This wine was fermented in a combination of large-format wooden foudre and stainless-steel tanks. The ferment, with a portion of whole bunches, commenced spontaneously with ambient yeasts and lasted 18 days. Following fermentation, the wine was pressed and racked into French oak barriques (of which 20% were new) and underwent indigenous malolactic fermentation. The wine was racked only for bottling, with a total maturation period of 11 months. It was then bottled without fining and with minimal filtration.
Aromas of black cherry juice and fresh raspberry combine with a sappy, faintly herbal note. The palate delivers more black cherry, this time with boysenberry and cranberry, providing a softness to the mid-palate. The long and detailed palate is tied together with dusty, fine grained tannin. The wine shows good mid-term ageing potential.
The Vineyard: 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.