Relatively speaking, the world has only discovered the strength of the Bannockburn Pinot Noir quite recently. Our 2011 Pinot epitomises the quality of this now acclaimed location, proving worthy of the acclaim this special Central Otago vineyard region.
A multifaceted experience to be savoured, this older Pinot Noir is alive with nuances of redcurrant, blackberry and violet on the nose, and a complex, ever-evolving experience of mouth-filling, satin-like tannins. Within this delicate balance, there is also rich dark plum, an ever-so-slightly jam-like black cherry and the tiniest hint of autumn wood smoke. Such careful poise should not be mistaken for weakness, however – the restrained strength of this wine is obvious.
Raymond Chan, Wine Reviews
18.5/20pts, Gold Medal, Perfect to Outstanding
Dijon clones 114, 115 and 777, indigenous yeast fermented to 14.0% alc., the wine aged 12 months in one-third new French oak. Full, even, dark ruby-red colour. This has a firm, deeply packed and voluminous bouquet with ripe black berried fruits, along with fragrant florals, plum jam and spice notes, lifted by a touch of volatility. On the palate a big and fulsome wine, with deep and concentrated blackberry and plum fruit. The mouthfeel features a firm line and structure, marked by plenty of fine-grained tannin extraction. The wine is bold and up-front, the grip carrying the rich flavours to a strong finish. 18.5-/20 Jun 2014 Dark ruby-red colour with depth, and some lighter garnet hues on the rim. The bouquet is very aromatic with flowing fragrant red berry fruits entwined with red florals, nuances of earth, building to show spicy oak and cedar. Medium-full bodied, a melange of soft red fruits and dark berries and plums unfold with layers of earth, brown spices and oak with cedar elements. The flavours are rich and supported by very fine-grained tannins that grow in stature, resulting in a dense and concentrated palate core. There is good acid tension underlining the mouthfeel and textures, and carry the flavours to a very long, nuanced finish. This is a very fine-grained Pinot Noir with waves of flavour and noticeable oak that builds in mouthfeel and weight. Match with Middle Eastern and Mediterranean fare, lamb and semi-hard cheeses over the next 6-9 years. Dijon clone 114, 115 and 777 fruit from a single Bannockburn vineyard, indigenous yeast fermented to 14.0% alc., the wine aged 15 months in one-third new French oak. Winemaker: Steve Davies 18.5-/20 Jun 2013
Bob Campbell, MW
The Real Review
5 Stars - 93/100
Michael Cooper, New Zealand Wines
Michael Cooper’s Buyers Guide 2020 Edition
Excellent quality, verging on outstanding
The 2011 vintage was made both this Gibbston-based producer by Steve Davies, using grapes from his Bannockburn vineyard. Hand-picked, it was fermented with indigenous yeasts, matured for 15 months in French oak barriques and bottles and bottled unfined and unfiltered. Highly scented, it is savoury and complex, in a less powerful style than most Bannockburn reds, but full of interest. Ruby-hued, with an array of cherry, plum, spice and nut flavours, a hint of dried herbs and good tannin backbone, it has strong drink-young appeal.
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Flavour Profile: The 2011 Hawkshead Bannockburn Pinot Noir has a complex aroma of red and blackberries, violets and cherries. The palate is fluid and mouth-filling. Fine tannins give the wine fibre from mid-palate through to a long and persistent finish. The flavours are rich, with a fine blend of cherry and red plum, briar and French oak. This is a cohesive and concentrated wine with a great future.
Winemaking Comments: The wine was made by hand in small open tanks without the addition of yeast and very little intervention, but with constant and diligent attention. Then aged in French oak barrels (1/3 new) and ML was delayed until spring. The first SO2 was added in summer. After 12 months the wine was returned into a small tank and left to settle through the cold winter months. Bottled on the 24th of August 2012 without fining or filtration.
Wine Analysis: pH 3.67, TA 5.8g/L, Alc 14%, Brix 24.8
Clones: Dijon, 114, 115 and 777
Bottling Date: 24th August 2012
Wine Maker: Steve Davies