Port Phillip Estate
5 Stars and WINERY OF THE YEAR 2012 - James Halliday Australian Wine Companion
261 Red Hill Road, Red Hill, Mornington Peninsula, 3937, Victoria
www.portphillipestate.com.au
Port Phillip Estate was established in 1987 on a property of sixty acres in Red Hill in the heart of the Mornington Peninsula. The maritime climate and southerly latitude of the Mornington Peninsula combined with the estate’s deep red loam soils are considered ideal for cool climate viticulture.
Port Phillip Estate on Victoria’s Mornington Peninsula have opened their stunning new Cellar Door and Restaurant, sending them in to Gourmet Traveller Magazine’s Top 10 ‘Best of the Best 2010′ Cellar Doors in their April/May 2010 edition: Nick Ryan said “Calling the grand new edifice perched on the hill above Port Phillip Estate simply a cellar door would be a surefire way to win gold at the Understatement Olympics.” Visit the Port Phillip Estate website, but better still – visit them.
YOU CAN BUY PORT PHILLIP WINE ONLINE HERE>
Port Phillip Estate – Winery of the Year 2012
(Shared with Kooyong)
“These are not joint winners; they are Siamese twins, with the same region (the Mornington Peninsula), the same owners (Giorgio and Dianne Gjergja) and the same wine maker (Sandro Mosele). They have separate vineyards, their principal varieties of chardonnay and pinot noir the same (although Port Phillip Estate strikes out on its own with small plantings of arneis, sauvignon blanc and shiraz). The Siamese twin connection returns with the winemaking: the fermentation and maceration of all the wines is carried out at Kooyong, the bottling (and bottle storage) at Port Phillip Estate. (…).”
James Halliday, Australian Wine Companion 2012
One of the ‘Best of the Best’ Wineries and 5/5 red stars
James Halliday, Australian Wine Companion 2011-2012
The Age Good Food Guide Regional One Hat Restaurant
The Age Good Food Guide 2012
Port Phillip Estate Pinot Noir
94+/100 points “A ripper release from PPE. (…).” (2010 vintage)
“A ripper release from PPE. Cherry pip and red fruit, spice, florals, earth, sage and rosemary – aromatic complexity. It’s medium bodied with a strong core of minerally acidity, which happily, is not too domineering this vintage. Has terrific shape and focus – lightly chalky shaping tannin – and a crisp spicy finish. Sensitively made. An energetic and lively wine offering insanely good value, given its quality, ‘breeding’ and innate sense of sophistication. Tasted: Nov11, Alcohol: 13.5%, Price:$38, Closure: Screwcap, Drink: 2014 – 2020.”
Gary Walsh, The Wine Front, www.winefront.com.au, Nov 2011
One of the ‘Best of the Best by variety’ and 96/100 points (2008 vintage)
“Rich plum and cherry fruit on the bouquet appears first on the palate, soon followed by spicy, savoury tannins which give length and authority…”
James Halliday, Australian Wine Companion 2011
90/100 points (2008 vintage)
“…gives subtle dark cherry aromas with some earth. The medium to full-bodied palate seems a little restrained yet is well constructed with a good backbone of high acid and a low to medium level of fine tannins, plus elegant fruit that goes long into the finish. Give this another 12 to 18 months in bottle and drink through 2015+.”
Lisa Perrotti-Brown, The Wine Advocate, June 2010
Top 100 Wines (2008 vintage)
James Halliday, Top 100 wines 2009
“(…). Sandro Mosele, of Kooyong and Port Phillip Estate, has been experimenting with de-stemming his fruit and then adding stalks back to the fermenter, something he has only started to do after many years of stalk-free winemaking. In fact, he’s long been dead against stalks and known to mumble about Henri Jayer whenever it’s been brought up. It’s a curious approach. Mosele claims he’s searching for something more in his pinot noirs – a structural impact, more perfume and more tautness, as well as some additional savoury complexity, but that he doesn’t want the ultra-fragrant perfume of berries fermented on stems, at least not in his pinot. He loves them in his shiraz though. In fact, shiraz seems to be emerging as the fastest-growing candidate for the deployment of whole bunches in Australian reds. (…).”
Nick Stock, ‘Hot new red wines’, Gourmet Traveller Wine, June/July 2011
Port Phillip Estate ‘Morillon’ Tête de Cuvée Pinot Noir
95/100 points (2008 vintage)
“Great colour and clarity; while the spicy, dark-fruited bouquet is complex (and fragrant), this pinot is all about the texture imparted by superfine but obvious tannins that run through the length of the palate, guaranteeing a long life…”
James Halliday, Australian Wine Companion 2011
92/100 points (2007 vintage)
“Bright, light crimson; a firm, quite severe style, with tangy/savoury fruit and a long finish. Will evolve.”
James Halliday, Australian Wine Companion 2010
91 +/100 points (2007 vintage)
“Distinctly tart and smoky and yet there’s bright, Turkish delight-like fruit flavour here too. It has a grainy, smoky, bitter finish though – and because of this, for the first hour after opening it I had it stamped around the 88pt mark – but with air it softens, sheds some of the harsher elements of its bitterness, and begins to seduce. Hold off from drinking it for a year or two, and it might turn into something schmick.”
Campbell Mattinson, The Wine Front, July 2009
91/100 points (2007 vintage)
“This top flight Pinot has a distinctly different profile to the sibling Kooyong wines. This is more reserved, with heavier riper Pinot aromas, sweet oak spice and smoky notes. Twangy acid profile finishes clean. It needs some time but looks to be shaping up nicely.”
Nick Stock, WBM100, April 2009
Port Phillip Estate ‘Rimage’ Tête de Cuvée Syrah
94/100 points (2007 vintage)
“Excellent crimson colour; an explosively fragrant, bouquet with scented/perfumed red fruits, then a spicy/savoury palate which heads off in a direction of its own…”
James Halliday, Australian Wine Companion
Port Phillip Estate Shiraz
93/100 points (2007 vintage)
“…the array of spice, licorice and black fruits on the bouquet are Rhône-like, half suggesting some viognier inclusion (there is none); the complex texture and structure of the palate is enhanced by a shaft of acidity on the finish…”
James Halliday, Australian Wine Companion 2011
Port Phillip Estate Sauvignon Blanc
One of the ‘Best of the Best by variety’ and 94/100 points (2009 vintage)
“Follows in the footsteps of prior releases, with complex aromas and texture added by partial barrel fermentation; the palate swells on retasting, reaching towards White Bordeaux in character…”
James Halliday, Australian Wine Companion 2011
92/100 points (2008 vintage)
“From the cooler, upper reaches of Red Hill comes a Sauvignon that melds zesty lemon, tight grapefruit and crunchy red apple with juicy nectarines and apricots… The result is stylish, refreshing and fruit-focused with soft, minerally acidity.”
Tyson Seltzer, WBM100, April 2009
Port Phillip Estate Chardonnay
94+/100 points, “(…) downright terrific. (…)” (2010 vintage)
“Good to see these Port Phillip Estate wines under screwcap. The quality of the wines from this estate has been good/excellent for a long time but even so, you’d have to say they’re on the up-and-up at present. If you enjoy cool climate styles it’s a brand you can select with confidence from wine lists etc. This 2010 chardonnay from PPE is downright terrific. This is why I love the chardonnay grape so. There’s a funky kind of croak in its throat but then the main song starts and its voice is pure and velvety and rich. It makes you want to lean back and take in all it has to offer. Lemons, melon, gunsmoke, tin, a good strike of creamy oak, some lime and grapefruit too. It’s a bitter-sweet wine; in flavour, and the way you feel when the bottle is too-fast empty. But oh the memories. And I finished the bottle last night, and I can still taste the darn thing. Alcohol : 12.5%, Price : $32, Closure : Screwcap, Drink : 2012 – 2016+”
Campbell Mattinson, The Wine Front, www.winefront.com.au, Nov 2011
92/100 points (2009 vintage)
“(…). This 2009 release Chardonnay is impressive for its restraint; but in that it wont be for everybody. I like these finer, dare I say Chablis-like styles from Sandro. (…). Very coiled and very tight, it’s a style that revokes the ABC mantra of old. I like it…its limitations are its assets and restraint is attractive. Crispness is the triumph at hand and the wine should cellar well, albeit medium term, for an interesting evolution. (…).”
Mike Bennie, The Winefront, May 2011
94/100 points (2008 vintage)
“One of those wines that hangs together with disarming simplicity and harmony; nectarine, fig, cashew and French oak all coalesce on the seamless palate…”
James Halliday, Australian Wine Companion 2010
91/100 points (2008 vintage)
“…has pleasant aromas of peach, ripe apple and pineapple tart with some toasted nuts and oatmeal. The well balanced palate lends medium to high acid and a medium body with a lovely silken texture. With a long finish, this wine drinks deliciously now and should remain good through 2015.”
Lisa Perrotti-Brown, The Wine Advocate, June 2010
Port Phillip Estate ‘Salasso’ Rosé
94/100 points (2010 vintage)
“Pale salmon; a spicy, savoury style, with obvious European influences, and length of flavour that is not immediately apparent. Screwcap. (…).”
James Halliday, www.winecompanion.com.au, Oct 2010
92/100 points (2009 vintage)
“Super petrol colour with creamy, savoury, earthy flavours – the fruit subdued and not specifically any one flavour. It’s a good style, based on texture and low acidity, leading to food friendly drinkability and a high level of interest. Dry throughout and particularly so on the finish. High fashion.”
Gary Walsh, The Wine Front, April 2010
