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Carrick Bannockburn Central Otago Chardonnay 2020

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Carrick Bannockburn Central Otago Chardonnay 2020

Carrick Bannockburn Central Otago Chardonnay 2020

  • Oaked
  • Lemon curd
  • Full-bodied
  • Fine acid line

The 2020 Bannockburn Chardonnay is a full-bodied, powerful wine with a fine acid line. Notes of lemon curd and grapefruit. Good balance with great breadth and depth. Flows long on the palate. Bright, full-bodied and youthful.

The Carrick Bannockburn Chardonnay makes up part of our estate range, representing the varietal classics or core range. Carrick’s wind-swept site and glacial alluvial soils help to define the acidity of this wine, which balances the citrus and stone fruit characters, as well as giving length and flow. It is made from hand-picked organically grown Chardonnay, from some of the oldest vines on the property.

The Bannockburn Chardonnay is made from 100% Mendoza clone, hand-picked and sorted in the vineyard. It is whole-bunch pressed to tank, settled overnight, then fermented in barrel with wild yeast, stirred daily during fermentation. It is aged in barrels for 14 months (15% new).

 

 

 

 

 

 

 

$103.71
Carrick Bannockburn Central Otago Chardonnay 2020
$103.71

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Description

  • Oaked
  • Lemon curd
  • Full-bodied
  • Fine acid line

The 2020 Bannockburn Chardonnay is a full-bodied, powerful wine with a fine acid line. Notes of lemon curd and grapefruit. Good balance with great breadth and depth. Flows long on the palate. Bright, full-bodied and youthful.

The Carrick Bannockburn Chardonnay makes up part of our estate range, representing the varietal classics or core range. Carrick’s wind-swept site and glacial alluvial soils help to define the acidity of this wine, which balances the citrus and stone fruit characters, as well as giving length and flow. It is made from hand-picked organically grown Chardonnay, from some of the oldest vines on the property.

The Bannockburn Chardonnay is made from 100% Mendoza clone, hand-picked and sorted in the vineyard. It is whole-bunch pressed to tank, settled overnight, then fermented in barrel with wild yeast, stirred daily during fermentation. It is aged in barrels for 14 months (15% new).

 

 

 

 

 

 

 

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