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Constructed during early settlement by a supervisor of colonial convicts, at the very epicentre of the market gardens which serviced Hobart, Clarence House is a heritage listed manor which remains largely unaltered since the 1830s. It passed through several hands before being acquired by the Kilpatricks in 1993, who answered the call of Bacchus and established the grounds to vine. There are now sixteen hectares of viticulture, several significant Burgundy clones of Chardonnay and Pinot Noir, with smaller plantings of Sauvignon and Pinot Blanc, Merlot, Cabernet and Tempranillo. What's most unique about the Clarence House vineyards are the soils and topography, a number of northeast slopes which catch.. Heirlooms of a hobart homestead»
Returned servicemen from the Great War could look forward to government grants of pastoral freehold. West Australia's Willyabrup Valley was such a place, just a short walk from the balmy beaches of Indian Ocean, it offered the veterans excellent potential for agriculture. The fertile lands of Sussex Vale were originally established to animal husbandry by the discharged troopers, generations of livestock enriched the soils and it was astutely sown to vines in 1973. Fortuitously placed at the very heart of the Australian west's most illustrious estates, it continued to occupy the thoughts of neighbouring Howard Park's chief winemaker, until he acquired the property and relaunched a softly spoken range of.. A better block on hay shed hill»
Returning to his home along the Nagambie Lakes after the completion of service during World War II, Eric Purbrick discovered a cache of wine, hidden circa 1876 under the family estate cellars. Though pale in colour, it was sound and drinkable after seven decades. The promise of long lived red wine inspired Purbrick to establish new plantings at Chateau Tahbilk in 1949, today they are some of Victoria's oldest productive Cabernet Sauvignon vines. Having barely scraped through the ravages of phyloxera and a period of disrepute, the fortunes of Tahbilk were turned around by Purbrick who was the first to market Australian wine under its varietal name. Tahbilk proudly hosts the largest, single holding of.. Phyloxera, ancient cellars & seriously old vines»

Port Phillip Estate Port Phillip Balnarring Pinot Noir CONFIRM VINTAGE

Pinot Noir Mornington Victoria
The Balnarring property is one of Port Phillip's more recent acquistions, two and a half hectares of vine which yield a conspicuously pastoral style of Pinot Noir. Foliage, minerals and twig appeal in equal measure, Balnarring articulates the nuances of vineyard and countryside, it will excite true pinotphiles and appeal to enthusiasts who delight in wines which can evoke a sense of actually being there. Its herbes de Provence and succulent acid tannin structure will court a crispily skinned duckling and match her moist meat with a fine length of cherry ripeness.
Available in cartons of six
Case of 6
$221.50
Balnarring was established to vines in 1997 and welcomed into the Port Phillip fold ten years later, treated to the most exacting standards of environmentally friendly viticulture, plantings are all cane pruned and vertically shoot positioned. Parcels of destemmed and whole bunch fruit are treated to a mix of traditional large format wooden foudres and fermenters for maceration and inoculation to wild indigenous yeasts. After three weeks of ferment, batches are filled to a selection of seasoned and new French oak barriques for spontaneous malolactic and a year's maturation.
Vibrant garnet colour. Highly perfumed and complex with dark cherry, plum and violet aromas over 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, subtle meatiness adds complexity. Fine tannins balanced with a stony acidity lead to a long, powerful finish.
Port Phillip Estate
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Port Phillip Estate
Port Phillip Estate was established in 1987 at Red Hill on Victoria's Mornington peninsula

This precious vineyard is part of the Gjergja family domain, which also includes Kooyong vineyard and winery, winemaker is Sandro Mosele. The 20 hectare property has glorious views to Phillip Island and French Island in Westernport Bay. The estate is located at latitude 38 degrees South at an altitude of 160m above sea level. The maritime influences together with the natural amphitheatre formed by the the north and north-east facing blocks provide an ideal environment for cool climate viticulture. The maritime influence at the vineyard is symbolised by the Blue Peter logo, a blue flag pierced with white, the international maritime code for the letter P.

Port Phillip Estate

Port Phillip Estate is planted to 8.7 hectares of Pinot Noir, Chardonnay, Shiraz and Sauvignon Blanc. It was established in 1987, and has rapidly gained a reputation in the industry for producing exceptional cool climate wines, brought about by attention to detail and the impeccably maintained vineyard. In this regard, advantage is taken of the site's unique 'terroir' and the essential ingredients comprising the right soil, the right grapes for that soil, the right climate, and the know-how of the winegrower and winemaker.

Good wine is the result of a balanced vine, controlled yields and quality fruit. Under the management of third generation viticulturist Doug Wood, the Port Phillip Estate viticulture program produces low yield, high quality crops that display the flavour intensity of this exceptional site. The vines are all cane pruned and shoot thinned by hand. The handpicked Sauvignon Blanc fruit is whole bunch pressed. One third of the juice is transferred to old French oak barrels for fermentation with the remainder going to stainless steel tanks. The wine is fermented naturally without yeast additions. Once fermentation has ceased the wine is sulphured to prevent malolactic fermentation. Wine is assembled and bottled at approximately six months of age.

Chardonnay is handpicked, whole bunch pressed and transferred to new and used French oak. The wine is fermented naturally without yeast additions. Once fermentation has ceased, the wine is sulphured to prevent malolactic fermentation. Our desire is to retain all the freshness of the naturally occurring acidity. The wines are not battonaged resulting in a finer more elegant wine. Up to 30 per cent new oak is used, the remainder being one to three year old barrels.

Port Phillip Estate

All of the Pinot Noir fruit is hand picked and 100 per cent de-stemmed into open vat fermenters. The fruit is chilled to approximately 8-10 degrees and then allowed to warm up ambiently. Spontaneous fermentation occurs between four to eight days later. Cap management is via hand plunging as well as a computer controlled mechanical plunger. Once the fermentation is complete (between days 14 to 20), the wine is pressed and transferred to French oak barrels. Up to 30 per cent new wood is used and the wine is bottled after 12 months. The Morillon Pinot Noir is a specially selected parcel of fruit. This wine is made exactly the same way, but it is allowed to mature in oak for another six months.

All of the Shiraz fruit is hand picked and 100 per cent de-stemmed into open vat fermenters. The fruit is chilled to approximately 8-10 degrees and then allowed to warm up ambiently. Spontaneous fermentation occurs between four to eight days later. Cap management is via hand plunging as well as a computer controlled mechanical plunger. Once the fermentation is complete (between days 14 to 20), the wine is pressed and transferred to French oak barrels. Up to 30 per cent new oak is used and the wine is bottled after 18 months. The Rimage Shiraz is a specially selected parcel of fruit. Both the Port Phillip Estate Shiraz and Rimage Shiraz are made in the same way.

The winemaking at Port Phillip estate builds on the superb cool ripening conditions of Mornington to craft beautifully flavoured Burgundian offerings such as the Pinot and the fleshy buttery Chardonnays. Winemakers Dianne and Giorgio Gjergja have built on the reputation of the scarce offerings from this tiny winery to present limited editions of excellently balanced boutique wines.

"Port Phillip Estate is a lovely place. You approach it via a winding driveway with vistas of rolling hills, the distant sea and towering trees framing the perfectly manicured vineyard. The cellar door that looks across the vineyard is a bit like a country general store, very atmospheric, homely and friendly. Port Phillip’s wines are excellent and have a great record at wine shows, particularly the richly constructed, ageworthy Shiraz and Pinot Noir." Ralph Kyte-Powell

Port Phillip Estate