Vibrant purple in colour. The nose offers a complex mix of red fruits (raspberry and cherry), white pepper and dried herbs and flowers. There is a suppleness to the medium bodied palate that is countered with fine tannins and a balanced acidity. Drinking well now, this wine will reward time in the cellar.
The Wine Front, August 2019
It sees whole bunches, it’s wild yeast fermented, it’s from a tiny patch of estate vineyard (less than a hectare), and it’s bottled unfined.
It’s its usual savoury self. The wine is noted for its white pepper notes and they are clearly on display here, though not to the extent they sometimes are. Garden herb/bunch notes, black pepper, a walk through the garden, a cool succulence. Tannin is fine, assertive and peppery at once. Hold tight here; this wine needs a couple of years to find its feet.
The 2018 Port Phillip Estate Shiraz is a single vineyard wine produced from 0.53 hectares of estate vineyard.
The fruit, including a small amount of whole bunches, was fermented spontaneously with ambient yeasts in an open top concrete fermenter for 17 days. Malolactic fermentation was indigenous and the period of elévage was 13 months in old French oak barriques. This wine was bottled without fining.