Commercial description

Grapes for Bannockburn Pinot Noir come exclusively from estate and winerymanaged vineyards situated on the south side of the Kawarau River. While subject to the seasonal and diurnal temperature extremes of Central Otago, each vineyard has a specific terroir and a variety of low fertility soil types: light sands, clays, loams and gravels. The majority of grapes come from earlier plantings which are predominantly clones 5, 6 and 10/5, while more recent plantings are a mix of Dijon clones 113, 115, 667 and 777

Where possible, we tried to co-ferment different clonal lots from the same vineyard, while vineyards are kept separate. Around three quarters of our ferments were de-stemmed only; the remaining quarter contained 15-40% whole clusters. The must underwent 7-8 days of cold maceration, being partially hand plunged once daily. The ferments were heated after this and all fermented with indigenous yeasts. The ferments lasted for an average of 8 days during which time they were hand plunged once daily with the temperature peaking at 30°C. The wine stayed on skins for a further 7-9 days post-dryness, and were plunged only occasionally. When the wine tasted in harmony it was pressed off to barrel where it resided on full lees for 12 months. It underwent malolactic fermentation in the spring, was racked out of barrel in late autumn and filtered, but not fined, prior to bottling. This wine is vegan friendly

"True to its Bannockburn home, this 2020 vintage opens with vibrant aromas of cherry and berries, complemented by a subtle hint of spice from the careful use of oak. An energetic palate of red cherry, strawberry and black plums leads to a long finish framed by firm, fine tannins.”

—Matt Dicey, Winemaker





New Zealand


Otago, Bannockburn


Pinot Noir


Light, elegant reds


Matt Dicey





Bottle size:










Food Match:

Duck, pork,

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