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Polperro /
2024 Little Laney Pinot Noir
REGION
Mornington Peninsula
TASTING
Red and black fruits are layered with dusty spice, forest floor and dried shiitake mushroom. Concentrated red and black fruit with supple weight and brooding intensity. A tensile tannin structure and fine acid line frame notes of powdered earthy density, cacao dust and cinnamon.
WINEMAKING
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 baumé, 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 hand plunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is then 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.
VINEYARD
Our Little Laney vineyard sits on a steep easterly slope facing out over Western Port Bay and Phillip Island, with vine rows orientated in the same easterly direction. Although sheltered from the southerly winds that blow regularly, the site retains a cool aspect with plenty of gentle morning sun and very little afternoon sun. This shows in the wine; in its perfume and the structured, grippy tannins.
Elevation: 235M
Harvest dates : mid-April
Planted on own roots
– Pinot Noir MV6 clone 4 acres
– Pinot Noir 115 clone 3 acres
– Chardonnay P58 clone 1 acres
The single vineyard wine we produce is from the top block and from old vine MV6 clone of Pinot Noir. All vines are cane pruned to VSP.
VITICULTURE
We grow, make and farm our vineyards using a philosophy of sustainability and regenerative agriculture, applying a mix of biological, biodynamic and organic practices.
REVIEW
PRICE
$110 RRP/ $660 case of 6
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