2016 Bannockburn 1314 A.D Pinot Noir
Firsts are an important part of life: First love, first kiss, you get the drift... And for many Aussie Pinot lovers they will also remember their first Bannockburn Pinot Noir - who knew Aussie Pinot Noir could be this good?
Bannockburn was one of the earliest wineries to craft top drawer Aussie Pinot and are still close to the top of the tree. But the good news now is you don't need to spend big like the old days to buy into the Bannockburn Pinot Noir dream.
Their new 2016 Bannockburn 1314 A.D Pinot Noir release has all of Bannockburn's typical class in a moreish, slinky, sexy and perfumed package, it relives the grand old days of Bannockburn but at a fraction of the usual price. Did I mention moreish?
No great surprise but the critics love it too - tough scorer Andrew Graham gave it 93 Points and reckons drink till 2023. We wholeheartedly agree but reckon you'll have a hard time keeping your mitts off it for 6 months, let alone 6 years with this kind of moreish drinkability. Bannockburn - you've done it again!
The fruit for 1314 a.d. is primarily from Anne’s Block, a Pinot Noir vineyard planted at Bannockburn in 2002 with MV6, 114 and 115 clones. The 2016 growing season was one of the driest on record but only moderate heat was experienced. An early bud-burst resulted in an early harvest of good quality fruit. This vintage of 1314 a.d. was made using 20% whole bunches, the fruit underwent 15 - 20 days fermentation/maceration period in 4 tonne open fermenters before being pressed to French barriques, (20% new) for 8 months élévage.
expert reviews about
2016 Bannockburn 1314 A.D Pinot Noir
You would be hard pressed to find a better value for money Pinot, the 1314 release is made in similar style to the Estate wine with definitive whole bunch character (20%), lip smackingly expressive fruit and oak treatment that you rarely find on a wine sub $30.
A youthful light red in colour with a nose of sappy rhubarb and cherry with aromatic oak that gives a touch of wood smoke. The palate is medium to full bodied with well defined and expressed dimensions of fruit, oak and tannin. The finish combines dark cherry with subtle undergrowth and a lingering spice of french oak.
The 1314 is still a well kept secret, it’s worth hunting some down.2017 - 2022Patrick Eckel - http://winereviewer.com.au/
The last vintage of Bannockburn’s entry-level (ish) 1314 Pinot I had was wild. Polarising wild. With 100% whole bunches, it was a sappy, bitter beast that had depth, but was way too brutal for a $30 Pinot. But there’s been changes at this Geelong icon, with Michael Glover exiting and Bannockburn’s new winemaker Matt Holmes changing the style (if just a little).
With the new ’16 vintage of 1314 Pinot that equals less whole bunches (just 20%) but the same recipe otherwise – so still sourced from Bannockburn’s Ann’s Pinot block, wild fermented and matured for 8 months in oak. Stylistically, this taps into the very best of the Bannockburn styles, with still the same sappy, ripe and very Pinoty nose. This is Geelong Pinot mate, and it smells unlike Burgundy (terroir at work).
Importantly, this has a length of sappy, almost stewed (but not in an overripe sense) fruit, and some late bitterness for backbone. The stems are there, but so is that fruit too, in a not-delicate-but-delicious style. I’ve tasted a bit of Burgundy recently, and know that if you slipped this into a blind lineup of village level wines, it would smash many. Yet price-wise we’re talking about a wine that sells for sub $30AUD, which is more akin to shitty Bourgogne prices (in Australia at least).
Substantial wine for the dollars. Best drinking: 2017-2023.
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