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Screwcap. Image for illustrative purposes only. 

Bannockburn Vineyards was established by Stuart Hooper in 1974. His vision was to create a vineyard which would produce Australian wine of a quality to emulate the great wines of France, in particular the great Burgundies. Stuart Hooper had a purist, uncompromising approach to quality grape growing and winemaking. He had a strong belief in making wines which genuinely reflect the flavours of the vineyard. Although Stuart has since passed away, Bannockburn Vineyards remains in the Hooper family and his philosophy remains as the cornerstone behind all we do at Bannockburn today. 

The 2012 vintage was one of the best ever experienced at Bannockburn, it was a season of long warm days and enough rainfall to get the dry-grown vineyards through without any stress. Pinot Noir was sourced predominantly from Olive Tree Hill and Anne's Block as well as a small amount of Serre and De La Terre fruit included in the final blend. All parcels of fruit were 100 % whole bunches and were placed in 4t open fermenters, saturated with CO2 before being sealed up and left. After 10 days the fruit was pigeaged daily. After 4 weeks in the fermenter the must was pressed. The wine was then transferred to 1/3 new hogsheads. After 12 months the wine was racked and then returned to older barriques for a further 8 months maturation. The wine was bottled without fining or filtration.


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