The fruit for this wine was hand-picked, predominantly from the Winery Block (planted in the early 1990s), with a portion of declassified fruit from the single-parcel Range vineyard (planted in 1974). Fermented naturally with 20% whole bunches, the fruit stayed on skins for four weeks and then matured for 12 months in French oak hogsheads (predominately Remond in Ladoix-Serrigny). No fining and minimal filtration, then plenty of rest in bottle until its recent release.
This is only the third release of a Shiraz under the 1314 label. It's named for the year of the Battle of Bannockburn, and far from being tough going, this is made with bistro lunch in mind. It's an attractive, medium-bodied style of Bannockburn Shiraz, with a savoury, peppery and redcurrant fragrance, followed by more of the same on the palate. An excellent value mature release that's ready to enjoy.