The 2025 Bannockburn Chardonnay is another benchmark release from one of Australia’s most revered Chardonnay producers. Sourced from estate vineyards planted between 1976 and 2016 on Bannockburn’s distinctive limestone and clay soils in Geelong, the wine showcases the power, minerality and longevity that have made Bannockburn a reference point for Australian Chardonnay for decades.
The 2025 vintage was the earliest harvest in Bannockburn’s history, shaped by a warm, dry growing season that produced fruit of exceptional concentration, clarity and balance. Hand-picked fruit was whole-bunch pressed and wild fermented in French oak (approximately 25% new), with 70% malolactic fermentation and 10 months ageing on lees without stirring.
The nose is complex and layered, offering white peach, nectarine, grapefruit and lemon curd alongside hints of cedar, cashew, oatmeal, nougat and flinty mineral notes. On the palate, it combines richness and texture with remarkable freshness, showing ripe stone fruit, pear and citrus framed by bright acidity and a distinctive saline edge. The finish is long, precise and beautifully composed, with tension and purity carrying through.
Critics have been highly enthusiastic. Campbell Mattinson awarded the wine 96 points, praising its grapefruit and pear intensity, subtle smokiness, mineral detail and exceptional persistence, calling it “What a wine.”
Ben’s Recommendation:
At Wine More Cellars, Bannockburn Chardonnay remains one of the benchmarks of Australian Chardonnay and a genuine alternative to top white Burgundy. Compared to many Margaret River examples, it is more savoury and mineral-driven; compared to Yarra Valley Chardonnay, it generally offers greater power and textural depth while maintaining superb precision. The 2025 vintage is particularly impressive for its combination of concentration, energy and balance. This is a serious Chardonnay that drinks beautifully young but has all the structure to reward long-term cellaring. Drink from 2026 onwards or cellar comfortably for 10–15+ years. Perfect with lobster, scallops, roast chicken, turbot and refined seafood cuisine.
