The Port Phillip Estate Sauvignon is a single site wine produced from 0.65 hectares of estate vineyard.
September was cold and wet and the predicted La Niña did not fully eventuate. The cold weather continued throughout October and November and the soils remained cool for longer than usual, resulting in a flowering period which was almost twice as long as usual. There was some reduction in fruit-set that resulted in lower than average yields.
Throughout the growing season disease pressure was quite high. While the season presented us with challenges, the diligence and hard work of the viticultural team ensured the health of our vineyards. We continue to produce our estate made compost and our fungal compost tea. Our knowledge of our properties continues to evolve, providing a strong foundation for future years.
Mild conditions and the occasional rain storm lengthened the harvest period. Picking concluded mid-April, for some of our blocks this was the latest they had been picked in over a decade. The wines are showing a finesse and coolness from the longer growing season, with great acidity and bright flavours.
The grapes were gently whole-bunch pressed into old French oak barriques, where fermentation occurred spontaneously with ambient yeasts. Once dry, the wine was left sur lie for several months prior to bottling. The wine was bottled without fining and with minimal filtration.
Fruitier notes of pawpaw, guava and grapefruit together with the usual herbaceous characters of Sauvignon Blanc (jalapeño and dill) combine to deliver an intensely aromatic bouquet. The palate shows hints of texture from the barrel fermentation and ageing but is driven by fine acidity and finishes with a passionfruit skin pithiness.
Grapefruit, quince, guava, green chilli, a touch of cream and smoke. Good delivery and intensity of flavour, a gentle gloss to it, but a wonderful flinty texture too, with intensity moving up a notch on the finish, which is precise and chalky. Great expression of Sauvignon. Smashed it!