Bannockburn'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. The 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 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.
Bannockburn'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. The 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 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.
in 6 offers
Bannockburn'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. The 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 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.
Bannockburn'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. The 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 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.
Last updated at 30/09/2024 03:28:03
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originally posted on differentdrop.com
Style | Spicy & Flavoursome Reds |
Alcohol Content | 15.00% |
Closure | Cork |
Varieties | Shiraz |
Occasion | Dinner |
Updated about 7 hours ago
See 19 more history offers
Style | Spicy & Flavoursome Reds |
Alcohol Content | 15.00% |
Closure | Cork |
Varieties | Shiraz |
Occasion | Dinner |