A single acre of Pinot Noir,
Morillon is the original planting at Port Phillip Estate, an endowment of charming old vines in exceptional balance. The iron and magnesium rich, weathered basalt soils, impart a savoury, earthy minerality to the wine, a luxurious influence of terroir which supports the aromatic cherry fruits and Asian spice. Enthusiasts of Port Phillip who have visited the vineyard, may detect the essence of
saffron milk caps within the palate and bouquet, a unique mushroom which grows around the roots of the old conifer stand below Morillon block.
The secret to great wine remains in becoming a part the environment and working with the laws of nature. At Port Phillip, any waste water is recycled through eco-sensitive wetlands, in which indigenous plants naturally treat and recycle the water for reuse as irrigation. Pinot Noir is hand picked and the grapes are destemmed, a portion are retained as whole bunches, into a collection of well seasoned, massive oak foudres, for a term of maceration and wild indegenous yeast fermentation. Upon completion, batches are transferred to a mix of new and prior use French oak barrels, for spontaneous malolactic and seventeen months maturation, bottled without fining or filtration.
Light cherry ruby colour. An ethereal, diaphanous nose of just ripe strawberry, pomegranate and juicy raspberries, supported by red earthiness, roasting pan juices and leather notes. The palate is bright and youthful, cherry flavours and red fruits abound, seasoned by a sprinkle of crushed herb and savoury spice. Velvet textured, genteel and remarkably fine grained to length.
