Tasting Profile
October 2023
The Chardonnay block at Port Phillip Estate’s Red Hill vineyard consists of three parcels. The largest area (1.3 hectares) is the oldest, at 31 years. A smaller area of 0.3 hectares was planted
seven years later. A third area of more closely planted vines was established in 2013. The Red Hill vineyard is dominated by red basalt, yet the Chardonnay block is planted in an area of sandy grey loam over yellow clay. The site has deep soils with great water-holding capacity, so the vines require very little irrigation throughout Summer. Nestled on a hill facing East, the block’s aspect exposes the fruit to maximum morning sunshine but protects the fruit from the afternoon Summer sun, allowing it to ripen in a cooler environment. The cool evenings of Red Hill’s maritime climate and cold air flow down the hill help maintain the wine’s hallmark acidity. The fruit was gently whole-bunch pressed directly into French oak barriques and 350L barrels (20% of which were new) where fermentation occurred spontaneously with ambient yeasts. Following fermentation the wine was aged on lees (without battonage) for 11 months. It was bottled without fining and with minimal filtration.
Brightly aromatic with lively notes of citrus blossom, grapefruit, and lemon tart, leading to hints of white stone fruit flesh. Its complexity is enhanced by notes of flint and subtle biscuit and nougat. The palate is elegant, lengthy, and intricate, showcasing a tapestry of citrus and stone fruit flavours, all supported by a refreshing bright acidity. There’s a delightful tension and balance, enhanced by subtle phenolics and a creamy texture in the mid-palate from time spent on lees. The wine finishes with a crisp, revitalising finish, leaving a memorable impression of freshness and intensity.
13.5% alc.
Tasting Profile 2023
Tasting Profile 2022
Tasting Profile 2021
Reviews
The WineFront, February 2025
Gary Walsh
This is packed with flavour. A mix of peach, grapefruit, leaning towards something tropical – fresh pineapple perhaps, some struck match, aniseed and spicy biscuit oak. Intense and juicy, a bright cut of grapefruit acidity through more creamy and nutty flavours, with a bold finish of excellent length. It’s quite a lot of wine, but it’s very good.
94 points
The Real Review, February 2025
Huon Hook
Light yellow hue with a creamy lees-contact bouquet, smoky snuffed candle and citrus/grapefruit aromas. Lovely wine: delicate and refined, intense and harmonious, with barely visible oak. The lemon/grapefruit flavours persist long on the aftertaste with acidity in perfect balance.
96 points
WBM, March 2025
Mike Bennie
94 points
Halliday Wine Companion, March 2025
Jane Faulkner
It promises stone fruit, grapefruit and lemon with layers of creamy, nutty lees, nougat and spicy oak all adding to the volume across the palate, and everything delivered well. Some tantalising aromas, a little flinty, it’s full of fruit flavour yet bolstered by lots of savoury inputs then fresh acidity to close. Good drinking here.
93 points
Jancisrobinson.com, March 2025
Tamlyn Currin
The Red Hill vineyard is one of the older vineyards in Mornington Peninsula, planted in 1987, north and east facing, 140–160 m, on deep red volcanic soil. Sustainable viticulture. Hand-picked. Whole-bunch pressed to French oak. Spontaneous fermentation in mostly puncheons and a range of other oak barrels, 16% new. No malo. Aged for around 10–11 months. 7,200 bottles produced.
Grapefruit and quarry-stone dust. So much focus and purity – laser-like. This is so precise. Crystal cut. But the fruit has elliptical curves and brings a softening to the mid palate. White peach and nectarine. The finish seems to fan out in thousands of electric currents that then blend into each other and leave the mouth tingling.
17 points
The Vintage
The Vineyard
The Port Phillip Estate Red Hill vineyard is located on the Mornington Peninsula on Eocene volcanic soils. Our wines are made from domain grown, handpicked grapes and aim to manifest terroir: the integration of our geology and soils with the macroclimate of our region, the mesoclimates of the various sites within our vineyard and the weather of the annual grape growing season. Our cultural operations in the vineyard and practices in the winery endeavour to articulate these unique characteristics diligently, respectfully and without artifice.