2025 Bannockburn Gamay, Geelong

Deep, dense red-purple colour with a similarly deep, serious, plummy bouquet laced with stemmy whole-bunch spice. A big flavoured gamay with impressive concentration and density, tannin structure (fleshy, supple) and length. Oodles of stuffing, and gorgeous fruit. A truly remarkable gamay. Drink to 2035.

95 points Huon Hooke for The Real Review, July 2026

Bannockburn makes such good gamay. It’s grown on a 1.4 acre block planted in 2014. Absolutely pitch perfect. I mean, come on. It’s so bright and yet, at the same time, so well fruited; it has freshness and substance and luminance in equal and harmonious measure. Cherry-berry flavours, some blueberry, some blood orange and ferrous notes, and intricate stitchings of spice. Trace elements of herbs and smoked, roasted meats. A bit of gloss but a liveliness at the same time. Everything here is exactly the ticket.

94 points Campbell Mattinson for Wine Front

Bannockburn Gamay from Geelong is one of Australia’s rare and cult-followed expressions of this beloved Beaujolais variety, produced in tiny quantities by one of the country’s most respected cool climate estates. This is not a light, fruity Gamay made for simple sipping—it's a structured, savoury, and incredibly textural wine that reflects both the site and the serious, hands-off winemaking philosophy behind it.

Bannockburn Vineyards, located near the town of Bannockburn in Victoria’s Geelong region, was established in 1974 by the visionary Stuart Hooper. Long before cool climate Pinot Noir and Chardonnay became trendy in Australia, Hooper saw the potential of Geelong’s volcanic soils and maritime influence to produce fine wine with a European sensibility. Today, Bannockburn is under the stewardship of winemaker Matt Holmes, who has carried the estate’s reputation forward with restraint, authenticity, and an unwavering focus on terroir.

The Gamay vines are grown on the estate’s organically farmed vineyards, planted in ancient volcanic soils with excellent drainage and natural mineral lift. These are some of the oldest Gamay vines in Australia, and they consistently produce small berries packed with intensity and energy.

In the winery, Matt Holmes treats the Gamay with the same respect as Pinot Noir. Fermentation is spontaneous with a portion of whole bunches to bring aromatic lift and tannin detail. The wine is matured in a mix of tank and older French oak to build complexity while keeping the bright fruit and savoury character at the forefront. There’s no fining, no filtration—just a pure, detailed expression of site and season.

In the glass, Bannockburn Gamay offers notes of wild raspberry, red cherry, black tea, smoked spice, and dried herbs. The palate is medium bodied and textural with crunchy red fruit, savoury tannins, and a long, mineral driven finish. It's vibrant, food friendly, and far more serious than many might expect from Gamay—a wine that rewards both early drinking and short term cellaring.

Perfect with charcuterie, duck, or anything with mushrooms, this is Australian Gamay with substance, soul, and a cult following for good reason.