Savoury complexity, mature-vine concentration and finely controlled structure define the Bannockburn Pinot Noir 2025, a distinctive cool-climate expression from Victoria’s Geelong region. The wine is produced entirely from estate-grown Pinot Noir sourced from vineyards planted between 1976 and 2007. Fruit is drawn from Olive Tree Hill, planted in 1976, 10 Rows, planted in 1991, Stuart Block, planted in 1997, Anns Block, planted in 2004, and the densely planted De La Terre vineyard, established in 2007. Its clonal composition includes MV6 alongside Dijon clones 114, 115 and 777, bringing together fruit from vineyards with different vine ages, spacings and planting densities. Bannockburn’s established vines, low yields and limestone-influenced soils contribute to the wine’s concentrated fruit, earthy character and savoury depth.
Each vineyard parcel was handpicked and fermented separately using indigenous yeast, with approximately 20% whole bunches retained across the final blend. A portion of the fruit also underwent carbonic maceration, adding aromatic lift and freshness to the wine’s more savoury profile. Following fermentation and pressing, the wine was transferred to a combination of French oak hogsheads and puncheons, of which approximately 25% were new. It remained undisturbed in oak for 10 months before the individual parcels were blended and bottled. The 2025 growing season was unusually warm and dry and resulted in Bannockburn’s earliest recorded harvest, while timely rainfall and careful vineyard management maintained fruit health, balance and integrity. Bright cherry and wild berry flavours are complemented by rose petal, cracked spice, dried herbs, cedar and subtle forest-floor nuances. The palate combines supple fruit with vibrant acidity and finely woven tannins, delivering concentration without excessive weight. Earthy spice and savoury detail continue through the mid-palate before a long, composed and finely etched finish. Its balance, tannin structure and sustained savoury character indicate strong potential for development over the coming decade.
Savoury complexity, mature-vine concentration and finely controlled structure define the Bannockburn Pinot Noir 2025, a distinctive cool-climate expression from Victoria’s Geelong region. The wine is produced entirely from estate-grown Pinot Noir sourced from vineyards planted between 1976 and 2007. Fruit is drawn from Olive Tree Hill, planted in 1976, 10 Rows, planted in 1991, Stuart Block, planted in 1997, Anns Block, planted in 2004, and the densely planted De La Terre vineyard, established in 2007. Its clonal composition includes MV6 alongside Dijon clones 114, 115 and 777, bringing together fruit from vineyards with different vine ages, spacings and planting densities. Bannockburn’s established vines, low yields and limestone-influenced soils contribute to the wine’s concentrated fruit, earthy character and savoury depth.
Each vineyard parcel was handpicked and fermented separately using indigenous yeast, with approximately 20% whole bunches retained across the final blend. A portion of the fruit also underwent carbonic maceration, adding aromatic lift and freshness to the wine’s more savoury profile. Following fermentation and pressing, the wine was transferred to a combination of French oak hogsheads and puncheons, of which approximately 25% were new. It remained undisturbed in oak for 10 months before the individual parcels were blended and bottled. The 2025 growing season was unusually warm and dry and resulted in Bannockburn’s earliest recorded harvest, while timely rainfall and careful vineyard management maintained fruit health, balance and integrity. Bright cherry and wild berry flavours are complemented by rose petal, cracked spice, dried herbs, cedar and subtle forest-floor nuances. The palate combines supple fruit with vibrant acidity and finely woven tannins, delivering concentration without excessive weight. Earthy spice and savoury detail continue through the mid-palate before a long, composed and finely etched finish. Its balance, tannin structure and sustained savoury character indicate strong potential for development over the coming decade.