Featured Reviews




Bannock Brae 2017 Dry Riesling and 2016 ‘Goldfields’ Pinot Noir

06 April,2018

Crawford and Catherine Brown operate Bannock Brae, one of the very successful Pinot Noir producers of Pinot Noir. They established their vineyard on Cairnmuir Road in 1998 under the consultancy of Robin Dicey and immediately saw top wine competition results. Over time, they have consolidated their holdings to be more manageable on a personal level, but supplementing their own fruit with contracted grapes. They have Jen Parr as their winemaker. Here, I review the 2017 Dry Riesling, employing ‘semi-oxidative’ winemaking as is traditional in Germany, and the second tier 2016 ‘Goldfields’ Pinot Noir. www.bannockbrae.co.nz

FEATURED WINES IN THIS REVIEW



Bannock Brae Central Otago Dry Riesling 2017

Riesling from New Zealand – Otago

18/20

Bright, very pale straw-yellow colour, near colourless on the rim. The nose is tightly bound with firm and intense aromas of white stonefruits and citrus fruit along with white florals and chalky minerals. This is thirst-quenching and possesses a youthful austerity. Dry to taste and medium-bodied, the palate has a soft, fine and rounded, but concentrated core with flavours of white stonefruits and citrus fruits, melded with white florals and gently mouthwatering minerals. The mouthfeel features a fine, dry-textured line with balanced, refreshing acidity. This has good linearity and the finely concentrated core leads to a soft-textured, lingering, nuanced, thirst-quenching finish. This is a soft, fine-textured dry Riesling with white stonefruit, floral and mineral flavours. It will develop more richness over the next 5 years. Serve as an aperitif, with seafood and poultry. Cromwell Basin fruit, treaded and fermented in seasoned oak barrels to 12.5% alc. and 4.6 g/L RS, TA 8.5 g/L and pH 2.94, the wine aged 5 months on lees. 18.0/20 Apr 2018 RRP $25.00

Bannock Brae ‘Goldfields’ Central Otago Pinot Noir 2016

Pinot Noir from New Zealand – Otago

17.5+/20

Moderately deep ruby-red colour, lighter on the edge with slight purple hues. The nose is soft and elegant in presentation with aromas of dark-red berry fruit harmoniously melded with a layer of thyme herbs and hints of whole bunch stalk perfumes. This has good depth and intensity. Medium-bodied, the palate is open and accessible with up-front and gently concentrated flavours of dark-red berry fruits, herbs and whole bunch stalk notes. The fruit forms a positive core and is supported by fine-grained tannin extraction and structure, with soft, balanced acid freshness. The wine flows easily, leading to an elegant finish. This is a moderately concentrated Pinot Noir with harmonious berry fruit, herb and whole bunch suggestions on a fine-structured palate. Match with wild duck and pork dishes over the next 4-5 years. Hand-picked fruit from three sites in Bendigo and Bannockburn, clones 5, 6 and 115, fermented with some batches up to 20% whole bunches to 13.5% alc., the wine spending 21-28 days on skins and aged 11 months in 24% new French oak barriques. 17.5+/20 Apr 2018 RRP $30.00

Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny