Single Vineyard Central Otago Pinot Noir 2013

The 2013 Single Vineyard Pinot Noir was bottled on 25 March 2014. This fine Bannockburn Central Otago Pinot Noir is developing beautifully with some additional time in the bottle.

Awards

Gourmet Traveller WINE Dec/Jan 2016 – 5 Stars

“Dense, rich and opulent pinot with dark plum, black cherry, chocolate, licorice and spicy oak flavours. Mouth-filling wine with a silken texture and long finish.”

 

Michael Cooper 2018 Edition – 4.5 Stars

 

 

“The 2013 vintage (4.5*) is also still unfolding, with deep, bright colour, mouthfilling body, and fresh, strong cherry, plum and spice flavours. Set for a long life, it should be at its best 2019+.”

Wine Pairing

This complex, medium-bodied Pinot Noir is superb with red meats such as lamb and venison as well as with pork.

Winemaking and Viticulture

The fruit (Clones 5, 10/5 and 115) was hand harvested on 8 and 16 April 2013 and destemmed into 2 x 4 Tonne stainless steel tanks to undergo a brief cold soak, before being inoculated with a selected wine yeast to carry out the fermentation. The wine was aged in French Oak barriques for 9 months, of which 33% was new oak.

Quantity

Price: $69.00

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Single Vineyard Central Otago Pinot Noir 2014

The 2014 Single Vineyard Pinot Noir was bottled on 22 July 2015. This double Gold Medal winning Bannockburn Central Otago Pinot Noir is drinking beautifully now and is well worth cellaring.

Awards

New Zealand International Wine Show 2017 – Gold

“Generous and inviting with gorgeous wood smoke, cherry and rose spice aromatics following through to the full bodied, velvety palate to mingle with smoky bacon, plum & cherry.” Sue Courtney

 

Bragato Wine Awards 2016 – Gold

 

Michael Cooper 2019 Edition – 4.5 Stars

The 2014 vintage (4.5*) is a stylish, deeply coloured red, mouthfilling and still youthful, with strong cherry, plum and spice flavours, integrated oak, and fine-grained tannins. Vibrantly fruity and concentrated, with good harmony, it has excellent cellaring potential.”

Wine Pairing

This wine has rich complexity and elegance. Enjoy with lamb, salmon, pork and blue cheese.

Winemaking and Viticulture

The fruit (clone 5, 10/5 & 115) was hand harvested on 2nd & 7th April 2014 and destemmed into two stainless steel tanks before being inoculated with selected wine yeasts to carry out the fermentation.  The wine was aged in French Oak barriques for 12 months, of which 29% was new oak.

Quantity

Regular Price: $45.00

Price: $37.00

You save: $8.00! (17.78%)

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Single Vineyard Central Otago Pinot Noir 2015

The 2015 Single Vineyard Pinot Noir was bottled on 16 June 2016. This multiple award winning Bannockburn Central Otago Pinot Noir is drinking superbly now and is well worth cellaring.

 

       

Awards

Sydney International Wine Competition 2018
TROPHY for Best Wine of Competition
TROPHY for Best Red Table Wine of Competition
TROPHY for Best Pinot Noir of Competition

GOLD – Decanter World Wine Awards 2017
GOLD – Air New Zealand Wine Awards 2017
5 STARS – Winestate Magazine 2017
GOLD – New World Wine Awards 2017 97/100 points

 

Decanter Comments

“Floral strawberry and maraschino cherry aromatics. On the palate fine sweet tannins that give the wine a savoury/sappy note; really pretty red fruit behind, plus a fine mocha edge. Lovely length. Superb.”

Wine Pairing

This elegant wine compliments a range of darker meat dishes including Peking Duck, lamb and quail.

Winemaking and Viticulture

The fruit (clone 5, 6, 10/5, Abel & 115) was hand harvested between the 8th and 13th of April and destemmed into open top fermenters before being inoculated with selected wine yeasts to carry out the fermentation.  The wine was aged in French Oak barriques for 12 months, of which 30% was new oak.

Quantity

Price: $46.00

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3 Acres Central Otago Pinot Noir 2016

Bald Hills 3 Acres Pinot Noir is ready to drink now. Youthful yet elegant. This wine may also be cellared to enable further development.

Awards

NZ International Wine Show 2017 – Bronze

 

Michael Cooper 2019 Edition – 4 Stars

“The youthful 2016 vintage (4*) was estate-grown at Bannockburn and matured for a year in French oak barriques (31 per cent new). Full, bright ruby, it is mouthfilling and vibrantly fruity, with fresh cherry, plum and spice flavours, well-integrated oak, and very good complexity and depth. Best drinking 2019+.”

Wine Pairing

A delicious accompaniment to both luncheon and dinner dishes such as soups, salads, chicken, cheese, fish and meats. This wine will greatly enhance some of the stronger tasting meats such as duck and venison.

Winemaking and Viticulture

The fruit (10/5 & 115) was hand harvested between the 4th and 11th of April and destemmed into open top fermenters before being inoculated with selected wine yeasts to carry out the fermentation.  The wine was aged in French Oak barriques for 12 months, of which 31% was new oak. The wine was bottled on 23 June 2017.

Quantity

Price: $32.00

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Central Otago Pinot Gris 2015

The Bald Hills Central Otago Pinot Gris 2015 is a dry style wine with stone fruit aromatics, a creamy mouthfilling palate and persistent finish.

Awards

NZ Cuisine Magazine 2016 – 5 Stars


Top 3 New Zealand Pinot Gris
‘Grown on Bannockburn’s Cairnmuir Road, this wine has all the verve and raciness you’d expect from a Central Otago Pinot Gris. There is an attractive fullness to the texture, while lively citrus and green apple flavours are given lift by fresh acidity. It resolves well with a tight finish.’

 

International Wine Challenge 2016 – Silver

iwc_silver

 

Food Match

The strong stone fruit and spicy character allows the wine to match with a wide variety of international foods. Our picks would be with moderately spiced Asian food, German Schnitzel and shellfish with the best of all being grilled eel.

Winemaking and Viticulture

An excellent dry season resulted in small compact bunches. This low-cropping Pinot Gris was crop thinned to remove all shoulders and unwanted bunches to enhance varietal flavour and concentration.

The fruit was hand harvested on 8 April 2015 at 23 brix and was gently whole bunch pressed into a stainless steel tank. Subsequently coolly fermented to preserve varietal character and vibrancy. The fermentation was stopped at 7 grams/ Litre of residual sugar to enhance palate weight but also to balance acidity.

 

Quantity

Regular Price: $30.00

Price: $24.00

You save: $6.00! (20.00%)

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Last Light Central Otago Riesling 2010

Awards

‘How awesome is this wine! I’ll tell you how. Maturing beautifully, this is a superb example of how dry riesling should be standing the test of time. Pure, precise citrus elements shine through creating an intensely clean wave of flavour across the palate and zingy acidity compliments the classic honeysuckle, hints of mandarin, racy lime and lemon and green apple flavours that we all seek in great riesling. So fresh and frisky it’s outstanding with crispy five spice pork salad.’

Tyson Stelzer – 95 Points

‘I love the way pepper plays in this wine, with kaffir lime-like spice and crunchy granny smith apple notes that infuse it with particularly lively and fresh poise, even at two years of age. A pristine fruit profile hovers long and clean amidst fine, mineral acidity, with subtle sweetness tucked neatly into its folds. Hand picked from one hectare of vines, the story goes that the sun’s last rays linger here, contributing to slow ripening and intense fruit flavours. It seems the tale is as romantic as the result. Drink: 2012-2020’

Raymond Chan – 18/20

18/20

Food Match

The citrus and floral bouquet, light touch of sweetness and long finish make this wine an ideal accompaniment to dishes such as creamy seafood soups, and chicken or fish with coriander or coconut sauce. Spicy Asian foods and curries are a good match. It is also delicious served lightly chilled as an aperitif or to add an extra dimension to simple luncheon or vegetarian meals.

Winemaking and Viticulture

The “Last Light” Riesling block is on the sloping East border of Bald Hills Estate, so named because it receives the last rays of the sun as it disappears in the West. Pruning and tying down of the vines forms an arched shape to promote even shoot distribution and plenty of space for bunches to ripen.

The berries are gently pressed and undergo a long, cool fermentation period in stainless steel.  The aim is to preserve the natural vibrancy and ripeness of the fruit through minimal intervention.

Quantity

Regular Price: $26.00

Price: $20.00

You save: $6.00! (23.08%)

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Central Otago Riesling 2015

The Bald Hills Central Otago Riesling 2015 is a fragrant Riesling with ripe citrus and orange blossom notes on the nose. The off-dry character of the wine perfectly balances the fruit sweetness with a touch of minerality on the long finish.

Awards

Michael Cooper’s Buyers Guide 2018

”The 2015 vintage (4.5*) was grown at Bannockburn. An elegant, tightly structured wine, it has excellent depth of vibrant, delicate lemon/lime flavours, in a medium style (23 grams/litre of residual sugar) with finely balanced acidity. Delicious young, it should mature gracefully.”

Food Match

For the Bald Hills 2015 Riesling, try matching with meat dishes that benefit from a touch of sweetness such like chicken in a creamy sauce or belly pork. If matching with South East Asian dishes choose lightly spiced stir fries or mild curries. Try also matching our Riesling with citrus, lemongrass and orange based Cantonese classics as an added treat.

Winemaking and Viticulture

An excellent season all round with initially a large crop on happy vines. In order to improve the concentration of flavour, we crop thinned 3 times, removing up to ½ of the fruit. The Gods were kind with no late rain or Botrytis present at harvest.

Hand harvested on the 4th of April 2015 at 22 Brix, far earlier than normal in order to retain a strong acid backbone. The bunches were whole bunch pressed into a stainless steel tank and coolly fermented to retain varietal/fruity characteristics. The fermentation was stopped at 23 g/L residual sugar to balance the acidity.

 

Quantity

Price: $30.00

Central Otago Riesling 2016

The Bald Hills Central Otago Riesling 2016 is a fragrant Riesling with apricot, green apple and pineapple on the nose and ripe citrus flavours on the palate. An off-dry style wine with zingy acidity which perfectly balances the fruit sweetness.

Awards

Michael Cooper 2019 Edition – 5 Stars

“The classy 2016 vintage (5*), grown at Bannockburn, has a scented, minerally bouquet. Light lemon/green, it is already drinking well, with concentrated, ripe, citrusy, peachy flavours, gentle sweetness (17 grams/litre of residual sugar), good acid spine, and a very long finish.”

 

Japan Wine Challenge 2017 – Trophy & Gold

Regional Trophy for Best White Wine for New Zealand

 

International Wine Challenge 2016 – Silver

Food Match

For the Bald Hills 2016 Riesling, try matching with meat dishes that benefit from a touch of sweetness such like chicken in a creamy sauce or belly pork. If matching with South East Asian dishes choose lightly spiced stir fries or mild curries. Try also matching our Riesling with citrus, lemongrass and orange based Cantonese classics as an added treat.

Winemaking and Viticulture

The fruit was hand harvested on 4 April 2016 at 20.3 brix. The fruit was whole bunch pressed to tank and the juice was inoculated with a selected wine yeast to undergo fermentation. The fermentation was stopped retaining around 17.35g/L residual sugar.

Quantity

Price: $30.00

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