April 2019

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 29 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 grapes were gently whole-bunch pressed directly into French oak barriques (15% of which were new) and 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.

Citrus notes of orange, tangelo, and lemon peel together with attractive suggestions of flint and oatmeal reveal themselves on the nose.  The palate is pure, intense and taut, with powerful lemon (fresh and preserved) and white stone fruit flavours driving the long palate into a piercing and chalky finish. This wine is somewhat reticent in its youth and will greatly benefit from time in the cellar.

Alcohol 13%

Tasting Profile 2018
Tasting Profile 2017
Tasting Profile 2016