2023 Sauvignon




$0.00 AUD


Tasting Profile

October 2023

Lifted aromatics that speak of the variety, gooseberry and thistle nettle merge to citrus fruit notes of grapefruit and lime. Hints of lychee florals and flecks of flint round out the attractive bouquet.

The palate is fine and long with a vibrant line of acid driving the wine and providing length. Grapefruit and white stone fruit flavours cascade down, while a creamy midpalate from time on lees adds texture and complexity.

Alcohol 13.5%

Tasting Profile 2023
Tasting Profile 2021
Tasting Profile 2020



2023 reviews coming soon….

Reviews 2021
Reviews 2019
Reviews 2018


The Vintage

Spring remained cold and wet, with 389mm of rainfall, making it the wettest Spring in 25 years. These conditions were challenging for our viticultural team. Waterlogged soils prevented access to the vineyards, with critical tractor operations delayed several times. Flowering commenced mid to late November amid continuing cold and wet conditions, which protracted our flowering period over several weeks. These challenging conditions prevailed until late December when we finally welcomed warm and sunny days. Fortunately, all our vineyards remained disease-free. Conditions for most of January and February were ideal. All our vineyards were healthy, albeit with very low crop loads. The mild conditions throughout late February and early March made this part of the season almost perfect for slow and steady ripening. Harvest commenced on 3 March and concluded on 14 April, slightly later than usual. Weather conditions were mild with temperatures below average and rainfall above average, providing gradual ripening throughout harvest with rain events being the only pressure. Our viticulture team worked steadily to deliver pristine fruit to the winery. Yields were lower than average due to the cool and wet 2022 Spring. Despite the low yields, fruit quality is exceptional.

The Vineyard

The Port Phillip Estate Sauvignon is a single site wine produced from 0.65 hectares of estate vineyard. The fruit was whole bunch pressed and fermented without yeast inoculation in old French oak barriques. Once dry, the wine was left sur lie for several months prior to bottling. The wine was bottled without fining and with minimal filtration.