I have been a huge fan of Polperro wines in the Mornington Peninsula for some time, the single vineyard releases in particular the Talland Hill, Mill Hill and Landaviddy have all continued to excite me with every new vintage.
The winery itself is also worth visiting if are passing the neighbourhood with an excellent restaurant recently being recognised with a Good Food Guide ‘Hat‘ in 2023.
But this review is not about the premium single vineyard wines, rather it is a review of the Estate Pinot Noir which is full of red stone fruit, with cherries and a hint of something meaty. There is plenty of spice and the wine has layers of complexity and good length on the palate.The fruit is handpicked across multiple vineyards & blocks, and commences natural fermentation in open top fermenters. Hand plunged for 15 days and left on skins post ferment for another 15 days before spending 12 months in in oak barrels. Finally the wine is bottled without fining or filtration.
Awards and Reviews
- 93/100 Points – Aaron Brasher – The Real Review
- 91/100 Points – Almanak
$55