Port Phillip Estate Red Hill Pinot Noir 2014
Tasting Notes

Available on-premise and retail outlets. Unavailable in Cellar Door.


Vineyard

The Port Phillip Estate vineyard is located on the Mornington Peninsula at Red Hill, on Eocene volcanic soils. Our wines are made from domain grown, handpicked grapes and aim to manifest terroir: the integration of our geology and soils with the macroclimate of our region, the mesoclimates of the various sites within our vineyard and the weather of the annual grape growing season. Our cultural operations in the vineyard and practices in the winery endeavour to articulate these unique characteristics diligently, respectfully and without artifice.

Vintage

The 2013-2014 growing season started with a warm winter followed by strong early season growth and an early spring with above average temperatures. An extended cold and wet period in October and November lead to a prolonged flowering period with reduced fruit set, resulting in below average yields.

This cold period continued throughout December, finally broken by a warm summer with several heat waves during the month of January. A warm February and the lower yields brought an earlier than usual start to harvest.

Mild March weather and the lower yields made for a short and steady harvest for both our viticultural and winery teams.

While yields were low, the quality of the fruit was very high producing wines that impress with depth, length and linear direction. 

Tasted - April 2016

This wine comprises fruit from five Pinot Noir blocks grown at our Red Hill vineyard. The oldest block was planted in 1987, with more planting in 1997, 2001 and 2007. These five blocks span over 10.25 acres (5.28 ha) of the 23 acre (10 ha) vineyard, grown in various directions in deep, sloping, red basalt soil, overlooking Western Port Bay. This results in each parcel having its own identity and growth characteristics. The fruit was fermented in a large-format concrete tank, without yeast inoculation, for 18 days. The malolactic conversion was also indigenous. The maturation period was 11 months in French oak barriques, 20% new. The wine was then bottled without fining or filtration. 

The 2014 Port Phillip Estate shows intense aromatics of bright red cherry and raspberry along with the typical pine notes seen from this property. There is a silky texture to the mid-palate that is well supported by fine, dusty tannin. Flavours of pomegranate and forest fruits lead into a long, deep and spicy finish.

13.0% alc.




Tasting Notes

2014 (PDF)
2012 (PDF)
2011 (PDF)

 

Port Phillip Estate Red Hill Pinot Noir 2014
Reviews

Available on-premise and retail outlets. Unavailable in Cellar Door.


James Halliday Australian Wine Companion 2017

Matured in French oak (20% new) for 11 months, not fined or filtered. Good hue, clear purple-crimson; has a tangy brightness to the cherry-accented fruit flavours, the palate long and particularly well balanced; a juicy, fresh finish, oak no more than a whisper.

94 points

James Halliday

The Australian Wine Annual 2016

A charmingly complex, gentle and perfumed young pinot whose deep scents of dark cherries, dark plums and faintly smoky oak are lifted by a sweet, faintly minty floral perfume. It’s long and seamless, with a gentle, supple presence of translucent dark and red cherry flavour entwined with sweet oak and a fine, pliant backbone. It finishes with elegance and savoury qualities and over time will unfold more depth and structure.

94 points

Jeremy Oliver

Winefront, 19th January 2017

Undergrowth and twig notes parade through dark, meaty fruit. Ultra-dry finish. Hints of rhubarb. Firms significantly, taking away some of the momentum in the process.

91 points

Campbell Mattinson

Australian Wine Vintages, 34th Edition

A strong colour leads to appealing concentrated fruit and spices with raspberry, strawberry, brown spices and modern oak all working in harmony. The palate has fabulous strawberry fruit length and evenness with very well judged winemaking adding support and not dominance to the overall coherence with persistence of red fruit on the long even finish.

94 points

Rob Geddes MW

WineFront, 15th June 2016

Dark cherry and raspberry, whiff of clove spice and smoke, dried roses and a kind of Nordic forest perfume. Medium bodied, ample fruit weight and dense feel, silky and spicy, with very fine silty tannin and a crisp and rich raspberry finish punctuated by a little tang and crunch. Love the even and compact feel. Very strong release, this one.

94 points

Gary Walsh

Wine Companion Magazine, June/July 2016

Hand-picked, wild yeast, 7 days cold soak, open fermented, 5 days post-ferment maceration, matured in French oak (20% new) for 11 months, not fined or filtered. Good hue, clear purple-crimson; has a tangy brightness to the cherry-accented fruit flavours, the palate long and particularly well balanced; a juicy, fresh finish, oak no more than a whisper.

94 points

 



Download Reviews

2014 (PDF)
2012 (PDF)
2011 (PDF)