Bannock Brae 2016 Cathy’s Rosé and Dry Riesling, and 2015 Goldfields Pinot Noir

28-Oct-2016

Bannock Brae is the boutique Central Otago wine venture of Crawford and Catherine Brown, who own a small vineyard in Cairnmuir Road in Bannockburn. The Browns’ vineyard was established in 1998 under the consultancy of Robin Dicey. Over the years, they have consolidated their holdings to around 2 ha, dedicated to Pinot Noir and Gruner Veltliner, the latter planted in 2008. The Browns source contract fruit to supplement their own. The Browns have had a number of winemakers make their wine, but the consistent success, particularly for Pinot Noir points to the quality of the fruit from their site. The Bannock Brae winemaker is Jen Parr. Here, I review the new 2016 ‘Cathy’s’ Rosé, the 2016 Dry Riesling employing "semi-oxidative” winemaking, and 2015 ‘Goldfields’ Pinot Noir, made in a more accessible style to their flagship. www.bannockbrae.co.nz

FEATURED WINES IN THIS REVIEW

Bannock Brae ‘Cathy’s’ Central Otago Pinot Noir Rosé 2016
Rose from New Zealand - Otago
Review Date : 27-Oct-2016
☆☆☆☆☆
Bright, light cerise-pink with some depth and pale purple hues on the rim. The nose is fresh and bright with elegantly presented, but deep aromas of red cherry fruit along with subtle notes of cranberries and raspberries, lifted by red floral elements, fresh herbs and a suggestion of confectionary. Dryish to taste and medium-full bodied, the palate features vibrant, aromatic fruit flavours of red cherries, raspberries and cranberries along with a little confectionary nuance. The fruit sweetness is balanced by a soft and smooth-textured line and gentle mouthwatering acidity, which enhances the fruit aromatics. The flavours carry with good drive to a long, lingering finish of cherries, raspberry and confectionary elements. This is a bright, aromatic rosé with flavours of cherries, raspberries and cranberries on a soft, smooth, thirst-quenching palate. Serve with dim sum, antipasto and tapas over the next 2 years. Pinot Noir fruit from Bendigo, picked early and given 2 days skin contact, and cool-fermented in stainless-steel to 13.72% alc. and 6.4 g/L RS. 18.0/20 Oct 2016 RRP $24.00
Bannock Brae Central Otago Dry Riesling 2016
Riesling from New Zealand - Otago
Review Date : 03-Nov-2016
☆☆☆☆☆
Bright, light straw-yellow colour, very pale on the edge. This has a softly presented, refreshing nose with fragrant aromas of exotic white florals, lime fruit, with nuances of sherbet and honeysuckle, herbs and steely mineral notes. Off-dry to taste and light-medium bodied, the palate I softly textured with fresh flavour of limes, exotic white florals and sherbet, along with honeysuckle and mineral nuances. The mouthfeel features very refined phenolic and fruit extract textures, underlined by tight, softly ripe acidity. The wine is gentle in flow, but possesses energy and drive, leading to a sustained finish of exotic aromatics enlivened by fresh acidity. This is a beautifully soft-textured, dryish Riesling with exotic lime, floral, sherbet and honeysuckle flavours, underlined by refined energy and drive. Serve as an aperitif and with Asian fare over the next 5-6 years. Fruit from Bendigo, foot-stomped and basket pressed to neutral oak, and fermented to 12.0% alc. and 7.4 g/L RS, TA 7.8 g/L and pH 2.93, the wine aged 5 months on lees. 18.5-/20 Oct 2016 RRP $24.00
Bannock Brae ‘Goldfields’ Central Otago Pinot Noir 2015
Pinot Noir from New Zealand - Otago
Review Date : 30-May-2017
☆☆☆☆☆
Light red colour with slight purple hues, pale edged. This has a fragrant nose of red florals with notes of fresh herbs and violet florals. This is fine and tightly bound, with perfumes, showing beauty. Medium-bodied, the palate is very fresh and brisk with zesty acidity, showing lifted violet florals, red cherry fruit and subtle thyme herb notes. The extraction is fine-grained and the fresh acidity lends vitality. Somewhat slender, coolish, but fragrant. Drink over the next 4 years. Predominantly clones 5, 6 and 115, from Bannockburn and Bendigo, hand-picked, destemmed and fermented to 14.0% alc., the wine aged 10 months in 15% new French oak barriques. Winemaker: Jen Parr. 17.5/20 May 2017 RRP $35.00 Light, even, ruby-red colour with slight purple hues on the rim. The nose is moderately deep and concentrated with aromas of dark-red and black cherry fruit entwined with fresh thyme herbs and subtle cooler spectrum notes of pepper, with liquorice and minerals at the core. Medium-full bodied and elegant in expression, the palate possesses gently rich and luscious fruit flavours of dark-red and black cherries, with notes of thyme herbs and liquorice at the core, unfolding some mineral detail. The fruit is supported by fine-grained, moderate and balanced extraction, lending supple textures and grip. The mouthfeel is fresh and lively with integrated acidity, and the palate flows with good tension and linearity, leading to a tight and concentrated, long finish of cherry fruit, herbs and liquorice. This is an elegant Pinot Noir with a tight core of black cherry fruit entwined with herb and liquorice notes on a fine-textured, supple palate. Serve with duck and pork dishes over the next 5+ years. Predominantly clones 5, 6 and 115, from Bannockburn and Bendigo, hand-picked, destemmed and fermented to 14.0% alc., the wine aged 10 months in 15% new French oak barriques. 17.5+/20 Oct 2016 RRP $30.00

Bannock Brae 2016 Cathy’s Rosé and Dry Riesling, and 2015 Goldfields Pinot Noir

FEATURED WINES IN THIS REVIEW

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