Description
The 2022 Dicey Bannockburn Chardonnay is a masterclass in “tightrope” winemaking from the Dicey brothers, James and Matt. Grown in the specialized sub-region of Bannockburn in Central Otago, this wine eschews the heavy, buttery tropes of traditional Chardonnay in favor of structural tension, flinty reduction, and high-altitude energy.
The 2022 vintage was characterized by a settled spring and a warm, consistent summer, allowing the Chardonnay grapes to reach full physiological ripeness while maintaining the piercing acidity that defines the southern latitudes of New Zealand.
Gemini said
2022 Dicey, Bannockburn Chardonnay
The 2022 Dicey Bannockburn Chardonnay is a masterclass in “tightrope” winemaking from the Dicey brothers, James and Matt. Grown in the specialized sub-region of Bannockburn in Central Otago, this wine eschews the heavy, buttery tropes of traditional Chardonnay in favor of structural tension, flinty reduction, and high-altitude energy.
The 2022 vintage was characterized by a settled spring and a warm, consistent summer, allowing the Chardonnay grapes to reach full physiological ripeness while maintaining the piercing acidity that defines the southern latitudes of New Zealand.
The Craft: Low Intervention, High Texture
The Dicey approach to Chardonnay is centered on “letting the vineyard speak,” utilizing traditional Burgundian techniques adapted for the rugged Otago terrain.
The Vineyards: Sourced from three distinct sites in Bannockburn (The Inlet, Black Rabbit, and Swansong). The mix of loess, schist, and quartz soils provides a linear, mineral backbone.
Wild Fermentation: The fruit was hand-picked and whole-bunch pressed directly to French oak puncheons (500L) and barriques (228L). Fermentation was carried out by indigenous yeasts, adding layers of savory complexity.
Maturation: Aged for 11 months in French oak (approx. 15–20% new). The wine underwent full malolactic fermentation to soften the sharp malic acidity into a sophisticated, creamy texture without the “popcorn” aroma of heavy-handed winemaking.
Minimal Handling: Bottled unfined and with minimal filtration to preserve the wine’s natural “weight” and phenolic grip.
The Appearance: Bright lemon-gold with brilliant clarity.
The Nose: Sophisticated and reductive. It opens with white nectarine and lemon curd, supported by complex notes of roasted hazelnuts, struck match (gunflint), and white floral blossoms.
The Palate: Precise and “coiled.” The entry is citrus-driven—think grapefruit and lime zest—which expands into a mid-palate of grilled stone fruit and toasted brioche.
The Finish: Long, salty, and incredibly persistent. The vibrant acidity provides a “thirst-quenching” quality that lingers alongside a fine, chalky texture.
