Portsea Estate Pinot Noir

Portsea Estate Pinot Noir 2018

Mornington Peninsula, Victoria   |    750ml   |    12.9%
The Portsea Estate vineyard is located on the century old Tintagel property overlooking Bass Strait at the very tip of Victoria’s Mornington Peninsula. Its unique ‘terroir’ derives from extensive limestone deposits and a top soil of calcareous sand and humus collected over thousands of years. The free draining, limestone rich soils provide ideal conditions for Pinot Noir and Chardonnay to thrive and help produce complex, layered wines of distinct character and minerality.

This 2018 Portsea Estate Pinot Noir is a brilliant example of Mornington Peninsula Pinot Noir opening up with lifted aromas of berry fruits, rose petals and a hint of forest floor complexity. Elegant yet well weighted, the palate is seamlessly brought together by balanced acidity, finely grained tannins and extra tight French oak. A high quality Pinot Noir that is sure to offer plenty of drinking pleasure over the coming decade.

Availability: In stock

$49.90
Only available for purchase in 6 bottle increments.
The Portsea Estate vineyard is located on the century old Tintagel property overlooking Bass Strait at the very tip of Victoria’s Mornington Peninsula, in south east Australia. Its unique ‘terroir’ derives from extensive limestone deposits and a top soil of calcareous sand and humus collected over thousands of years.

The free draining, limestone rich soils provide ideal conditions for Pinot Noir and Chardonnay to thrive and have produced complex, layered wines of distinct character and minerality.
6
Victoria
Mornington Peninsula
750
12.9
Vintage conditions: Perfect flowering and fruit set followed by a long, mild to warm and consistent growing season. The result being bumper crops with wonderful aromatics, structure and complexity

Maturation: 100% French oak, 35% being new oak.

Aging potential: 10 years plus

Colour: Bright crimson

Aroma: Musk, dark berry fruits, cloves, forest floor nuances with hints of charcuterie

Palate: Focused acidity balanced by a fine silky palate texture and a subtle element of mocha coffee toastiness. Restrained and tight with years to develop.

Winemaking: Bunches were hand-picked into ventilated French picking baskets then stored overnight in the chilling room. Fruit was processed the following morning, being de-stemmed directly into open pot fermenters after sorting. The fruit was then cold soaked (13C) on skins for 3-4 days. This is a gentle extraction process aiding in colour and soft tannin fixing. Wild yeast fermentation began naturally once the fruit warmed to around 17C. During the primary fermentation, hand plunging was undertaken to aid extraction and maintain ferment temperature and health. At this time must analysis was carried out daily for density, pH and temperature. Primary fermentation was completed in around 10 days. A post fermentation maceration on skins took place for several days before the wine was pumped and pressed into tank. After settling in tank, the wine was gently racked into barrel for malolactic fermentation and the maturation period. The barrels were constantly monitored and topped up weekly. After 13 ½ months in barrel the pinot was blended and put through a coarse filter before bottling.

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