in mind. It's an attractive, medium-bodied style of Bannockburn Shiraz, with a savoury, peppery and redcurrant fragrance, followed by more of the same on the palate. An excellent value mature release that's ready to enjoy.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117775909092,"sku":"21773-750","price":24.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/0f6d9803-0322-ee11-ac3c-0aa7bbf44e76_21773-750_7f4dcbc4-2652-4d1d-90a4-cd36f9ba5a4b.png?v=1693021137"},{"product_id":"bannockburn-shiraz-2003-museum-release","title":"Bannockburn Shiraz 2003 (Museum)","description":"\u003cp\u003eFor his 2003, Gary Farr blended fruit from two of Bannockburn's Shiraz blocks: the Winery Block, planted in 1990 and extended in 1996; and the Range Block which was planted in 1974. The warm conditions in 2003 resulted in a rich and powerful wine on release. After two decades resting in the cool of the Bannockburn cellar, the wine has aged gracefully into a mature, deliciously savoury Victorian Shiraz balanced by a freshness that belies its age. Twenty-year-old Australian Shiraz from a great grower at this price should be a no-brainer. Halliday’s note was penned in 2021.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117779841252,"sku":"22082-750","price":64.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/fbbb78f6-b229-ee11-ac3c-0aa7bbf44e76_22082-750_af3483c5-9c54-403f-8e17-91ed6d0e3244.jpg?v=1693021175"},{"product_id":"bannockburn-chardonnay-2022-1500ml","title":"Bannockburn Chardonnay 2022 (1500mL)","description":"\u003cp\u003eThere can’t be many Victorian Chardonnays with a track record as impressive as Bannockburn’s. The quality and style on offer can be traced back to the estate’s exceptional, organically farmed sites, the Olive Tree Hill Vineyard (planted in 1976 and abutting the S.R.H parcel) and Winery Block (1981), both on volcanic soils over limestone clays with an average vine age of around 35 years. Recently, the Estate Chardonnay has also included fruit from the Kelly Lane Vineyard (Clone 76), and this release also includes a small component from Stuart’s Block. \u003c\/p\u003e\u003cp\u003eWhole-bunch pressed and settled overnight, the juice was then wild-fermented in a mixture of 500-litre French oak hogsheads and puncheons (20% new), with 70% undergoing malolactic. The wine spent 10 months on lees with no stirring.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117780037860,"sku":"22096-1500","price":142.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/aa873477-1bea-ed11-ab3d-0ac90280dbea_22096-1500_0344b883-2f2e-4235-bb7f-94f4f626af4b.png?v=1693021261"},{"product_id":"bannockburn-chardonnay-2022","title":"Bannockburn Chardonnay 2022","description":"\u003cp\u003eThere can’t be many Victorian Chardonnays with a track record as impressive as Bannockburn’s. The quality and style on offer can be traced back to the estate’s exceptional, organically farmed sites, the Olive Tree Hill Vineyard (planted in 1976 and abutting the S.R.H parcel) and Winery Block (1981), both on volcanic soils over limestone clays with an average vine age of around 35 years. Recently, the Estate Chardonnay has also included fruit from the Kelly Lane Vineyard (Clone 76), and this release also includes a small component from Stuart’s Block. Whole-bunch pressed and settled overnight, the juice was then wild-fermented in a mixture of 500-litre French oak hogsheads and puncheons (20% new), with 70% undergoing malolactic. The wine spent 10 months on lees with no stirring.\u003c\/p\u003e\u003cp\u003eAn exceptional release that strikes a mouth-watering balance between fruit weight, tensile acidity and supple texture. Stone fruit flavours are complemented by richer characters and balanced by crystalline freshness, tangy grip and a lengthy, complex finish. Such a detailed and refined release.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117780103396,"sku":"22096-750","price":70.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/57f07864-1bea-ed11-ab3d-0ac90280dbea_22096-750_2fd585a5-fe08-4654-98bd-16a1c7fc6691.png?v=1693021255"},{"product_id":"bannockburn-pinot-noir-2022","title":"Bannockburn Pinot Noir 2022","description":"\u003cp\u003eThis “outstanding” release is drawn from Bannockburn’s entire spectrum of vineyards (planted in 1976, 1997 and 2007), including fruit from the iconic, close-planted blocks. All the sites have volcanic loam and dark clay over a limestone base and are planted to various clones, mainly MV6 with a smattering of the Dijon (or Bernard) clones 114, 115 and 777. Hand-picked fruit from each block fermented separately. Twenty per cent whole bunches and a small portion of carbonic was used. The wine was then pressed to a combination of hogsheads and puncheons (20% new) for a ten-month élevage before blending. \u003c\/p\u003e\u003cp\u003eBursting with bright red fruit and with Bannockburn’s savoury\/earthy signature woven throughout, there’s enticing purity, great fruit tannin and a deliciously supple mouthfeel. A touch of sweet-and-sour complexity on the finish offers a glimpse of things to come as it evolves, but it's absolutely singing already. Dive in.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117780136164,"sku":"22097-750","price":70.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/26850ee0-1bea-ed11-ab3d-024d026f405e_22097-750_e5d80498-0386-4736-a2d2-b397a465d312.png?v=1693021258"},{"product_id":"bannockburn-pinot-noir-2022-1500ml","title":"Bannockburn Pinot Noir 2022 (1500ml)","description":"\u003cp\u003eThis “outstanding” release is drawn from Bannockburn’s entire spectrum of vineyards (planted in 1976, 1997 and 2007), including fruit from the iconic, close-planted blocks. All the sites have volcanic loam and dark clay over a limestone base and are planted to various clones, mainly MV6 with a smattering of the Dijon (or Bernard) clones 114, 115 and 777. Hand-picked fruit from each block fermented separately. Twenty per cent whole bunches and a small portion of carbonic was used. The wine was then pressed to a combination of hogsheads and puncheons (20% new) for a ten-month élevage before blending. \u003c\/p\u003e\u003cp\u003eBursting with bright red fruit and with Bannockburn’s savoury\/earthy signature woven throughout, there’s enticing purity, great fruit tannin and a deliciously supple mouthfeel. A touch of sweet-and-sour complexity on the finish offers a glimpse of things to come as it evolves, but it's absolutely singing already. Dive in.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117780201700,"sku":"22097-1500","price":142.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/ab8cf4ee-1bea-ed11-ab3d-0ac90280dbea_22097-1500_54f9074c-1a11-4162-a988-a1009fd58540.png?v=1693021266"},{"product_id":"bannockburn-sauvignon-blanc-2019","title":"Bannockburn Sauvignon Blanc 2019","description":"\u003cp\u003eBannockburn’s Sauvignon Blanc has to be one of Australia’s most complex examples of this variety. Winemaker Matt Holmes leans into a richer, more layered and complex style, using barrel fermentation, skin contact and extended time on lees to build layers and intrigue into each release. 2019 was a fantastic vintage; warm and dry, resulting in a wine of richness, structure and balance. The 2019 was drawn mostly from the original Sauvignon Blanc plantings (1996) at the eastern edge of the property on a block adjacent to the Serré Pinot Noir vines. The remaining fruit was grown on another small block on the eastern side of the dam. Both blocks are in the organic-certified section of the property. Holmes makes the wine in a fuller style, though it’s a far cry from his predecessors’ ‘beasties’. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe fruit is split into three: a third was destemmed and lightly crushed before fermentation on skins for one week, finishing in older puncheons; another third whole-bunch pressed to puncheons (10% new); and the remainder whole-bunch pressed to tank. This punchy wine is all about the dinner table and can hold its own against big flavours; for instance, savoury shellfish broths with herbs and root vegetables have proved excellent matches. Gentle tropical fruit flavours are aligned to notes of quince, delicious savoury richness, seams of salinity, vibrant texture and a long-reaching finish. It’s a complex, unique ‘curio’ expression of Australian Sauvignon Blanc. Those who loved the 2018 will find lots to love here.   \u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117781184740,"sku":"22311-750","price":32.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/318db6db-a00e-ee11-ab3d-024d026f405e_22311-750_f550084b-73e9-465d-8fed-8281b2a9dda6.png?v=1693021343"},{"product_id":"bannockburn-riesling-2023","title":"Bannockburn Riesling 2023","description":"\u003cp\u003eFor some years now, Bannockburn’s Riesling has been firing on all cylinders. The 2023 includes material from a younger plot of Riesling (planted in 2015), but the lion’s share of the fruit remains drawn from Bannockburn’s ungrafted 1976 plantings in the Olive Tree Hill vineyard. \u003c\/p\u003e\u003cp\u003eFrom the third in a series of cold vintages, the fruit for the 2023 was picked in late March in excellent condition with slightly lower than average yields, whole-bunch-pressed and settled overnight before being racked to tank for a cold, natural ferment. As with the last couple of vintages, there were no additions other than a touch of sulphur.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117781250276,"sku":"22370-750","price":32.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/1f2795ea-ba14-ee11-ab3d-0a0c589e3996_22370-750_c6f79608-fc6a-4504-8fcd-fccd1d60732f.png?v=1693021349"},{"product_id":"bannockburn-shiraz-2012-museum-release","title":"Bannockburn Shiraz 2012 (Museum)","description":"\u003cp\u003eWinemaker Michael Glover sourced the fruit for this wine from two of Bannockburn's Shiraz blocks: the Winery Block, planted in 1990 and extended in 1996; and the Range Block which was planted in 1974. 2012 was considered a near-perfect season, with moderate conditions and no heat spikes. Glover guided his fruit beautifully in the cellar, making some of the most elegant, pure and charming wines of his Bannockburn career. After ten years in bottle, it’s at the start of its journey, with plenty of primary characters still present and Bannockburn’s signature savoury depth holding centre stage. It’s silky, powerful and very complex and while it will bring much pleasure to the winter dining table, it will continue to shine over the coming years. No hurry.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44117781348580,"sku":"22453-750","price":53.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/b5f0e83a-b329-ee11-ac3c-0aa7bbf44e76_22453-750_d8c21551-ce01-4f27-a648-19d5632bcc8d.jpg?v=1693021186"},{"product_id":"bannockburn-shiraz-2021","title":"Bannockburn Shiraz 2021","description":"\u003cp\u003eBannockburn’s Shiraz is drawn predominately from vines in the south-facing Winery Block (planted in 1990), with some declassified De La Roche (planted in 2007). The sites possess soils of mainly volcanic scoria over basalt, clay and loam with a limestone-clay base. \u003c\/p\u003e\u003cp\u003eThe growing season in 2021 provided ample rain and sunshine, leading to good yields of excellent quality fruit for the Bannockburn team. The fruit was fermented with indigenous yeast, with 10% whole bunches and plenty of carbonic maceration. The wine spent two weeks on skins before being pressed, settled and racked to French oak hogsheads (10% new) for 12 months’ maturation. Alongside a reduction in the use of new barrels, Matt Holmes has gradually been introducing more carbonic influence in his Shiraz. Holmes feels the mature Winery Block has inherent savoury qualities (due to the clay\/limestone, old vines and poor soils) and this treatment lifts the impression of brightness and fruit purity.\u003c\/p\u003e\u003cp\u003eBannockburn produces one of the most distinctive expressions of Shiraz in Australia, and this can be attributed almost entirely to the site. Savoury depth, root spice and deep graphite-mineral tones are a given, as is enveloping, silky weight and sinewy structure. The 2021 is a classic. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44139179901156,"sku":"23084-750","price":47.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/c84ea212-264d-ee11-ac3c-02c0c1c8e708_23084-750.png?v=1694056134"},{"product_id":"bannockburn-s-r-h-2014","title":"Bannockburn S.R.H. 2014","description":"","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44175941664996,"sku":"16236-750","price":59.12,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/bc91bb8e-8e17-ed11-ab3d-0ac90280dbea_16236-750.png?v=1695697267"},{"product_id":"bannockburn-de-la-terre-pinot-noir-2019","title":"Bannockburn De La Terre Pinot Noir 2019","description":"\u003cp\u003eCertified Organic. De La Terre is a beautiful, sloping vineyard that was planted in 2007 to 10,000 vines per hectare. This planting density is still rare in an Australian setting, and results in a natural yield of around 500 grams per vine or less (i.e., Burgundy Grand Cru levels). De La Terre lies right beside the Serré vineyard (although it sits on the slope whereas Serré is on a small plateau directly above). Despite this proximity, the wines are very different, with De La Terre gifting an inkier, wilder and spicier expression of Pinot than Serré. Along with the slope, factors in these differences include the clonal selection (777), and the north-south row orientation (rather than the east-west of Serré).\u003c\/p\u003e\u003cp\u003eJames Halliday’s “reminiscent of a young DRC,” remark—penned for the 2012 De la Terre—was, and remains, a wonderful endorsement for this close-planted site, and the 2019, while a very different beast, again delivers on this site's potential. This vintage saw a 25% whole-bunch component and 25% new oak (Tronçais hogsheads). It has a seamless feel, perfectly formed with a velvety texture. Great fruit concentration is matched by a distinctive savoury tone and impeccable freshness. It’s beautifully composed, bursting with class and understated in its beauty.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44175941796068,"sku":"20328-750","price":99.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/5859050b-505c-f011-ac45-0a5a9202f90d_20328-750.png?v=1752030155"},{"product_id":"bannockburn-douglas-2014-museum-release","title":"Bannockburn Douglas 2014 (Museum)","description":"\u003cp\u003eMuseum Release. Each year, the Hooper family set aside some Museum stock for extended cellaring, to be released when they deem each wine to be in a great place. Over the years, we have embraced their generosity and been rewarded with striking, mature and perfectly cellared wines. We are pleased to once again offer a slice of Bannockburn history. \u003c\/p\u003e\u003cp\u003eBannockburn’s Douglas red blend is always guaranteed to start a spirited conversation around a table of wine folk. Like the Estate Shiraz, it’s a wine that showcases the depth and strength of Bannockburn’s savoury signature. Named after Sir James “The Black” Douglas—a Scottish knight and feudal lord and one of the chief commanders during the Wars of Scottish Independence—this idiosyncratic blend tells a multi-variety story of Bannockburn’s vineyards each year. In 2014, the blend comprised Shiraz (65%), Cabernet Sauvignon (20%) and Merlot (5%), planted in 1981, 1990 and 1996 and grown on the Winery Block. A small portion of Pinot Noir (10%), planted in 2004, was also included. Each batch was vinified separately with partial whole-bunch fermentation and carbonic maceration. The wine matured for 18 months in a mixture of French barriques and hogsheads.\u003c\/p\u003e\u003cp\u003eThis is in a lovely spot. Savoury and spicy with wisps of brambly fruits, just struck match, tea leaves, baking spice and wet earth, deftly supported by chalky tannins, fresh energy and a silky, demi-glace-tinged finish. If wild and wonderful is your thing, this will do nicely.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44210779128036,"sku":"23916-750","price":32.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/c05b2d6c-9468-ee11-ac3c-0aa7bbf44e76_23916-750.png?v=1697076272"},{"product_id":"bannockburn-grigsby-chardonnay-2022","title":"Bannockburn Grigsby Chardonnay 2022","description":"\u003cp\u003eCertified organic. Lucas Grigsby is a Bannockburn legend. He has been the viticultural manager for the last 35 years and knows these vineyards like nobody ever has or likely ever will. The Grigsby is a single-vineyard, organic-certified wine, sourced from close-planted vines that were grafted over from Shiraz in 2018. The clone is Bernard 76, and the block is planted to 1.2-metre rows with 1-metre vine spacing, on a north-south row orientation.\u003cbr\u003eThe soils comprise dark cracking clay over weathered basalt and limestone. Grigsby and Holmes introduced the Bernard clone to Bannockburn to expand the vineyard’s clonal palette, which, in the beginning, was mostly Penfolds clones. Holmes does not dwell on the contrast, but he does notice a certain chalky tension in the Grigsby Chardonnay compared to the more voluminous fruit of the S.R.H.\u003cbr\u003eThe fruit was pressed as whole bunches and settled overnight before being racked to hogsheads (25% new) for fermentation and malolactic conversion (70%). The wine matured for 10 months on lees with no stirring. The 2022 is a wine of great presence, energy and drive. Huon and Ned call it well.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44211192398052,"sku":"22978-750","price":80.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/5943f299-fe47-ee11-ac3c-02c0c1c8e708_22978-750.png?v=1697090620"},{"product_id":"bannockburn-de-la-terre-pinot-noir-2022","title":"Bannockburn De La Terre Pinot Noir 2022","description":"\u003cp\u003eCertified organic. De La Terre is a beautiful sloping vineyard that was planted in 2007 at 10,000 vines per hectare. Still quite rare in an Australian setting, the planting density results in very low natural yields of, typically, 500 grams or less per vine (i.e. Burgundy Grand Cru levels). De La Terre lies beside the Serré vineyard, although it sits on the slope, whereas Serré is on a small plateau directly above. Despite this proximity, the wines are surprisingly different; De La Terre giving an inkier, wilder and spicier expression of Pinot than Serré. Along with the slope, the clonal selection (777), and north-south row orientation (rather than the east-west of Serré) contribute to the difference in character. \u003c\/p\u003e\u003cp\u003eThough penned in 2012, James Halliday’s “reminiscent of a young DRC,” remark remains a ringing endorsement for this close-planted site. After its brief hiatus, the 2022 serves as a wonderful reminder of the heights this site can scale. The fruit fermented with 100% whole bunches for 10 days before the juice was removed from its stems. The wine then matured in hogsheads (25% new). Savoury and pretty, it’s a seamless and complex release with satiny texture and lingering presence.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44211196395748,"sku":"22975-750","price":80.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/5b4712ef-fe47-ee11-ac3c-02c0c1c8e708_22975-750.png?v=1697090616"},{"product_id":"bannockburn-pinot-noir-2013-museum-release","title":"Bannockburn Pinot Noir 2013 (Museum)","description":"\u003cp\u003eMuseum Release. Each year, the Hooper family set aside some Museum stock for extended cellaring, to be released when they deem each wine to be in a great place. Over the years, we have embraced their generosity and been rewarded with striking, mature and perfectly cellared wines. We are pleased to once again offer a slice of Bannockburn history. \u003cbr\u003eThe 2013 Estate was drawn from Bannockburn’s cadre of Pinot Noir vineyards—planted in 1976, 1997 and 2007—including some fruit from the iconic, close-planted blocks. All the sites have volcanic loam and dark clay over a limestone base and are planted to various clones, mainly MV6 with a smattering of the Dijon (or Bernard) clones 114, 115 and 777. The fruit fermented with 100% whole bunches and matured for 18 months in a combination of barriques, hogsheads and puncheons, of which 30% were new. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44213731557604,"sku":"23917-750","price":80.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/eb7c77c0-5169-ee11-ac3c-0aa7bbf44e76_23917-750.png?v=1697162831"},{"product_id":"bannockburn-1314-rose-2023","title":"Bannockburn 1314 Rosé 2023","description":"\u003cp\u003eThough only in its second year, the 1314 Rosé is already a welcome mainstay of Bannockburn’s range. Unlike last year’s 100% Shiraz wine, 1314 Rosé is henceforth a mix of Cabernet Sauvignon and Merlot, with Shiraz playing a supporting role. As Matt Holmes says, the Bannockburn estate is home to some “nice old Cabernet and Merlot vines”. He is putting them to good use. \u003c\/p\u003e\u003cp\u003eThe fruit is from the Winery Block, with vines planted in 1981, 1990 and 1996. The soils are clay over limestone, and the vineyard is farmed organically. The 2023 is 70% Cabernet Sauvignon, with the balance an equal split between Merlot and Shiraz. Perfectly ripe fruit was pressed delicately on a white wine press cycle and—with freshness in mind—fermented cool and slow in stainless steel tanks. The wine then rested on lees in tank before being bottled in July. \u003c\/p\u003e\u003cp\u003eJuicy, full and fleshy, the 1314 rosé delivers a lot of wine in the glass. It’s bursting with sweet summer berries and cassis, layered with subtle savoury tones and a lick of minerality on the finish. There’s plenty of weight and flavour here, this will hold its own paired with a variety of savoury dishes, including anything with spice.\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":44333485162724,"sku":"23915-750","price":27.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/2575\/3828\/files\/96fa1778-2b87-ee11-ac3d-0aa7bbf44e76_23915-750.png?v=1700445894"}],"url":"https:\/\/www.internationalfinewines.com.au\/collections\/geelong.oembed?page=5","provider":"International Fine Wines","version":"1.0","type":"link"}