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TEMPERATURE 12-18C (On a hot day, don’t be afraid to pop it in the fridge to cool slightly)
CELLAR POTENTIAL | Now to 2029
It’s easy to see why the Mornington Peninsula is one of Australia’s premier Pinot Noir regions in this wine of vibrant cherry fruits, spicy oak and earthy complexity. The palate is silky smooth and has velvety tannin.
It was a warm, dry season leading into what looked like a very early harvest before a short spell of rain and cool weather in February allowed us to take a breath and regroup. It also allowed precious extra hang time so Pinot Noir fruit could build excellent flavour. Sure enough, it got mad in late February, when everything seemed to ripen at once. Timing was crucial and we made the call to begin picking earlier than most, thus avoiding a heatwave and retaining fresh, vibrant flavour and balance. The harvest was short, early and hectic, but oh so exciting.
This wine is from select vineyards on the peninsula as well as our own Capella Vineyard in Bittern, making it a true representation of the region and the season. The fruit was harvested by hand then chilled overnight at the winery before destemming and fermentation in open fermenters with hand plunging. A small parcel (about 5%) was fermented in whole bunches to increase complexity. The wine was matured for 11 months in a mix of new and seasoned oak barriques from a selection of coopers.
The Mornington Peninsula is a maritime region about 50km south-east of Melbourne city centre. The climate is moderated by sea breezes year-round and the weather is famously capricious, giving rise to Melbourne’s signature “four seasons in one day”. Summers are generally mild and autumn is warm and calm. A spine of hills runs down the centre of the peninsula and vineyards at about 200m elevation are slightly cooler than those on low lands. The region is characterised by small, family-owned vineyards. It is particularly well suited to Pinot Noir and Chardonnay.