2020 Pinot Noir Shiraz

2020
Pinot Noir Shiraz

$34

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Tasting Profile

Tasted December 2019

Our take on the re-emerging Pinot Noir / Shiraz blend, this wine is an equal blend of these varieties from our Red Hill vineyard.

The varieties were destemmed into separate stainless-steel vats together with a small number of whole bunches. Fermentation commenced spontaneously with ambient yeasts and lasted 14–16 days. The maturation period was nine months in an old French oak barriques, where the wine underwent indigenous malolactic fermentation. The wine was blended then bottled without fining and with minimal SO2.

Vibrant purple colour. The nose is loaded with bright notes of mulberry, peppery spice and other assorted summer berries. On the palate, there are intense red berry fruit flavours and a juicy texture, finished off with fresh acid and powdery tannins. Ready to drink and enjoy now but should develop with interest over the next few years.

13.5%

Tasting Profile 2019

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Reviews

Gourmet Traveller, Bounty of Blends, June/July 2020

From Port Phillip Estate’s Red Hill vineyard, this 50/50 blends shows red cherries, blackcurrant leaf, earth and cherry juice. The palate is savoury and slightly stemmy, with earthy notes underpinned by the dense black plum flavours and dusty but subtle tannins.

Dom Sweeney

WineFront, February 2020

First release of a Pinot Noir-Shiraz from Port Phillip Estate at Red Hill on the Mornington Peninsula; a natural place to experiment with this blend if ever there was one. It’s a 50/50 blend and it saw no new oak.

Frisky. Perfumed. And super fresh. Beaujolais-like, if you like. It’s driven by red cherry and mulberry flavours mostly but florals, peppers and herb notes drift through. Great to drink. Nods at savouriness but it’s only a nod. Love the shape, feel and flavour profile here. Tangy acidity is a positive too. Will be at home on the lunch/dinner table.

92 points

Campbell Mattinson

Reviews 2019

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The Vintage

A cold wet Winter, with approximately 195 mm of rain falling over June, July, and August, set up the vineyards well. A mild and early Spring followed. Conditions cooled somewhat in the lead up to flowering in early-mid November and continued throughout flowering, delaying fruit set. A milder than usual Summer slowed the phenology of the vines. Veraison in many of our parcels was in early February, approximately two to three weeks behind the five-year average. The region received several large rainfalls during late Summer, 200 mm in total, more than double that of the same period the previous year. These rainfalls were managed effectively, and the vineyard remained disease-free. Harvest commenced 11 March compared to 25 February the previous year. Weather during harvest was ideal, with cool overnight temperatures leading to very mild daytime temperatures. Our viticultural team worked steadily through the calm yet constant harvest. Yields were significantly lower than average due to the extended cool flowering period. Despite low yields, the quality of the fruit was excellent. The resulting wines are energetic, pure, and are characterised by beautiful natural acidity.
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The Vineyard

Our ‘pilot’ wines bring to bottle the experimentation and play of the winemaking team.

Experimentation is an essential element of our winemaking philosophy. It sees us developing and trialling various winemaking techniques, reassessing and expanding on traditional methods, highlighting specific parcels of fruit and exploring diverse wine styles. We are excited to share some of the results with our ‘pilot’ wines.

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