BannockburnPinot Noir 2008
Dry, Light Bodied style of Pinot Noir
About this product
Dry, Light Bodied style of Pinot NoirWe believe that our vineyards are what make our wines so unique. Twenty-seven hectares of vines situated on three separate sites within our estate at Bannockburn. The 2008 is firm but layered with dark cherry, coffee oak characters and gentle spices that lead to a finish with fine but firm tannins and good length.
We believe that our vineyards are what make our wines so unique. Twenty-seven hectares of vines situated on three separate sites within our estate at Bannockburn. The 2008 is firm but layered with dark cherry, coffee oak characters and gentle spices that lead to a finish with fine but firm tannins and good length.
- TypePinot Noir
- Size750mL
- RegionGeelong
- Current Vintage2008* - Vintage is not guaranteed and may vary store to store or when delivered.
- Standard Drinks7.4
- Alcohol Volume12.5%
- CountryAustralia
- StateVictoria
- Brand NameBannockburn
- ClosureCork
- Wine SweetnessDry
- Wine BodyLight Bodied
- More about Campbell Mattinson
Campbell Mattinson
Award winning Australian wine reviewer for Wine Companion and winefront.com.au
Vintage 2008
96 points www.winefront.com.au
I tasted this 2008 Bannockburn pinot noir over two days but truth is, it jumped from the blocks – and tasted good every time I put it in my mouth. I guess you have to like the Banockburn style, but this is a super pinot noir. It’s herbal and stalky but it has dimension: of aroma and flavour. It booms from the glass and reaches to all corners of your mouth. It tannin hits and spreads. It’s not the brigthest pinot noir to look at, but it tastes fresh and alive: of dried tobacco and twigs, sappy cherries and forest floor. Best of all is the finish: it fans out. It’s a wine with a certain flamboyance.
James Halliday
Australian wine writer, critic and winemaker
Vintage 2008
93 points www.winecompanion.com.au
Light red, with some development; a conundrum: the aromas are spicy as much as stemmy or foresty, the palate more about fine texture and structure than fruit. A lovely food style now, but does it have enough heart to pull it through the next five years?
Ratings and Reviews
