The Morillon Pinot Noir is sourced from 0.4 hectare within the oldest Pinot Noir block (0.6 hectare) at Port Phillip Estate’s Red Hill vineyard. This block was planted in 1987 on a site nestled among folds of the hilly country in Red Hill. The iron and magnesium-rich but otherwise weathered basalts confer a savoury, earthy minerality to the wine. With maturity, the original block consistently produces wine with an extra level of structure, balance and intensity. In light of this we bottle a small portion separately as the ultimate expression of Pinot Noir from this vineyard.
Harvested in mid-March, the fruit was fermented in a large-format wooden foudre. The ferment occurred spontaneously with ambient yeasts and lasted 17 days. Following fermentation the wine was pressed and racked into French oak barriques (of which 15% were new) and underwent indigenous malolactic fermentation. The total maturation period was 14 months. The wine was then bottled without fining or filtration.
The 2019 Morillon Pinot Noir opens with familiar notes of red cherry, fresh alpine herbs and red currant. It’s ethereal and bright, and with time in the glass, it reveals dried cranberry and a spicy oak character. On the palate, it is fresh, gentle and with subtle fleshiness. Cranberry appears again, together with a morello cherry intensity. Grainy tannins run along the palate, giving excellent length and the prospect of a long future.
James Halliday’s Top 100 – 20 Reds over $40
Sourced from a 0.4ha patch of the oldest estate plantings. Gloriously fragrant and flowery bouquet with a spray of red fruits, the palate a perfect replay of red berries and pomegranate.
WineFront, May 2021
Juicy, cherry and rosy characters abound. Fragrant, pretty, light to taste with a lot of spread of fruit flavour and cool red apple-meets-amaro acidity. Super gentle, understated, but oh that beautiful texture gets you. Tannins come late, soft, but present. Has an excellent feel.
Gourmet Traveller Wine, June/July Top New Release Wines
This pinot from a single 0.4ha block of the oldest plantings at Port Phillip Estate is strikingly fresh. Aromas of raspberry ad leafy herbs carry a tightly spiced thread. On the palate, this bends from raspberry to red and blackcurrant-like flavours. Wrapped in tight at the finish.
The Halliday Australian Wine Companion 2022, August 2021
So tightly wound it reveals very little at first. Coaxing it out takes time – a decanter at the very least is needed. Sweet black cherries dipped in baking spices, Angostura bitters and whole-bunch flavours infuse the palate. It’s fuller bodied but not big, although there are tannins aplenty and somewhat drying on the finish. Cellar for a few years before coming back to it.
The Real Review, June 2021
Medium to deep red colour with a tinge of purple. The bouquet is different, with lifted raspberry and vegetal scents, the palate sweetly grapy in a raspberry kind of way, straightforward but of good intensity and depth, and concluding with well-judged firmness from tannins.
The Port Phillip Estate vineyard is located on the Mornington Peninsula at Red Hill, 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.