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Bannockburn Chardonnay 2024
Sale ends Sunday at 11:59 pm. Some exclusions apply.
Bannockburn Chardonnay 2024 - 1 Bottle is backordered and will ship as soon as it is back in stock.
Free Delivery Orders over $250*
Or $9.95 flat fee Australia wide.
Dispatched from our Melbourne store.
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It opens with a lifted 'solidsy' nose, before segueing into a deep, powerful, yet mineral palate with lots of nectarine and stone fruit and long lees aging complexity; heaps of 'solids' again but balanced by fruit. It's a 100% malo Chardonnay, but beautifully refreshing. Handpicked fruit from their four established Chardonnay vineyards. The grapes were whole bunch pressed, settled overnight, then wild fermented in 500L French oak puncheons and left on lees for 2 years.
| Type | White Wine |
|---|---|
| Varietal(s) | Chardonnay |
| Country | Australia |
| Region | Geelong |
| Brand | Bannockburn |
| Vintage | 2024 |
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Red Wine
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White Wine
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Rosé Wine
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Champagne & Sparkling
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Dessert, Sherry & Port
France
Italy
Spain
Australia
New-Zealand
Germany
Austria
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South-Africa
Greece
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Wine GiftA great wine gift. -
Green WineA wine made using sustainable, organic and/or biodynamic practices in
the vineyard and the winery. -
CollectibleA wine that will improve and possibly increase in value with
careful cellaring. -
BoutiqueA wine from a small, artisanal winery. -
Screw CapNo corkscrew required to open. -
Magnum1500ml bottle.
- TWFThe Wine Front
- JHJames Halliday
- WWWorld Wine
- WSWine Spectator
- WEWine Enthusiast
- BHAllen Meadows
- JSJames Suckling
- DEDecanter
- JRJancis Robinson
- STStephen Tanzer
- AGAntonio Galloni/Vinous
- RPRobert Parker/Wine Advocate
- HHHuon Hooke
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Bannockburn Chardonnay 2024
It opens with a lifted 'solidsy' nose, before segueing into a deep, powerful, yet mineral palate with lots of nectarine and stone fruit and long lees aging complexity; heaps of 'solids' again but balanced by fruit. It's a 100% malo Chardonnay, but beautifully refreshing. Handpicked fruit from their four established Chardonnay vineyards. The grapes were whole bunch pressed, settled overnight, then wild fermented in 500L French oak puncheons and left on lees for 2 years.
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