This is a remarkable textured Sauvignon Blanc that behaves more like Cotat than Cloudy Bay... quite extraordinarily individual and complex. 1/3 fermented on skins for a week, 1/3 direct pressed to stainless steel, and the remainder in oak. A Sauvignon for Chardonnay drinkers? Perhaps! Dried orange rind, acacia blossom, bayleaf and nutmeg on the nose, with a fine sprinkling of white pepper and clove - almost something Christmassy about it! The time on skins brings superb texture and complexity to the palate- it combines some serious power and an intense, creamy mouthfeel with hints of spice, smoke, lime zest and more white pepper, with that unmistakeable Sauvignon Blanc acidity creating a long and lingering finish. Drinking very well now, with a good few years ahead.
Located in the Moorabool Valley, 25km northwest of Geelong, Bannockburn estate was established in the early 70s by wine fanatic businessman Stuart Cooper. At this point, the Australian wine industry had their eyes firmly set on Bordeaux as their reference point for planting and the style of wines created. Stuart had the foresight to plant the Burgundian varieties and copy the Burgundian model of high density planting and splitting the vineyard into distinct blocks, so as to allow them to explore the subtle nuances of the site.