Three generations of the Pooley family have grown up amongst the difficile vineyards of Coal River Valley. Here is a place that grows Pinot Noir of marvelous complexity, the ancient terrains and lowly latitudes make a mean microclime for a bounty of the most stubborn harvests. Priority is given to the sanctity of the soil, take care of mother nature and she will reward you with simply awesome Pinot Noir. Redolent of violets, cranberries and soy, the lip smacking fruitiness of black cherry cola, driven by the stalk of whole bunch ferments, aged in a cosset of the finest French oak.

$4699each $563DOZEN EACH DOZEN

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.

$3699each $443DOZEN EACH DOZEN 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.

Blessed by the finest microclimes in Mornington, the Port Phillip property is a decidedly cooler suntrap amongst the undulating folds of scenic vistas near Red Hill. There are a mere half hectare of Port Phillip Shiraz vines, fully mature and cosseted with care, they yield the most engaging quality of harvest on the peninsula with each and every vintage. A wine of concentration, brooding fruit and evocative savouryness, the Shiraz of choice to decant and breathe, before service alongside charred meats, crackling pork or Chinese duck.

$3699each $443DOZEN EACH DOZEN The viticulture at Port Phillip is proudly old fashioned, biological farming systems focus on the health of soil through the use of compost teas, mulches and natural plant conditioners. Grapes are all picked by hand and any questionable bunches are discarded. Shiraz is harvested and treated to a traditional old world vinification in a mix of open top concrete and wooden vessels, a portion of whole bunches are included in the macerations, inoculated to the action of wild indigenous yeasts, for three weeks of ferment. Upon completion, batches are filled to seasoned French oak barriques for spontaneous malolactic and sixteen months maturation, bottled without fining or filtration.

Deeply coloured. Cracked pepper and char, a complex mix of red and black fruits, wet forest, seasoned by charcuterie and lithe spice. The medium weight palate is laden with blackcurrant, mixed dark berry and fleshy plum flavours, a twist of milled pepper and trade spice, audacious, framed by cherry oak and supported by agile tannins, all the way to a long sustained finish.

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.

$5699each $683DOZEN EACH DOZEN 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.

$2699each $323DOZEN EACH DOZEN

Mornington's most intrepid winemaker, Sandro Mosele deals only with the most exceptional sites and finest fruit. He knows the Peninsula better than anybody, his meticulously managed viticultural program produces low yields of the highest quality Pinot Noir, endowed with gossamer tannins and an intensity of flavour, to be artisanally crafted into regional benchmarks. A multi layered savoury, bucolic style of Mornington Pinot Noir, unfiltered yet refined, to accompany polenta quail, rare juicy duck or pink tournedoes of fresh salmon.

$3699each $443DOZEN EACH DOZEN Port Phillip Estate is located at Red Hill on Mornington Peninsula. The maritime climes and southerly latitude, combined with deep red loam soils are ideal for cool climate viticulture. The vineyard is set within a sheltered natural amphitheatre, north and northeast facing slopes provide excellent drainage and exposure to sunlight. Exclusively single vineyard Pinot Noir, clones MV6, G5V15 are picked off mature vines trained to trellis vertical shoot positioning. Grapes are completely destemmed and vinified in open vats without any yeast inoculation, for up to three weeks, followed by completion of malolactic. The finished wine is treated to a year in a selection of new and prior use French oak barrels.

Intense magenta/ cherry red colour, youthful purple hues at the rim. Bright, clean red fruit nose, strawberry and cherries, red currants and a reddish earthiness over a base of forest floor and dried pine needle. The palate is robust and lively with relatively low alcohol levels, firm acidity and vibrant varietal red fruits. Spice notes and a lively tannin profile draw the appropriately ripe palate out to length.

Port Phillip Vineyard is quite small at only nine hectares, there are however unique microclimes within the property which make a rather articulate wine. During the harvest of a finer, warmer growing season, the team may set aside fruit fom a half hectare block of older vines, for a limited edition Shiraz of added richness, elocution and depth. Serenne makes a wine of dulcetly aromatic, black plum and mulberry flavours, a measure of vegemite savouryness and the piquancy of spiced game, the tannins are conspicuously tranquil, secure yet serene.

$5499each $659DOZEN EACH DOZEN The viticulture at Port Phillip is all about maintaining a clean, healthy environment to encourage vines to grow the highest quality grapes. There are never any quotas, a smaller harvest of better fruit is the priority with every vintage, all that's required is respect for the sanctity of the soil and mother nature will take care of the rest. Shiraz grapes are destemmed, a portion remains as whole bunches, into traditional open vats for maceration and eighteen days of wild indigenous yeasts ferment. Batches are filled to seasoned French oak barrels for completion of spontaneous malolactic and sixteen months maturation, bottled without fining or filtration.

Dark purple crimson colour. Fragrant compote of blackcurrants, raspberry and blackberries, a savoury cleave of smoked meats and crushed meadow herbs, supported by the intrigue of barnyard and wet clay. The palate is ripe yet linear, juicy yet sinuous, layered with savouryness and ripe red berry flavours, its graceful earthiness and attractive plumpness complement an elegant tannin line.

Made of Mornington, a deeply engaging, immediately accessible Pinot Noir from a single, low yielding vineyard at Red Hill. The founders of Portsea Estate share a history with local growers which dates back to colonial times, they saw the birth of Mornington viticulture and are intimate with all the leading vignerons. Sourcing the finest fruit is a challenge, but Portsea Estate know where all the best vines are found. Redolent of raspberry and rose, a punnet of dark berry flavours unravel over the soft, beautifully rounded palate, Mornington Pinot of exquisite balance and juicy freshness.

$2499each $299DOZEN EACH DOZEN

Establishment of Portsea Estate was born out of an adoration for the illustrious growths of Burgundy. A long family association with neighbouring pastoralists saw the acquisition of Tintagel farm along Portsea Ocean Beach in 1956, a place of undulating paddocks and sweeping views over tempestuous Bass Strait. Immediately recognizable as Portsea Estate, its inviting bouquet of mixed berry fruits, rose petals and forest floor, are all underpinned by luxurious earthy minerality, elegantly balanced by perfectly attenuated acidity and finely grained tannins over polished French oak.

$4499each $539DOZEN EACH DOZEN

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$95299each $11435DOZEN EACH DOZEN

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