Pinot Noir

Pt. Leo Estate Pinot Noir is grown at the winery's vineyards on the south-eastern tip of the Mornington Peninsula, receiving cool maritime breezes from Western Port Bay.

The fruit is destemmed without crushing and placed into small open fermenters. It rests for several days, allowing the ferment to begin naturally before a cultured yeast is added.

During fermentation, the temperature peaks at 32°C and the cap is plunged up to three times daily. Three days after the ferment is complete, the must is gently pressed and sent to French oak barrels, around one quarter new.

The wine undergoes malolactic fermentation before winter, then is racked in the spring. It is returned to barrel to age further. Prior to bottling, the wine is racked once more.

Dark crimson, Pt. Leo Estate Pinot Noir is dominated by sweet red fruit flavours, with subtle earthy spice and fine tannins driving the wine to a lingering finish.

A powerful wine showing 'Pinocity'. Cellaring potential is seven years.