Tasting Profile
March 2026
With lifted and energetic aromas, the wine opens with vivid grapefruit and lime zest, gradually unfolding into hints of white peach and nectarine. Floral notes of citrus blossom drift through, together with a touch of lemon curd richness. Gentle suggestions of roasted cashew, nougat and a faint flinty edge lend depth and quiet sophistication.
The palate is poised and finely etched, with layers of citrus and stone fruit drawn together by a precise thread of acidity. Subtle phenolic grip provides structure and shape, while extended lees ageing contributes a supple, creamy texture through the mid-palate. The finish is long, crisp and refreshing, leaving a lingering impression of clarity and drive. Enjoyable in its youth, the wine has the structure and balance to reward careful cellaring over the medium term.
12.5% alc.
Tasting Profile 2025
Tasting Profile 2024
Tasting Profile 2023
Reviews
Wine Pilot, JUNE 2026
Ken Gargett
The Estate’s vineyard at Red Hill has three parcels of Chardonnay, the largest, which is 1.3 hectares, is the oldest at 37 years. Thirty years ago, they planted another 0.3 hectares and then in 2013, a third parcel of closely planted vines. The fruit was whole bunch pressed into a mix of French oak puncheons and 350-litre barrels, of which 18% were new. Fermentation took place over sixteen days, and the wine spent eleven months maturing on lees, but without bâttonage.
The nose has notes of peaches, nectarines, a flick of limes and florals. There is an underlying minerally texture and good power throughout. Good oak integration throughout. Impressive length, this is a wine with a good future. Enjoy this over the next ten to twelve years
94 points
The WineFront, MAY 2026
Campbell Mattinson
Grapefruit and lemon curd flavours come cut with nougat, citrus rind, sweet spice and woodsmoke. This is a stylish, direct, long-flavoured chardonnay with a long life ahead of it. It has a carry of mineral and tonic flavours through the aftertaste, and a bone-dry, no-compromised feel.
94 points
JacisRobinson.com, MAY 2026
Tamlyn Currin
The Red Hill vineyard, north and east facing at 140–160 m on deep red volcanic soil, was planted between 1987 and 2013. Sustainable viticulture. Hand-picked. Whole-bunch pressed to French oak. Spontaneous fermentation in mostly puncheons and a range of other oak barrels, with less than 25% new. No malolactic fermentation. Aged for around 11 months. Bright stone fruit, and the first impression is limpid, mountain stream over rocks, clear and running fast. A wine with a bright heart, pace and sharp focus, but also creamy almond nuttiness and delicious liquorice-smoky orange notes.
17/20 points
The Vintage
The Vineyard
The Port Phillip Estate Red Hill vineyard is located on the Mornington Peninsula 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.