The Scorpos searched for four years to find the ideal site for their vineyard. Having extensively researched the Mornington Peninsula’s cool, maritime microclimates, they already knew that this area was the perfect place for their project. Driving through the ridge systems on the Peninsula one day they happened upon a ‘For Sale’ sign on a parcel of land - a defunct cherry and apple orchard originally planted in the 1900s - nestled in the rolling hills halfway between Port Phillip Bay and Westernport. Through the Welsh ponies, the pine trees, and the abandoned stables, machinery and sheds they could see the untapped potential of this site.
The Scorpo vineyard offers the perfect combination of land, aspect, soil type and microclimate. The vines are planted on red/blown, clay/loam soils derived from Tertiary Eocene (40 million years old) Older Volcanics, between an altitude of 70–100m on a North-North-East facing 10% slope - a brilliant suntrap and ideal drainage to slowly grow and ripen grapes.
The selection of varietals and clones used are based on substantial research and experimentation; vineyards are planted to Pinot Noir (3 ha), Chardonnay (1 ha), Pinot Gris (3.5 ha), and Shiraz (0.5 ha). Layout is based on vines spaced at 1.5m apart with 2.75m between rows. About six years ago, two more blocks were close-planted with vines 1m apart along the rows and 2.5m between rows.
The fruit is grown on the Scorpo family vineyard. 100% whole bunch-pressed, with the most of the must going straight into old barriques with 100% solids for natural-yeast fermentation. A portion was fermented in concrete tank. The wine is left on lees for approximately 11 months. Suitable for vegans. Lightly yellow copper in colour. Apple, apricot and pear notes combine with musk complexity. More of the same on the palate with the texture that Paul Scorpo's Estate Gris is renowned for. An excellent example of Peninsula Pinot Gris - silky, focused, unctuous.
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