Kooyong
Estate
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Location:
Mornington Peninsula
James Halliday Rating: 4 stars
Kooyong was established in 1995. At this time
the Peninsula was rapidly expanding, establishing
itself as a premium Pinot Noir and Chardonnay
grape-growing region of Australia. Both these
varieties are suited to this cool maritime climate.
In 1998, plans for a large and modern winery
were devised and construction began. State of
the art equipment was installed to give the winemaking
team the best possible opportunity in processing,
fermenting and storing top quality wine.
Kooyong lays claim to 52 acres of Pinot Noir
and 27 acres of Chardonnay vines. Kooyong strives
for complexity in its wines by exercising 8 different
clones of Pinot and 10 clones of Chardonnay. Each
clone has its own inherent characteristic. When
blended together, they give the wine its many
flavors and textures.
The Mornington Peninsula is 60km South-East of
Melbourne, Victoria in Australia. The peninsula
features an undulating ridge system, which receives
considerable rainfall throughout the year. The
soils vary from rich red clays, to lighter sandy
loams depending on location
Kooyong's location was selected specifically
to suit production of Pinot Noir and Chardonnay
grape varieties. Many vineyards on the Mornington
Peninsula struggle with excessive canopy production
due to the rich fertile soils. This is often translated
in the wine as 'green' or lacking body.
The sandy base of Kooyong's 'terroir' helps reduce
this vigor. Even so, Kooyong uses a variety of
canopy management techniques to ensure high quality,
concentrated grape production. Some of these include
shoot thinning and fruit dropping. Kooyong is
situated on the Moorooduc flats of the Mornington
Peninsula. The land is slightly graded facing
a north direction. The vineyard has been planted
with rows running from South to North, which ensures
maximum sunlight exposure. The vines are planted
using the vertical shoot position (VSP) trellising
system. The vines have been spaced out to reduce
shading and increase fruit exposure to sunlight.
Kooyong is well equipped with an advanced irrigation
system. This allows us to administer water to
each vine depending on the stress levels expressed
by the vines. Kooyong's site receives less rainfall
per annum than surrounding vineyards on the Mornington
ridge system. The use of an irrigation network
enables a high degree of control over the development
of both the Pinot Noir and Chardonnay vines.
Kooyong's winemaker, Sandro Mosele, gained experience
while making wine at Rochford, Macedon Victoria
and the Green Vineyards in the Yarra Valley with
Serge Carlei. He holds a degree in Genetics and
has also completed a Bachelor of Applied Science
(Wine Science)
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KOOYONG
2007 PINOT NOIR
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VINEYARD
Kooyong is located on the Mornington Peninsula
at Tuerong and focuses on producing Pinot Noir
and Chardonnay wine; which are both suited to
the Peninsula’s cool maritime climate. Kooyong
is a ‘domain’ in the true sense of the word and
the wines are made from 100% estate grown fruit
at its own on-site winery.
VINTAGE
The 2007 vintage was one of the earliest on record.
The vintage was similar to 2006, but with lower
yields and more tannic reds. Overall it was a
good vintage resulting in well structured wines.
VITICULTURE
Site - 100% estate grown
Vine Age - 13 years at time of harvest – mix of
6 clones
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
100% destemmed and fermented in open vats without
innoculation. Matured for 18 months in French
oak (30% new)
ALCOHOL - 13.0 % vol
COLOUR - Vibrant ruby red
BOUQUET - Bright raspberry and cherry notes
PALATE
A rich, powerful, and complex palate. The richness
and generosity are balanced by firm tannins that
are typical of 2007, and a hint of rhubarb and
a mineral (graphite) edge adds further interest
on the finish. This has the density of fruit and
the structure to age extremely well.
CELLARING
With careful cellaring, this wine has very good
potential for ageing. |
Kooyong
2007 Chardonnay
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VINEYARD
Kooyong is located on the Mornington Peninsula
at Tuerong and focuses on producing Pinot Noir
and Chardonnay wine; which are both suited to
the Peninsula’s cool maritime climate. Kooyong
is a ‘domain’ in the true sense of the word and
the wines are made from 100% estate grown fruit
at its own on-site winery.
VINTAGE
The 2007 vintage was one of the earliest on record.
The vintage was similar to 2006, but with lower
yields. Overall it was a good vintage, resulting
in well structured wines.
VITICULTURE
Site - 100% estate grown
Vine Age - 12 years at time of harvest – mix of ten
clones
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
Whole bunch pressed and barrel fermented naturally
without inoculation. Matured for 12 months in
French oak (30% new)
ALCOHOL - 13.0% vol
COLOUR - Pale straw with hints of gold
BOUQUET - There is creamy, nutty complexity on the
nose
PALATE
The palate shows real class, balance and intensity.
Quite open and expressive, there is an opulence
that reflects the warm year, but the balance is
terrific. White peach, floral, orange peel, hazelnuts,
cashews, and some mouth-coating richness. The
intensity builds through the palate, which is
reined in on the finish by the tight acid structure.
CELLARING
With careful cellaring, this wine has good potential
for ageing
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KOOYONG
2008 CLONALE CHARDONNAY
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VINEYARD
Kooyong is located on the Mornington Peninsula
at Tuerong and focuses on producing Pinot Noir
and Chardonnay wine; which are both suited to
the Peninsula’s cool maritime climate.
VINTAGE
The 2008 vintage was characterised by an early
start and above average yields. A hot week experienced
in March had a pronounced effect on the fruit
yet to be picked. Fortunately, the vast majority
of our fruit had already been harvested. The unseasonably
cool February greatly enhanced the aromatic qualities
of wines harvested prior to the heat, making these
some of the most expressive and individualistic
wines made yet.
VITICULTURE
Estate grown fruit is now supplemented by specially
selected purchased parcels of fruit. The trellis
type is Vertical Shoot Position (VSP).
WINEMAKING
Whole bunch pressed and barrel fermented naturally
without inoculation. Matured for 10 months in
French oak (15% new)
ALCOHOL - 13.0% vol
COLOUR - Vibrant pale straw colour with a tinge of
green
BOUQUET - Subtle aromas of grapefruit, white peach,
and orange blossom
PALATE
Grapefruit mingling with lemon barley, brioche,
and honeydew melon flavours. The palate mixes
a thickness of texture with crisp acidity.
CELLARING
With careful cellaring, this wine has good potential
for ageing
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KOOYONG
2008 MASSALE PINOT NOIR
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VINEYARD
Kooyong is located on the Mornington Peninsula
at Tuerong and focuses on producing Pinot Noir
and Chardonnay wine; which are both suited to
the Peninsula’s cool maritime climate.
VINTAGE
The 2008 vintage was characterised by an early
start and above average yields. A hot week experienced
in March had a pronounced effect on the fruit
yet to be picked. Fortunately, the vast majority
of our fruit had already been harvested. The unseasonably
cool February greatly enhanced the aromatic qualities
of wines harvested prior to the heat, making these
some of the most expressive and individualistic
wines made yet.
VITICULTURE
Estate grown fruit is now supplemented by specially
selected purchased parcels of fruit. The trellis
type is Vertical Shoot Position (VSP).
WINEMAKING
100% destemmed and fermented in open vats without
innoculation. Matured for 12 months in French
oak (15% new)
ALCOHOL - 13.0% vol
COLOUR - Vibrant Ruby Red
BOUQUET - Opulent with juicy cherry and raspberry
perfumed notes and a supporting minerality
PALATE
A finely structured palate supported by persistent
acidity and tannin. This wine shows richness and
depth supported by juicy fruits including raspberry
and cherry. It has a good linear palate and is
supported with subtle oak. An elegant wine which
is both approachable when young, and showing potential
for further improvement with age.
CELLARING
With careful cellaring, this wine has good potential
for ageing.
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KOOYONG
2007 FAULTLINE CHARDONNAY
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VINEYARD
Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own
on-site winery.
VINTAGE
The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields. Overall it was a good vintage, resulting in well structured wines.
VITICULTURE
Site - 100% estate grown
Vine Age - 12 years at time of harvest
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
Whole bunch pressed and barrel fermented naturally without inoculation. Matured for 12 months in French oak (30% new)
ALCOHOL - 13.0% vol
COLOUR - Pale straw colour
BOUQUET - Lemon rind and marzipan notes
PALATE
The fruit is restrained, and there is considerable strength and some thickness to the texture on the palate. Not at all fat, but rich - this richness is combined with a Riesling-like strictness. The wine flows across the palate with evenness and depth. Flavours of straw, almond, fennel, jelly crystals, and lime juice, with length and intensity that it is a hallmark of Faultline.
CELLARING
With careful cellaring, this wine has very good potential for ageing.
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KOOYONG 2007 FARRAGO CHARDONNAY
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VINEYARD
Kooyong is located on the Mornington Peninsula
at Tuerong and focuses on producing Pinot Noir
and Chardonnay wine; which are both suited to
the Peninsula’s cool maritime climate. Kooyong
is a ‘domain’ in the true sense of
the word and the wines are made from 100% estate
grown fruit at its own
on-site winery.
VINTAGE
The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields. Overall it was a good vintage, resulting in well structured wines.
VITICULTURE
Site - 100% estate grown
Vine Age - 12 years at time of harvest
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
Whole bunch pressed and barrel fermented naturally without inoculation. Matured for 12 months in French oak (30% new)
ALCOHOL - 13.0% vol
COLOUR - Pale straw colour
BOUQUET - Tight and bright, with crisp lemon and grapefruit notes on the nose
PALATE
On the palate there is a very attractive tension to the wine, with a seam of crisp acid, and a range of restrained fruit and minerally flavours. River pebbles, cumquat, bay leaves, white peach, green apples, and honeydew melon are a few that come to mind, and there is just a touch of creaminess to the mid-palate that offsets the tautness. A very strong and pure expression of Farrago.
CELLARING
With careful cellaring, this wine has very good potential for ageing.
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KOOYONG 2007 FERROUS PINOT NOIR
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VINEYARD
Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own
on-site winery.
VINTAGE
The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields and more tannic reds. Overall it was a good vintage resulting in well structured wines.
VITICULTURE
Site - 100% estate grown
Vine Age - 13 years at time of harvest
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
100% destemmed and fermented in open vats without innoculation. Matured for 18 months in French oak (30% new)
ALCOHOL - 13.5% vol
COLOUR - Bright burgundy red.
BOUQUET - A deeper darker nose than the Meres or the Haven, with clove, Chinese 5- spice, fennel, black cherries, and plums.
PALATE
Softer than normal, but still has the density and richness of Ferrous – not as muscley though as some years. Still a little backward on the finish, but the texture is silky. The tannins are firm but ripe and round, and there is a generosity of fruit that makes the fresh acidity less apparent. Cherries, cedar, lemony oak, dry, grippy tannins on the finish and certainly great potential to age. But there is a nice silkiness already.
CELLARING
With careful cellaring, this wine has very good potential for ageing.
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KOOYONG 2007 MERES PINOT NOIR
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VINEYARD
Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own
on-site winery.
VINTAGE
The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields and more tannic reds. Overall it was a good vintage resulting in well structured wines.
VITICULTURE
Site - 100% estate grown
Vine Age - 13 years at time of harvest
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
100% destemmed and fermented in open vats without innoculation. Matured for 18 months in French oak (30% new)
ALCOHOL - 13.0% vol
COLOUR - Bright burgundy red.
BOUQUET - Red berries, nutmeg and clove spicy.
PALATE
Fragrant as always, and dominated by red fruit, the 2007 Meres is a little more strict in its structure than it normally is at this age, with a combination of some firm tannins and crisp acidity. While red berries are most apparent there is also some blue fruit, some nutmeg and clove spice, and a savoury edge with a touch of earthiness and flavours reminiscent of wild olives. Oak is barely apparent, and the fragrance lasts through to the finish. Quite unevolved at this stage.
CELLARING
With careful cellaring, this wine has very good potential for ageing.
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KOOYONG 2007 HAVEN PINOT NOIR
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VINEYARD
Kooyong is located on the Mornington Peninsula at Tuerong and focuses on producing Pinot Noir and Chardonnay wine; which are both suited to the Peninsula’s cool maritime climate. Kooyong is a ‘domain’ in the true sense of the word and the wines are made from 100% estate grown fruit at its own
on-site winery.
VINTAGE
The 2007 vintage was one of the earliest on record. The vintage was similar to 2006, but with lower yields and more tannic reds. Overall it was a good vintage resulting in well structured wines.
VITICULTURE
Site - 100% estate grown
Vine Age - 13 years at time of harvest
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
100% destemmed and fermented in open vats without innoculation. Matured for 18 months in French oak (30% new)
ALCOHOL - 13.5% vol
COLOUR - Dark crimson
BOUQUET - Lovely pure and expressive nose, with lots of fresh fruit, rhubarb, red berries, redcurrants, violets, satsuma plums. Fragrant through to the finish
PALATE
On the palate it is very elegant and silky, balanced and harmonious, not over extracted or dense. True Pinosity with a lightness of touch. The palate feels lighter than previous Havens, with slightly more red fruit than black. Oak again is imperceptible. There is a hint of meatiness, but fresh red fruit dominates. The acid is crisp, even bracing at this early age, but there is delicacy of fruit, elegance, balance and cool fruit to suggest it will be lovely in a couple of years.
CELLARING
With careful cellaring, this wine has very good potential for ageing.
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Port Phillip Estate Winery
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Port Phillip Estate is situated at Red Hill in the heart of the Mornington Peninsula wine region 80km south of Melbourne, Victoria, Australia. The vineyard is part of the Gjergja family domain, which includes Kooyong vineyard and winery. The 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 letter 'P'.
VINEYARD
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.
VINTAGES
Vintage notes by Winemaker, Sandro Mosele
2008
Characterised by an early start and above average yields. The unseasonably cool February greatly enhanced the aromatic qualities of the wines. A hot week experienced in March had a pronounced effect on the fruit yet to be picked. Fortunately, the vast majority of our fruit had already been harvested. Wines from 2008 are some of the most expressive and individualistic wines we have made.
2007
Another early vintage. Drought conditions resulted in lower yields for all varieties. The quality of the fruit was excellent, and has resulted in intense wines.
2006
One of the earliest seasons on record for the Mornington Peninsula. Overall it was a good vintage, resulting in aromatic and well structured wines.
Pinot Noir
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.
Shiraz
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.
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PORT PHILLIP EASTATE 2007 MORILLON PINOT NOIR
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VINEYARD
Port Phillip Estate is located at Red Hill on
the Mornington Peninsula. The maritime climate
and southerly latitude combined with the estate’s
deep red loam soils are ideal for cool climate
viticulture. The vineyard is set in a sheltered
natural amphitheatre with north and north-east
facing slopes providing excellent drainage and
exposure to sunlight.
VINTAGE
The 2007 vintage was one of the earliest on record.
Pinot Noir grapes were picked in mid March 2007
after reaching optimum ripeness.
VITICULTURE
Site - 100% estate grown
Vine Age - 20 years at time of harvest – clone
MV6
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
21 day cuvaison (length of time on skins). Fermented
in open stainless steel fermenters. Matured for
16 months in French oak barriques (30% new).
ALCOHOL - 13.5% vol
COLOUR - Bright cherry red
BOUQUET - Cherries, strawberries, and rhubarb mingle
with star anise, fennel seed, and pepper
PALATE
The 2007 Morillon Pinot Noir shows the terroir
of the cool, elevated site at Port Phillip Estate.
There is edgy acidity on the palate, balanced
by supple tannins, with more of the fragrant red
fruits infusing the palate right through to the
finish.
CELLARING
With careful cellaring, this wine has very good
potential for ageing.
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PORT PHILLIP ESTATE 2006 SHIRAZ
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VINEYARD
Port Phillip Estate is located at Red Hill on
the Mornington Peninsula. The maritime climate
and southerly latitude combined with the estate’s
deep red loam soils are ideal for cool climate
viticulture. The vineyard is set in a sheltered
natural amphitheatre with north and north-east
facing slopes providing excellent drainage and
exposure to sunlight.
VINTAGE
The 2006 vintage was one of the earliest on record.
Shiraz grapes were picked in early April 2006
after reaching optimum ripeness.
VITICULTURE
Site - 100% estate grown
Vine Age - 11 years at time of harvest
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
21 day cuvaison (length of time on skins). Fermented
in open stainless steel fermenters. Matured for
16 months in French oak barriques.
ALCOHOL - 13.5%
ACIDITY - 6.9g/L
Ph - 3.35
COLOUR - Bright, deep red in color.
BOUQUET - Lifted black pepper on the nose, along
with aromas of black cherry.
PALATE
On the palate the clean, lemony acidity reflects
the cool climate, and there is more pepper and
a touch of rosemary and fennel. The tautness of
acidity and bright, cool fruit, is balanced by
some generous mulberry and Satsuma plum characters
and a fleshy mid-palate. The finish is long, fresh,
and spicy, with fine tannins, and barely perceptible
oak in the background..
CELLARING
With careful cellaring, this wine has very good
potential for ageing.
FOOD SUGGESTIONS
Lamb shanks, scotch fillet steak, cheddar or
soft cheeses |
PORT PHILLIP ESTATE 2007 PINOT NOIR
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VINEYARD
Port Phillip Estate is located at Red Hill on
the Mornington Peninsula. The maritime climate
and southerly latitude combined with the estate’s
deep red loam soils are ideal for cool climate
viticulture. The vineyard is set in a sheltered
natural amphitheatre with north and north-east
facing slopes
providing excellent drainage and exposure to sunlight.
VINTAGE
The 2007 vintage was one of the earliest on record. Pinot Noir grapes were picked in mid March 2007 after reaching optimum ripeness.
VITICULTURE
Site - 100% estate grown
Vine Age - 19 years at time of harvest – clones
MV6, G5V15
Trellis - Vertical Shoot Position (VSP)
WINEMAKING
Fermented in open stainless steel fermenters, hand plunged. Total cuvaison is about 20 days. Matured for 12 months in French oak (30% new).
ALCOHOL - 13.5%
ACIDITY - 7.9g/L
Ph - 3.19
COLOUR - Bright red
BOUQUET - Cherries, wild blackberries and plums,
sweet spices and a hint of vanilla and oak.
PALATE
An aromatic, lively, fresh pinot noir. There is good acidity on the mid palate, with some light mouth coating tannins. Cherry and spices with a hint of oak follow through to a savoury finish. This wine will develop further complexity with age.
CELLARING
With careful cellaring, this wine has good potential for ageing.
FOOD SUGGESTIONS
Quail, Peking duck or pan fried Atlantic salmon.
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PORT PHILLIP ESTATE 2007 QUARTIER BARBERA
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VINEYARD
Quartier means neighbourhood. The fruit for this wine has been sourced from a neighbouring vineyard in the Red Hill area.
VINTAGE
The 2007 vintage was one of the earliest on record. Barbera grapes were picked in mid March after reaching optimum ripeness.
VARIETY
The Barbera grape variety originated in the Piedmont region of Italy. It is one of Italy’s most widely planted varieties.
WINEMAKING
Fermented in open stainless steel fermenters, hand plunged and left on skins for about 20 days. Matured for 12 months in new and used French oak
ALCOHOL - 14.0% vol
COLOUR - Crimson
BOUQUET - Aromatics of cloves and baked apples
PALATE
The wine has an inviting freshness, with the textbook bright acidity of Barbera in evidence. An intriguing palate where savoury flavours reminiscent of jamon come into play, along with wet earth, soy, and
angelina plum skins.
CELLARING
With careful cellaring, this wine has very good potential for ageing.
FOOD SUGGESTIONS
Roasted and stewed meats, Italian meatballs, pasta with rich sauces, game meats, mushroom risotto.
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