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Port Phillip Estate

We endeavour to grow the highest quality fruit that freely expresses the terroir of each vineyard. The vineyard philosophy is to develop a soil and vineyard biota that produces a balanced vine living sustainably in its environment.

Informed by the principles of agro-ecology and permaculture, we employ a biological farming system that places focus on the improvement of soil biology through the use of compost teas, estate-produced compost, mulch and other natural soil and plant conditioners.

We endeavour to improve and build soil health through the use of cover crops, tillage and aeration. Our biological farming system is driven by the belief that the health of our vineyard soils, and thus vines, underpin wine quality.

Our vineyards are always hand-pruned, shoot thinned, shoot positioned and crop thinned. All our fruit is handpicked.

Port Phillip Estate Pinot Noir 2011

James Halliday 2015 Rating: 93 points

This comes from a single 5.18ha vineyard with an average age of 25 years; a whole berry wild fermentation was followed by 12 months in new and used French barriques, neither fined nor filtered. Light but bright hue; it has more red fruits than most '11 pinots, and has good line, length and balance. At its best over the next 4 years.

Tasting Note

A bright, light ruby colour.  The nose shows pretty and juicy red forest cherry fruits, interwoven with savoury meat notes and crushed meadow herb over a cool earthen base.  The palate is bright and savoury but ripely red-fruited, again with the cadences of fresh herb, roast pan juices and iron-rich earth.  Spice notes and a lively tannin profile draw the appropriately ripe palate out to length.

 

 

 

 

 

Port Phillip Estate Shiraz 2013

James Halliday 2014 Rating for Port Phillip Estate Shiraz 2011: 93 points

Exceptional purple-crimson, the wine mocking the challenges of the vintage; both fruit selection and sensitive winemaking have come to the party; the red cherry and plum fruit has been supported by well-integrated French oak, and the tannins are supple.

Tasting Note

Deep red in colour. The nose is aromatically bright with a complex mix of black fruits, wet stone and charcuterie. The palate, with blackcurrant and black pepper flavours, is supple with a medium bodied weight, but is balanced with dense spicy tannins and a long sustained finish.

 

Port Phillip Estate Morillon Pinot Noir 2011

James Halliday 2013 Rating for 2010 vintage: 94 points

Mid-crimson, bright; lively and essency red and black cherry on the bouquet, with a lifted herbaceous note an attractive sub text; the palate is nothing short of racy, with plenty of drive, length and silky tannins lingering on the finish; elegance and power combined.

Tasting Note

A light cherry ruby colour. Opens up with an ethereal, almost diaphanous nose of just-ripe strawberry, pomegranate and juicy raspberry. Then come complexing characters of red earthiness, roasting pan juices, hints of leather. The palate is bright and youthful, with more of the cherryish red fruits and hints of crushed herb and savoury spice. Kittenish, shy and remarkably fine grained to length.

 

 

Port Phillip Estate Red Hill Chardonnay 2012

James Halliday 2015 Rating: 95 points

Winemaking

The fruit is whole bunch pressed and barrel fermented in French oak (16% new) without yeast inoculation. The sur lie maturation period is 12 months.

 

Tasting Note

A bright limey straw colour. Complex aromas of citrus blossom, preserved lemon and spice with an underlying hint of savouriness. The energetic and tightly wound palate exhibits grapefruit and lime fruits with a subtle ginger spiciness and leads to a focused saline, chalky finish.

 

Port Phillip Estate Balnarring Pinot Noir 2012

James Halliday 2015 Rating: 95 points

Winemaking

The fruit is 100% destemmed and fermented, without yeast inoculation, in open vats for 18 to 21 days. The malolactic conversion is also indigenous. The maturation period is 12 months in French oak, 25% new.

 

Tasting Note

Vibrant garnet in colour. Highly perfumed and complex with dark cherry, plum and violet aromas with underlying savoury notes. The palate exhibits a tight and focused core. Initial ripe strawberry and raspberry characters move into the deeper territory of black cherries, liquorice and a touch of tapenade, with a subtle meatiness adding complexity. Fine tannins balanced with a stony acidity lead to a long, powerful finish.

 

 

Port Phillip Estate Red Hill Pinot Noir 2012

James Halliday 2015 Rating: 96 points

Winemaking

 

The fruit is 100% destemmed and fermented, without yeast inoculation, in open vats for 18 to 21 days. The malolactic conversion is also indigenous. The maturation period is 12 months in French oak, 22% new.

 

Tasting Note

Deeply aromatic nose of red cherry, raspberry, pine and sage. Silky and graceful, with flavours of strawberry and blood orange, the palate has excellent line and precision that is matched with fine savoury tannins.

 

 

Port Phillip Estate Serenne Shiraz 2012

James Halliday 2015 Rating: 95 points

Winemaking

 

The fruit for this wine is 85% destemmed/ 15% stalks retained, andfermented without yeast inoculation in open vats for 18 days. The malolactic conversion is indigenous. The maturation period is 16 months in all-used french oak. This wine is bottled without fining or filtration.

 

Tasting Note

Vivid dark red colour. Complex aromas of black and red fruits,undergrowth, white pepper, crushed stone, black olive tapenade and charcuterie. These are mirrored on the palate with rich,tightly controlled, integrated peppery tannins. Wonderful length and finesse. Reminiscent of Shiraz from the Northern Rhone

Valley.

 

 


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