Place: Geelong, VIC
Words from the distributor, Bibendum
Bannockburn's Shiraz is drawn predominately from vines in the south-facing Winery Block, along with some fruit from the Range Road site and some declassified De La Roche. All sites possess soils of mainly volcanic scoria over basalt, clay and loam with a limestone clay base. The 2018 was wild fermented with just 10% whole bunches and spent two weeks on skins before being pressed, settled and racked to French oak puncheons (20% new) for 13 months élevage. Alongside a reduction in the use of new barrels, Matt Holmes has gradually been introducing more influence of carbonic in the Shiraz added back to the ferment after 5-7 days. Holmes feels the mature Winery vineyard has inherent savoury qualities and the carbonic impact helps to lift the impression of brightness and fruit purity. We like.