Polperro Pinot Noir 2018

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Polperro Pinot Noir 2018

Availability: In stock

A$55.00
Product Code: mornington-peninsula-polperro-pinotnoir-2018
Mornington Peninsula, Polperro Pinot Noir
A$55.00

Mornington Peninsula, Polperro Pinot Noir

Polperro wines minimum purchase is six bottles. This can be a mix of any Polperro wine.

Additional Information

Brand Polperro
Region Mornington Peninsula
Year 18
Vineyard

A blend of all our up on the hill vineyards, Mill Hill, Landaviddy Lane, Polperro Bistro block and Bassat Vineyard.

Mill Hill Vineyard - Altitude: 270m above sea level  Coordinates: 38*21’48’’ south, 144* 58’38’ East Average rainfall: 900mm Clone:  MV6 (2.5 acres)  Cropping:  1.2 tons/acre Planted : 1994  Trellising system:  VSP and cane pruned Vineyard orientation : gentle northly slope  with vineyard rows running due North

Landaviddy Lane - Altitude: 160m above sea level  Coordinates: 38*24’39’’ south, 145* 0’35’ East  Average rainfall:  870mm Cropping: 1.4 tons/acre  Clone:  MV6   (1.0 acre) Trellising system:  VSP and cane pruned  Planted : 1992 Vineyard orientation: gentle South westerly slope with vineyard rows running North East 

The vineyard is situated 160m above sea level, and sheltered by a valley that is moderated by the cooling Bass Strait sea breeze.  This allows for gradual ripening, but with a  south westerly  aspect the vineyards receives plenty of afternoon sun as well which shows through  the finished wine.

The vineyard’s are managed without using herbicides or insecticides and the use of biological and good cultural practices is maximised to control disease. For the most part only organically permitted fungicides are used to control disease in the vineyard. On rare occasions however systemic fungicides are needed. Our plan is to gradually convert the vineyards to become organic once the vineyard’s immune system is fully developed.

Clones: MV6, 115, 777, Pommard, Able, 667, Q23.

Wine Making The fruit is handpicked and destemmed into 2 ton open fermenters as whole berries and left to start fermenting naturally. It is not touched until a 2-3° drop in baume , which allows fermentation to occur inside the grape berry to increase the aromatics of the finished wine. Once fermentation starts strongly then the ferment is handplunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is than pressed off skins and racked to barrel. 30 % new oak and predominately Sirugue extra tight grain light toast. In spring the wine is racked and returned to barrel. After a total of 16 months barrel maturation the wine is bottled without fining or filtration.
Tasting Notes

This wine shows ripe cherries and wild strawberries upfront. The palate is red fruit focused with floral notes, dry forest floor undertones and a hint of smokiness. A fine and persistent acid line carries the fruit characters through with the fine tannins, creating a complex yet savoury finish. A wine which will continue to build in the glass, and in the bottle.

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