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Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of barnyard, French oak sophistication and the soundest structure... All that's good from gippsland »
David Wynn introduced cardboard wine casks, flagons and the Airlesflo wine tap to the nation. He is best remembered for re packaging the Coonawarra estate which bears his name and which endures as one of Australia's icon brands. Wynn was a master of his craft and studied oenology at the world renowned Magill wineworks. An astute marketer and talented blender, he also had a keen eye for the land, investing in the ancient John Riddoch fruit colony and planting vines on a challenging site, high atop the lofty latitudes of Valley Eden. Mountadam Vineyards were built from the ground up, with a view to crafting a limited range of well structured, weighty wines, defined by fuller palates and saline, mineral savouryness. The legacy of Eden Valley vineyards planted by Wynn in the 1960s & 1970s,.. The legacy parcels of mountadam vineyards»
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