A stunning collection of single vineyard Central Otago aromatic wines, all from the Bannockburn vineyard.

Crafted with all elements incorporated to create this label that is wel loved by many; 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. Winemakers take the grapes that hold this essence and make single vineyard wines. Last of all, they 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. They bottle time.

Collection includes:

2 x Dicey Bannockburn Central Otago Chenin Blanc 2020

Perfumed with aromas of nectarine, blood orange and blue borage on the nose. Fresh on the palate with slight sweetness and line of acidity.

The fruit was harvested late in the season. It was gently handled and fermented with indigenous yeast. Fermentation stopped naturally with ~30g/L of residual sugar. Bottled unfined but filtered in October.

Alc: 11%

2 x Dicey Bannockburn Central Otago Pinot Gris 2020

Perfumed with stonefruit, slight citrus and honeysuckle aromas on the nose. A rich wine with lime flavours and a refreshing finish. Drink 3 - 7 years.

The vintage was whole bunch pressed and left on gross solids for 2 weeks prior to being racked clean. It was fermented with indigenous yeast from a vineyard starter culture, fermented to dry and left on gross lees for 4 months — stirred weekly. Bottled unfined but filtered in October.

Alc: 14.4%

2 x Dicey Bannockburn Central Otago Riesling 2020

On the nose, Kumquat, stonefruit and floral notes. A rich and vibrant wine with drive.

The fruit was destemmed and pressed to tank where it settled for a week, before racking slightly cloudy for ferment. The wine was fermented with indigenous yeasts, stopping naturally with 30g/L of residual sugar. Bottled unfined but filtered in October.

Alc: 11.7%