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The Serre Pinot Noir vineyard is the jewel in the crown of Bannockburn.
This Burgundian inspired close planted site produces an astonishingly small amount of fruit. Average yield for these 13 rows is a meagre 500kg per vine, similar to the level of production of the prized Grand Cru vineyards of Burgundy.
The 2013 release of Serre is an intense and savoury wine of detail and persistence. Fermented as 100% whole bunches and left to sit on skins for over two weeks, every ounce of nuance from this stunning vineyard is masterfully distilled into the bottle by since departed winemaker, Michael Glover.
A wine of rare power and unique character built for the collector and aficionado.
What It Tastes Like
“Exceptional colour; whole bunch fermentation is the most frequently discussed aspect of pinot noir making, but Serre almost always comes through as a top pinot, this no exception. Yes, there are savoury characters, but supple red and black cherry and blueberry provide the superstructure. Will be long lived.” - James Halliday (Australian Wine Companion)
95 points “Exceptional colour; whole bunch fermentation is the most frequently discussed aspect of pinot noir making, but Serre almost always comes through as a top pinot, this no exception. Yes, there are savoury characters, but supple red and black cherry and blueberry provide the superstructure. Will be long lived.”
- James Halliday (Australian Wine Companion)
93 points. “It feels all bound-up for now. It’s intense with flavour, in general, but sulphur-like notes have the reins pulled tight. It’s hard to get a clear view of the wine. Graphite, tomato leaves, ripe black cherries, and plenty of bunchy/herbal/spicy/undergrowthy characters. Bannockburn pinot noir never disappoints on the complexity front. Tannin is dry, smoky and assertive, though the wash of assorted spice-herb-fruit flavours manages to hold the floor throughout. This could go either way but you’d reckon it will develop well.”
- Campbell Mattinson (The Wine Front)
Pinot Noir grown at Serré Vineyard, using close-planting, low trellising and narrow rows to replicate the tough vineyard conditions of Grand Cru Burgundy, naturally yielding at 500g/vine.
Hand-picked, open-fermented, 100% whole bunches, 15 days on skins, pressed to French hogsheads (one-third new), after 12 months racked to older barriques for a further 7 months.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2024
About the Producer
For decades, the Bannockburn vineyard has been producing Burgundian-inspired wines which truly reflect the winery’s unique terroir. With the arrival of new head winemaker, Matt Holmes, the next chapter of Bannockburn’s long history has commenced. New ideas, a fresh take, the start of something new and exciting for this famous patch of earth.
This Victorian region rocks some very serious wines. Pinot Noir from this area, depending on who you talk too, is arguably the best in the country. Phenomenal output for the size of it. The wines from this area are idiosyncratic and have an earthy, sensual quality. Burgundian varieties, Syrah, hell, even Pinot Gris does exceptionally well here. To be honest, it’s very hard to go wrong when buying from Geelong.
No variety captures the hearts and minds of the wine lover quite like Pinot Noir. It’s the unicorn of many a winemaker. Notoriously fickle to grow, this delicate red variety can deliver a kaleidoscope of flavours and aromas, from the bright and floral to the moody and mysterious and everything in between. The cooler regions of Australia are where Pinot Noir is most at home. Look to Tasmania and Victoria for the best examples, with some quality wines beginning to show from the Great Southern and from the cooler parts of NSW. Falling in love with Pinot Noir can be a life long affair, beware the charms of this most enchanting of grapes.
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