Bannockburn’s Shiraz is drawn predominately from vines in the south-facing Winery Block (planted in 1990), with some declassified De La Roche (planted in 2007). The sites possess soils of mainly volcanic scoria over basalt, clay and loam with a limestone-clay base.
The growing season in 2021 provided ample rain and sunshine, leading to good yields of excellent quality fruit for the Bannockburn team. The fruit was fermented with indigenous yeast, with 10% whole bunches and plenty of carbonic maceration. The wine spent two weeks on skins before being pressed, settled and racked to French oak hogsheads (10% new) for 12 months’ maturation. Alongside a reduction in the use of new barrels, Matt Holmes has gradually been introducing more carbonic influence in his Shiraz. Holmes feels the mature Winery Block has inherent savoury qualities (due to the clay/limestone, old vines and poor soils) and this treatment lifts the impression of brightness and fruit purity.
Bannockburn produces one of the most distinctive expressions of Shiraz in Australia, and this can be attributed almost entirely to the site. Savoury depth, root spice and deep graphite-mineral tones are a given, as is enveloping, silky weight and sinewy structure. The 2021 is a classic.