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2021 Philippa Farr Mornington Peninsula Pinot Noir 750ml
The Mornington Peninsula wine is grown on the same vineyard we've been working with for the last few years. With 20 years of age the site is hitting its straps. Predominantly clone 115, with some MV6 and 114. This vineyard is well protected and a consistently delivering southeast-facing slope, made up of rich red loam over coarse gravel.
Wild ferments, with 25-30% whole bunches to aid in the wine's structure and complexity. The slow take-off of the wild ferment allows the wine to sit on skins for close to three weeks. The wine is then pressed off to 30% new oak and racked twice off lees over an 18-month period in the barrel. It then goes to bottle where it’s allowed to settle for eight months.
Delicious and lively, to taste the fresh Mornington acidity dancing on the palate, with shape from the delicate fruit tannins and lacy oak tannins, that marry so well together. This wine has a very pure and refreshing spirit to it. Philippa Farr
Wild ferments, with 25-30% whole bunches to aid in the wine's structure and complexity. The slow take-off of the wild ferment allows the wine to sit on skins for close to three weeks. The wine is then pressed off to 30% new oak and racked twice off lees over an 18-month period in the barrel. It then goes to bottle where it’s allowed to settle for eight months.
Delicious and lively, to taste the fresh Mornington acidity dancing on the palate, with shape from the delicate fruit tannins and lacy oak tannins, that marry so well together. This wine has a very pure and refreshing spirit to it. Philippa Farr
$57.20
2021 Philippa Farr Mornington Peninsula Pinot Noir 750ml—
$57.20
2021 Philippa Farr Mornington Peninsula Pinot Noir 750ml
The Mornington Peninsula wine is grown on the same vineyard we've been working with for the last few years. With 20 years of age the site is hitting its straps. Predominantly clone 115, with some MV6 and 114. This vineyard is well protected and a consistently delivering southeast-facing slope, made up of rich red loam over coarse gravel.
Wild ferments, with 25-30% whole bunches to aid in the wine's structure and complexity. The slow take-off of the wild ferment allows the wine to sit on skins for close to three weeks. The wine is then pressed off to 30% new oak and racked twice off lees over an 18-month period in the barrel. It then goes to bottle where it’s allowed to settle for eight months.
Delicious and lively, to taste the fresh Mornington acidity dancing on the palate, with shape from the delicate fruit tannins and lacy oak tannins, that marry so well together. This wine has a very pure and refreshing spirit to it. Philippa Farr
Wild ferments, with 25-30% whole bunches to aid in the wine's structure and complexity. The slow take-off of the wild ferment allows the wine to sit on skins for close to three weeks. The wine is then pressed off to 30% new oak and racked twice off lees over an 18-month period in the barrel. It then goes to bottle where it’s allowed to settle for eight months.
Delicious and lively, to taste the fresh Mornington acidity dancing on the palate, with shape from the delicate fruit tannins and lacy oak tannins, that marry so well together. This wine has a very pure and refreshing spirit to it. Philippa Farr
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Description
The Mornington Peninsula wine is grown on the same vineyard we've been working with for the last few years. With 20 years of age the site is hitting its straps. Predominantly clone 115, with some MV6 and 114. This vineyard is well protected and a consistently delivering southeast-facing slope, made up of rich red loam over coarse gravel.
Wild ferments, with 25-30% whole bunches to aid in the wine's structure and complexity. The slow take-off of the wild ferment allows the wine to sit on skins for close to three weeks. The wine is then pressed off to 30% new oak and racked twice off lees over an 18-month period in the barrel. It then goes to bottle where it’s allowed to settle for eight months.
Delicious and lively, to taste the fresh Mornington acidity dancing on the palate, with shape from the delicate fruit tannins and lacy oak tannins, that marry so well together. This wine has a very pure and refreshing spirit to it. Philippa Farr
Wild ferments, with 25-30% whole bunches to aid in the wine's structure and complexity. The slow take-off of the wild ferment allows the wine to sit on skins for close to three weeks. The wine is then pressed off to 30% new oak and racked twice off lees over an 18-month period in the barrel. It then goes to bottle where it’s allowed to settle for eight months.
Delicious and lively, to taste the fresh Mornington acidity dancing on the palate, with shape from the delicate fruit tannins and lacy oak tannins, that marry so well together. This wine has a very pure and refreshing spirit to it. Philippa Farr
