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 (due to clay/limestone, old vines and poor soils) and the carbonic impact helps to lift the impression of brightness and fruit purity. We like. "Yes. Very good release. Right in the zone. Peppered cherries, red and black, with woodsmoke and herbs. Bacon-like oak, totally in synch with the flavour profile of the wine. You get the feeling that these Bannockburn wines have re-found their equilibrium. This is fresh, complex, savoury and well-fruited. It's an excellent combination of traits."
93 Points, Campbell Mattinson, WineFront
Medium to deep ruby colour with almost no tint of purple, the bouquet backs up with a dominant foresty, undergrowth character from stems. A whole-bunch wine that closely resembles the pinot noirs off this vineyard. The palate is soft-textured and medium-bodied, the tannins very silky and easygoing, the stems leaving a slightly bitter aftertaste, which adds a cleansing aspect. Distinctive style here. (The label declares only 10% whole bunches)14 NOV Drink 2021–2029