Our Balnarring vineyard 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 growing regions of the Old World.
The fruit was fermented in a combination of large-format wooden foudre. 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 and puncheons (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. The wine was bottled without fining and with minimal filtration.
Punchy aromatics from the outset, the wine offers an array of berry and cherry fruits together with sweet earth spice notes. A juicy core of fruit runs long through the palate, but not at the expense of structure and interest, with herbal spice and oaky tannin supporting and driving. While approachable now, it will greatly reward time in the cellar.
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.