The Port Phillip Estate Pinot Noir is a single site wine produced from 5.18 hectares of estate vineyard with an average vine age of 15 years in 2011. 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 12 months in French oak (20% new).
- VIC - Mornington Peninsula
Grown on 25 year old vines and bottled unfined and unfiltered. I’ve long been a fan; this vineyard has long produced excellent results.
It’s taken the unpleasant 2011 vintage more or less in its stride. Yes it’s not quite as weighty as normal and there is a heightened level of acidity. But its structure and charm remains intact, and so too its general quality. Spice, hay, strawberries, sweet oak, big aroma and an impressive finish. Mid palate is the weak point but the smell, finish, and overall drinking experience it provides are all very good. Price aside, if you ordered this from a restaurant wine list you wouldn’t be displeased. Rating 91+ Drink 2014 - 2018+ Campbell Mattinson, Wine Front (JUL/2013)
Winery Tasting Notes
A bright, light ruby colour.
The nose shows pretty and juicy red forest cherry fruits, interwoven with savoury meat notes and crushed meadow herb over a cool earthen base.
The palate is bright and savoury but ripely red-fruited, again with the cadences of fresh herb, roast pan juices and iron-rich earth. Spice notes and a lively tannin profile draw the appropriately ripe palate out to length.
Will reward further careful bottle ageing