Bannockburn Tasting Pack

This mixed pack is the ultimate "hack" for drinking prestigious Bannockburn wine on a budget, featuring high-scoring varietals crafted from estate vines dating back to the 1970s.

Designed for immediate pleasure, it delivers everything from fleshy, delicious Chardonnay to savoury, 95-point Shiraz without the need for cellaring.

• 2025 Bannockburn 1314 Chardonnay
• 2025 Bannockburn 1314 Rose
• 2025 Bannockburn 1314 Pinot Noir
• 2025 Bannockburn 1314 Shiraz

2025 Bannockburn 1314 Chardonnay

The 1314 range is essentially a "hack" for drinking Bannockburn on a budget. While it is designed for earlier drinking than the flagship estate Chardonnay, the pedigree here is undeniable.

The fruit comes from a spread of vines ranging from fresh 2016 plantings right back to the original 1976 blocks. It gets the full treatment too: wild fermentation in French oak hogsheads (10% new), followed by 85% malolactic fermentation and seven months resting on lees without stirring.

The result is fleshy, soft and immediately welcoming. You get a nose full of custard pie, fresh lemon and ripe stone fruits, shifting into exotic notes of mango and pineapple. There is a lovely touch of almond nougat in there, but it is kept in check by that signature Bannockburn salinity and vibrant acidity. It is rich, textured and ridiculously good value.

93 points
"It’s a wine of excellent fruit intensity and also of out-and-out succulence. Yes please. Love this."
- Campbell Mattinson (The Wine Front)

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2025 Bannockburn 1314 Rose

The 1314 label is Bannockburn letting their hair down. While the main estate wines are built for the cellar, these are built for the fridge and the park.

For the 2025 release, they have utilised a blend of estate-grown Cabernet Sauvignon and Merlot from vines planted way back in 1981. It is a serious pedigree for a 'casual' wine.

It was handpicked and whole bunch pressed before spending three months on lees in a mix of tank and old oak. That time on lees is key. It takes what could be a simple, fruity wine and gives it a lovely savoury texture.

Expect a generous core of jubey red fruits like raspberries and pear drops, backed by a fresh, crunchy palate of red apple skin and bramble. It is dry, it has a subtle herbal kick and it is absolutely perfect for relaxed drinking.

94 points
"A well-crafted wine to have in the fridge and ready to go this summer!"
- Philip Rich (Halliday Wine Companion)

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2025 Bannockburn 1314 Pinot Noir

The 1314 Pinot Noir is Bannockburn’s way of ensuring you don't have to wait a decade to enjoy their wines. While it is designed to be the "drink now" option in the portfolio, the pedigree here is serious.

This isn't just a collection of off-cuts; it includes fruit from estate vines planted as far back as 1976, alongside 1997 and 2004 blocks. That is significant vine age for a wine at this price point.

Winemaker Matt Holmes uses about 15% whole bunch and a touch of carbonic maceration here. That technical tweak is crucial - it lifts the aromatics and gives the wine a bright, crunchy energy. It spends seven months in French oak hogsheads (15% new) to settle, but the fruit stays front and center.

In the glass, it is a riot of raspberries, cherries and bramble, with a distinct waft of rose petal. It is supple and textural, with fine tannins that provide just enough grip to remind you this is proper Geelong Pinot. Sophisticated, charming and punching well above its weight.

93 points
"Such a pleasure. This is a lovely expression of Pinot Noir. It’s earthen and undergrowth-y and cherried and spicy, with squeaky/grapey tannin and a keen juiciness through the finish. 100% yes to this. This wine has Bannockburn written all over it."
- Campbell Mattinson (The Wine Front)

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2025 Bannockburn 1314 Shiraz

This is where the value proposition of the 1314 range gets frankly ridiculous. While this is positioned as Bannockburn’s "early drinking" Shiraz, it is built on a resource that most wineries would reserve for their flagship cuvées.

The fruit comes from the Range and Winery Block vineyards, with plantings dating back to 1996, 1990 and right back to 1974. That means you are getting Shiraz from vines over 50 years old in a bottle designed for Tuesday night drinking.

Winemaker Matt Holmes keeps things fresh and energetic here. The fruit is fully destemmed and fermented with wild yeast, spending just nine days on skins before resting for seven months in hogsheads (only 10% new).

This is a proper cool-climate Shiraz that doesn't hide its savoury side. It pours a vibrant inky crimson and offers a nose full of ripe plums, dark cherries, violets and a distinct hit of "meaty" spice and blood. On the palate, it is plush and juicy, with fine dusting of tannin and an earthy base that grounds the fruit. It's seriously complex for the price.

95 points
"Made from estate-grown fruit and matured in hogsheads (10% new). Just as good, if not better, than last year's impressive and very well-priced release... This is a wine that will look even better over the next four to six years."
- Philip Rich (Halliday Wine Companion)

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