This wine represents the exploration of our second site, located in Balnarring. This vineyard, planted to Pinot Noir and Chardonnay, was established in 1997. The original plantings comprise two distinct areas of Pinot Noir and Chardonnay. A third area has been planted to Pinot Noir, exploiting the higher-density planting matrix found throughout the Pinot Noir regions of the Old World.
This wine was fermented in an open-top wooden vat. Fermentation commenced spontaneously with ambient yeasts, included a portion of whole bunches, and lasted 16 days. Following fermentation, the wine was pressed and racked into French oak barriques (15% of which were new) and underwent indigenous malolactic fermentation. The wine was racked only for bottling, with a total maturation period of 11 months. It was bottled without fining and with minimal filtration.
The aromatics are crisp and bright with raspberry, violet, blackcurrant, dusty oak spice and an earthy undergrowth character. A silken and juicy mid-palate tightens together with a fresh berry acidity. The delicious, black-fruited palate has plenty of structure offering length and focus. The wine is upfront and youthful and will reward cellaring over the medium term.
The Port Phillip Estate ‘Balnarring’ vineyard is located on the Mornington Peninsula at Balnarring, on Miocene sedimentary 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.