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Tim and Simon and all the Wicks, nurse the rootstock and foster the clones which are in highest demand by the Adelaide Hills most accomplished vignerons. The Wicks are Adelaide Hills born and bred, they called upon an old mate named Tim Knappstein to assist in the establishment of a vineyard and wineworks, set amongst the ancient eucalypts on the scenic slopes of Woodside. Each and every planting was determined according to a viticultural algorithm, based on clonal selections and terroir, aspect, soils and clime. The shrubs reached maturity and the wines that flowed are claiming a conspicuous tally of triumphs at significant national wine shows. Representing salient value for the exquisite quality of vintages, Wicks are an essential choice for adherents of the graceful and stately styles which hail from Adelaide.. The wonderful wines of wicks»
Originally formulated by John Charles Brown OBE in 1954 and crafted to this very day in the exact same manner, Brown Brothers flagship icon endures as one of the nation's most distinguished single vineyard wines. Mondeuse plantings were brought to Australia in the early 1900s by the legendary Francois de Castella of St Hubert fame, they have remained the most precious parcel of Brown Brothers heirloom vines since the 1920s. At Milawa, Mondeuse translates into an inky, deeply tannic wine, it forms synergies with the sweet fruit plumpness of Shiraz and statuesque elegance of Cabernet Sauvignon to coalesce into a rich, opulent style of eloquence and structure... The brown brothers most closely guarded secret»

Port Phillip Estate Port Phillip Morillon Block Pinot Noir CONFIRM VINTAGE

Pinot Noir Mornington Victoria
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.
Available in cases of 6
Case of 6
$281.50
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.
Port Phillip Estate
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