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All Saints store their ageing fortifieds in the Great Hall, an area of a castle built in the 1880s, lined with huge 100-year-old oak casks, filled with rare wines. Some of these fortified wines are up to eighty years old and form the base of the rich fortified All Saints blends. All Saints»
From parcels of Pinot Noir, planted to the foot of tailings, left behind by waves of prospectors who pursued their fortune amongst the open pits and mines on Adelaide Hills during the gold rush of the 1850s. Crushed and destemmed straight into the press with minimal time on skins to extract the perfect pink, its blushing lipstick hues presage a cornucopia of lifted strawberry and cherry blossom characters, ruby grapefruit and luscious jube over a length of tasty, toothsome tannins, the perfect Rosé for lazy afternoons or late night soirées. Bird In Hand»
Crafted by a rising star of the Padthaway region, recipients South Australian Cabernet Of Year Trophy and runner-up South Australian Wine Of Year. Their commitment has not gone unnoticed by the global industry press, Decanter has identified Browns as one of the Hottest Wineries to Watch. Browns of Padthaway»
Yealands Seaview Vineyard is exposed to some of the toughest growing conditions in Marlborough, high sunshine and billowing winds wind, cool nights and low rainfalls for a smaller, thicker skinned Pinot Gris of exciting intensity. Fruit from the relatively flat, coastal L6M block, provides a pure mineral elegance to the structural backbone. Yealands Estate»
Stephen Pannell is one of Australia's most decorated winemakers, Jimmy Watson and twice Max Schubert Trophy winner, London International Winemaker of Year and Chairman National Wine Show. He found time in between tours of duty at Wirra Wirra, Tintara and BRL Hardy, to do vintage in Burgundy, at the illustrious Mouton Rothschild and amongst the grand old vines of Barolo. SC Pannell»
Peter Lehmann has always been Riesling's most outspoken advocate, he has claimed best Riesling trophy at the prestigious London International on more occasions than any other, he declares Riesling to be his wine of choice if marooned on the proverbial desert island. Early picking of fruit from a superior single vineyard in the salubrious climes of Eden Valley has produced a fresh, lively Riesling, expect this captivating wine to exhibit genuine charm and offer great longevity as it narrowly missed being bottled behind Lehmann's flagship Riesling label.. Peter Lehmann»
From two blocks of superior vines grown to the McLaren Flat estate, hand planted by the Scarpantoni brothers in the early 1970s. Brothers Block claimed Australia's most illustrious award, the highly coveted Jimmy Watson trophy in 2007. Scarpantoni»
. . Bress»
Excellent Langtons Classification. The legend continues for the stately Katnook of Coonawarra. Katnook»
Stoney Rise is all about drinkability, the creation of complex, fully approachable food friendly wines, without any excessive oak or overripeness. Pinot Noir goes into the oldest barrels available to soften the tannins and refine textures without overpowering the sensual fruit characters. Stoney Rise»
The Maxwell family's Meads have been acclaimed by leading wine critics and industry press for many decades. Starting with a base of Spiced Mead, a secret herb and spice infusion is introduced and the ferments are fortified. Maxwell»
Serafino Maglieri came to McLaren Vale in 1968 and devoted his life to wine. From picking to pruning to cellarhand, he worked his way up to plant his own vines and build his first winery. Serafino»
Port Phillip Estate
Port Phillip Balnarring Pinot Noir
Available by the dozen
By Port Phillip Estate
Varietal PinotNoir
Region Mornington / Victoria
Each $32.99
Dozen $395.00
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Port Phillip Estate Red Hill Chardonnay
Available by the dozen
By Port Phillip Estate
Varietal Chardonnay
Region Mornington / Victoria
Each $32.99
Dozen $395.00
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Port Phillip Estate Sauvignon Blanc
Available by the dozen
By Port Phillip Estate
Varietal SauvBlanc
Region Mornington / Victoria
Each $23.99
Dozen $287.00
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Port Phillip Estate Shiraz
Available by the dozen
By Port Phillip Estate
Varietal Shiraz
Region Mornington / Victoria
Each $33.99
Dozen $407.00
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Port Phillip Morillon Block Pinot Noir
Available in cases of 6
By Port Phillip Estate
Varietal PinotNoir
Region Mornington / Victoria
Each $46.99
Dozen $563.00
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Port Phillip Red Hill Pinot Noir
Available in cartons of six
By Port Phillip Estate
Varietal PinotNoir
Region Mornington / Victoria
Each $36.99
Dozen $443.00
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Port Phillip Salasso Rose
Available by the dozen
By Port Phillip Estate
Varietal Shiraz PinotNoir
Region Mornington / Victoria
Each $22.99
Dozen $275.00
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Port Phillip Serenne Block Shiraz
Available in cases of 6
By Port Phillip Estate
Varietal Shiraz
Region Mornington / Victoria
Each $44.99
Dozen $539.00
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Port Phillip Estate

http://www.portphillip.net/ - Port Phillip Estate - Tasting Notes On Australian & New Zealand wines
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.

http://www.portphillip.net/ - Port Phillip Estate - Tasting Notes On Australian & New Zealand wines

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.

http://www.portphillip.net/ - Port Phillip Estate - Tasting Notes On Australian & New Zealand wines

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

http://www.portphillip.net/ - Port Phillip Estate - Tasting Notes On Australian & New Zealand wines

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