Dicey Bannockburn Chardonnay 2021

AT FIRST SIP-Greengage, white grapefruit and green apple burst ahead of unripe quince and kiwifruit. Some bass notes of red apple and fresh ground nuts corral this vibrancy into the tang of alpine cool climate acidity. 


AT FIRST SIP-Greengage, white grapefruit and green apple burst ahead of unripe quince and kiwifruit. Some bass notes of red apple and fresh ground nuts corral this vibrancy into the tang of alpine cool climate acidity. 
AFTER A FEW-A GLORIOUS discovery when you thought Central only made Pinot.

About This Wine

Harvested in two tranches from the Inlet vineyard: the first (clone 548) was whole bunch pressed straight to barrel. The second (B95 and 809 clones) was foot trodden left overnight then whole bunch pressed straight to barrel. Fermented with indigenous yeast, barrels were stirred weekly post malolactic fermentation occurring. 16% new oak. Bottled unfined

The Reviews are in;

93 points — NZ Wine Rater


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It's up for debate between Patagonia and Central Otago as the most southern wine region in the world. Either way, that gives you an idea of just how far south it is. This means short winter days and long summer days, all with dramatic shifts in temperatures often within mere hours. 

Central Otago was pioneered by a handful of producers, in various corners of the region; Rippon in Wanaka, Black Ridge in Earnscleugh/Alexandra,  and Gibbston Valley wines and Chard Farm in Gibbston Valley. The early 80s marked the beginning of commercial winemaking in the region with this dedicated quartet. Taking their advice from local farmers and stone fruit growers. In a blink of an eye in wine terms, Pinot Noir from Central Otago quickly emerged on the world stage with an impressive debut. The region shot to fame in Pinot circles for the quintessential NZ 'pungency', expressive and sometimes enormous flavours. The 2000's marked the coming of age for the region as winemakers and viticulturists began to refine their last 20-30 years experience with this semi desert region. 

The Sub-regions of Central Otago are listed from south to north are; Earnscleugh/Alexandra, Gibbston Valley, Bannockburn, Lowburn, Bendigo, Wanaka and Waitaki (although in North Otago, the region is so small it's best to consider it alongside Central Otago)

Today, Pinot Noir is barely over 5% of New Zealand's wine growing acreage, and most of it is (upwards of 80%) is still planted to Pinot Noir. Riesling is the dark horse here as well as some extra lithe yet lush Chardonnay. Pinot Noir here under the best producers have reached a stage of elegant power, singing natural acidity and perfume yet with that oh so satiating 'Otago' suppleness. 

Our favourite producers from the area are;  Akitu, Alpine Wine Co., Felton Road, Burn Cottage, Mount Edward, Prophets Rock, Rippon and Valli.

 ‘Dicey’ – defined as ‘Unpredictable and potentially risky’

Anyone who has visited Central Otago cellar doors over the last 20 years will have in some way come into contact with this sibling duo behind the newly created Dicey. James is the grower with Matt the caretaker. They are two brothers that are also neighbours. They are fierce about wine, family and Bannockburn – the land where they have put down roots. Wine runs deep for the Dicey's, their passion for the industry and Central Otago exudes out of every stunning bottle. 

Undoubtedly sustainability is high on their priority list with all of their vineyards being certified organic and every vineyard they purchase from is either organic, in conversion or sustainably certified. Now exploring packaging the gents have just released the "Dice x Dicey Pinot Noir" which comes in a bag-in-box (recyclable) format which reduces carbon emissions by up to 30%.


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