Shiraz / Syrah
750 mL Bottle
100% whole bunch-fermented, matured for 2 years in used French puncheons. Has retained good colour: the freshness of the wine is a delight, as is its silky texture and - needless to say the complexity of its smorgasbord of warmly spiced red and black fruits, oak and tannins sewn into the lining of the fruit."
I don’t mind a bit of whole bunch action in general and I definitely don’t mind it here. Gives the wines a meatier aspect. More food-like, in a way. It smells and tastes of sap, smoke, cured meats and deep black cherries. Really smart. Lovely to drink. Peppery. Very tasty."
97 points, James Halliday, Australian Wine Companion
REVUES ON SOME PREVIOUS VINTAGES
"You can’t judge a wine by the numbers but it’s interesting to view the alcohol level history of Bannockurn shiraz – because it shows such a clear direction.
2003 Bannockburn Shiraz: 14.8% alc
2004 Bannockburn Shiraz: 15.0%
2005 Bannockburn Shiraz: 15.0%
2006 Bannockburn Shiraz: 15.3%
2007 Bannockburn Shiraz: 13.5%
2008 Bannockburn Shiraz: 13.7%
2009 Bannockburn Shiraz: 13.8%
2010 Bannockburn Shiraz: 12.4%
This 2008 release is the first release to include whole bunches (15%) while both the 2009 and 2010 used 100% whole bunches.
92+ Points Wine Front, Campbell Mattinson
Bannockburn Shiraz 2007
"...this is a pinot-drinkers shiraz. It's a red that is light on its feet, perfumed, a bit undergrowthy and then tight and focussed through the finish. It has an array of sweet and sour fruit notes, some fungal characters, seedy herb notes and a good, pure swing of macerated cherry flavour. It's five years old already but it needs another 2 or 3 years in the bottle (minimum) to reach its drinking peak. For lovers of lighter styles of red - this wine will not let you down."
94 points, Campbell Mattinson, The Winefront, Feb 2012
Bannockburn Shiraz 1995
"Medium red-purple; a vibrant and lively bouquet with complex cherry-accented fruit and obvious carbonic maceration spice influences. There is more of the same on the palate, with complex cherry and spice flavours, bright acidity and subtle oak."
94 Points, James Halliday
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