Paringa Peninsula Pinot Noir

This wine shows lifted floral, spice and bright red cherry notes on the nose, flowing onto a palate with both dark and red cherry flavours, bright acid, fine tannins and a long finish.

Fruit was 100% de-stemmed and fermented in 2.5 tonne open fermenters. The fruit spent an average of 21 days in the fermenter on skins. Maturation took place over 11 months on lees in French Oak barrels.

We source fruit for these wines from our Estate managed vineyards in Red Hill, and from a few other carefully selected vineyards around the Peninsula. These wines are an exceptional expression of the Mornington Peninsula style, with the emphasis on lively fruit. “The quality of these wines are often equal to many other vineyards best” (James Halliday).

Mornington Peninsula, Victoria