Handpicked parcels of fruit were wild fermented separately with approximately 10% whole bunch overall including a portion of carbonic maceration. After pressing the wine was racked to a combination of hogsheads and puncheons of which one third was new oak. The wine was left undisturbed for 10 months, then racked to old barriques for another 6 months maturation prior to blending and bottling.
Bannockburn Shiraz is made from a blend of estate fruit grown on our established vineyards; the oldest vines planted in 1974 through to the more recent 2007 planting. This release includes fruit grown across Range (1974), Winery Block (1990, 1996); De La Roche (2007) vineyards. The clonal mix includes PT23, R6WV28 and ‘Best’s Old Block’ with various vine spacings and planting densities