New winemaker, same story (with less bunches). The popularity of this baby Bannockburn suggests this wine need little introduction, but for those new to the piece; the 1314 comes from Bannockburn's Ann's Pinot block - a site that also feeds Bannockburn's Pinot Noir proper - planted in 2004/5 to 114, 115 and MV6 clones. Matt Holmes’ 1314 was wild-yeast fermented in 4-tonne open fermenters before being pressed to French oak barriques (20% new) for 8 months élevage. Utilizing only 20% whole bunches it's still very classically sappy, spicy and racy Pinot with the kind of hearty disposition so typical of Bannockburn. The stem influence is there but it's in the slipstream of a vibrant, punchy texture with plenty of fresh, dark cherry fruit to go with those sappy notes.