The 2010 Port Phillip Estate Morillon Pinot Noir is a single site wine produced from 1.01 hectares of estate vineyard.
The fruit is 100% destemmed and fermented without yeast inoculation in open vats for 18 to 21 days. The malolactic conversion also is indigenous. The maturation period is 16 months in French oak (17% new). This wine is bottled without fining or filtration.
- VIC - Mornington Peninsula
Mid-crimson, bright; lively and essency red and black cherry on the bouquet, with a lifted herbaceous note an attractive sub text; the palate is nothing short of racy, with plenty of drive, length and silky tannins lingering on the finish; elegance and power combined. Rating 94 -Drink by 2020 - James Halliday, Australian WIne Companion 2013
Grown on a hectare of estate pinot noir plantings. Barrel fermented (wild) in large French oak foudres and wood matured for 18 months. There seems to be a push at Port Phillip/Kooyong to have the fruit take the back seat to more earthen/spicy/herbal elements. These wines don’t taste Burgundian but it’s a more Burgundian presentation of the variety, if that makes sense. Nothing about this wine is in your face; it’s dry and savoury, and reserves most of its offering for the burst of flavour on the finish. It’s so dry and savoury it almost crackles through your mouth. Food is demanded.Rating 93 - Drink 2014 – 2019+ Campbell Mattinson Winefront, (AUG/2012)
Winery Tasting Notes
Bright medium maroon colour.
The nose shows interwoven notes of asian spices, sour black and morello cherry, redcurrant and bramble, dried pine needle, as well as hints of sweet red earth and umeboshi plum.
The palate is as usual pure, elegant and savoury with tightly wound fruits and an Italianate cherry stone bitterness on the finish which, along with its super fine-grained sinewy tannins, is hallmark of the site.