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"A typical Bannockburn Pinot Noir in an elegant style" Bob Campbell, MW

Herbal notes with flinty characters on the palate, complimented by deliate acidity

Enjoy with game, pork or lamb dishes

Dicey Bannockburn Central Otago Pinot Noir 2019

6 Btls, $227.94 6 Btls, $198.21
Awarded 94/100 Points Awarded 93/100 Points Awarded 4 Stars
Dicey Bannockburn Central Otago Pinot Noir 2019

Dicey Bannockburn Central Otago Pinot Noir 2019

The elements needed to craft a Dicey wine are the vineyard plus heat, rain, wind...
6 Btls, $227.94 6 Btls, $198.21


Awarded 94/100 Points & 4 Stars

Bob Campbell, Master of Wine, Real Review, Jan 2021

Awarded 93/100 Points 

Cameron Douglas, Master Sommelier, Mar 2021


  • Oaked
  • Dark berries
  • Wild herb
  • Delicate acidity

"A typical Bannockburn pinot noir in an elegant rather than fruit-bomb style with berry, cherry, floral, violet, spice and subtle fresh herb flavours. Sweet fruit is balanced by fine, drying tannins. Approachable now but should develop well" Bob Campbell, Master of Wine, Real Review, Jan 2021

"No mistaking the aromas of Pinot Noir, Otago and the ruggedness that is the landscape of the area - cherry and dried herb, bracken and dried red berries. Oak is present, but not invasive and distracting - seems more about the toast level than the spice. Dry on the palate with flavours of place before fruit, texture before wood. Firm youthful tannins and acidity add a layer of taut youthful energy as well as a foundation of power. Lengthy, new, dry, firm and attention seeking. Well made. Best drinking from 2022 through 2026" Cameron Douglas, Master Sommelier, Mar 2021

Dark berry aromas with savoury notes of sage on the bouquet. Wild herb with flint on the palate, with delicate acidity.

2019 was a year of contrasts: frost, snow, rain, drought and wind storms. We were lucky. There was good weather during December when the vines were flowering, and a long, cool ripening period (but with frosts to keep us on our toes). Veraison took an age, which meant lots of variability in the fruit, making for tough thinning and picking decisions.

61% The Inlet Vineyard and 39% Black Rabbit Vineyard. 10% whole clusters, the rest, destemmed. 25 days on skins — 8 days cold soak, 8 days in ferment, 9 days post ferment. Indigenous yeast. The wines were punched down once per day until ferment finished and then left to soak. They underwent a natural malolactic fermentation in barrel. 12 months in barrel with 17% new oak. Bottled unfined but filtered in October 2020.

The elements needed to craft a Dicey wine are the vineyard plus heat, rain, wind. The precise amounts of each vary from year to year. The grapes endure the fury of nature and then we harvest them by hand. Swansong. Black Rabbit. Inlet. Each vineyard has its own essence. We take the grapes that hold this essence and make single vineyard wines. Last of all, we choose a small number of barrels from each vineyard that are their truest expression and create a composition. An ode to the year. It’s simple. We bottle time.


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